But it doesn’t have to be that way. You can easily make your own healthier, homemade chips, for example. They aren’t fried, so you save a ton of calories right off the bat. Plus you can make them from many different types of vegetables, increasing your nutritional intake.
There are several ways to make chips; I’ve made them in a food dehydrator and in the microwave, but I’m going to focus on using an oven, since it’s a standard piece of kitchen equipment.
Oven Potato Chips
Scrub some Russet potatoes. If desired, peel them. (Personally, I like to leave the peels on. It’s less work and a lot more nutrition.) Slice about 1/8 in. thick. If you have a mandolin, now is the time to use it!
In a bowl, toss the slices with a little olive oil and whatever seasonings you like; at the very least, use salt and pepper. If you prefer to use butter instead of oil, just melt some and brush the slices with it.
Place the potatoes in a single layer on baking sheets that have been sprayed lightly with olive oil. Bake in a preheated 500 degree F. oven for about 15 to 20 minutes, or until the edges are golden.
Transfer to a wire rack to cool completely. The chips will crisp up as they cool.
Other Type of DIY Chips
You are not limited to potatoes! Try this same technique with zucchini, cucumber, kale, carrots, sweet potatoes, beets, parsnips, radishes, collards, spinach…
And you’re not limited to seasoning with just salt and pepper, either. Garlic powder is a great addition, or something like Mrs. Dash Garlic & Herb. Cajun spices are popular, as is a sprinkling with Parmesan cheese.
Experiment – and enjoy!
Check out the video version of this article on YouTube
httpv://www.youtube.com/watch?v=crQ6xiLrKic
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