Everyone loves chips. They’re something to do as much as they are a snack. They’re crunchy, salty, and perfect for when you’re watching TV or at a bbq. Unfortunately, they’re usually made with potatoes which are high on the glycemic index. Not to mention, chips are usually cooked in toxic vegetable oils.
Paleo chips can be made at home.
Chips don’t necessarily have to be white potatoes. Nor, do they have to be made with cheap veggie oils. Here are some non-traditional chip recipes to enjoy.
- 4 medium beets
- 2 medium sweet potatoes
- 1 tbsp olive oil
- Salt to taste
- Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible) Place slices in a large bowl and toss with olive oil
- Evenly spread slices on a baking sheet (be sure they are not stacked on top of one another) and season with salt
- Bake for 30-40 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.
- Store in an airtight container for up to a week.
- 1 butternut squash, about 2 lb (1 kg), peeled, halved, and seeded
- 3 tablespoons extra-virgin olive oil
- 1–2 tablespoons herbes de Provence
- Kosher salt and freshly ground pepper
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Use a sharp knife or a mandoline to cut the butternut squash into thin slices. Transfer the slices to a large bowl and drizzle with the oil. Sprinkle with the herbes de Provence, 1 teaspoon salt, and 1 ⁄2 teaspoon pepper. Toss to coat evenly.
- Transfer the squash to the prepared baking sheets. Try to spread the slices in a single layer. Roast for 20 minutes, then reduce the oven temperature to 350°F and roast until they begin to curl, about 30 minutes longer. Let cool, then break into smaller pieces and serve. The chips will keep in an airtight container in the refrigerator for up to 1 week.
- 1 bunch kale
- 2 Tablespoons olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Fill a large bowl with water and add kale. Swish around to remove any dirt; drain.
- Dry thoroughly using a salad spinner or a clean kitchen towel.
- Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl.
- Drizzle with olive oil and toss with your hands until evenly coated.
- Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets.
- Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
- Bake for 18 to 20 minutes or until leaves are crispy.