7 Delicious, Nutritious Alternatives to Potato Chips Slideshow
October 8, 2012
Baked Butternut Squash Chips with Parmesan Cheese
Do you ever have a craving for something sweet and something salty both at the same time? Well, put down those milkshake-dipped french fries and swap it out for something more nutritious but equally delicious, like these Baked Butternut Squash Chips with Parmesan Cheese from A Couple Cooks. Sliced thin, boiled in hot water for two minutes, flavored with olive oil, kosher salt, and Parmesan cheese, then baked at 375 degrees, the natural sweetness of the squash perfectly balances with the salty bite of the cheese to satisfy your sweet and salt-loving tooth while snacking!
Beet Chips with Curried Yogurt Dip
Bring on the beet! Now, beets may not be your first thought when you get a hankering for some scrumptious snacks, but when they’re baked up into these Beet Chips with Curried Yogurt Dip from Kid Cultivation, you’ll definitely have these mouthwatering bites on your mind! The recipe calls for frying of the beets, but you can make them more figure-friendly by baking the chips rather than frying them. Simply slice up a variety of beets with a mandoline, drizzle them with canola oil, and bake them at 350 degrees in the oven for 20 minutes or until crisp and lightly browned. Sprinkle with salt while they’re hot from the oven, and serve alongside a delicious curried yogurt dip made simply with Greek yogurt, curry powder, salt, and cilantro. Your taste buds and waist line will thank you!
Cinnamon & Sugar Apple Chips
Not a big veggie lover? No worries — you’re favorite fruits can get in on the baked chip yumminess, too! Average Macintosh apples get a tasty makeover with these Cinnamon & Sugar Apple Chips from Keep It Simple Foods. To prep, line a baking sheet with parchment paper to keep your chips from sticking, then use a mandoline to slice the Macintoshes thin and even. Combine cinnamon and sugar into a bowl, then dip and fully coat the apple slices in the sugar mixture. Bake at 200 degrees for 1 hour, then flip the slices over and bake for another hour or until crisp. Sure, these fab fruity snacks may take a while to crisp up but once you get a bite of these babies, the wait will be well worth it!
Bacony Salt & Vinegar Kale Chips
We know, we know — green stuff, blech. But when that green stuff is baked up with bacon, salt, and vinegar, we might just switch over to the veggie-loving side! Ashley Brouwer’s Bacony Salt & Vinegar Kale Chips on Food Swoon takes kale leaves and tosses them with olive oil, bacon grease, and vinegar, baking them up for 10-15 minutes at 350 degrees for a healthy chip alternative that’s a little smoky, a little salty, and a whole lot of scrumptious!
Nutmeg Banana Chips
We love our banana chips dipped into hot chocolate, but we love them even more when they’re sprinkled with nutmeg, warm from the oven, and able to be enjoyed by the handful! These Nutmeg Banana Chips by Foodie With Family. Thinly slice up some of those overripe bananas you’ve had hanging out on the counter all week. Grate fresh nutmeg over the top (a little goes a long way!), lay out the banana slices on a tray, and dehydrate them in a dehydrator at 135 degrees for 24 hours or until they’re a caramel brown color and completely dry. These chips can last up to a year when stored in a cool, dry spot in your pantry, but we doubt they’ll last more than a day once you get a taste of them!
Eggplant Chips with Cilantro Pesto
Happen to come across some fresh Japanese eggplants while perusing the farmers' market this weekend but have no idea what to do with them? These Eggplant Chips with Cilantro Pesto from What’s Gaby Cooking are the perfect solution! Slice up the Japanese eggplants (they’re smaller and sweeter than the regular), then liberally salt them and let them sit for an hour to remove any excess moisture. Brush the slices with a paprika and garlic-infused olive oil, then bake at 350 degrees for about 20 minutes. While they’re baking, whip up a pesto dip made with cilantro, cashews, garlic, asiago cheese, olive oil, salt, and pepper. Take the chips out of the oven, sprinkle with salt, serve with the pesto, and get noshing!
We love fried zucchini sticks, but if you want all the taste with half the calories, these baked Zucchini Chips from Made In Our Kitchen will satisfy your craving for breaded zucchini deliciousness. Preheat oven to 425 degrees, then whisk together a coating of breadcrumbs, fresh Parmesan cheese, salt, garlic powder, and freshly ground pepper. Dredge zucchini slices in fat-free milk and the breadcrumb mixture, then place the coated slices on an ovenproof wire rack coated with cooking spray on top of a baking sheet. Bake for 30 minutes or until browned and crispy. With healthy, delicious chips like this, junk food will be put out of your mind (and diet) forever!