Happy New Year, fatties! We don’t believe in suffering through diets that’ll be broken in a month’s time or depriving yourself from everything with flavour. It’ll end in a binge on everything, all at once, until we’re ill. But we do believe in finding healthier ways to enjoy one of our favourite foods. Today we’re on healthy, homemade versions of chips.
We’re going to start you slow and gradually ease you into some more creative ideas. Ready to drool? First things first, get yourself a mandolin or prepare to sweat trying to make the paper thin slices fitting this much loved salty snack.
Wrong mandolin. Try again.
Now we’re talking.
1. Potato chips – It’s not so much the potato as the intense frying and sometimes unnatural toppings that make potato chips bad. Mandolin ’em nice and thin, approximately 1/8 inch, brush a baking pan with oil, lay slices flat in one layer, brush them with oil, bake at 375 for 15-20 minutes or until they turn a golden colour. Sprinkle with salt while hot. If you want to flavour them more, try a hit of Parmesan cheese, rosemary, pepper or a nice smokey paprika.
2. Pita chips – take a couple loaves of pita bread and slice them into cute little triangles. Bake at 350 until a nice golden/tan colour. These are sturdy enough to take any dip, such as hummus.
3. Carrot chips – for a good hit of beta-carrot-ene (couldn’t help ourselves) slice, toss with a dusting of cinnamon and nutmeg and a splash of orange or grapefruit juice before baking. Bake at 250 for about 45 mins.
4. Turnip chips – interesting fact about turnips, they’re rich in B6, which translates to serotonin, which helps curb your appetite. Sounds like a perfect snack to us. They’re also very happy to accept any and all seasoning ideas you have. Roast at 375 for about 25 mins.
5. Beet chips – beets are earthy, a bit sweet and oh so satisfying. Plus they’re beautiful. They’re also packed with antioxidants to act as anti-inflammatories and detoxifiers. Bake at 350 for 20 mins. To really crank things up a notch, top them with some crumbled goat or feta cheese when they’re out of the oven. Just don’t wear white as you prep.
6. Green bean chip/pellets – these guys pack a bit of protein and they’re a great snack to make in bulk and stash at your desk. Bake at 425 for about 15-20 mins or until slightly coloured, not too dark. Sprinkle with a healthy dose of salt and white pepper when you take them out of the oven.
Bare in mind that to crisp nicely edges shouldn’t touch. Consider these roots and veggies to be items with serious personal space issues. No touching!
The seasoning options and veggies to chip are endless. What’s your favourite?