The Eat-Clean Diet Vegetarian Cookbook

PREP: 20 minutes active, 1 hour inactive (optional) | COOK: 0 minutes | YIELD: 24 x ½-cup servings

This is the perfect potluck dish! Serve it as a dip alongside a batch of Bring the Heat Baked Blue Corn Chips (recipe follows). Yum!

2 cups (480 ml) frozen sweet yellow corn

2 cups cooked, drained and rinsed or 1 x 15-oz (440 ml) BPA-free can each no-salt-added red kidney beans, black-eyed peas, chickpeas, white kidney beans and black beans, drained and rinsed well

1 red bell pepper, seeded and diced into ½-inch pieces

3 ribs celery, diced into ½-inch pieces

½ white onion, diced into ¼-inch pieces

1 clove garlic

¾ tsp (3.75 ml) sea salt, divided

1 Tbsp (15 ml) extra virgin olive oil

3 Tbsp (45 ml) red wine vinegar

3 Tbsp (45 ml) aged sherry vinegar

1 Tbsp (15 ml) pure maple syrup

1 tsp (5 ml) hot sauce, such as Tabasco, or more to taste

½ tsp (2.5 ml) freshly ground black pepper

Place frozen corn in a bowl and cover with hot water to thaw. Drain and transfer to a large bowl. Add all of the beans, red bell pepper, celery and onion.

Mince garlic and then sprinkle it with ¼ tsp (1.25 ml) of sea salt. Using the side of a chef’s knife, work salt into garlic and press it into a paste. Scrape garlic paste into a small bowl. Add remaining ½ tsp (2.5 ml) salt, olive oil, red wine vinegar, sherry vinegar, maple syrup, hot sauce and black pepper, and whisk to combine. Pour over beans and veggies and toss to coat. Refrigerate for about 1 hour to intensify flavors, if possible.

CHILL OUT

Will keep in the refrigerator for up to three days.

NUTRITIONAL VALUE PER SERVING:

Honey Nut Granola Bars

PREP: 15 minutes | COOK: 90 minutes | YIELD: 12 bars

Granola bars are the perfect portable option for on-the-go Eat-Clean Diet® followers. This hearty and delicious honey and nut version is perfect for tiding you over during a hike or while doing errands. Best of all, your kids will love them!

WET INGREDIENTS

¼ cup (60 ml) honey

¼ cup (60 ml) Sucanat or other unrefined sugar

2 Tbsp (30 ml) natural nut butter, such as almond, peanut or cashew

2 egg whites

½ tsp (2.5 ml) pure vanilla

½ tsp (2.5 ml) ground cinnamon

¼ tsp (1.25 ml) sea salt

DRY INGREDIENTS

2½ cups (600 ml) old-fashioned rolled oats

½ cup (120 ml) raw almonds, coarsely chopped

¼ cup (60 ml) shelled hemp seeds

Preheat oven to 275°F (135°C). Line a 9 x 9-inch baking pan with parchment paper, allowing a little extra to hang out two of the sides. This will make it easier to lift bars out of the pan.

In a large bowl, whisk together wet ingredients until combined. Stir in dry ingredients until mixed well. Scrape mixture into prepared baking pan and spread it out to the edges, pressing the top down very firmly to compact the mixture. Bake on middle oven rack for about 1 hour, then remove. Holding onto extra parchment, carefully lift partially cooked oat mixture out of pan and place on a cutting board. Using a large chef’s knife, cut oat mixture into 12 bars. Mixture should be firm enough to hold its shape, but soft enough to cut.

Holding onto edges of parchment, carefully transfer bars to a baking sheet. Separate bars so heat can get in between each one, and place them back in oven to bake for another 30 to 45 minutes or until they’re golden brown and firm (bars will continue to harden and get crunchier as they cool). Remove from oven and let cool to room temperature.

KEEP IT FRESH

Store in an airtight container for up to two weeks. These bars make great portable snacks!

MAKE IT GLUTEN FREE!

Just make sure to choose uncontaminated oats.

NUTRITIONAL VALUE PER BAR:

Smoky Eggplant and
Chickpea Spread

PREP TIME: 10 minutes | COOK TIME: 30-35 minutes | YIELD: 4½ cups (18 x ¼-cup servings)

Spreads can be used in any number of ways – on vegetables, crackers, sandwiches and more. When choosing your spread, be careful! Many are loaded with processed ingredients and harmful fats. Just say no to those guys and say yes to this delicious homemade spread, which is jam-packed with all the good stuff.

