Ranch Oyster Crackers

Ranch Oyster Crackers are an easy and delicious snack made with just 5 ingredients. They’re perfect for parties, football games, and more!

The post Ranch Oyster Crackers appeared first on Budget Bytes.

If there’s something you can never have too much of it’s definitely party snacks! These buttery Ranch Oyster Crackers are coated in melted butter, and seasoned with ranch seasoning and a small amount of red pepper flakes for just a little kick. My mom actually makes a similar recipe with regular saltine crackers, but I absolutely LOVE how cute these smaller oyster crackers are, and how easy it is to share and pass around at a party. They’re perfect for family get-togethers, holiday parties and of course game days! But fair warning…you can easily get addicted to these and eat half a pan. Trust me, I know!

Side close up view of ranch oyster crackers in a white serving dish.

What Are Ranch Oyster Crackers?

Ranch Oyster Crackers are a small party snack that’s primarily made with oyster crackers, ranch seasoning, and butter. It’s super delicious and can easily be made in under 30 minutes with just 5 ingredients. We made these in our test kitchen twice and both times they were gone in minutes! So if you want to impress your family and friends at your next event and you don’t want to spend a lot of money or time in the kitchen, then these ranch oyster crackers are sure to be a hit!

Ingredients For Ranch Oyster Crackers

5 simple ingredients are all you need to make this insanely delicious ranch oyster crackers recipe!

  • Oyster Crackers: Oyster crackers come in lots of different sizes depending on which store and brand you purchase. We used a 10 oz. bag for this recipe that we purchased at our local Aldi store.
  • Butter: If butter is a little too costly for you, you can substitute with vegetable or canola oil. We tested both methods (butter and oil) and the butter added a lot more depth of flavor. However, the oil version was still quite tasty in my opinion.
  • Ranch Seasoning: We used a store-bought ranch seasoning packet, but we also have a homemade ranch seasoning mix recipe in case you have a well-stocked pantry and want to whip up your own mix.
  • Garlic Powder & Red Pepper Flakes: Just a little bit of garlic powder and red pepper flakes rounds out the flavor of these tasty party crackers and still keeps this recipe super simple and easy to make!

Storing Leftovers

If you happen to have any ranch oyster crackers left over, and that’s a big IF, you can certainly store the leftovers in an airtight container at room temperature for up to 7 days.

Overhead view of ranch oyster crackers in a white serving bowl.
Overhead view of ranch oyster crackers in a white serving bowl.
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Ranch Oyster Crackers

Ranch Oyster Crackers are an easy and delicious snack made with just 5 ingredients. They're perfect for parties, football games, and more!
Course Appetizer, Side Dish
Cuisine American
Total Cost $4.71 recipe / $0.39 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 (about 1/2 cup each)
Calories 139kcal

Ingredients

  • 1/2 cup salted butter $1.07
  • 1 oz. ranch seasoning packet* $2.19
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 10 oz. oyster crackers $1.35

Instructions

  • Preheat the oven to 250°F. Add the butter to a small bowl and melt in the microwave. Once the butter is melted add the ranch seasoning packet (or 3 Tbsp of homemade ranch seasoning), the garlic powder, and the red pepper flakes to the bowl. Whisk the ingredients together until they are well combined.
  • In a separate large bowl add the oyster crackers, then pour the butter mixture over the oyster crackers. Mix carefully with a rubber spatula until all the oyster crackers are well coated in the butter and seasoning.
  • Spread the seasoned crackers on a parchment lined baking sheet. Bake in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven and give the crackers a quick stir. Place the baking sheet back in the oven and bake for another 10 minutes.
  • After the oyster crackers have finished baking, remove them from the oven and allow them to cool slightly before transferring them to a serving bowl. Enjoy!

See how we calculate recipe costs here.

Notes

*Feel free to substitute with a homemade ranch seasoning mix.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Sodium: 369mg | Fiber: 1g
Very close macro view of ranch oyster crackers.

How to Make Ranch Oyster Crackers – Step by Step Photos

Melted butter, ranch seasoning and spices in a bowl.

