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Healthy Alternative Ways To Make Chips

Sometimes, we crave for unhealthy food and as much as we want to stay away from it, we can’t help but cave in. Chips are probably the most sought after in a craving! When we are stressed, upset, or experiencing PMS, we always want to reach for that huge bag of chips and lay on the couch all day. But since I’m all about healthy food and habits here in Radiant Peach, I compiled a couple of healthy alternative ways to make your very own chips. The simple recipes aren’t your traditional potatoes though since I wanted a little twist and variation here and there.

In less than 10 minutes of preparation, these recipes will have you craving for the healthier version rather than the junk food one!

Cinnamon Carrot Chips with Honeyed Yogurt

Healthy Alternative Ways To Make Chips

Ingredients:

  • 2 large carrots, preferably organic
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Cooking oil spray
  • 1/2 cup plain or plain greek yogurt
  • 1 tablespoon pure honey

Directions:

  1. Arrange the oven racks in thirds. Preheat oven to 400°F.
  2. Wash, scrub, and dry carrots. With a vegetable peeler, peel the carrots entirely into strips. Place the carrot strips into a bowl and toss with cinnamon and ginger.
  3. Being careful not to overlap, lay carrot strips on two baking sheets that have been lightly sprayed with cooking oil spray. Place in the oven on the top and bottom racks and bake for 10 minutes, rotating the pans halfway through. Turn the oven off and crack the door. Allow to sit in the oven for 8 minutes. Keep an eye on it while the carrots are in the oven as oven temperatures vary and some ovens are hotter than others. Remove from the oven if they begin to brown. Carefully, transfer the carrots to a cooling rack or plate and allow to cool. The chips will crisp while they cool.
  4. In a bowl, combine yogurt and honey; stir.
  5. Once the chips have crisped up, serve the carrot chips with the dip and snack away.

Swiss Chard Chips

Healthy Alternative Ways To Make Chips

Ingredients:

  • 3 large Swiss chard leaves
  • 2 tsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • pinch of garlic powder
  • pinch of chile powder

Directions:

  1. Preheat oven to 275ºF.
  2. Remove stem and cut into 2-3 inch pieces:
    • 3 large Swiss chard leaves
  3. Place cut leaves in one layer on a baking sheet and toss with:
    • 2 tsp extra virgin olive oil
  4. Season with:
    • 1/4 tsp kosher salt
    • pinch of garlic powder
    • pinch of chile powder
    • Bake for 20 minutes, then turn leaves over and bake for an additional 20 minutes.
    • Let chard chips cool and serve.

Crispy Tomato Chips

Healthy Alternative Ways To Make Chips

Ingredients:

  • Roma Tomatoes (Can use others)
  • Kosher or Sea Salt
  • Dried Basil

Instructions:

  1. Cut tomatoes into ¼ inch slices. Arrange on dehydrator trays.
  2. Sprinkle very lightly with salt and basil.
  3. Dry in a vegetable setting for 8-12 hours, or until crispy.

Baked Rosemary Beet Chips

Healthy Alternative Ways To Make Chips

Ingredients:

  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Pinch each sea salt + black pepper
  • 2-3 sprigs rosemary, roughly chopped

Instructions:

  1. Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
  2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
  4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15-minute mark as they can burn quickly.
  5. Remove from oven. Let cool. Then serve.

Mushroom Chips

Healthy Alternative Ways To Make Chips

Ingredients:

  • 10 ounces (300 grams) king oyster mushrooms
  • 2 tablespoons avocado oil or melted ghee
  • Kosher salt
  • Freshly ground pepper

Instructions:

  1. Preheat the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.
  2. Cut the mushrooms in half lengthwise, and then use a mandoline slicer to cut them into ⅛-inch slices.
  3. Arrange the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry and leave some space between the slices.
  4. Brush avocado oil or melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.
  5. Bake for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.

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