1 x 1½ to 2 lb (680 g to 908 g) eggplant

1 x 15-oz (440 ml) BPA-free can no-salt-added chickpeas, drained and rinsed

½ cup (120 ml) tahini, stirred well

¼ cup (60 ml) fresh lemon juice

2 Tbsp (30 ml) extra virgin olive oil

2 Tbsp (30 ml) water

1 clove garlic, chopped

1 tsp (5 ml) ground cumin

¼ tsp (1.25 ml) ground fresh chili paste, or more to taste

1 handful fresh parsley

¾ tsp (3.75 ml) sea salt

Pinch freshly ground black pepper

Preheat oven to 400°F (200°C). Heat a grill or grill pan to high.

Using a fork, poke eggplant five or six times so it won’t explode when it cooks. Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes. Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes. Remove eggplant and allow it to sit at room temperature until cool enough to handle. Peel away skin and discard.

Cut peeled eggplant into pieces so it will fit into a food processor or blender. Add chickpeas along with remaining ingredients and blend until smooth. If too thick, add water 1 Tbsp (15 ml) at a time, until mixture reaches desired consistency. Taste, and make any adjustments to seasoning with lemon juice, salt and pepper.

NUTRITIONAL VALUE PER SERVING:

Flatbread with Za’atar
and Sesame Seeds

PREP: 10 minutes | COOK: 11-14 minutes | YIELD: 4 x 6-inch flatbreads

When I discovered za’atar, I couldn’t get enough of it! It is an absolutely incredible combination of spices that works perfectly as a pick-me-up for simple flatbread. Don’t hesitate to try it in hummus, too. This might just be your next favorite spice!

1 lb (454 g) whole wheat pizza dough (store bought or see Supportive Recipes)

2 tsp (10 ml) extra virgin olive oil

4 tsp (20 ml) za’atar (see Tosca’s tip)

2 tsp (10 ml) sesame seeds

1 tsp (5 ml) cumin seeds, crushed in a mortar and pestle or spice grinder or 1 tsp (5 ml) ground cumin

Pinch each sea salt and freshly ground black pepper

Place rack in lower third of oven and preheat to 425°F (215°C).

Divide dough into four equal balls. Roll each ball out into a six-inch circle and place on a baking sheet. Brush each circle of dough with ½ tsp (2.5 ml) olive oil, and top with 1 tsp (5 ml) za’atar and ½ tsp (2.5 ml) sesame seeds. Sprinkle ¼ tsp (1.25 ml) crushed cumin seeds on top of each circle of dough and season with a small pinch of salt and pepper.

Bake until edges and bottom of flatbreads are golden brown, 11 to 14 minutes.

TOSCA’S TIP

Za’atar is a Middle Eastern spice blend usually containing sumac, ground dried thyme, sesame seeds and salt. It can also contain cumin, chilies and other ingredients, depending on the region it is from. If you aren’t able to find za’atar, you can approximate the flavor by combining paprika, lemon pepper, dried ground thyme, ground dried sumac, sesame seeds and a pinch of sea salt.

NUTRITIONAL VALUE PER FLATBREAD:

Bruschetta with Tomato
and Avocado

PREP: 15 minutes | COOK: 5-10 minutes | YIELD: 2½ cups tomato and avocado mixture

At my house, bruschetta is a definite family favorite. We love the contrasting textures of the juicy tomatoes and crispy bread. This recipe also includes some velvety avocado for a more well-rounded nutrient load.

1 whole grain French baguette, sliced into ½-inch diagonal slices

1 lb (454 g) tomatoes, cored and diced

1 tsp (5 ml) extra virgin olive oil

1 Tbsp (15 ml) fresh lemon juice

1 clove garlic, minced

¼ cup (60 ml) fresh basil leaves, thinly sliced

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

1 avocado, pitted and diced

Lemon zest, to garnish

Heat oven to 350°F (175°C). Place baguette slices on a baking sheet and toast in oven until golden brown and slightly crisp, about 5 to 10 minutes. Remove and transfer to a platter.

