Pass the Chips, Please!
- Written by Robyn Holder Robyn Holder
- Published: 16 January 2018 16 January 2018
What?! Chips in a nutrition blog? Read on….
Who doesn’t love a good potato chip? There are so many on the market today. You can find all kinds and in all flavors and baked, salt-free, old-fashioned, kettle, and on and on. Packaged and processed chips are not the best choice. Make your own!
Most vegetables can be homemade into delicious and nutritious chips. Some of my favorites are the good ‘ole potatoes, sweet potatoes, kale, zucchini and yellow squash, turnips, radish and Brussels sprouts. Try any of these, and experiment with others, if you have favorites.
To make your own chips:
- Pick your favorite veggie. Root vegetables are especially good for homemade chips. Using a sharp knife or mandoline slicer, make slices to your favorite thickness. You can also make stick-type pieces.
- Mix the slices with a good oil – olive, melted coconut or avocado.
- Spread – in a single layer - on a baking pan that has been coated with the same oil. For easy cleanup, use a baking sheet or foil. The single layer is crucial to getting a crisp chip.
- Sprinkle with your favorite spices for seasonings, or simply use a good sea salt or kosher salt.
- Bake at 425 degrees, for 20-30 minutes. You’ll have to keep your eye on them – the time will vary depending on the type of veggie and the thickness of the slice.
- Your chips are done when they are crispy, browned, and look delicious.
- Eat!
For kale, you’ll want to use larger pieces of the leaves for the chips. These are very delicate once baked, so handle carefully.
For Brussels sprouts, cut the stem, and separate the leaves. It might be necessary to cut the stem end a few times to easily separate the leaves. And, handle the leaves carefully – they are tiny and fragile. Make a lot of these – you can eat handfuls!
Try making your own the next time you need a snack or are just looking for some new recipes. Let us know what you think!
To Your Vitality!
