Diet News: It’s 2017 and You Can Lose Weight Eating Chips
It seems like every year that struggle to get your body bikini ready continues. You spend countless hours at the gym, subsist solely on grilled fish and salad, and deny all of your cravings in the quest to look good. Luckily, new culinary techniques are saving dieters from food boredom. It’s 2017, and you can now lose weight by enjoying healthier versions of the foods you love. Nowadays, a healthy diet that is intended for weight loss can even include chips. There a number of chips on the market that can satisfy your cravings for all things salty and crunchy but it is just as easy to make your own healthy snacks at home with no artificial ingredients. Check out these five incredible recipes for healthy chips that will keep you snacking happy.
Kale chips are light, crispy, and can be topped with a variety of seasonings. Kale chips are really low in calories so you can snack away without worrying about negative effects on your waistline. It is best to season the kale chips themselves as opposed to serving them with dip. To make kale chips, preheat your oven to 350 ˚F and line a cookie sheet with parchment paper. Use a knife or kitchen shears to remove tough stems from a bunch of washed kale and tear into bite sized pieces. Throughly dry the kale chips using paper towels. Spread the chips evenly on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and other toppings. Kale chips lend themselves well to a variety of flavors like rosemary and parmesan or wasabi and sesame seeds. Bake the kale chips for 10-15 minutes, checking that the edges are browned but not burnt. Allow to cool before eating.
Zucchini chips are another fantastic healthy chip alternative. These crispy, hearty chips are full of nutrients and low on fat. They are strong enough to be used for dipping and are a great way to make use of a summer bumper crop. To make zucchini chips, preheat your oven to 375˚F. Thinly slice 5 zucchini into rounds. Place zucchini into a strainer in the sink and sprinkle with 1 tsp sea salt. Leave the zucchini chips to sit for 30 minutes.This will draw out water and produce a chip that is extra crispy. Place chips on a baking sheet lined with parchment paper evenly spaced. Drizzle the chips with olive oil and bake for 20 minutes, flipping the zucchini half way through. Let zucchini chips cool before serving. These pair really well with a healthy Greek yogurt based dip.
Beet chips put a sweet twist on healthy snacking. These bright pink chips pack loads of flavor and vitamins while still being low in calories. To make beet chips, preheat your oven to 250˚F. Wash beets and dry with paper towels. Thinly slice the beets into rounds and place evenly spaced on a lined baking sheet. Drizzle with olive oil and bake for 1.5 hours. Allow the chips to cool before eating. They will crisp up considerably when cool.
Like beet chips, pumpkin chips put a sweet spin on a traditionally savory snack. To make pumpkin chips, preheat your oven to 250˚F. Slice the pumpkin open and remove seeds and skin. Thinly slice the pumpkin flesh and place evenly spaced on a lined baking sheet. Drizzle with olive oil and top with sea salt and sage, if desired. Bake the pumpkin chips for 1.5 hours. Allow the chips to cool before eating.
A staple in Latin America, plantain chips are a crispy, salty, and nutritious alternative to regular potato chips. To make plantain chips, preheat your oven to 375˚F. Slice plantains into thin rounds and place on a lined baking sheet. Drizzle generously with olive oil and sprinkle with sea salt. Bake for 45 minutes or until crispy, flipping halfway. Use the chips to scoop up some guacamole and enjoy a satisfying savory snack without messing up your diet. Snacking doesn’t have to lead to weight gain. Bake up these healthy, veggie-based chips for a snack that won’t ruin your summer body.