30 Aug 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
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.