31-Mar-2011

Chipping Away

Not Just Potato Chips

Potato chips are a Western culture icon food. Unfortunately, they are usually loaded with hydrogenated oils, trans fats, preservatives and who knows what else! Cooked hydrogenated oils disrupt your biochemistry, thus the response capability of your brain synapses and neurotransmitters. Add that to some heavy-duty dip mixture and— as far as your body goes— “the chips are down.”

Here are a few ideas for super-healthy, super-tasty “alternative” chips: Sliced jicama, leaves of romaine hearts, the inner layers of purple cabbage, and the old standby celery and carrot sticks, cut into chip size. Make up your favorite dip—guacamole, hummus or black bean salsa—and dig right in. The firmness of the jicama, romaine and especially the cabbage, are great for dipping and they add a refreshing, but not overpowering, zing of flavor. You’ll enjoy a colorful bowl of healthy bliss with vitamins, minerals, antioxidants and prana, and no trans fats, hydrogenated oils or preservatives. Enjoy some guilt-free snacking with a satisfying crunch!

Recommended Read: The Wholesome Junk Food Cookbook: More Than 100 Healthy Recipes for Everyday Snacking by Laura Trice