I admit it, I love dancing to this song!
Nah, nah, nah, nah, nah, nah. Does anyone else get jiggy with it or is it just me? I’m a dancing fool, what can I say?
What inspired this post was several of my friends recently asking for my kale chip recipe. I’ve seen the popularity on the rise and have even seen them in stores for like $8/bag! That’s crazytown when all it takes is to buy one bunch of organic kale (about $3) and you can make your own in about 12-15 minutes.
And while I’m doing chips, let’s add apple, sweet potato, and plantain chips to the mix. Now you have no excuse to snack healthy and expose your little ones to the benefits of kale (think calcium).
Note: It might be worthwhile to invest in a mandoline slicer and non-stick baking sheets if you don’t already have them. Then, you can get your chip on whenever you like!
From Clean Eating
- 1 bunch of organic kale (any kind will do) or collard greens
- 2 tsp olive oil
- ¼ tsp sea salt
Prep Time: 10 minutes, Cook Time: 12-15 minutes
1. Preheat oven to 350°F.
2. Wash and dry kale and cut into bite-size pieces (make sure to remove tough stems).
3. Brush olive oil into kale with a pastry brush, thoroughly coating.
4. Add sea salt and mix.
5. Spread out on baking sheet covered with non-stick baking mat, making sure that kale is not overlapping.
6. Bake for 12-15 minutes or until crispy. Enjoy!
Optional toppings: Nutritional yeast, garlic powder, ‘It’s a dilly’ seasoning, etc.
From Delighted Momma
- Any organic apple(s) of your choice (I like pink lady’s)
- Apple corer
Prep Time: 20 minutes, Cook Time: 1-2 hours
1. Preheat oven to 275°F.
2. Use an apple corer or long knife (and steady hand) and core your apple(s).
3. With a long knife or mandoline slicer, slice your apples to about 1/8″ thick.
4. Arrange them in a single layer on a baking sheet with a non-stick baking mat, and sprinkle with cinnamon.
5. Bake for 2 hours (to make them crisp), but check them at 1 hour (they will be soft/chewy).
Sweet Potato Chips
From Everyday Paleo Family Cookbook
- 1 large sweet potato
- ¼ cup coconut oil (to start, you may need to add more)
- Sea salt
Prep Time: 20 minutes, Cook Time: 6 minutes
1. Peel the sweet potato and cut into thin round slices using either a mandoline slicer or the slicing blade on a food processor.
2. In a large skillet, add the coconut oil and heat over medium-high until the oil is hot enough to sizzle when you put in a slice of sweet potato.
3. Fry the sweet potato chips just a few at a time, making sure not to crowd the pan.
4. Once the edges of the sweet potato slices start to curl and turn golden brown, flip them with metal tongs and cook for another minute or two, but watch them carefully so they don’t burn.
5. When the chips are done, remove them from the pan and put them on a plate with paper towels to drain. Sprinkle with sea salt, and enjoy!
Plantain Chips (and Guacamole)
From Everyday Paleo
- 3 ripe plantains (they are ripe when they look really beat up, black, and nasty)
- ¼ cup coconut oil
- 4 avocados
- juice from ½ a lime
- garlic powder and black pepper to taste
Prep Time: 10 minutes, Cook Time: 8-10 minutes
1. Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing the plantain.
2. After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil.
3. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn. Place on paper towels to drain.
4. Mash the avocados with the lime juice, garlic powder, and black pepper and serve with the plantain chips.
Honestly, the skies the limit on what you can turn into chips. I pinned a bunch on my Pinterest board: I found recipes for carrot, zucchini, yellow squash, eggplant, and beet chips. Seriously, what can’t you chipify? No excuses people on ditching the chip addiction and incorporating healthy veggies into your diet while getting that salty fix.
Chip on my friends.