Friday 24 May 2019

Five Healthy Alternatives to Potato chips

Today is National Potato Day but if you're looking for an alternative to the beloved bag of chips here's your answer.

You know the feeling, you want a portion of chips, but you don't want all the guilt that goes with their carby goodness.

Luckily, there are lots of foods that allow you to replicate the crunchy, salty parts of potato chips, without the stodge.

Courgette Chips


4 courgettes

1½ tbsp plain flour

 Vegetable oil, for deep frying

 2 tbsp finely grated  Parmesan


Slice the courgette into long chips. Put the flour in a bowl and beat in 50ml water to make a smooth, thick batter the consistency of soured cream.

Half-fill a deep saucepan with oil. Place over a high heat  and bring to smoking point.  Drop the courgette chips into the batter in batches and cook for about 3 minutes.   Lift the courgette chips out of the batter and allow the excess to drip off.

Remove from the hot oil with a slotted spoon and drain on kitchen paper. Grate over the cheese when still hot and add a good grinding of black pepper.

The verdict: They're very nice,  but they just aren't chips.




Asparagus Chips


1/2 cup flaked almonds

lemon juice

1 cup of sesame seeds

1 lb asparagus, ends trimmed and cut in half

1/4 cup of  coconut or almond flour

1/4 cup of egg whites

Tumeric or garlic to taste

Coconut oil


Put almonds, lemon juice and sesame seeds in a food processor and pulse until the almonds are finely ground and well mixed.

Pour mixture into a shallow dish.

Dip each asparagus spear into the egg white followed by the almonds and sesame mixture. Sprinkle with tumeric. Place asparagus on an oiled baking tray.


Bake for 20 minutes or until crisp and lightly browned.



The verdict: Crispy on the outside, fresh on the inside and a good shape for dipping. A success.



Polenta Chips


1 litre of  water

250 g instant Polenta

2 sticks Butter

2 handfuls Parmesan grated


Bring the water to boil in a large pan, then slowly stream in the polenta whisking continuously.

Once it's mixed, continue to stir over the heat for 15-20 minutes.

Stir in the butter and parmesan.

If the polenta is really thick then  pour into a square dish lined with cling film.

Once cold it will be set and firm. 

Turn out the polenta, remove cling film and cut into thick chips.

Arrange on a baking tray oliled with coconut oil.  Bake  for 20-40 minutes or until crisp and browned, turning over once during cooking and spraying again if necessary.

Sprinkle with smoked rock salt and served them with mayonnaise and ketchup.


The verdict: The most like real chips.




Sweet-Potato Chips


3 large  sweet potatoes

1/4 coconut oil

1-2 tbsp sugar

1 tbsp salt

1-2 tbsp spice  - smoked paprika, or chilli flakes  

2 Cut  the sweep potatoes into wedges.


Put in a bowl and toss with melted coconut oil.  Sprinke with salt and spices.  Place in a hot oven and bake for 20 minutes.


The verdict: Lovely sweet/savoury combination of potato chips.



Baked Kale Chips

I head of kale, leaves removed from the stems, washed.

Coconut oil

Salt, chilli flakes or sesame seeds

 The kale leaves must be super dry.  Wash leaves in salad spinner.

Melt some coconut oil on a hot baking tray, spread out the kale leaves and bake a bake in a hot oven for seven minutes.

Salt and add chili or sesame seeds if desired once out of the oven. 


The verdict: Very healthy and tasty, but  not really an alternative to a bag of chips. 


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