2 Healthier Versions Of Chips and Dip
Chips and dip are great for appetizers at a dinner party, or an easy snack to enjoy while watching TV. While the snack mainly consists of salty tortilla chips and calorie-filled pre-made dips, there are plenty of healthier versions of chips and dip to try this spring and summer. In fact, this Friday is National Chip and Dip Day, making it the perfect time to try out these healthy versions of your favorite snack!
Roasted Red Pepper Cannellini Dip and Baked Pita Chips
This smoky, orange dip is perfect for spring and summer outdoor parties or barbecues. You’ll need one 15-ounce can of cannellini beans (rinsed and drained), two roasted red bell peppers, one tablespoon balsamic vinegar, one tablespoon lemon juice, one tablespoon extra-virgin olive oil, one teaspoon smoked paprika, and ½ teaspoon sea salt. Combine the ingredients in a food processor and pulse until smooth.
If you’ve never made homemade pita chips and have the time to do so, now’s the time to try it! While there are many options of pita chips at the local grocery store, baking your own chips is much healthier and tastes even better. To make your pita chips, you just need six whole-wheat pitas, with 1/4 cup extra-virgin olive oil, one tablespoon dried oregano, 1/2 tablespoon garlic powder, and sea salt. Preheat your oven to 400 degrees, mix the ingredients in a small bowl to create an herbed olive oil, and cut the pitas into small triangles. Simply brush the oil on the pitas, then bake for 6-8 minutes, flipping over halfway. Finish off with a sprinkle of paprika, and you’ve got delicious and healthy homemade chips and dip!
Spicy Miso Dip and Spicy Tamari Kale Chips
If you love miso soup and own miso paste, you may be surprised that it is a very versatile ingredient that can be used in many ways- including in dips! This spicy miso dip is very simple and only needs three ingredients: 1/2 cup olive oil mayonnaise, one tablespoon red or white miso paste, and two tablespoons thinly sliced green onion, cut on the bias. Whisk the mayo and miso paste in a small bowl, then stir in the green onion.
Kale chips are another excellent chip option, as they are very healthy but still satisfy your chip cravings. To make your own spicy kale chips, you’ll need eight packed cups of kale with the stems removed and torn into chip-size pieces, two tablespoons tamari soy sauce, two tablespoons roasted sesame oil, two teaspoons garlic powder, and 1/2 teaspoon chili powder or cayenne pepper. Preheat the oven to 300 degrees, lined two cooking sheets with aluminum foil, and place the kale on the sheets. Drizzle the tamari and sesame oil, and sprinkle the powder ingredients on top. Bake for 20 minutes, rotating the pans halfway through, and enjoy!
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