Dear Mom, You Must Try These 5 Amazing Snack Recipes

• 1. Combine all of your ingredients is a bowl and mix. Reserve in the refrigerator until the day of service. BE sure to pull out the container hours before needed to the olive oil can melt and the cheese can temper.

• 1. Fill a pot halfway full of canola, grapeseed, rice bran, or safflower oil. Heat the oil to a steady 350 degrees F. Carefully place the chickpeas in the oil and stand back to avoid popping oil!
• 2. Fry the chickpeas until there are no more bubbles coming out of them. Strain onto paper towels. Let sit until cooled.
• 3. Once cooled, toss with the salt, garlic powder, and smoked paprika. Reserve in an airtight container once completely room temperature. Store on the counter top.

• 1. Roast your almonds in the oven at 350 degrees F. until they are nice and toasted. They should be light brown all the way through. Break one open and check the inside.
• 2.Toss your toasted almonds in a bowl with the olive oil.
• 3. In a separate bowl, mix together your ground lavender, sugar, and salt. If you have lavender flower, grind them up in the blender until they are a powder.
• 4. Once the mixture is fully combined, toss in your almonds until evenly coated. Reserve in an airtight container and store on the counter top.

In The Pot Cooking

• 1. In a saucepan or pot, heat up your oil over high heat. Once the oil becomes slightly loose when you swirl it around, throw in your kernels and cover with a lid or aluminum foil.
• 2. Reduce the heat to medium and let cook until you hear minimal popping coming from the pot.
• 3. In a separate pot, melt your butter and paprika together.
• 4. When the popcorn is finished and slightly cooled, season with salt and cover with paprika butter. Garnish with freshly grated Parmesan cheese.

In the Microwave Cooking

• 1. Heat your microwaveable popcorn in the microwave.
• 2. In a pot, melt your butter and paprika together.
• 3. When the popcorn is finished and slightly cooled, season with salt and cover with paprika butter. Garnish with freshly grated Parmesan cheese.

• 1. In a large bowl, mix together the dill, ranch, and olive oil.
• 2. Toss in your pretzels and lay out on a baking tray.
• 3. Bake at 375 degrees F for 8-10 minutes.
• 4. Cook until the pretzels are toasted and caramelized. You will be able to smell them through the oven door. Cool at room temperature and store in an airtight container on the counter.