Preheat the oven to 250°F. In a small bowl melt 1/2 cup of butter in the microwave. To the melted butter add a 1 oz. ranch seasoning packet (or 3 Tbsp of homemade ranch seasoning), 1/2 tsp garlic powder, and 1/2 tsp red pepper flakes. Whisk the ingredients together until they are well combined.

Melted butter mixture being poured over oyster crackers in a bowl.

In a separate large bowl add one 10 oz. bag of oyster crackers, then pour the butter mixture over the oyster crackers. Mix carefully with a rubber spatula until all the oyster crackers are well coated in the butter and seasoning.

Ranch oyster crackers on a parchment lined baking sheet prebaked.

Spread the seasoned crackers on a parchment-lined baking sheet. Bake in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven and give the crackers a quick stir. Place the baking sheet back in the oven and bake for another 10 minutes.

Baked ranch oyster crackers on a parchment lined baking sheet.

After the oyster crackers have finished baking, remove them from the oven and allow them to cool slightly before transferring them to a serving bowl.

Ranch oyster crackers in a white serving bowl with a hand grabbing a few out.

Enjoy these super flavorful and buttery Ranch Oyster Crackers at your next family gathering, Super Bowl party, or any holiday event!

Very close up view of ranch oyster crackers in a pile.

The post Ranch Oyster Crackers appeared first on Budget Bytes.

Candied Pecans

This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.

The post Candied Pecans appeared first on Budget Bytes.

You know those candied pecans they sell from kiosks in shopping malls this time of year? The ones that beckon you from yards away with their buttery, nutty aroma? Well, I’m about to show you how to make them at home with just a few ingredients. They’re the perfect holiday snack for parties or as a little snacky snack while you’re wrapping gifts, watching a classic Christmas movie, or waiting for Christmas dinner to be ready. In other words, bookmark this candied pecans recipe because I promise you’ll be making them over and over for years to come.

Overhead view of a bowl full of candied pecans with a hand grabbing one.

What Are Candied Pecans?

This perfect little holiday snack is simply pecan halves that have a crunchy brown sugar, cinnamon, and vanilla-flavored coating. The nuts roast as they bake in the oven, giving them an even toastier, nutty flavor. These candied nuts are absolutely addictive and are the perfect item to bring to any holiday party, or to package up for easy homemade Christmas gifts.

Ingredients for Candied Pecans

You only need a handful of simple ingredients to make this recipe for candied pecans:

  • Pecan Halves: You’ll need shelled pecan halves for this recipe. Chopped pecans or pecan pieces will be too small for this method. Make sure to check grocery store websites and circulars to find the best price for pecan halves in your area, as this is the most expensive ingredient in the recipe. We got a great deal at ALDI!
  • Brown Sugar: Brown sugar gives the sugar coating on the pecans a really rich warm flavor, thanks to the molasses that gives brown sugar it’s characteristic color.
  • White Sugar: White sugar is added to the brown sugar to create the crunchy coating on the nuts, helping it bake up a little crunchier than brown sugar alone.
  • Cinnamon: A healthy dose of cinnamon gives the nuts a super warm and cozy flavor, perfect for the holidays
  • Vanilla: Vanilla adds a warm element to the flavor profile and just pairs perfectly with the cinnamon and nuts.
  • Egg: Egg white helps the sugar coat the nuts and it changes the texture of the sugar coating to be a really light, airy, and crispy texture instead of a smooth, glassy candy coating.
  • Salt: A little bit of salt really goes a long way in this recipe to really make the candy coating extra flavorful. The salt balances the sugars and really makes everything pop.

How to Store Candied Pecans

Once the candied pecans are completely cooled, these candied pecans can be stored in an air-tight container at room temperature for about a week, or frozen for longer storage. They’ll stay fresh in the freezer for about three months and can be thawed at room temperature.

You might also like our Small Batch Candied Walnuts (perfect for salads!) or our Candied Almonds!

