CHIPS: MY ULTIMATE CARB

It’s race season. Time to load up on honey stingers, hydration drinks, salt tabs and carbs. Most long distance athletes carb load. Everyone has their carb of choice,  mine happens to be chips.  Dill pickle potato chips are my favorite. I eat them before and after a race.But lately after demolishing an entire bag I started developing “cankles,” too much salt equaled water retention resulting in huge, puffy ankles. I couldn’t face that situation. So, I decided that making  baked chips will be my new food project.

I thought that I would just produce potato chips but decided to experiment with more root vegetable-parsnips, beets, yams. Before we get to it, this is not your standard recipe, as it’s been a trial by error and I did the seasoning by sight and not measurement.

First batch, while yummy, turned out inconsistent, burnt and chewy.  I guess they were ok, my husband polished them off anyway.  Second and third batch much better because I parboiled or pre-cooked the veggies. This technique decreased the moisture leaving a crisp chip.

One more note, while it looks like this will yield a lot when raw the end result is will be less as the chips shrink in size. But hey, they’re home made and much better for you and there’s less chance of developing “cankles.”

Ingredients:

  • Root Vegetables(potatoes, beets, sweet potatoes, parsnips) 1 -2 lbs. any kind you like
  • Water
  • Olive oil
  • Seasonings: salt, pepper, chili powder, rosemary, whatever you want to try

Equipment:

  • Mandolin Slicer (I bought an inexpensive hand held version at Target)
  • Big bowl or container
  • Sauce pan
  • Rimmed Baking Sheets

Parchment paper

Instructions:

  • Preheat oven to 400-450. Use the roast setting if you have it on your oven. Line a rimmed baking sheet with parchment paper.
  • Thinly slice your potatoes, yams, beets or parsnips. I use my portable Mandolin Slicer but you can use a knife, you want your veggies thin and evenly sliced.

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  • Fill a saucepan with your veggies and water. Bring to a boil and let veggies cook for 2-3 minutes maximum, set a timer so you don’t forget.

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  • Drain water. Season slices salt, pepper, herbs, chili powder, whatever you want and drizzle olive oil over your veggies. Make sure you distribute evenly, by stirring with a spoon or your hands.
  • Bake in oven, checking often and turning when needed.
  • Let cool on a baking rack . Then store in an airtight container.  Eat them plain or add to your favorite  salad for extra crunchiness.

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