To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries them. He loves popping them into his mouth while he's watching football.
Chile-Cheese Yucca Chips
Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.
Crispy Kale with Lemon-Yogurt Dip
Guacamole with Charred Jalapeño and Scallions
Tomato Salsa with Cucumber "Chips"
Justin Devillier upgrades classic Southern cheese straws with Sharifi's Iranian spices at his New Orleans restaurant La Petite Grocery. He sometimes swaps out the cardamom for equal amounts of ground coriander or fennel seed. "I've always assumed cheese straws originated in the Carolinas," says Devillier, "but that may be because my mother-in-law always brings them when she visits from South Carolina."
Asian Snack Mix with Nori
Sriracha-Roasted Pumpkin Seeds
Perfectly crunchy and spicy, these Sriracha-flavored pumpkin seeds are a great afternoon snack.
After rolling out this buttery dough, stamp out all different kinds of shapes (Ginna Haravon likes making animal crackers). It's important to chill the dough before and after rolling it out so the crackers are tender.
Roasted Cinnamon-Sugar Chickpeas
Warning: you might not be able to stop yourself from eating all of these sweet, oven-roasted chickpeas.
Broccoli Cheese Dunk
Gooey and luscious, this addictive starter is like a deconstructed broccoli quesadilla.
Sesame-Chile Kettle Corn
Besides the huge boxes of candy, movie theaters often turn popcorn--a fiber-rich food--into a sponge for fat. Grace Parisi adds a fiery kick to her healthier sweet-and-salty version of kettle corn by tossing it with whole red chiles.