We're very equal opportunity with holidays around here. Partially because we're an interfaith family. Partially because we live in an area with various cultures.
So in addition to Halloween, we also partake in Dia de Los Muertos festivities. After participating in the Carrera de Los Muertos we headed over to Old Town San Diego, where they go all out in celebration.
Everywhere you turned there were calaveras and calacas, symbols of the holiday.
There were all sorts of vendors, like Juanita's, who were handing out samples of their delicious soup and frozen hot chocolate. We already love their Mexican hot chocolate and keep it in our pantry.
There were stages with dancers and performances. And we sat and watched for a while.
They also had crafts for the kids. The boys sat and made their own Day of the Dead masks!
If your kids are like mine then you know that most outings like these are filled with requests for snacks. Or maybe I'm just lucky.
In any event, my Mary Poppins bag always holds the answer and I throw some snacks in there. Pretzels, granola bars, or homemade potato chips!
Sour cream and onions are one of my favorite kinds of chips, they seem a step up from regular ole potato chips, but still kid friendly. And really, all it takes is a mandolin.
Sour Cream and Onion Potato Chips (from Cooking Light)
1 large russet potato cut into 1/8 inch thick slices
1 1/2 tsp dry ranch dressing mix
- Arrange one third of potato slices on a large microwave safe plate. Spray with cooking spray.
- Sprinkle with 1/3 of the ranch dressing mix. Microwaved, covered, for 4 minutes. Turn over and microwave for another 3 minutes until dried and crisp. Remove from plate and cool on a wire rack.
- Repeat with remaining potatoes and ranch dressing mix.