Too Much Snacking? 7 Recipes for Healthier Homemade Chips
Salty, crunchy potato chips may be one of America’s favorite snacks, but they’re also one of the least healthy. Loaded with fat and sodium, store-bought chips are one of the first things that nutritional experts tell you to ditch if you’re trying to eat better or lose weight.
Knowing those greasy circles of deliciousness are bad for you probably doesn’t make you want chips any less, though. Thankfully, there are plenty of better-for-you chip varieties out there, including some that you can make at home. We’ve put together this list of seven healthier recipes for homemade chips so that you can start snacking smarter.
Note: Many of these recipes will be easier to prepare if you invest in a mandoline slicer, which allows you to cut thin, uniform slices of potatoes and other foods.
1. Homemade baked potato chips
You can cut the fat by baking potato chips rather than frying them. With just four ingredients, this snack is also incredibly easy to make. Recipe from Home Cooking Adventure.
- 3 medium red potatoes, peeled
- Salt and freshly ground black pepper
- Garlic and herbs, optional
- 1 or 2 tablespoons oil
Directions: Preheat oven to 450 degrees Fahrenheit. Put a large pot of water on the stove to boil.
Line a baking sheet with parchment paper. Use a knife or mandoline slicer to cut the potatoes into 1/8-inch thick slices.
Once the water in the pot has started to boil, add the potato slices and cook for 3 to 5 minutes. Drain well and transfer to a bowl. Combine in a large bowl with the oil, salt, pepper, and garlic and herbs (if using).
Place a single layer of potato slices on the baking sheet. Bake for about 15 minutes until crisp and golden in color. Remove from oven and transfer chips to a rack to cool, then serve.
2. Homemade fritos
You won’t believe how easy it is to make homemade corn chips. Preparing the chips yourself and baking rather than frying turn them into a healthier version of a junk food favorite (though you can also fry the chips if you prefer). Recipe from the New York Times.
- 80 grams (about ½ cup) stone-ground or other fine cornmeal (do not use whole grain)
- ½ teaspoon salt, plus more as needed
- 1 teaspoon olive oil or vegetable oil
- Vegetable oil for frying, optional
Directions: Preheat oven to 375 degrees Fahrenheit. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about ¾ cup water to a boil.
In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about 1/3-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips.
To fry the chips: Set aside a plate lined with a paper towel. Fill a small skillet with about 1½ inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.
3. Baked barbecue potato chips
You only need a little over an hour to make a batch of these spicy barbecue potato chips, which are perfect for game day, snacking, or holiday parties. Recipe from Chocolate Moosey.
- 1 large russet potato, peeling optional (roughly 6 to 8 ounces)
- ¾ cup water
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- Oil to brush slices before baking
Directions: Preheat oven to 400 degrees Fahrenheit. Use a mandoline to slice the potato into 1/10-inch thick rounds. Put the potato slices in a bowl, completely cover with water, and let soak for 30 minutes. Drain and pat dry.
Add the paprika, onion powder, brown sugar, garlic powder, salt, and chili powder to a Ziploc bag or bowl with a lid, then shake to combine.
Line two baking sheets with foil and lightly grease with cooking spray. Place the potato slices in a single layer on the baking sheets. Brush each slice with oil.
Bake potato slices for 10 to 15 minutes, until crisp and golden in color. Remove from the oven, let cool for a few minutes, then toss with the seasoning.
4. Homemade seasoned pita chips
Crunchy pita chips and hummus make a perfect mid-afternoon snack at the office. You can make your own chips in just 20 minutes with this recipe from Table for Two.
- 4 pita rounds, cut into triangles
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon fresh-ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the pita triangles in a single layer on the baking sheet. Whisk together the olive oil, salt, pepper, garlic powder, and paprika in a small bowl. Brush the mixture onto the pita triangles.
Bake for 15 minutes or until pita chips turn golden brown. Let cool on baking sheet for 5 minutes before serving. Store leftover chips in an airtight container.
5. Baked Beet Chips
Beets are a good source of fiber, potassium, and vitamin C, and they contain nitrates, which may help you build stronger muscles. You can also turn them into delicious chips in about 30 minutes if you follow this recipe from Paleo Grubs.
- 4 medium beets, rinsed and scrubbed
- 2 teaspoons extra-virgin olive oil
- Salt, to taste
- Fresh-ground pepper, to taste
- 4 sprigs fresh rosemary, finely chopped
- 4 sprigs fresh thyme, finely chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Peel the beets and slice them into thin rounds using a mandoline. Transfer sliced beets to a bowl and toss with the olive oil.
Place the beets in a single layer on the baking sheets. Sprinkle with salt, pepper, rosemary, and thyme.
Bake for 14 to 18 minutes, until chips are slightly browned. Remove from the oven and let cool. Serve.
6. Microwave sweet potato chips
You don’t even need to turn on the oven to make a bowl full of these healthy sweet potato chips. Microwaving the sliced tuber for just a few minutes yields a chip that’s just as tasty as one that’s baked. Recipe from Rachel Cooks.
- 1 large sweet potato, scrubbed clean and any brown spots trimmed off
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Directions: Slice the ends off of the sweet potato. Use a mandoline to slice the potato into very thin rounds. Place slices of sweet potato in a bowl and toss with the olive oil, salt, and pepper.
Cut a circle of parchment paper in the same size as your microwave’s rotating tray. Place the potato slices in a single layer on the parchment in the microwave. Cook on high for 3½ to 4 minutes, until chips are slightly browned (you may need to adjust the cooking time slightly depending on the strength of your microwave). Repeat until all the chips are cooked. Serve immediately.
7. Spiced wonton chips
- 20 wonton wrappers
- 4 teaspoons dark brown sugar
- ¼ teaspoon salt
- 2 teaspoons five-spice powder
- Pinch of cayenne pepper
- ½ teaspoon vegetable oil
Directions: Preheat oven to 375 degrees Fahrenheit. Coat two baking sheets with non-stick cooking spray.
Mix dark brown sugar, salt, five-spice powder, and cayenne pepper in a bowl. Brush wonton wrappers with ½ tablespoon vegetable oil and sprinkle with half of the spice mixture; flip and repeat. Cut diagonally in half and spread on prepared baking sheets. Bake until golden in color, about 10 minutes. Let cool until crisp, then serve.
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