Chips Can Be Healthy

Holly Lowery- Staff Writer

If you are a crunchy snack lover like me, you might understand my undying addiction to chips, or anything crispy, salty and savory. I tend to lose all self-control; especially when I am slipping into that “hangry” zone where I’ll put just about any food in my mouth to satiate my tummy. Chips are admittedly my best friend and my worst enemy, and I know I’m not alone in this proclamation. But what I have learned time and time again is that the trick to maintaining a healthy diet and lifestyle is that restriction from your favorite foods can completely reverse any progress you’ve made. Eating healthy and satisfying your cravings for a bag of chips is actually quite simple, as long as you have an oven and an open mind. A couple of my favorite things to turn into chips are kale, potatoes, sweet potatoes, eggplant and even carrots. Now, depending on how thin you slice them, they may turn out more like fries. It just depends on your preference and maybe your veggie chopping skills. Here’s how easy it is to make clean potato chips:

*Preheat your oven to 300 degrees — I like to bake at a lower temperature for longer, but if you’re short on time you can always turn it up to 375 degrees.


*Spray your baking sheet with a little olive oil, or eliminate this step completely. As long as they’re not over cooked, they really don’t stick. By eliminating the oil, you’re saving yourself some added fat.

1 large russet or sweet potato, sliced into thin wedges

Garlic powder
Onion powder


Thyme or rosemary, or both
Whatever other spices you have in your cupboard that sound good to you!
Bake for 30-40 minutes depending on how high you set your temp.
I like to save the sea salt for after baking because it soaks into the food less, making your salt craving more easily satisfied.
Enjoy the crunch without the guilt, my friends!

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