Chips, those crunchy crab-filled pieces, those addicting heaven bites, those tempting-innovative flavors… We all agree that chips are one of the best snacks that satisfy our cravings and they absolutely deserve being loved! In fact, there is no wrong in loving chips! The problem lies in loving the wrong chips, that means the manufactured chips or crisps sold in our markets. I think there is no need to remind you how those bags of chips can be dangerous to our health being high in fats, being processed in bad saturated fats such as palm oil, containing big amounts additives (sodium, added sugar and artificial flavors).
As it is clear that the disadvantages of manufactured chips outweigh their advantages (Making you momentarily happy), it will be smart to think about a healthier alternative to consume them. Therefore, I suggest some recipes of tasty homemade vegetable chips so you can keep snacking crisps without counting servings, worrying about calories and feeling bad about the harm you are doing to your body.
#1# Basic Potato chips:
Making homemade potato chips is way more fun and easy than you think. Actually, and in addition on the fact that you can control the amount of fat your chips will contain- by using the oven rather than frying them-, you can also decide about their thickness. A food processor with a slicing attachment is very helpful to make your chips thiner or thicker.
For making Potato chips, you’ll need 3 medium potatoes sliced into thin slices, 2 table spoon olive oil, salt and pepper to taste.First, you’ll need to preheat the oven to 200°. Second, slice the potatoes into a bowl and immediately toss them with olive oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 15 minutes. Season again lightly with salt and pepper when they come out of the oven (you can also season with paprika, chili powder, minced herbs or garlic powder if you want to be more daring, sea salt and vinegar are also a great choice, but be sure to do it right after the chips come out of the oven so that the seasoning sticks to the oil). Transfer to a rack to cool for maximum crispness.
Tadaaa! You are now able to prepare your own delicious-healthy-inexpensive potato chips!
#2# Carrots chips:
Replacing potatoes with carrots is a great way for you to lower the carbs and load up on vitamins in the most delicious way. Carrots chips are also a great way to seduce children in eating more root veggies.
Exactly as we proceeded with potato chips, choose three or four “sexy” carrots, wash and dry them, use a tool to thin-slice them either long or round slices, place the slices in a large bowl and season them (again you can be very creative and daring by seasoning the carrots slices with sugar and cinnamon for a sweet taste, or salt and vinegar for a salty taste). Lay the carrots chips out on a baking sheet in a single layer and bake them until crunchy -for about 15 min-. Serve your cravings with tasty vitamins and get rid of guilt.
#3# Zucchini chips:
Another guilt-free snack that you can enjoy anytime you want is these zucchini chips.
To ultimately succeed this recipe, I suggest you choose large zucchini squash because they are little dryer that the baby zucchini and suits perfectly to make chips. Following the same steps as in the making of potatoes and carrots chips, slice the zucchini into round chips with the help of a mandolin slicer. Toss them with olive oil and season them with salt, garlic powder, pepper and dried oregano. Preheat the oven to 120°, place the chips on a baking sheet and bake them for 1 1/2 – 2 hours until crisp and golden. The best way to have crispy zucchini chips is to slice them thin and bake them at low heat.
#4# Sweet Potato chips:
As delicious as the traditional potato chips, Sweet Potato chips are the new trend winning the heart of multiple good taste lovers! Naturally flavourful,crispy and easy to make, they are pretty much ma favourites (I literally add them to my sandwiches for a crunchy taste). Unlike the other veggie chips I mentioned above, the sweet potato chips require a longer time to cook ( about 2 hours at 180°). You’ll probably also need to flip them while baking to ensure they crisp on both sides. For seasoning, I prefer them natural but you can enjoy them salty or vinegary if you wish.
If you like to taste different chips at the same time, do as shown on the picture and don’t hesitate preparing the four recipes at once, it will optimise the use of the oven and reduce the waiting time.
I hope these little recipes gained your attention to give them a try, they are really worth it!