Giada De Laurentiis' Fourth Of July Snack Recipes - WTNZ FOX 43 Knoxville, TN

Giada De Laurentiis' Fourth Of July Snack Recipes

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No Fourth of July party is complete without the food!

Just in time for your Independence Day bash, celebrity chef, Clairol paid spokesperson and "Food Network Star" judge Giada de Laurentiis stopped by Access Hollywood Live to share some of her recipes for the perfect Fourth of July fireworks snacks!

VIEW THE PHOTOS: On The Set: The Stars Visit Access Hollywood Live (June 2013)

Toasted Coco'Nut' Mix

(Serves 8)

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Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. In a small sauce pan, heat the oil and maple syrup over medium heat until warmed through. In a medium bowl, add the cashews, sunflower seeds, coconut and salt. Toss with the coconut oil and syrup mixture.Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 18 minutes, stirring halfway through. Let cool before serving or storing. 

Strawberry Bruschetta

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

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Apple Chips with Sweet Yogurt Dip

Topping:

VIEW THE PHOTOS: On The Set: The Stars Visit Access Hollywood Live (May 2013)


Apple Chips:


Dip:

Topping:
In a small bowl, stir the sugar, cinnamon and salt until blended.

Apple Chips:
Stand each apple upright. Cut 1/4 inch vertically off the right and left sides of each apple. Set the mandoline or v-slicer for cutting 1/16-inch-thick slices. Place 1 apple, cut-side down, on the slicer. Cut slices until the apple core is exposed. Turn the apple over and cut slices off the remaining side until the core is exposed. Arrange the apple slices in a single layer on one of the baking sheets. Repeat with the second apple.

Using your fingertips, sprinkle the apple slices generously with the topping. Bake until the edges curl and the chips are golden and feel crisp, 40 to 45 minutes. Pull the parchment with the apples onto the work surface and cool completely, 20 to 30 minutes (the chips will crisp more as they cool).

Dip:
In a medium bowl, stir the yogurt, maple syrup, vanilla and salt until blended. Cover and chill until ready to serve. Serve the dip alongside the apple chips.

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