5 Potato Chip Swaps

You can always count on greasy chips at a party, but we've got you covered with clever swaps that are actually better than the original. Here are 5 salty, crunchy, and totally scrumptious alternatives to those traditional calorie-packed potato chips.

Sweet Potato Chips

Ingredients:

• 8 oz. sweet potato
• 1 tbsp. olive oil
• 1 tsp. rosemary, minced
• coarse ground salt, to taste
• ¼ tsp. garlic powder

Directions:

Preheat oven to 400º. Scrub and dry sweet potato. Using either a sharp knife or mandoline (we recommend the mandoline), slice potatoes into thin “disks” about 1/8^th inch thick. Toss sweet potato slices in olive oil then sprinkle with sea salt, garlic powder and rosemary. Lay slices on a non-stick baking sheet in a single layer (you can bake in two batches if your baking sheet fills up). Place in oven and bake for 10-12 minutes until edges begin brown. Flip and bake for another 10-12 minutes until edges are brown and curled.

Makes 4 Servings | Serving Size: 1/4 recipe | One Serving Replaces: 1 carbohydrate

Zucchini Chips

Ingredients:

• 16 oz. zucchini
• 1 Tbsp. olive oil
• 1 tsp. each: Mrs. Dash, cracked pepper
• 2 cloves garlic, freshly minced
• Pinch of Sea Salt

Directions:

Preheat oven to 400 F. Spray cookie sheets with Pam. Thinly slice zucchini (Tip: try slicing diagonally for larger and prettier chips). Mix remaining ingredients, toss zucchini chips in mixture, arrange zucchini in single layer and bake for 25 minutes. You can also use squash!

Makes 2 Servings | Serving Size: 1/2 recipe | One Serving Replaces: 1 vegetable, 1 healthy fat

Kale Chips

Ingredients:

• 8 oz. Kale
• 1 Tbsp Olive Oil
• Seasoning of Choice (see bottom or recipe for flavor suggestions)

Directions:

Preheat the oven to 300ºF. Carefully remove the leaves from the thick stems and tear into bite size pieces. In a medium bowl, combine the spices and oil. Stir to dissolve. Add the kale and toss to coat. Spread leaves in a single layer on two baking sheets. Try to flatten any folded-over pieces for optimum crispness. Bake until the tips of leaves are slightly crispy, about 10 minutes. Use a spatula to turn the leaves over, and continue to roast until the leaves are crisp and slightly golden, 8 to 10 minutes more.

Makes 1 Serving | Serving Size: entire recipe | One Serving Replaces: 1 vegetable, 1 healthy fat

Spice Variations:

• Cool Ranch: 1/3 packet Hidden Valley Dry Ranch Seasoning
• BBQ Ranch: 1/3 packet Hidden Valley Dry Ranch Seasoning, ½ tsp. paprika, ½ tsp dry mustard, 1 tsp chili powder
• Garlic and Herb: 2 TBSP Mrs. Dash Garlic and Herb, 1 TBSP Fresh Ground Black Pepper

Baked Tortilla Chips

Ingredients:

• 3 La Tortilla Factory Tortilla (50-calories each)
• 1 Tbsp Olive Oil
• Course Ground Sea Salt

Directions:

Preheat oven to 350º. Lightly brush both sides of tortillas with olive oil and sprinkle with sea salt. Cut tortillas into 8 triangles or if you prefer round chips use a round cookie cutter. Place cut tortillas on a baking sheet in a single layer. Bake for 6-7 minutes. Remove from oven and flip chips to other side. Bake for additional 6-7 or until crispy and golden brown. Pay close attention in the last few minutes as these chips can burn easily!

Makes 3 Servings | Serving Size: 1/3 recipe | One Serving Replaces: 1 carbohydrate, 1 healthy fat

Click here for other baked chip flavor options.

#grill #camping #chips

BONUS IDEA:

Air Popped Popcorn

Yep! Just put those kernals in your air popper and ENJOY! Simple easy and 1 cup of popped kernals can replace your carbohydrate at your meal!