Here’s another post I wrote for Archetypes, a great site my (fabulous) pal Lisa Gabor runs that you should check out (great info, from travel to fitness to great reads.) Anyway, I’m writing about EASY and nutritious snacks and meals for them. Here’s a taste:
4 P.M. Fuel-Up: Easy Sweet Potato Chips
Got a potato chip craving? Swap out the spuds for sweet potatoes and you’ll get a nutritional boost in your snack.
It’s not exactly a news flash that potato chips are tasty. Thanks to their addictive crunch and salty savoriness, they’re probably one of the most bingeable foods — open a bag and you’ll soon find you’ve munched your way to the bottom with nary a thought. Pause to consider the fat, empty calories, and all-around lack of nutrients, however, and the good time is over.
But you don’t need to give up chips in the pursuit of health. As it turns out, making chips at home is incredibly easy, and by using sweet potatoes and baking them instead of deep-frying, you’ve got a snack fit for a bikini model. In contrast to simple-starch-rich spuds, sweet potatoes are loaded with immune-system-boosting vitamin C, beta-carotene, fiber, and complex carbohydrates.
These chips are best eaten immediately but they reheat well, and regain their crispness in a toaster oven. Don’t microwave them, as you’ll end up with a soggy mess. This makes one large serving you can easily split and still feel sated. Happy munching!
Spicy Sweet Potato Chips
Makes one large serving
1 large sweet potato, peeled and sliced thinly and uniformly
dash coarse sea salt
1 tbsp. extra-virgin olive oil
dash chipotle powder
dash curry powder
Heat oven to 400 degrees. On two baking sheets lined with aluminum foil, toss sweet potato slices with oil and season with chipotle powder, curry powder, rosemary, salt, and pepper. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.
Fiber: 6 g.
Protein: 3.6 g.
Carbs: 37 g.
Fat: 20 g.