6 Nutritious Chip Recipes You Can Nosh on Guilt-Free

Chips are an accessible and tasty snack option, perfect for munching on your own or for feeding a crowd. Unfortunately, these crunchy morsels can do some serious dietary damage if you’re not careful. For instance, a bag of Ruffles ridged potato chips contains 160 calories and 10 grams of fat, Frito-Lay data shows, while doing very little to satisfy your appetite. For that reason, many experimental foodies have taken it upon themselves to find healthier solutions.

Try any of these 6 recipes to satisfy chip cravings without breaking your diet.

Source: iStock

1. Baked Sweet Potato Chips

Just four easy ingredients will solve all your snacking needs in Carmel Moments’ recipe for Baked Sweet Potato Chips. Sweet potatoes are relatively low in calories, Live Science reports, also packing in plenty of vitamins A, B5, B6, and more to keep your body in tip-top shape. Best of all, they’re delicious! Enjoy the chips along with a simple homemade lemon-dill dip for truly tasting snacking, and store leftover chips in an airtight container.

Ingredients:

For sweet potato chips

  • 3 medium sweet potatoes, thinly sliced
  • 3½ tablespoons extra-virgin olive oil, plus more for brushing
  • Salt
  • Pepper (if desired)
Homemade lemony dill dip
  • ¼ cup homemade mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dill weed

Directions: For chips — Preheat oven to 350 degrees Fahrenheit. Scrub sweet potatoes and thinly slice, using a mandolin slicer or a food processor with a slicing blade.

In a medium-size bowl, combine olive oil and sweet potatoes. Stir to combine and coat evenly. Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.

Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper. Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes, or until desired crispness. Remove and cool on paper towels. Repeat with any remaining sweet potato slices.

For dip — Combine mayonnaise, lemon, and dip. Whisk together. Serve with potato chips. Refrigerate any leftovers.

Source: iStock

2. Beet Green Chips

Next time you buy beets at the grocery store, don’t be so quick to throw out their leafy green tops! World’s Healthiest Foods reports that the greens are low in calories, yet loaded with vitamins A and C, fiber, protein, and more. Eat Thrive Glow shares a Beet Green Chips recipe for baking these nutritious greens into a satisfyingly crunchy and salty snack. The recipe takes 35 minutes to make.

Ingredients:

  • 1 bunch of beets greens
  • Sea salt, to taste
  • Olive oil
  • Black pepper, to taste

Directions: Preheat oven to 350 degrees Fahrenheit.

Wash beet greens and dry them with paper towels. Snip the thick stems from the leaves with a scissor and discard them.

Lay the leaves on a baking sheet lined with parchment paper and lightly coat the greens with oil. Sprinkle salt and pepper on both sides of the leaves. Bake for approximately 10 minutes, flip the greens over, and bake for another 10 minutes or until the beet greens are crisp.

Source: iStock

3. Salt and Vinegar Zucchini Chips

Can’t resist the tart and tangy flavors of salt and vinegar chips? Opt for Sugar Free Mom’s Salt and Vinegar Zucchini Chips, which are a healthier alternative to their potato-based counterparts. This crunchy, piquant snack contains just 40 calories per serving, meaning you can munch away guilt-free until your next meal! The chips keep best when stored in an airtight container.

Ingredients:

  • 4 cups thinly sliced zucchini (about 2 to 3 medium)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt

Directions: Use a mandolin or slice zucchini as thin as possible. In a small bowl, whisk together olive oil and vinegar. Place zucchini in a large bowl and toss with oil and vinegar.

To make in dehydrator – Add zucchini in even layers to dehydrator, then sprinkle with coarse sea salt. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8 to 14 hours.

To make in the oven – Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees Fahrenheit for 2 to 3 hours. Rotate half way during cooking time.

Source: iStock

4. Apple-Cinnamon Chips

Chips are most often a solution to our savory cravings, but some are equally handy in satisfying a sweet tooth. These Cinnamon-Sugar Apple Chips are the way to go for sweets lovers with a penchant for crunchy snacking. That Oven Feelin’ notes that you should let the apple chips cool completely in the oven, as this is where they really get their crispy character! The chips can be stored in an airtight container for up to a week.