A paper cone filled with candied pecans that are spilling out.
Overhead view of a bowl full of candied pecans.
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Candied Pecans

This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.
Course Appetizer, Dessert, Snack
Cuisine American
Total Cost $6.40 recipe / $0.40 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 (¼ cup each)
Calories 231kcal

Ingredients

  • 1/3 cup brown sugar $0.17
  • 1/3 cup granulated sugar $0.12
  • 1 tsp cinnamon $0.10
  • 1/2 tsp salt $0.02
  • 1 large egg, separated $0.09
  • 1/2 tsp vanilla extract $0.30
  • 1 lb. pecan halves $5.60

Instructions

  • Preheat the oven to 350ºF. Add the brown sugar, granulated sugar, cinnamon, and salt to a bowl, then stir them together until evenly combined.
  • Separate the egg and place the egg white in a large bowl. Lightly whisk the egg white until it is frothy, then add the vanilla extract and briefly whisk again to combine.
  • Add the pecans to the egg white mixture and stir to coat. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
  • Spread the coated nuts out onto a large baking sheet lined with parchment paper.
  • Bake the nuts in the preheated 350ºF for 25 minutes, stirring once halfway through.
  • Allow the nuts to cool completely before enjoying or storing for later.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 231kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Sodium: 77mg | Fiber: 3g
Side view of a bowl full of candied pecans.

How to Make Candied Pecans – Step by Step Photos

Sugar and cinnamon in a bowl.

Preheat the oven to 350ºF. Add ⅓ cup brown sugar, ⅓ cup white sugar, 1 tsp cinnamon, and ½ tsp salt to a bowl and stir them together until they’re evenly combined.

Lightly whisked egg white with vanilla extract.

Separate one large egg. Add the egg white to a large bowl and whisk it just until it gets a little frothy, then add ½ tsp vanilla extract and whisk briefly again to combine.

Pecans in the bowl coated in egg white, cinnamon sugar being poured over top.

Add 1 lb. pecan halves to the lightly whisked egg whites and stir until the nuts are coated in the egg white. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.

Pecans coated in egg, cinnamon, and sugar.

This is what they’ll look like when coated in egg and cinnamon-sugar.

Candied pecans spread onto a baking sheet, ready to bake.

Spread the pecans out onto a baking sheet lined with parchment paper.

Baked candied pecans on the baking sheet.

Bake the pecans in the preheated 350ºF oven for about 25 minutes, stirring once halfway through. Allow the pecans to cool completely before enjoying or packing for storage.

Overhead view of a bowl full of candied pecans.

The post Candied Pecans appeared first on Budget Bytes.

Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip is made with three types of cheese and is the perfect appetizer for any party or gathering.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)

Spinach Artichoke Dip in a skillet with a chip dipping into the side.

Ingredients for Spinach Artichoke Dip

This recipe is super easy to make and it doesn’t require too many ingredients. Here’s what you’ll need to make this spinach artichoke dip recipe:

  • Spinach: We used frozen chopped spinach because it’s convenient and inexpensive. Just make sure you fully thaw and squeeze the spinach dry before using. You can use fresh spinach, but you’ll need to cook it down first to remove most of the water. You’ll need about 2 cups once cooked and squeezed.
  • Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichoke hearts, if available.
  • Cheese: This super-rich dip has a mix of three cheeses: mozzarella, Parmesan, and cream cheese.
  • Mayonnaise, Sour Cream, and Butter: These three ingredients come together to create the super-rich and creamy sauce that drenches the spinach and artichokes.
  • Seasoning: The seasoning for this dip is pretty simple, just some fresh garlic, hot sauce for tang and heat, plus a pinch of red pepper for another kick. It’s simple, but amazing!

What to Serve with Spinach Artichoke Dip

Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.

You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!

Spinach Artichoke Dip Variations

This is a classic spinach artichoke dip recipe, but you can add or substitute ingredients to make it your own. Here are some ideas for different variations of this spinach artichoke dip recipe:

  • Double Spinach: Use twice the amount of spinach for an extra dose of vegetables.
  • Spicy Spinach Artichoke Dip: make it extra spicy by adding a lot more hot sauce, for a flavor that’s half-way between buffalo dip and spinach dip!
  • Make it Lighter: Substitute the sour cream with non-fat yogurt and Neufchatel cheese for the cream cheese to make a slightly lighter spinach artichoke dip.
  • Skip the Artichokes: If you’re not a fan of artichokes, double up on the spinach and skip the artichokes for a creamy spinach dip.
  • Add Chicken: Make the dip more hearty by stirring in diced cooked chicken breast.

