Snack Supper

My biggest guilty pleasure is eating snack food as a meal. I especially love nachos for dinner when I'm at a bar. Nachos are my weakness!

No nachos here, but I have lined up a few items that you can use the next time you need party food. My BFF Shelly was visiting, so we decided to have a snack supper one night.

Homemade Tortilla Chips:

10-12 flour tortillas

2 tablespoons of olive oil, divided

Salt

Pepper

Directions: Heat the oven to 400. Cut the tortillas into triangles (like slicing a pizza). Toss the triangles in a large bowl with the oil, salt, and pepper. Lay the triangles on a baking sheet. Don't let them overlap -- you'll probably have to do two batches. 

Bake the chips for 7 minutes on one side. Flip them over and bake for 6 minutes on the other side. Serve them with any dip you like, such as spicy black bean humus.

Crostini with Goat Cheese:

1 small baguette 

5-8 oz. of goat cheese

Olive oil

Salt Pepper

Directions: Heat the oven to 400. Slice the baguette and lay the slices on a baking sheet. Drizzle the slices with olive oil and season the with salt and pepper. Bake for 4-5 minutes

Spread goat cheese on the toasts while they're still warm. We found some honey goat cheese in the store, but you can just use plain goat cheese and drizzle it with honey.

Roasted Pineapple Kale Salad (makes two salads)

4-6 large kale leaves

2 cups of pineapple chunks + pineapple juice

Salt

Pepper

Directions: Heat the oven to 400. Reserve the juice from your pineapple. Lay the pineapple on a baking sheet and roast it for 10 minutes. Slice the kale in thin ribbons, divide it, and add it to the salad bowls. Pour the juice over the kale, season it with salt and pepper, and massage it into the leaves. When you pineapple is finished, put the pieces on top of the kale. Serve while the pineapple is warm.

Enjoy and happy snacking!