Crave: Healthy Chips and Dip!
By now you know that I am a huge proponent of eating healthy, but ONLY if it’s still delicious.
Bland is boring. Bland is unsustainable. And bland is, well…bland.
With that being said I like to find a way to indulge my cravings while sticking with food that won’t make me feel bad afterwards.
And honestly, it has become a fun project for me to seek out recipes to satisfy those occasional junk food desires.
This week it is chips… Crunchy, flavorful, snack-able chips.
Here are 3 chip recipes that totally fit the bill of both healthy and delicious (I promise), and 1 dip that could go with them all:
Sweet Potato Crisps:
These chips offer the sweet satisfaction of BBQ flavored potato chips, but in a much healthier way…
1 medium sweet potato (about 8 ounces), scrubbed
2 tsp olive oil
½ tsp smoked paprika
¼ tsp kosher salt
Heat the oven to 375°F and arrange a rack in the middle.
Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve immediately.
This is a way for even the pickiest eaters to enjoy their greens. Simple, delicious, and adaptable with an endless variety of spices.
1 bunch kale, washed and thoroughly dried
1 tbsp olive oil
Sea salt and black pepper to taste
Note: kale chips are great with other seasonings as well, or an added pinch of chili flakes.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Remove the center ribs from the kale and cut or rip into large pieces (be sure that it is completely dry before you try baking it).
In a large bowl, toss kale leaves with olive oil, salt and pepper (or other seasoning) until lightly coated. Arrange the leaves in a single layer onto a lined baking sheet (or two if it’s easier).
Bake the chips for about 12-15 minutes until kale is crisp, but still dark green. Serve while still warm.
Plantains are the less sweet cousins of bananas, and make for crisp and delicious baked chips. The savory versions are great dipped into salsa, or you can mix it up and try using cinnamon and sugar to make a sweeter version.
2 green plantains (ripe plantains will be too soft)
2 tbsp extra virgin coconut oil (or olive oil)
1 tsp chili powder
1/4 tsp salt
Preheat oven to 350°F.
Peel the plantain and slice them diagonally to into even, thin slices. In a bowl, toss the plantain slices with coconut oil, chili powder, and salt until coated.
Arrange the slices evenly onto one or two baking trays making sure that they do not overlap.
Bake for about 30 minutes, flipping them over halfway through. They are done when golden and crisp.
Spicy Cilantro Yogurt Dip:
½ cup plain Greek style yogurt
2 tbsp fresh cilantro, chopped
1 tbsp jalapeno pepper, finely minced
1 fresh lime, juiced
Salt and pepper to taste
Combine all ingredients into a small bowl and stir until smooth.