How to Store Leftovers

This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
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Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip recipe is made with three types of cheese and is the perfect appetizer for any party or gathering.
Course Appetizer, Dip
Cuisine American
Total Cost $9.73 recipe / $1.62 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1/2 cup each
Calories 457kcal

Ingredients

  • 10 oz. frozen chopped spinach, thawed $1.79
  • 1 14oz. can quartered artichoke hearts $2.99
  • 1.5 cups shredded mozzarella, divided $1.87
  • 1/4 cup grated Parmesan $0.38
  • 1 pinch crushed red pepper $0.02
  • 2 Tbsp butter $0.26
  • 2 cloves garlic, minced $0.16
  • 8 oz. cream cheese $1.25
  • 1/2 cup sour cream $0.63
  • 1/4 cup mayonnaise $0.33
  • 2 dashes hot sauce $0.05

Instructions

  • Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
  • Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
  • Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
  • Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
  • Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 10g | Protein: 13g | Fat: 41g | Sodium: 750mg | Fiber: 3g
Close up side view of a tortilla chip dipping into the pan of spinach artichoke dip.

How to Make Spinach Artichoke Dip

Frozen spinach in the package.

Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.

Chopped artichoke hearts on a cutting board.

Drain and chop one 14oz. can of artichoke hearts.

Spinach, artichoke hearts, mozzarella and red pepper in a bowl.

Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.

Melted butter and garlic in a saucepot.

Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.

Cream cheese, sour cream, and mayonnaise added to the sauce pot.

Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).

Hot sauce being added to the saucepot.

Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.

Creamy sauce added to bowl with spinach.

Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.

Spinach artichoke dip added to a skillet, mozzarella being sprinkled over top.

Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.

Baked spinach artichoke dip in the skillet.

Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.

Close up of spinach artichoke dip on a tortilla chip.

Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤

Close up side view of a skillet full of spinach artichoke dip with a tortilla chip.

This photo shoot took ALL of my willpower. ALL OF IT.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

Chickpea Spread with Caramelized Onions

This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!

The post Chickpea Spread with Caramelized Onions appeared first on Budget Bytes.

Party season is just around the corner so it’s time to start bookmarking all the good appetizer recipes to bring to holiday gatherings! When I saw this simple but elegant (and budget-friendly!) Chickpea Spread with Caramelized Onions in Michal Korkosz’s new book, Polish’d: Modern Vegetarian Cooking from Global Poland, I knew I had to try it because I l-o-v-e turning a humble can of beans into something special. And guess what? This dip was every bit as delicious as it looked. So big thanks to Michal and his publisher for letting us share this amazing recipe with you today, just in time for the holidays!

Close up overhead view of a bowl full of chickpea spread with caramelized onions, a cracker being dipped into the side.

What’s in This Chickpea Spread?

The base of the chickpea spread is simply chickpeas brightened up with a little lemon juice and puréed until smooth with cold water. To give the spread a boost of flavor, caramelized onions and fresh parsley are added to the mix. The caramelized onions give the chickpeas a subtly sweet and savory flavor, while the parsley adds a breath of freshness. The combination of flavors is absolutely divine and it will definitely have you coming back for dip after dip!

How to Serve the Chickpea Spread

This appetizer is best served with a variety of crackers or bread for dipping, but I think it would also make an amazing spread to add to sandwiches or even just a slice of toast. Michal notes in his book to serve with bread and dill pickles. Yum!

Storing Leftovers

The chickpea spread will stay good in the refrigerator for about 3-4 days, but the presentation is definitely best on the day it’s made when the caramelized onions are at their most beautiful. Caramelized onions do tend to get a little cloudy when refrigerated as they absorb moisture.