Combine tomatoes and remaining ingredients, except avocado, and mix well. Add avocado and gently mix in. Top toasted baguette slices with tomato and avocado mixture. Garnish each with lemon zest and serve.

TOSCA’S TIP

The healthy fats in the avocado will satisfy your hunger and keep you from snacking on anything less than nutritious.

NUTRITIONAL VALUE PER SERVING (1 SLICE BAGUETTE + 2 TBSP TOMATO-AVOCADO MIXTURE):

Baked Mini Pepper
Poppers

PREP: 20 minutes | COOK: 15 minutes | YIELD: About 30 stuffed peppers

This is my Eat-Clean version of jalapeño poppers, cleaned up by skipping the breading, using low-fat yogurt cheese and baking them instead of frying. They’re a big hit at parties and no one misses the extra fat and calories!

2 cups (480 ml) Yogurt Cheese *, drained well (see Supportive Recipes)

1 large handful cilantro

2 chipotle peppers in adobo

2 tsp (10 ml) chopped shallots

Pinch sea salt and freshly ground black pepper

1½ lbs (680 g) sweet mini peppers (about 30 peppers)

Preheat oven to 400°F (200° C).

In a food processor, combine Yogurt Cheese, cilantro, chipotle peppers, shallots, salt and pepper. Whirl until blended and smooth. Pour into a food-grade squeeze bottle or pastry bag fitted with a tip. If you don’t have either of these tools, see tip below.

Using a small sharp knife, make a slit crosswise at the top of pepper to create a “hinge,” keeping stem intact. Open the top, or “lid,” of pepper and remove any seeds. Fill pepper with yogurt cheese mixture and place on a baking sheet. Repeat until all peppers are filled. Place peppers close to one another on baking sheet and bake for about 15 minutes or until cheese is heated through and peppers are tender, but still slightly crisp. Serve warm.

NOTE

^* Yogurt Cheese must be made ahead of time. For this recipe you will want it very thick.

EQUIPMENT TIP

If you don’t have a pastry bag, just put the yogurt cheese mixture into a sealable plastic bag and fasten shut. With scissors, cut a hole in one corner so that you can squeeze the yogurt cheese into the peppers.

NUTRITIONAL VALUE PER SERVING (2 PEPPERS):

Cilantro and Pumpkin
Seed Pesto

PREP: 10 minutes | COOK: 0 minutes | YIELD: 1 cup

This versatile sauce can be used in a variety of ways and can be made out of any number of ingredient combinations. I’ve branched out to combine cilantro (one of my favorite herbs) with pumpkin seeds (which are seriously wholesome!) for a taste that is zesty and refreshing.

1 bunch cilantro, including stems, washed and spun or patted dry

1 clove garlic

¼ cup (60 ml) raw shelled pumpkin seeds (pepitas)

1 lemon, zested and juiced

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

2 Tbsp (30 ml) extra virgin olive oil

Add all ingredients except olive oil to a food processor and pulse-blend until chopped. While processor is running, slowly stream in olive oil and let processor run until pesto comes together. Stop processor and scrape down sides. Let processor whirl for another minute until pesto is blended well. Pesto will be thick. If you prefer it thinner, you can add a little vegetable broth or more lemon juice until it reaches desired consistency.

TRY THIS!

This pesto tastes great tossed with whole grain pasta or steamed vegetables, but you can also use it instead of (or in addtion to!) tomato sauce when making your own pizza.

NUTRITIONAL VALUE PER 1-TBSP SERVING:

Artichoke and Roasted
Red Pepper Tapenade

PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 cups

It’s a dip! It’s a spread! It’s also my daughter Rachel’s favorite food. Whenever I serve it at family gatherings, she gobbles it right up. This recipe is her new favorite because it boasts artichoke hearts, which she loves. Now I really won’t be able to keep it on the table!

1 x 14-oz (420 ml) BPA-free can artichoke hearts, drained and liquid pressed out

8 oz (225 g) roasted red bell peppers, about 1 cup (240 ml), drained and liquid pressed out

1 clove garlic

1 small or ½ large lemon, zested and juiced

1 Tbsp (15 ml) capers, drained and rinsed

Small handful fresh cilantro

Small handful fresh basil leaves

1 Tbsp (15 ml) extra virgin olive oil

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

Add all ingredients to a food processor and pulse-blend until chopped. Scrape down sides, and then let food processor whirl until the mix is well blended but still chunky. Scrape into a bowl and serve with raw cut vegetables, rice crackers or toasted whole wheat baguette slices, or use it as a tasty spread for sandwiches.