Ingredients:

  • 2 medium-size apples
  • 1 teaspoon ground cinnamon, or to taste
  • 1 teaspoon sugar, or to taste

DirectionsPreheat the oven to 225 degrees Fahrenheit.

Using a spiralizer or mandolin, slice the apples thinly crosswise (up to ⅛ inch thick). Remove any seeds. Arrange the slices on 2 baking racks or on 2 parchment-lined baking sheets. Sprinkle the slices with a light dusting of cinnamon and sugar.

Bake in the preheated oven for 2 hours. If using parchment-lined baking sheets, flip the slices over after an hour. After baking, turn the oven off. Let the chips cool completely in the oven, then enjoy!

Source: iStock

5. Baked Onion-Dill Potato Chips

If you’re looking for a healthier alternative to potato chips but can’t bear to sacrifice that potato flavor, try these Baked Onion-Dill Potato Chips from Healthy Recipe Ecstasy. Baking the chips eliminates the high fat content of standard potato chips. The chips pack a flavorful punch, seasoned with onion powder, dill, salt, and pepper. You can even dip these savory snacks into a homemade goat cheese sauce for an added burst of flavor in every bite. The recipe takes 30 minutes to make and yields 4 servings.

Ingredients:

Potato chips

  • 2 large red potatoes (yields 60 to 70 chips)
  • 2 teaspoons onion powder
  • 1 teaspoon dried dill weed
  • Freshly ground black pepper and sea salt, to taste
  • Cooking spray

Goat cheese dipping sauce

  • 4 ounces goat cheese
  • ½ cup nonfat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt

DirectionsPotato chips — Preheat the oven to 400 degrees Fahrenheit.

Slice the potatoes about ⅛ of an inch thick using a mandolin slicer, if possible. Put the potatoes in a colander and rinse well. This removes all the starch and helps them crisp when baked. Drain well and then squeeze any excess moisture out of the potato slices with paper towels.

Spray 2 baking sheets with cooking spray. Arrange the potato slices in a single layer on each of the baking sheets.

Spray the potato slices liberally with cooking spray. Sprinkle the onion powder and dried dill evenly over the slices. Liberally season with black pepper and sea salt.

Bake for 10 to 15 minutes, checking the potatoes at 10 minutes to see if any are starting to brown. If they are starting to brown, remove them from the oven and keep cooking the rest of the chips.

Transfer the baked chips to a paper towel to cool down before serving. They will continue to crisp on the paper towel. Sprinkle with more sea salt, if desired.

Goat cheese dipping sauce — Add all the ingredients to a food processor or blender and blend together until the goat cheese is whipped and the ingredients are combined. Serve the goat cheese sauce alongside the chips.

Source: iStock

6. Sea Salt and Lime Spinach Chips

A Clean Bake’s recipe for Sea Salt and Lime Spinach Chips recreates the wonderful flavors of “hint of lime” tortilla chips. The spinach base makes for much lower-calorie snacking, packing a punch of nutrients in the process. Blogger Nora Schlesinger notes that these chips are best eaten as soon as they’ve cooled, but leftovers can be stored in an open container in the fridge (they will lose crispiness over time).

Ingredients:

  • Zest and juice of 1 large lime (about 1½ tablespoons zest plus 2 teaspoons juice, divided)
  • ½ teaspoon sea salt
  • 8 packed cups fresh whole spinach leaves, rinsed and dried (do not use baby spinach)
  • 2 tablespoons extra-virgin olive oil

Directions: Preheat the oven to 275 degrees Fahrenheit. Line 2 baking sheets with nonstick pads, or lightly grease them.

In a small bowl, use your fingers to rub together the zest and the salt.

In a large mixing bowl, toss the spinach with the olive oil to thoroughly coat. Then add the lime salt and toss again to distribute a little bit of the salt on each leaf. Use your hands if necessary.

Distribute the spinach between the 2 prepared cookie sheets in an even layer. Sprinkle each batch with a teaspoon of lime juice.

Bake for 30 to 35 minutes until the leaves are withered and very thin.

Remove from oven, and let the chips cool completely on the pan before serving.

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