If you're looking for a healthier snacking alternative to the potato chip, we have you covered. With a little taste, even the most die hard potato chips fans will be converted by these 4 recipes.

Smoky Paprika Parsnip Chips

Ingredients:

3 large parsnips
3 Tbsp olive oil
1 tsp sherry vinegar
2 tsp smoked paprika
salt

Directions:

Preheat oven to 325. Scrub parsnips clean and trim both ends. Thinly slice into rounds. (This is best done with a mondolin.)

Toss sliced parsnips with olive oil, vinegar and paprika. Spread in a single layer on a cookie sheet and bake for 25 minutes. They will crisp up more after being out of the oven for a few minutes.

Related: 7 ways to cook up a bag of spinach

Kale Chips

Ingredients:

1 bunch kale
canola or olive oil, for cooking
good-quality coarse salt

Directions:

Preheat the oven to 400°F.

Wash kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.) Cut or pull o

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My son's favorite snack is a big soft pretzel. Every time we go somewhere that has them, especially the mall, he just has to have one. He may or may not share a bite with me. He definitely loves them more than any other sweet treat or candy. There's something special about a freshly baked pretzel covered in salt and dipped in spicy mustard. It's so good. But there's more than one way to make a traditional homemade pretzel. Did you know you can even make chocolate ones like the one shown above? And there's many more ways to make them too.

Here are 5 amazing pretzel recipes to try at home:

Related: 10 creative ways to eat pizza for breakfast

1. Homemade Soft Pretzels

These are just as good as mall pretzels, but not $3 a piece.

Ingredients:

1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt

Directions:

Preheat oven to 475 degrees

In a large bowl, whisk together water and yeast. Stir in

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I had my first taste of pimento cheese when I went to a friend's birthday party in Hell's Kitchen. His girlfriend had surprised him by having his favorite restaurant in Atlanta ship some of his favorite dishes right to NYC just for the party. Among the ribs and the slaw and the pulled pork sandwiches, were bowls of a sharp, creamy cheese spread peppered with bright red pimentos. The bowls were surrounded by little triangles of white sandwich bread to accompany the cheese, and I must've consumed a whole loaf's worth by the time I was done marveling over the deliciousness of it all. Pimento cheese is practically it's own food group down South and it's so good, that I couldn't help feeling that I'd somehow been cheated out of years of pimento cheese pleasures.

This recipe uses piquante peppers because I like a little heat in my cheese, some mayo, a bit of cream cheese, and the best hunk of extra sharp cheddar I could find, grated down finely into tissue-thin shreds. It was so good that

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by Food & Wine

Super Bowl party food doesn't have to derail your diet. Here are four easy, delicious and crowd-pleasing healthy snacks for the ultimate Super Bowl party.

More Healthy Game Day Snacks

Tomato Salsa with Cucumber "Chips"
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it's made, but the flavors meld nicely after a day or two in the refrigerator.

INGREDIENTS
1 1/4 pounds tomatoes, finely chopped
1/2 cup finely chopped sweet onion
1/2 cup finely chopped cilantro
1 small jalapeño, seeded and minced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 large seedless cucumber, sliced 1/4 inch thick

DIRECTIONS
In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

More Salsa Recipes and More Healthy Game Day Snacks


Winter Vege

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by Food & Wine

Food & Wine takes ribs seriously. Here are four of our tenderest, juiciest, most fall-off-the-bone rib recipes.

Slideshow: Rib Recipes

Apple-Glazed Barbecued Baby Back Ribs
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.

INGREDIENTS
1/2 cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons pure ancho chile powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground white pepper
1/2 cup apple cider
1/4 cup apple jelly, melted
1/4 cup honey
2 racks baby back ribs (about 4 pounds total)
1 cup prepared barbecue sau

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