If your go-to snack is a little something salty then it’s likely that, though your pantry is filled with health-food-store-bought guacamole, bananas and almonds, you might be reaching for your “emergency only” bag of chips every time your stomach growls. Our advice? Keep the “just in case I have guests” snacks out of your kitchen, and start using the ingredients sitting in your fridge to bake your own healthy batch.

This is what your own homemade creation will be made without: 

– Partially hydrogenated oils, a cholesterol, obesity, heart disease, Alzheimer’s disease, diabetes, and cancer-causing trans fat.

– Cholesterol, heart disease and type 2 diabetes-triggering saturated fat.

– An unintentionally added byproduct of processing carbohydrate-rich foods at high temperatures is the formation of acrylamide, a toxic, cancer-causing substance

– Food preservatives, such as the hormone altering carcinogens butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT).

Many store-bought varieties of chips are full of chemicals and completely absent of nutrients, but that is no reason to give up your favourite crispy snack altogether. Open your fridge. Do you seen any kale, zucchini, beets, or carrots? If not, has it been a while since your last trip to the grocers? Maybe you should get on that. If so, get cooking with our round-up of healthy, easy-to-follow recipes.


Image and recipe via
Image and recipe via

Kale makes for an incredibly nutrient-rich snack, even when baked. This excellent source of vitamins C, A, and K contains over 100 less calories and over 3.5 less grams of fat per cup than the store bought variety.


Photo and recipe via
Photo and recipe via

This nutrient packed snack contains vitamins C and A, potassium, folate, and fibre. Its crispy texture mimics that of a fried potato chip, but it’s actually baked which makes it a much healthier alternative.


Photo and recipe via
Photo and recipe via

Containing vitamins and minerals like betaine, folate, iron, manganese, fibre, potassium and vitamin C, this phytonutrient-rich vegetable acts as a powerful antioxidant, anti-inflammatory and detoxifier. 

While juicing removes over 90 percent of the fibre in beets, cooking them will allow you to retain its fibre content. Since dietary fibre can actually reduce blood cholesterol levels, your homemade beet chips will be preventing, rather than perpetuating an increase in cholesterol levels.


Photo and recipe via
Photo and recipe via

Sweet potatoes are an antioxidant-rich root vegetable with an impressive nutritional résumé. Not only are they an excellent source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6, but they are so rich in beta-carotene that a single sweet potato contains over 400% of your daily vitamin A requirement. While certain cooking methods can decrease the nutritional value of a vegetable, baking sweet potatoes is actually nutritionally beneficial.

Steaming or baking them will improve the bioavailability of beta-carotene, making the antioxidant more accessible to your body.


Photo via
Photo via

Like sweet potatoes, carrots are a substantial source of Vitamin A; one serving of carrots provides you with about 210% of your daily recommended amount. Carrots are also an excellent source of vitamins K and C, as well as calcium, and are linked to a decreased risk in chronic illnesses such as heart disease and cancer, and improved brain health and vision. When cooked, the root vegetable’s levels of beta-carotene and phenolic acid increase, making it a potent antioxidant.


Post Eighty

Post Eighty Team

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