Veg Snacks Recipes

In this page, you can find recipes for:

- Pineapple chutney (or salsa)

- Kale chips

- Boiled artichokes

Boiled Artichokes

Don't let the title fool you. My German friend introduced me to dish!


2 artichokes, 2 garlic cloves and half a lemon


1. Bring a pot of water, enough to cover the artichokes, to a boil

2. With a sharp scissors, snip off the thorny tips of the leaves (about 0.75 inches). Discard them. Cut off the stems

3. Wash the artichokes in running cold water

4. Slice lemon. Crush garlic. Add them into the water along with the artichokes

5. Cover, lower the heat to medium and cook for 25 mins or until the leaves are easily pulled off and tender

6. Remove artichokes from the pot. Serve hot or cold by itself or with your favorite dip


Start from the outer leaves and eat the fleshy part at the bottom of each leaf. The leaves are tough so you can dispose them.

Pineapple Chutney

Fresh ingredients really bring out the flavors!


0.5 medium pineapple, 1 avocado, 1 plum tomato, 1 garlic clove, 0.25 cup cilantro, 1 lime, 0.5 tbs olive oil, salt and pepper to taste.


1. Cut pineapple, tomato and avocado to chunks

2. Mince garlic finely, preferably using a garlic press

3. In a large bowl, mix pineapple, tomato, avocado and olive oil

4. Chop cilantro and sprinkle in the mixture

5. Slice the lime into halves and squeeze the juice over the mixture

6. Toss the chutney and season with salt and pepper

7. Chill in the fridge for 15 mins or more

8. Serve with your fav chips or over grilled meats


Add your favorite ingredients such as onion, jalapeno pepper, etc for more flavor. You can substitute pineapple with mango or orange

When you reach to the core, remove the choke (fuzzy thing) and scoop the artichoke heart. My friend eats the choke but it's really up to your preference. The stem is edible but can be bitter.

Kale Chips

Kale is part of the cabbage family and high in beta carotene, vitamins C and K, and calcium. It can be eaten raw when it is tender or simply sauteed with olive oil and ground black pepper. This is great alternative to cooking kale.


Bunch of kale leaves, olive oil, salt, and ground black pepper


Preheat oven to 375 degF. Wash and dry the kale leaves. Remove stems from the leaves. Cut them into large bite size as they will wilt. Toss the leaves in olive oil and season with salt and black pepper. Place them in a single layer on baking sheet. Bake for 7 to 8 mins or until they turn crisp but not browned. Remove from oven and let them cool before snacking!