Have your chips and eat em too! These healthy chip recipes will mean you can enjoy all your favorite snacks without the trans fat.
Sweet Potato Chips with Thyme from See and Savor
- 2 sweet potatoes
- 4-5 tablespoons of olive oil
- 1 tablespoon of orange zest
- 1/2 cup of orange juice
- 1 teaspoon salt
- 1 tablespoon of thyme
Preheat oven to 325º and, using a mandoline slicer, slice the sweet potato into thin rounds. In a small bowl mix olive oil, thyme, orange zest + juice together and then toss sliced potatoes in olive oil mixture – make sure pieces are evenly coated.
On a baking sheet, place potato slices in a single layer – you will need multiple baking sheets for all of the potatoes or wait till one rack is clear—and sprinkle with salt and bake until edges are golden brown, about 20 mins.
Pita Cups with Homemade Hummus from E is for Eat
- 4 whole wheat pitas
- 4 teaspoons olive oil (for brushing)
- Sea salt to taste
- 2 (14.5 ounce) cans garbanzo beans (chickpeas)
- Juice from 2 lemons
- 1/4 tablespoon olive oil
- 1/4 cup tahini paste
- 1/2 teaspoon sea salt
- pinch of cayenne pepper
- crumbled feta
- chopped Kalamata olives
- chopped parsley
Preheat oven to 375 degrees. Using a round cookie cutter, cut pitas into rounds. Using a pastry brush, brush each pita with 1 teaspoon of olive oil. Sprinkle with sea salt to taste. Microwave rounds for 10-15 seconds until pliable. Press into muffin pan and bake 10-15 minutes. Cool to room temperature. Drain the garbanzo beans and reserve 1/2 cup of the liquid. Place the beans in a food processor and puree until smooth. Add the remaining ingredients and blend until the mixture is creamy. If necessary, add the liquid reserved from the canned garbanzo beans to create desired creaminess. Spoon hummus into pita cups and sprinkle with paprika, crumbled feta, chopped olives, and chopped parsley.
Baked Tortilla Chips with a Hint of Lime
- corn tortillas
- cooking spray
- 1 lime, zested
- 1 Tablespoon table salt
Preheat oven to 400 degrees. Combine salt and lime zest in a small bowl; set aside.
Spray corn tortillas with cooking spray on each side and cut into triangles.
Arrange in a single layer on a baking sheet. Place in oven and bake 7-10 minutes, or until beginning to crisp. Remove from oven, sprinkle with salt mixture, and return to oven.
Bake until uniformly crisp and brown, 3-5 minutes longer.
Microwave Sweet Potato Chips from The Bitten Word
- cooking spray
- 1 (14-ounce) sweet potato, very thinly sliced, divided
- 1 teaspoon finely chopped fresh rosemary, divided into 4 servings
- 1/2 teaspoon salt, divided into 4 servings
- 1/4 teaspoon freshly ground black pepper, divided into 4 servings
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.
Beet Chip Recipe from Kid Cultivation
- 4-6 beets, thinly and uniformly sliced on a mandolyn
- canola or vegetable oil for frying
- 1 tsp. salt
- 1 cup Greek yogurt (fat content of your choice)
- 1 tbsp. curry powder
- 1 tsp. salt
- 2 tbsp. cilantro, finely chopped
Heat oil in a deep, heavy bottomed pot to 350 degrees. Add beet slices in small batches and fry until bubbling subsides and edges curl and brown. Interestingly I found different colored beats needed varying frying times with the dark purple beets taking the longest. Drain on paper towels and sprinkle with salt while still warm.
For the dip, combine the remaining ingredients in a small bowl and mix until well combined. Serve alongside the beet chips.
Note: You can also cook these in the oven – see Greenmoxie recipe here.
Baked Cinnamon Apple Chips by the Vegetarian Ginger
- 2-3 of your favorite apples
- 3 tbsp. granulated sugar
- 2 tbsp. cinnamon
Preheat oven to 200 degrees F. Slice each of the apple into very thin slices. Line two baking sheets with silicone baking mats or parchment paper, then lay the apple slices out evenly making a single layer.
Sprinkle each apple slice with the sugar and cinnamon. Bake in oven for 1 hour; turn apple slices over and allow to bake for 1 more hour and 30 minutes. Shut the oven off and let chips cool for another hour to crisp.