I like to eat nuts for a snack but I tend to get bored easily with them. Especially when I just eat them raw.

So when I found this recipe for chili lime almonds, I thought to myself, ‘what the heck, let’s spice things up’.

Adding the hot almonds to the tangy spicy liquid turns the almonds into little sponges: they just soak up the flavor. Then, throwing the dressed almonds back into oven, locks that flavor in. I don’t like I’ll ever eat raw almonds again.

Chili Lime Almonds (adapted from Healthy in a Hurry)

Makes about 1 cup dressed almonds

1 cup whole raw almonds

2 tablespoons freshly squeeze lime juice, about 1 lime

1 teaspoon extra virgin olive oil

1 teaspoon chili powder

½ teaspoon kosher salt

½ teaspoon brown sugar, packed

⅛ teaspoon cayenne pepper

Preheat the oven to 300˚F. On a large baking sheet, toast almonds for 10 minutes.

Meanwhile, in a medium-sized bowl, combine lime juice, chili powder, salt, brown sugar and cayenne. Once toasted, add the almonds to the dressing and mix to combine. Allow the almonds to soak in the dressing for about two minutes.

Pour the dressed almonds back onto the baking sheet and continue baking at 300˚F for about 8 minutes or until the almonds no longer appear wet.

Allow to cool. Enjoy.

Collin Murray has been a busy man lately. A busy man with no time to eat. Since no one likes a h-angry husband, I’ve been trying to come up with quick snacks for him to have on the go and this one was so dreadfully easy and tasty that I couldn’t help but share it with y’all. The trail mix gets its name from the fact that you can use one ½ cup measuring cup to portion out the whole recipe.

½ Cup Trail Mix

Makes about 6 cups

½ cup dried cherries

½ cup dried apricots, cut into thin strips

½ cup salted pumpkin seeds

½ cup sunflower seeds

½ cup semi-sweet chocolate chips

½ cup yogurt covered raisins

1 ½ cups whole pecans

1 ½ cups whole almonds

Place all the ingredients in a large re-sealable plastic bag. Shake to combine. Enjoy.

I had heard a lot of yammering online about how great kale chips were but I honestly had a hard time believing that they were any good — sometimes healthy things get a bad rap for not tasting as good as their fattier counterparts. However, I made the chips recently for a cooking class and I was totally hooked. Once the water steams out of the kale in the oven, the result is a delightfully crunchy chip that has tons of flavor without all the fat.

The hardest part of making the chips is preparing the kale (which really isn’t that hard at all). If you look in the centre of the kale leaf, there is a large, pale green rib, if you simply remove the darker kale off the rib and then tear it into chip-sized pieces, you’re set to flavor your chips and start baking.

Though the recipe below is one of my favorites, don’t feel obligated to follow it exactly. In other words, let your imagination guide you when flavoring the chips. Collin Murray and I have tried truffle salt and malt vinegar salt which were both delightful but you could also try curry powder, ras el hanout, zahtar or really any strongly flavored spice you love to flavor these delightful “chips”.

Kale Chips (adapted from Williams Sonoma Healthy in a Hurry)

Makes about 4 cups

1 bunch kale, washed and spun dry

½ tablespoon extra virgin olive oil

½ teaspoon kosher salt

1 teaspoon smoked paprika

Preheat an oven to 300˚F. Line two baking sheets with parchment paper and set aside.

Take the whole leaves of kale and remove the dark part of the leaf from the light rib and tear into chip-sized pieces. In a medium bowl, combine kale, olive oil, salt and smoked paprika. Using your hands, work the seasoning and oil into the kale until all the leaves appear to have taken on a shine from the oil. Distribute the kale evenly over the two baking sheets being sure to allow ample room for air to circulate around the soon-to-be chips.

Bake for about 15 minutes or until the chips have dried out but are not burnt. Enjoy sooner rather then later for ultimate crunch.