Be it fruits or vegetables, if you can pick it, you can chip it. These healthy, crunchy crisps are guaranteed to be BFFs with all your fave dips -not to mention, they’re a lot healthier than your average potato chips too. Read on to make your own healthy chips:
Rich in folate, fiber, riboflavin, potassium, vitamin B6, magnesium, manganese, and calcium, a healthy amount of radishes keeps your system flushed and functioning with regularity while also aiding in maintaining a healthy weight. Slice radishes very thin and fry in rice-bran oil at 150°C until crispy. Use them to add crunch and an extra layer of flavor to a salad.
2. Brussel Sprout
Peel the leaves off sprouts and either fry them in rice-bran oil at 176°C (use a splatter screen) or toss with oil to coat and bake at 204°C until crispy, about 10 minutes. Sprinkle with your favourite spice blend, like lemon zest and sea salt, dukkah, curry powder, or shichimi togarashi (also called Japanese seven spice).
Carrots improve the health of your skin, boost the immune system, improve digestion, increase cardiovascular health, detoxify the body, and boost oral health in a lot of of ways, need we say more? Slice carrots very thin, or use a peeler to make strips. Deep-fry at 150°C or toss with a 3:1 blend of canola oil and olive oil and bake at 176°C until crispy, about 15 minutes. Sprinkle on a creamy soup for a hit of crunch.
Including pears in your diet helps improve your digestion, speeds up weight loss and is great as a pre and post-workout snack. Use a mandoline to slice pears very thin and then crisp in a dehydrator. Serve with cheese or salty appetizers like nut butter or prosciutto.
Slice lemons very thin and either fry in rice-bran oil at 150°C or toss with oil to coat and bake at 176°C until crispy, 10 to 15 minutes. Use the chips to scoop up hummus or baba ghanoush, or serve them topped with balls of burrata.
Escarole is part of the chicory family of lettuces and is characterized by large, dark-green leaves that leaves behind a mild flavour and crisp texture. Toss leaves with olive oil, salt, and pepper, and bake in a 230°C oven until crispy, about 5 to 10 minutes. To amp up the flavour, puree some garlic with the olive oil and rub it into the leaves before baking.