Football Season: Recipes for Healthified Chips and Dip

Football Season: Recipes for Healthified Chips and Dip

Whether you’re watching the Patriots (obvi) or any other team that suits your fancy, football season seems to call for savory, salty snacks. Enter: chips and dip, the quintessential football party snack. From nacho cheese and tortilla chips to onion dip and pretzel crisps, chips and dip could be the official snack food of football. But there’s rarely anything healthy about chips (which are usually fried) and dip (which is usually fatty). Add that to the fact that you usually eat more than you intended to, and chips and dip can stack up to be a health nightmare.
But there’s hope! While chips and dip will never classify as a health-promoting superfood, you can make healthier chips and dip for football season. Use the following recipes to trick out your snack food and make your chipping and dipping a little bit healthier.

 

Baked Veggie Chips

1 cup of Parsnips
1 medium Zucchini
2 Carrots
1 Tsp of Sea Salt
1 Tsp of Olive Oil
Slice veggies into thin pieces. Arrange the veggie slices on paper towels in a single layer, season with half of the salt, and let sit for 15 minutes. Dry the veggies as thoroughly as possible with a paper towel. Preheat oven to 375 degrees F. Lightly oil 2 large baking sheets with olive oil or olive oil cooking spray. Arrange the veggie slices on the baking sheet in a single layer and coat with additional olive oil spray. Bake for about 20 minutes. Remove chips from the oven, sprinkle them with additional salt, and let cool for 5 minutes. Serve immediately or cool to room temperature. The chips can be stored in a sealed container on the countertop for up to 3 days.

Kale Chips
2 Tbsp of Olive Oil
1 Tsp of Sea Salt
1 Bunch of Kale
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Buffalo Blue Cheese Dip
1 Tbsp of Blue Cheese Crumbles
2 Laughing Cow Light Swiss
.25 Cup of Plain Non-Fat Greek Yogurt
1 Tbsp of Buffalo Sauce
Place 2 laughing cow cheese and buffalo sauce in small microwave-safe dish. Microwave for 10-second intervals, stir each time until the cheese is soft and mixes well. Add greek yogurt. Microwave additional 10-15 seconds. Top with blue cheese crumbles.
Serve warm with vegetable dippers.
Easy Guacamole
2  Medium Avocado
1 Jalapeno Chili
1 Lime
A pinch of salt & pepper
.13 cup of cilantro
Peel & mash Avocado in a medium bowl. Add jalapeno, cilantro, salt & pepper and mix to combine. Squeeze in lime juice, mix well.