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Best Ways to Make Home-Made Chips

Best Ways to Make Home-Made Chips

Yesterday we talked about our DELICIOUS Machika guacamole recipe. Therefore, we have to discuss the best way to make homemade chips. Nothing goes better than good creamy guacamole and crunchy salty chips. So let’s get to cooking!

POTATO CHIPS OF COURSE

Let’s start with our most basic: potatoes! Even though potatoes aren’t seen as the healthiest of vegetables, eating homemade potato chips is so much better for your body than processed bagged chips. 

Using a vegetable peeler, cut your potatoes into very thin slices. Place them in a large bowl full of ice water and salt. Allow them to soak in the water for 30 minutes. This will give your chips that sense of crunchiness when cooked. 

Drain your potatoes, and pat dry them with some paper towels. In a separate bowl, mix garlic powder, salt, and pepper. Set aside.

Heat up your cooking oil to around 375°and fry your potatoes until golden. If you want to go even healthier, you can also make your chips in the oven or the air fryer.

Finally, place your chips on paper towels allowing them to drain. Grab your seasoning mix that we did earlier and sprinkle it all over the chips. Voila! Your chips are ready to eat.

BEET AND SWEET POTATO CHIPS

Much like potatoes, beets and sweet potatoes are root vegetables. They are filled with detoxifying nutrients that will fill your body up with wellness. The cooking process is exactly the same as with potato chips. Except that, you should leave the chips to completely cool down before eating. This will make them extra crispy and extra delicious. You can season them with sea salt, or honestly whatever you’d like!

BAKED CARROT CHIPS

This option is for those who prefer baked foods over fried ones. Carrots are very low on carbohydrates and extremely high on vitamins. Slice your carrots with a mandolin and bake them until crispy in the oven. For your seasoning, anything goes. Salt, vinegar, garlic. Just let them cool and dive into your delicious dips.

ZUCCHINI CHIPS

My absolute favorite. They are crunchy and irresistible with 0 of the guilt that comes with normal chips. Also, they are paleo-friendly! When slicing up your zucchini, try to make it as thin as you can. Then press out the excess liquid with paper towels. Lightly oil your chips and bake at 225 degrees. Check on your chips once in a while to make sure they are cooking correctly. When they reach your desired level of crisp, take them out of the oven and enjoy!

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