Close up overhead view of the caramelized onions on top of the chickpea dip.
Overhead view of a bowl full of chickpea spread with caramelized onions surrounded by crackers.
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Chickpea Spread with Caramelized Onions

This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!
Course Appetizer, Snack
Cuisine Polish
Total Cost $3.58 recipe / $0.60 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 (¼ cup each)
Calories 175kcal

Ingredients

  • 1/4 cup olive oil $0.63
  • 1 lb. white onions $1.29
  • 3 bay leaves $0.45
  • 1 tsp salt, divided $0.05
  • 1/2 tsp brown sugar $0.01
  • 1 15oz. can chickpeas $0.79
  • 1/3 cup cold water $0.00
  • 1 Tbsp lemon juice $0.06
  • 1/4 cup fresh parsley $0.30

Instructions

  • Heat the oil in a large skillet over medium heat. Add the onions, bay leaves, ½ teaspoon of the salt, and the brown sugar. Cook over low heat, stirring occasionally, until golden brown and caramelized, about 25 minutes. Remove the bay leaves and discard.
  • Place the chickpeas in a food processor with the cold water and remaining ½ tsp salt. Blend until smooth, about 2 minutes. Add the caramelized onions (save some for the garnish) and the lemon juice and parsley. Pulse once or twice to combine. Season with pepper.
  • Transfer to a serving bowl. Top with the remaining caramelized onions and season with more pepper. Serve with your favorite bread and dill pickles.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Sodium: 589mg | Fiber: 5g
Side view of a cracker being dipped into a bowl of chickpea spread with caramelized onions.

How to Make Chickpea Spread with Caramelized Onions

Sliced onions in a skillet with brown sugar and bay leaf.

Start caramelizing the onions first, as they’ll take about a half hour to cook. Slice one pound of white onions and add them to a skillet with ¼ cup olive oil, 3 bay leaves, ½ tsp salt, and ½ tsp brown sugar.

Caramelized onions in the skillet.

Cook the onions over low heat, stirring occasionally, until they deep golden brown and caramelized. You can increase the heat to medium-low if they are taking too long, just make sure to stir often. Discard the bay leaves.

Chickpeas in a food processor with lemon juice, salt, and water.

Drain one 15oz. can of chickpeas and add them to a food processor with ½ tsp salt and ⅓ cup cold water.

Puréed chickpeas in the food processor.

Purée the chickpeas until smooth. If the chickpeas seem dry, you can add a little extra water or olive oil until they blend smoothly.

Caramelized onions and parsley added to the food processor.

Add 1 Tbsp lemon juice, half of the caramelized onions, and about ¼ cup fresh parsley to the food processor.

Finished chickpea spread in the food processor.

Pulse the chickpeas to combine with the parsley and caramelize onions. Give it a taste, season with pepper, and adjust the salt, lemon, or other ingredients to your liking.

Overhead view of a bowl full of chickpea spread with caramelized onions surrounded by crackers.

Serve the chickpea spread in a bowl, topped with the remaining caramelized onions, and some freshly cracked pepper. Enjoy!

The post Chickpea Spread with Caramelized Onions appeared first on Budget Bytes.

Reese’s Peanut Butter Cup Dip

Are you craving something sweet, creamy, and utterly irresistible? You’re in luck! Reese’s dip is not just a dessert—it’s a decadent experience that’s gone
The post Reese’s Peanut Butter Cup Dip appeared first on Salty Sid…

Are you craving something sweet, creamy, and utterly irresistible? You’re in luck! Reese’s dip is not just a dessert—it’s a decadent experience that’s gone

The post Reese’s Peanut Butter Cup Dip appeared first on Salty Side Dish.

Air Fryer Sweet Potato Fries

These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!

The post Air Fryer Sweet Potato Fries appeared first on Budget Bytes.

Who said sweet potato fries were boring? Not me! Ok, well maybe I did think that up until I tried this version. And let’s just say I stand corrected!! These Air Fryer Sweet Potato Fries are tossed with a little bit of olive oil and seasoned with a light coating of Tony Chachere’s Creole seasoning…and all I can say is, Wow! The combination of the natural sweetness from the sweet potato with the spicy kick from the Creole seasoning is seriously a match made in heaven! Not to mention I can make a batch of fries for just over a dollar! Now I can get my weekly sweet potato fix fast and on a budget!

