India, July 23 -- Crispy snacks do not always need to come straight from a pan of hot oil. Baked snack recipes instead of fried versions offer a practical way to prepare familiar favourites using considerably less added oil. Baking uses dry heat to cook and brown the outer surface, helping snacks develop a crisp texture while avoiding the oil absorption associated with deep-frying. During the monsoon, freshly baked savoury snacks can pair well with homemade chutneys, dips, or tea for an enjoyable rainy-day treat.

Many commonly fried recipes can be adapted for the oven with a few simple changes. Samosas can be prepared with whole wheat wrappers and vegetable fillings, while potato wedges can be seasoned and baked until crisp. Vegetable cu...