Place the battered cauliflower in the air fryer basket. Add flour, milk, salt and pepper in a bowl and whisk until the batter is smooth.Take them out of the oven and let them cool for 10-15 minutes.ġ large cauliflower chopped into equal-sized florets.Spread the chickpeas out evenly on the pan.Spread them onto a dish towel and gently dry them.Spread a large tray with parchment paper and set aside. Take them out of the oven and let them cool entirely.Bake the crackers for 13-15 minutes or until crispy.Brush the crackers with a bit of peanut oil and sprinkle the sesame seeds on top.Use a knife to cut them into the shape and size of your liking.Roll out the dough into a large rectangle until it’s 1/16th of an inch thick.Take the dough out and place it between two sheets of parchment paper.Spread a large baking sheet with parchment paper and set aside. Wrap it in plastic wrap and refrigerate for an hour.Transfer the dough to a lightly floured kitchen slab and knead until smooth.

Use your hands to create a ball out of the dough.Stir together until it becomes a thick dough.Form a well in the centre and add the peanut butter and water.Whisk together the dry ingredients in a large bowl until combined.Take them out from the oven and allow them to cool.Watch them carefully and remove the ones that are browning before the others.Bake for another 5-10 minutes until crispy. Spread them out on a baking pan lined with parchment paper.

Toss them with the oil, salt and pepper in a bowl until they’re evenly coated.

Slice all the veggies into thin slices with a knife.

Sprinkle with salt and enjoy it with olive hummus.

Repeat the process until all the chips are done.

Cook for 3 minutes flipping halfway through.

Once the oil is hot, add the tortilla triangles in a single layer.

Add olive oil to a non-stick pan and place it over medium heat.

Enjoy it with barbeque-flavoured peanut butter.

Remove from the oven and allow them to cool entirely.

Bake for 12 minutes, flipping halfway through.

Use a pizza cutter or knife to slice up squares for crackers.

Press the dough down and then, roll it out using a rolling pin until it’s 1/4 inch thick.

Transfer the dough onto it and place another parchment paper sheet on top.

Spread a large baking sheet with parchment paper on the kitchen slab.

Add a tablespoon or two of water, if the dough feels too crumbly.

Add almond flour, shredded cheese and salt to a food processor and blend well, until it becomes a dough.

Spread a large parchment paper on the baking tray and set aside. Even better if it has a satisfying amount of protein, right? So this month, in our quest to level up the intake of fine foods and stay fit as a fiddle, we’ve foraged for the recipes of the most exciting salty snacks in the world and brought them to you. And it’s not like you can pick a random bag of chips or nachos after signing up for a six-month plan at the gym. As soon as I start my car in the gym’s parking, my stomach starts growling. Ever craved a salty snack right after a rigorous workout session? I have too.

Pizza slicer fork individual