NUTRITIONAL VALUE PER 2-TBSP SERVINGS:

Sea Crunchie Snack Mix

PREP: 5 minutes | COOK: 25 minutes | YIELD: 8 x ½-cup servings

Sea palm is a variety of kelp also known as postelsia. It is found primarily on the western shores of North America. It is completely edible and serves as a delicious addition to spice up this snack mix.

1 cup (240 ml) raw almonds

2 tsp (10 ml) low-sodium tamari

Dash Worcestershire sauce, regular or vegan

Pinch Sucanat or other unrefined sugar

¾ oz (22 ml) dried raw sea palm, broken into 1-to 2-inch pieces, about 1 cup (240 ml)

½ cup (120 ml) dried unsulfured apricots, halved or quartered if large

½ cup (120 ml) prunes, halved or quartered if large

Preheat the oven to 250°F (120°C).

Place almonds on a baking sheet and add tamari, Worcestershire and Sucanat. Toss to coat, and then spread out in a single layer. Bake for about 25 minutes, stirring a few times. Transfer to a sealable container. Add sea palm, apricots and prunes and stir to combine.

KEEP IT FRESH

Snack mix will keep for up to two weeks in a sealed container.

NUTRITIONAL VALUE PER SERVING:

Sun-Dried Tomato
Olive Tapenade

PREP: 5 minutes | COOK: 0 minutes | YIELD: ¾ cup

I love the salty yet smooth bite of tapenade on a cracker. Delicious! In this version, we’ve raised the bar by adding sun-dried tomatoes and basil to the mix. It’s refreshingly tasty and perfect for your next antipasto platter.

½ cup (120 ml) pitted kalamata olives

½ cup (120 ml) sun-dried tomatoes in extra virgin olive oil, drained

½ cup (120 ml) basil, lightly packed

1 clove garlic, chopped

½ tsp (2.5 ml) lemon juice

Pinch freshly ground black pepper

Add all ingredients to a food processor and pulse chop until blended but still chunky.

TRY THIS!

This tapenade is delicious on crackers, tossed with hot pasta, added to a salad or as a spread on sandwiches (try it on my Mediterranean Panini, ch. 8).

NUTRITIONAL VALUE PER 1-TBSP SERVING:

Red Pepper Cheesecake with
Apricot Peach Compote

PREP: 15 minutes | COOK: 60 minutes | YIELD: 12 slices

Don’t be confused by the word “cheesecake” – this savory dish actually makes a delicious appetizer or side dish! Made with yogurt, tofu and egg whites, it’s high in protein, yet very low in fat. Bonus: It features a sweet and spicy topping that will send your taste buds on a roller-coaster ride.

2 cups (480 ml) low-fat Yogurt Cheese ^* (see Supportive Recipes)

2 x 12-oz (340 g) packages silken firm tofu, drained

2 egg whites

1 Tbsp (15 ml) lemon zest

Pinch sea salt

1 cup (240 ml) roasted red peppers, drained and liquid squeezed out, cut into thin strips

½ cup (120 ml) frozen peach slices, thawed slightly

½ cup (120 ml) dried apricots

½ cup (120 ml) orange juice

1 tsp (5 ml) orange zest

1 tsp (5 ml) arrowroot powder

1 tsp (5 ml) pure honey

Pinch red pepper flakes or ¼ tsp (1.25 ml) fresh chili paste

Preheat oven to 325°F (160°C).

In a food processor, blend Yogurt Cheese, tofu, egg whites, lemon zest and salt until smooth. Add red peppers and pulse-blend a few times until they are mixed in. Pour mixture into a 9-inch springform pan and bake on middle oven rack until edges are golden and center jiggles slightly when pan is shaken gently, about 60 minutes. Cake will firm up as it chills. Transfer cake to a wire rack to cool for about 1 hour.

While cheesecake cools, in a clean food processor, pulse-chop peaches and apricots into small chunks. Transfer to a small saucepan and stir in orange juice and zest, arrowroot powder, honey and red pepper flakes. Bring to a simmer and stir over low heat for about 2 minutes or until slightly thickened. Remove from heat and transfer to a small bowl. Can be served at room temperature or chilled.

