In the early 1960s, Lay’s let the secret out of the bag, so to speak, with their slogan, “Betcha can’t eat just one.” If you are a chip aficionado, but you want to switch to healthier habits, make the...
In the early 1960s, Lay’s let the secret out of the bag, so to speak, with their slogan, “Betcha can’t eat just one.” If you are a chip aficionado, but you want to switch to healthier habits, make the change to homemade baked chips. Not only are they better for you, they are delicious, and they don’t make as much mess in your kitchen as greasy fried chips!
Baked Potato Chips
Not many dishes are as easy to prepare as this one. Slice potatoes on a mandolin or in your food processor to make 1/8-inch thick slices. Toss or brush them with a little olive oil, salt and pepper, then arrange them on a baking sheet, making a single layer. Bake them at 400 degrees for 12 to 15 minutes, or until they are golden brown and crispy. Hit them with a little more salt as soon as they come out of oven. As an alternative to plain salt, sprinkle them with chile powder and ground cumin, sesame seeds, your favorite crushed or ground herbs or, for an unusual kick, top them with ground nori.
If you are a sour-cream-and-onions fan, mix 1/3 cup of powdered buttermilk, 1 tablespoon of salt, 2 tablespoons of Parmesan cheese and 1 tablespoon of onion powder. Add some to the oil before tossing the potatoes, and sprinkle the cooked ones with a little extra while they are still hot.
Do you love tortilla chips with your salsa, queso dip or guacamole? Lighten them up in the oven. Cut corn or flour tortillas in wedges -- usually about eight per tortilla -- and arrange them on a baking sheet. Spray them with nonstick cooking spray and season them with salt or herbs, then bake them at 400 degrees for 6 to 7 minutes.
For homemade chili-cheese corn chips, cut the tortillas into strips and toss them with a little oil and a mix of sea salt, chile powder, ground cumin, onion powder and garlic powder before baking them.
Make delicious pita chips just as simply as the potato and tortilla varieties. Cut the pitas into wedges, separate the layers and brush them with oil. Sprinkle them with a little dried basil, thyme, rosemary or your favorite herbs before popping them into the oven for 4 to 6 minutes at 400 degrees.
Bake Up a Change of Pace
Instead of the same old potato and corn chips, add some adventure to your snacking supply. Slice sweet potatoes, carrots, taro, beets, fennel, turnips or zucchini and summer squash into 1/8-inch thick slices before baking them until they are crispy.
Add dessert by tossing apple slices with cinnamon and sugar, baking them until they are golden. Coat slices of slightly green bananas with brown sugar and then sprinkling them with salt and pepper. Bake the bananas for 16 to 20 minutes at 400 degrees. Give your sweet potato chips a little extra zing by tossing them with 5 tablespoons of extra-virgin olive oil, 1 tablespoon of orange zest, 1/2 cup orange juice and 1 tablespoon of thyme before placing them in a 325-degree oven for 20 minutes.
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