1. 100 g. oatmeal
2. 200 g. sweet potatoes
3. 2 tbsp. CapTri®
4. 1 oz. Pro-Carb Formula™
5. 2 tsp. cinnamon
6. 2 tsp. vanilla
7. 1 tbsp. water

Mix all ingredients in medium sized bowl until dough is tacky and can be formed into balls with hands. Roll dough into 1 inch balls and place on platter. Cover and refrigerate at least 1 hour, but overnight is better! 

These cookies are also a good snack to carb up on!

1. 1,500 g. potatoes, skinned
2. 25 g. shredded wheat, finely chopped
3. 1 tsp. garlic powder
4. ½ tsp. ground pepper
5. 2 tbsp. CapTri® 

Preheat oven to 450 degrees. Cut potatoes into 1 inch pieces and place in a shallow baking pan. Mix all other ingredients, pour over potatoes and stir to coat evenly. Place pan on bottom shelf of oven and bake for 1 hour (or until crispy and brown), stirring every 15 minutes.

1. 300 g. potatoes (with or without skin)
2. 1 tbsp. CapTri®
3. pinch of garlic powder
4. Popcorn salt to taste  

Slice potatoes very thin, almost transparent, and soak for 15 minutes in CapTri® and garlic powder. Preheat oven to 325 degrees. Place potato slices on nonstick 14” x 10” baking sheet. Do not overlap. Sprinkle with pinches of popcorn salt and bake for about 30 minutes, until edges and smaller pieces are brown. Remove from cookie sheet and drain on paper towel, if you wish. 

Hint: You can make a bigger batch of chips if you prefer. One 14” x 10” sheet holds 300 g. potatoes laid out flat. 

Also, you can flavor your potato chips with barbecue seasoning powder, onion powder, finely chopped chives, or even ranch-flavored party dip mix sprinkled on top.

1. 100 g. popcorn kernels (½ cup)
2. 3 tbsp. CapTri®
3. popcorn salt, to taste 

In 3-quart saucepan pour popcorn and CapTri®. Keep heat medium low so that CapTri® does not scorch. When kernels begin to bubble, shake pan over heat until popping slows t just a few seconds between pops. Sprinkle with pinches of popcorn salt to taste or add other flavorings. Makes bout 5 cups. 

Remember to add sodium count to your popcorn, depending on salt used. 

CapTri® Popcorn makes a filling snack!

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 125 g. cornmeal
4. chili powder to taste (no more than ¼ tsp.)
5. Popcorn salt  

Preheat oven to 350 degrees. Pour water over CapTri®, cornmeal and chili powder. Mix well with fork until dough balls itself together. Shape into small, ¾ to 1 inch balls and place on nonstick cookie sheet. Press flat, as flat and thin as possible. Place balls so that they do not touch. Balls can be flattened into any shape (triangle, oval, rectangle, etc.). Sprinkle lightly with pinches of popcorn salt and bake for 30 minutes until edges just start to brown. Chips should be thin and crisp, but firm enough to scoop Mexican Bean Dip. 

Variations: add 1 tsp. jalapeño juice or other spices to give your chips some zip. 

Be sure to add sodium count to nutritional values of chips, depending on how much popcorn salt you use.