To serve cheesecake, remove outer ring of springform pan, keep cake on bottom of pan, and transfer to a platter. Cut slices, top with a little Peach Apricot Compote and serve with baked whole grain pita chips or whole grain crackers.

NOTE

^* Yogurt Cheese must be made ahead of time.

MAKE AHEAD

Cheesecake and Peach Apricot Compote can be made up to three days ahead of time and stored in the refrigerator until ready to serve.

NUTRITIONAL VALUE PER SLICE (¹/OF CHEESECAKE):

Dried Fruit and Nut Bars

PREP: 20 minutes | COOK: 30 minutes | YIELD: 16 x 2-inch squares

This bar recipe is very flexible, as long as you keep the proportions the same. Feel free to make it your own by changing up the dried fruits and nuts to suit your tastes.

½ cup (120 ml) whole oat flour

2 Tbsp (30 ml) oat bran

2 Tbsp (30 ml) Sucanat or other unrefined sugar

¼ tsp (1.25 ml) baking soda

¼ tsp (1.25 ml) baking powder

¼ tsp (1.25 ml) ground cinnamon

Pinch freshly grated nutmeg

¼ tsp (1.25 ml) sea salt

2 Tbsp (30 ml) flaxseed

¼ cup (60 ml) hulled hemp seeds

1½ cups (360 ml) combination almonds, walnuts and pecans, coarsely chopped

½ cup (120 ml) dried cranberries

½ cup (120 ml) dried blueberries

½ cup (120 ml) dried cherries

½ cup (120 ml) dried dates or prunes, coarsely chopped

½ cup (120 ml) dried apricots, coarsely chopped

½ cup (120 ml) dried pears or apples, coarsely chopped

1 whole egg + 2 egg whites

½ tsp (2.5 ml) vanilla extract

Preheat the oven to 325°F (160°C). Line an 8 x 8-inch square baking pan with parchment paper, allowing a little extra to hang out the two opposite sides.

In a large bowl, whisk together flour, oat bran, Sucanat, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in flaxseed, hemp seeds, almonds, walnuts, pecans and dried fruit, and mix well.

In a separate bowl, beat whole egg, egg whites and vanilla extract until thick and foamy. Add to fruit and nut mixture and mix thoroughly.

Scrape into prepared pan, pressing mixture into edges. Bake on center rack of oven for about 30 minutes. Remove and let cool slightly. Lift bars out of pan by holding onto edges of parchment paper. Let finish cooling on a wire rack. Use a sharp chef’s knife to cut into 16 bars.

CHILL OUT

These bars will keep at room temperature for one week or individually wrapped in the freezer for up to three months.

NUTRITIONAL VALUE PER SERVING:

Moroccan Chickpea Spread

PREP: 15 minutes | COOK: 0 minutes | YIELD: 2½ cups

Like hummus, this spread is based on chickpeas – a hearty legume high in protein and starch. Throw in some truly Moroccan ingredients, like cumin and turmeric, and you’ve got yourself a tasty spread that’s sure to disappear in as little time as it took to make it!

2 cups cooked, rinsed and drained or 1 x 15-oz (440 ml) BPA-free can no-salt-added chickpeas

1 carrot, peeled, trimmed and chopped

1 large clove garlic

½ cup (120 ml) sun-dried tomatoes, not in oil, rehydrated, drained and liquid reserved

1 tsp (5 ml) ground cumin

½ tsp (2.5 ml) turmeric powder

½ tsp (2.5 ml) smoked paprika

¼ tsp (1.25 ml) ground cinnamon

Pinch cayenne, or to taste

2 Tbsp (30 ml) tahini (sesame seed paste)

1 Tbsp (15 ml) extra virgin olive oil

¼ cup (60 ml) fresh lemon juice

½ tsp (2.5 ml) sea salt

¼ tsp (1.25 ml) freshly ground black pepper

¼ cup (60 ml) cilantro

2 Tbsp (30 ml) fresh mint

Add all ingredients except cilantro and mint to a food processor, and pulse-blend until finely chopped. Mixture will be thick. Add reserved sun-dried tomato water, 1 Tbsp (15 ml) at a time, until spread comes together. You may need up to ½ cup (120 ml) of tomato water. If you run out of tomato water, you can use low-sodium vegetable broth or plain water.