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.

Ingredients For Sweet Potato Fries

You only need 3 simple ingredients to make these easy, tasty, sweet potato fries!

  • Sweet Potatoes – Just one pound of sweet potatoes, or approximately 2 small sweet potatoes, is all you’ll need to make one batch of sweet potato fries.
  • Olive Oil – A little bit of olive oil (or cooking oil of your choice) to help the seasoning stick to the sweet potatoes and help the potatoes to brown evenly while cooking.
  • Tony Chachere’s Creole Seasoning – This is what I consider the “secret ingredient” and makes these sweet potato fries really stand out! If you don’t have access to this particular brand, you can substitute with any seasoning salt blend, like Lawry’s.

Are These Air Fryer Sweet Potato Fries Crispy?

No, they’re not. Even though they are being cooked in an air “fryer”, they are on the thicker side and won’t be as crispy as deep fried sweet potato fries. There are some recipes that call for extra steps and ingredients to try and achieve a crispier texture, but we went with a simple, less complicated method for these sweet potato fries, and they still turned out super delicious!

Tips for making Air Fryer Sweet Potato Fries

  1. Cut the wedges evenly – Try to cut the sweet potato wedges as even as possible so they can all cook evenly in the air fryer.
  2. Mix well – Make sure the sweet potato fries are coated evenly in the oil and spices.
  3. Preheat the air fryer – It’s always good to preheat the air fryer before you add your fries to the basket. If your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3-4 minutes at 400ºF.
  4. Cook in intervals – Cook the sweet potato fries in roughly 5 minute intervals and shake the basket (or use silicone tongs) to flip the fries after each interval.

What to Serve With Sweet POtato Fries?

If you love a good dipping sauce, then try serving these sweet potato fries with our Comeback Sauce or our Mayo Ketchup. And since you already have the air fryer out, you could easily pair these with some Air Fryer Chicken Nuggets or maybe some Baked Chicken Wings. And the sweet and spicy flavor of the fries would taste great with some smokey BBQ Bean Sliders or BBQ Chicken Quesadillas. But of course you can always add these on the side with some Smash Burgers or Bacon Ranch Turkey Burgers too!

Overhead view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

Pictured with Mayo Ketchup sauce.

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.
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Air Fryer Sweet Potato Fries

These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!
Course Dinner, Lunch
Cuisine American
Total Cost $1.13 recipe / $0.56 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 259kcal

Equipment

Ingredients

  • 1 lb. sweet potatoes $0.99
  • 1 Tbsp olive oil $0.11
  • 1/2 tsp Tony Chachere's seasoning (or to taste)* $0.03

Instructions

  • Wash, peel, then dry the sweet potatoes. Cut the sweet potatoes into wedges.
  • Place the sweet potato wedges in a bowl, drizzle with olive oil, then sprinkle seasoning over the top. Toss the sweet potatoes until they're evenly covered in oil and seasoning.
  • Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.
  • Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total. Serve immediately.

See how we calculate recipe costs here.

Notes

*You can substitute any seasoning salt, like Lawry’s.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Sodium: 125mg | Fiber: 7g

Try These Other Homemade Fry Recipes:

Side view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

How to Make Air Fryer Sweet POtato Fries – Step by Step Photos

Sweet Potatoes that have been peeled and cut into wedges.

Wash, peel, then dry 1 lb. of sweet potatoes (approx. 2 small sweet potatoes). Cut the sweet potatoes into wedges.

Sweet potato wedges in a large bowl seasoned with olive oil and Creole seasoning.

Place the sweet potato wedges in a bowl, drizzle with 1 Tbsp olive oil, then sprinkle 1/2 tsp of seasoning (or more to taste) over the top. Toss the sweet potatoes until they’re evenly covered in oil and seasoning.

Seasoned sweet potato fries place inside an air fryer basket.

Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside of the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.

Cooked sweet potato fries inside air fryer basket.

Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total.

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.

Serve immediately with your favorite dipping sauce and enjoy! Pictured with Mayo Ketchup sauce.

