Crunchy, salty, hot or flavored, round and thin, tasty delicious… yes, I am talking about potato chips.
One of our most favored snack is also categorized as one of the top dietary contributors to weight gain, as recent studies show.
Well, I don’t know why potatoes are so privileged when it comes to chips.
Not many people know that chips can be made from a wide variety of vegetables and fruits, such as apples, bananas, zucchini, radish, kale, broccoli, beet, asparagus, butternut squash, Brussels sprout, spinach.
And if I captured your curiosity, let’s see how can we actually bake this type of chips. Four interesting healthy alternatives to potato chips caught my attention.
I have never thought you can bake kale leaves! Kale is a good source of beta carotene (provitamin A), vitamin C and K, and very rich in calcium. You can bake it with olive oil, vinegar and small bacon slices for 10-15 minutes at 350 degrees.
Butternut pumpkin (or squash) chips
A typical autumn fruit, butternut pumpkin is full of fiber, vitamin C, A, and E, magnesium, and potassium. Besides being used in pies, soups or as a side dish, butternut pumpkin can be baked in thin slices with olive oil, after being boiled a couple of minutes. You can flavored it with different spices, salt, or Parmesan cheese.
Another green vegetable to replace potato chips is spinach. Although it needs to be baked carefully (15 minutes, and then check every 5 minutes until it looks crispy), we know that we are all going to benefit from vitamin A and C and a scrumptious snack.
Cut the beetroot in thin slices with olive oil and salt, bake it until the edges of the beets begin to dry out, around 20 minutes. You have to rotate them as to be baked evenly. Beet contains a significant amount of carbohydrates, that provide you with the energy you need throughout the day, also being rich in fiber, vitamin C, magnesium, iron, copper, phosphorus. Easy, tasty and healthy!
RSS Trackback URL 15. October 2012 (10:04)
Filed under: Nutrition, Recipes, Tips by Corina