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Get the Skinny on Homemade Veggie Chips

Veggie chips always seem like they’re such a healthy snack, but the reality is that most store-bought veggie chips have more potato starch or rice flour than any real ‘veggies’ – not to mention, many veggies chips are deep-fried, so they have as much fat & calories as regular potato chips!

Nacho Crispy Kale Chips… just try ‘em!

1 large bunch kale

Cooking spray or olive oil spritzer

Sea salt, to taste

Nutritional yeast, to taste (approximately ¼ cup)

Preheat oven to 400 degrees. Spray large baking sheet with olive oil.  Cut or tear the flowery ends off of the kale into 2-inch pieces. Spray kale with olive oil and lightly sprinkle with sea salt. Bake for 5-8 minutes, and top with nutritional yeast.  Bake 5-10 more minutes, or until kale is crispy and edges begin to brown.  

Standout Nutrients:  Vitamins K, A, C, Lutein; 1 cup chopped has just 33 calories.

Beet Chips

2 medium beets

Cooking spray or olive oil spritzer

Sea salt, to taste

Preheat oven to 400 degrees.  Peel beets and slice 1/16 inch thick with a mandoline or vegetable peeler.  Line a baking sheet with parchment paper (note: only parchment paper; not wax paper). Spray parchment paper lightly with olive oil.  Lay the beet slices in a single layer.  Lightly spray the beets with olive oil and season lightly with salt. Bake the chips for 15-20 minutes.  Transfer to a wire rack; chips will crisp up as they cool.

Standout Nutrients:  Rich in antioxidants called betalain, which gives beets their red color.  Also a good source of vitamin C, potassium, and folate. Less than 70 calories for an entire medium-sized beet

Oven Baked Eggplant Chips

1 medium eggplant, peeled and sliced into 1/8 inch rounds

Cooking spray or olive oil spritzer

Paul Prudhomme’s Magic Seasoning Blend’s No Salt/No Sugar Sweet & Spicy Blend

Preheat oven to 400 degrees.  Place eggplant on a baking tray lined with parchment paper (note: only use parchment paper, not wax paper), and spray both sides of the eggplant lightly with olive oil, and sprinkle with Sweet & Spicy Magic Seasoning Blend.  Place in oven for 15-25 minutes.  When eggplant is lightly browned, flip and bake another 10-15 minutes until lightly browned. 

Standout Nutrients:  Good source of fiber, plus rich in antioxidants shown to promote cardiovascular health; Very low in calories; 35 calories per cup.

 

Copyright © 2014, Los Angeles Times
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