Side view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

The post Air Fryer Sweet Potato Fries appeared first on Budget Bytes.

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

The post Twice Baked Potatoes appeared first on Budget Bytes.

I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!

Plated twice baked potatoes with shredded cheese, sliced green onions, and sour cream on the side.

What are Twice Baked Potatoes?

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.

Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!

Ingredients for Twice Baked Potatoes

Of course the potato is the key ingredient, so you’ll want to use a large sturdy potato like Russet Potatoes for this recipe. But the mix-ins that you choose is what really makes these twice baked potatoes stand out! Here’s what we used:

  • Butter
  • Sour Cream
  • Crispy Bacon
  • Green Onions
  • Milk
  • Cheddar Cheese
  • a little Salt & Pepper

But hey, no pressure. Feel free to use whatever toppings you have on hand. You can also switch things up and use one of the combinations listed in our traditional Baked Potatoes blog post.

Storage & Reheating

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.

Side front view of plated twice baked potatoes.
Close up overhead view of twice baked potatoes staked beside each other.
Print

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.
Course Dinner, Lunch
Cuisine American
Total Cost $7.80 recipe / $0.98 serving
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 316kcal

Ingredients

  • 4 russet potatoes (1/2 lb. each) $3.18
  • 1 Tbsp olive oil $0.11
  • 4 oz bacon $1.37
  • 4 Tbsp butter $0.52
  • 1/2 cup sour cream $0.62
  • 1/4 cup milk $0.08
  • 1/2 tsp salt + a pinch to season the potato skins $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 green onions, sliced $0.36
  • 1 1/4 cup shredded cheddar cheese, divided $1.49

Instructions

  • Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
  • Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
  • Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
  • Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
  • Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
  • Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato half | Calories: 316kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Sodium: 413mg | Fiber: 2g
two plated twice baked potatoes with a dollop of sour cream on top.

How to Make Twice Baked POtatoes – Step by Step Photos

4 russet potatoes being pierced with a fork.

Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.

4 russet being brushed with olive oil

Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.

Bacon being cooked in a skillet until brown

While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

Cooked potatoes cut in half and flesh being scooped out.

When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.

Potato flesh, butter, sour cream, milk, salt and pepper in a large bowl

Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.

Chopped bacon, shredded cheddar cheese, and sliced green onion added to mashed potatoes.

Add the chopped bacon, 1/2 cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.

Potato skins filled with mashed potato mixture and topped with more shredded cheddar cheese.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato.

Finished twiced baked potatoes with green onions garnished on top.

Bake the potatoes in the oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Plated twice baked potatoes with small serving bowls of green onions, shredded cheese, and sour cream on the side.

Top with the remaining green onions then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;)

Close up overhead photo of twice baked potatoes

The post Twice Baked Potatoes appeared first on Budget Bytes.

Fried mushrooms

My friend Wendy was full of surprises. For instance, take the time we met for a college reunion. Wendy and I had been freshman roommates at Austin College, a small…
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My friend Wendy was full of surprises. For instance, take the time we met for a college reunion. Wendy and I had been freshman roommates at Austin College, a small...

Source

Crockpot Ranch Mushrooms

Delicious and tender, Crockpot Ranch mushrooms are a buttery, melt-in-your-mouth side dish recipe. And with prep only about 5 minutes long, your
The post Crockpot Ranch Mushrooms appeared first on Salty Side Dish Recipes.

Delicious and tender, Crockpot Ranch mushrooms are a buttery, melt-in-your-mouth side dish recipe. And with prep only about 5 minutes long, your

The post Crockpot Ranch Mushrooms appeared first on Salty Side Dish Recipes.

Dip Into Fall Desserts

Fall is known for its golden-hued leaves, crisp air, and, of course, an array of mouthwatering flavors. As we bid adieu to
The post Dip Into Fall Desserts appeared first on Salty Side Dish Recipes.

Fall is known for its golden-hued leaves, crisp air, and, of course, an array of mouthwatering flavors. As we bid adieu to

The post Dip Into Fall Desserts appeared first on Salty Side Dish Recipes.