When you open the packet to eat just a few chips, before you know it you finish the whole pack.
This has definitely happened to everyone before, and then you start to feel guilty for having eaten too much at one go.
If you need to satisfy your cravings, here are some ways you can make your own chips! Healthier but equally as satisfying and delicious!
Healthy Baked Carrot Chips
This recipe is from A Spicy Perspective, a gluten free and low fat alternative to your normal chips.
These are really simple to do, with only a few ingredients and an oven.
Ingredients
- 1 kg of carrots (pick the fattest carrots you can find)
- 1/4 cup olive oil, or melted coconut oil
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 220 deg C. Line several large baking sheets with parchment paper and set aside.
- Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chef’s knife, but it’s better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
- Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
- Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.
These are super simple, and can easily satiate your cravings in the middle of the night.
Parmesan Basil Baked Zucchini Chips
This recipe comes from Inspired Taste and will bring you to a whole new level that no normal chips have before.
Ingredients
- 2 medium zucchini (about 1 pound)
- 1 1/2 tablespoons olive oil
- 1 ounce grated parmesan cheese (about 1/3 cup)
- 1/3 cup panko bread crumbs or plain breadcrumbs
- 1/4 cup packed fresh basil leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
DIRECTIONS
- Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
- In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
- Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
This definitely requires more ingredients, but we promise you it’s worth it! Super savoury and will be gone even more quickly than a normal packet of chips.
However, do take note these chips can only be stored for 1 or 2 days in the fridge and will get softer the longer it’s kept, so fresh out the oven is always the best!
Baked Banana Chips
This amazing recipe is from DietHood, you only need 2 (yes TWO) ingredients to make these chips for your snacking pleasure.
Ingredients
- 10 ripe , but firm bananas, thinly sliced
- freshly squeezed lemon juice (1 lemon is plenty)
Instructions
- Preheat oven to 200F.
- Cover a sheet pan with foil and lightly grease with cooking spray.
- Toss the bananas in lemon juice.
- Arrange the bananas in a single layer on prepared baking sheet.
- Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time – oven temperatures do vary. The thickness of the slices also matters.
- Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
- Remove from oven and transfer the chips to a wire rack.
- Cool completely. The longer they cool, the crunchier they will get.
- Store in an airtight container.
Some tips!
- Try to cut all the banana slices, evenly.
- If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return chips to the oven for an additional 15 minutes.
- Be sure to check on the banana chips often and pull any done banana chips as needed.
These are definitely some recipes you can try to replace the unhealthy chip snacking habit you’ve developed, or ones you can try out as part of your homemade lunch this circuit breaker.
If you do try any of these recipes, do tag us and let us know @activezonesg on instagram. Don’t forget to take pictures!
We hope you’re doing well and eating well too! Stay safe, and stay healthy 🙂
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