PaleYo

Archive - October 2014

Craving Potato Chips?

kale-chip

Have you been craving the salty, crispy goodness of potato chips, but can no longer grab a bag since going Paleo?  Crave no more!  I have a few solutions for you.  Now, as my previous blog posts will inform you…white potatoes are not part of a typical Paleo regimen.  So if you’re craving a potato chip, let me suggest a few ways you can enjoy them – Paleo style…

  • Sweet Potato Chips
  • Vegetable Chips
  • Kale Chips
  • Prosciutto Chips
  • Brussel Sprout Chips

These are probably the easiest snacks you can make, and it doesn’t take a long time.  A mandolin slicer is your best friend for making chips!  It’s dangerous if you’re a beginner, so make sure you use the guard the first couple times (as to avoid losing the skin on your knuckles!)  Bed, Bath, and Beyond has one for $9.99, plus you can find a 20% off coupon online and use that, too!  You can slice things with a knife, but the mandolin slicer is easier and makes them super thin!  I’ve seen microwave trays that claim they work, but they don’t…so don’t bother.  Baking really makes them more chip like.  After awhile, I promise, you won’t even miss a bag of Lays!  I know I don’t anymore.

First and foremost, grab some sweet potatoes or pretty much any vegetable of your choice and your brand spankin’ new mandolin, and get to slicin’!  Toss your slices in some melted coconut oil and season with whatever flavors you like!  Oven to 350 degrees, parchment paper on a cookie sheet, and pop ’em in.  After about 10 minutes, flip your chips.  Just keep checking in over the next 8 to 10 minutes so that you don’t burn them.

Go visit your local farmer’s market and pick up a head of kale (less than 3 bucks most likely).  When you get home, be sure to rinse it off, then rip it up into “chip” size pieces and put it on a paper towel.  Be sure to pat them dry with another paper towel…they need to be REALLY DRY!  Toss them with a little bit of avocado oil.  Set your oven to 350 degrees, and put the kale on parchment paper on a cookie sheet.  Takes about 10-12 minutes to crisp them, but make sure you keep an eye on them, because they burn pretty fast!  When you take them out, you can season them with your favorite seasonings: salt, pepper, garlic…whatever.  Enjoy!

Then you can get some prosciutto…sliced thin!  Place the slices of proscuitto on a baking sheet with your trusty parchment paper (it’s a God send, really.)  Put the oven on 350 degrees (par for the course when making any type of “chip”), and pop them in.  When your oven is preheated, pop them suckers in!  10-15 minutes or so, but keep checking them…it only takes a few seconds to screw it up!  When they are done, take them out, and put them on a wire rack…they will crisp more as they cool…and BAM!  Little pork chips!

Onto the brussel sprouts!  Take a sprout, peel the leaves off (just the outer ones) and throw them in a bowl.  Then put about a TBSP or two of melted ghee and mix it all up.  Parchment paper, tray, oven; 9 minutes or until browned on the edges.  You can season these how you like, also.  Ladies and gentlemen, brussel sprout chips!

Now go forth, make your chips, watch your bad reality TV, and enjoy!  …you’re welcome.

“You won’t regret the junk food you didn’t eat today, come tomorrow.”