Once desired consistency is achieved, add cilantro and mint, and let processor whirl for about 1 minute or until herbs are blended into the spread.

TRY THIS!

You can serve this spread with vegetable crudités, baked whole-grain tortilla chips or Bring the Heat Baked Blue Corn Chips (recipe follows). It is also adds a healthy zip to sandwiches and wraps.

NUTRITIONAL VALUE PER ¼-CUP SERVING:

Brown Rice Squares
with Coconut Cashew Dipping Sauce

PREP: 15 minutes | COOK: 45-50 minutes | YIELD: 20 squares

This flavorful and unique appetizer is likely to become the life of your next party. Plus, it’s perfect for gluten-free guests!

COCONUT CASHEW DIPPING SAUCE

½ cup (120 ml) reduced-fat coconut milk

1 Tbsp (15 ml) lime juice

1 tsp (5 ml) low-sodium tamari

½ tsp (2.5 ml) ground fresh chili paste (sambal oelek)

1 tsp (5 ml) honey, brown rice syrup or yacon syrup

1 tsp (5 ml) natural unflavored rice vinegar

¼ tsp (1.25 ml) sea salt

2 Tbsp (30 ml) creamy unsalted cashew butter

BROWN RICE SQUARES

2 cups (480 ml) medium-grain brown rice

In a medium bowl, combine all sauce ingredients except cashew butter and whisk. Slowly start to incorporate cashew butter and then mix more vigorously until sauce is smooth. Refrigerate until ready to serve.

In a medium-sized heavy-bottomed saucepan, rinse and drain rice well. Add 4 cups (950 ml) water and bring to a boil on high heat. Cover and reduce heat to simmer for 45 to 50 minutes or until water is absorbed and rice is cooked through. Remove from heat. Scoop out 1 cup (240 ml) of rice and place in a food processor. Blend until as smooth as possible. Stir blended rice back into cooked rice until mixed well.

Line two 9 x 5-inch loaf pans with plastic wrap. Divide rice mixture evenly between the two pans. Using a rubber spatula, smooth out rice and press it down firmly. Holding onto edges of plastic wrap, lift rice out of pans and place on a cutting board. Dip a chef’s knife in warm water and cut each “loaf” of rice into 10 squares, dipping knife in warm water in between each cut to prevent it from sticking to rice. Transfer rice squares to a platter and serve with Coconut Cashew Dipping Sauce.

TIME SAVER

Don’t have time to make the brown rice squares, but still want to enjoy the bright and exotic flavors of this dish? Cook the rice, scoop it into a bowl and pour the sauce on top.

NUTRITIONAL VALUE PER SQUARE + ¹/₂₀ OF DIPPING SAUCE:

Bring the Heat Baked
Blue Corn Chips

PREP: 10 minutes | COOK: 10-12 minutes | YIELD: 48 chips

Clean corn chips? Enough said! This perfectly tasty snack packs a sassy kick that will keep your guests grabbing for “just one more handful!”

8 whole grain blue corn tortillas (6 inches in diameter)

Eat-Clean Cooking Spray (see Supportive Recipes)

SPICE COATING

½ tsp (2.5 ml) nutritional yeast

¼ tsp (1.25 ml) smoked paprika

¼ tsp (1.25 ml) sweet paprika

¼ tsp (1.25 ml) Mexican chili powder

Pinch onion powder

Pinch cayenne (or to taste)

Pinch sea salt

Heat oven to 350°F (175°C). Cut each tortilla into six wedges and spread wedges out in a single layer on a baking sheet. It’s okay if they overlap a little.

Mix Spice Coating ingredients together. If nutritional yeast is “large flake,” grind it with a mortar and pestle or use a spoon to press it into a fine powder. Spray tortilla wedges with Eat-Clean Cooking Spray and sprinkle them with Spice Coating mixture. Bake 10 to 12 minutes or until crisp and lightly browned on edges. These chips are delicious eaten by themselves or dipped into hummus or Clean guacamole.

KEEP IT FRESH

Store uneaten chips in an airtight container or seal in a plastic bag.

MAKE IT GLUTEN FREE!

Choose gluten-free nutritional yeast.

NUTRITIONAL VALUE PER 6-CHIP SERVING: