Written by Team ParentCircle and published on 16 June 2021.
Are you looking for a light, oil-free and crunchy snack for your kids to munch on? Let's take a step towards healthy snacking with these easy baked chips recipes from Chef Sabyasachi Gorai!
Don't we all loathe those unhealthy chips that come in packets? The ones our kids are addicted to, and simply can't do without! Well now, movies or picnics, your kids can munch on these crispy treats, without you having to feel a hint of guilt! Wondering how? Homemade baked chips are your answer! These are probably the best, simple and quick snack options for your hungry little ones. Ever imagined chips made from sweet potato, beetroot, walnuts or chia seeds? And chips that are baked instead of fried? Well, chef Sabyasachi Gorai, a Delhi-based culinary expert, brings to you some easy and healthy baked chips recipes that can be dished out in no time from the comfort of your home.
All you must do is choose some healthy veggies and follow some simple steps from the chef, to make some crunchy, healthy and flavourful homemade chips to delight your kids.
Sweet potato chips:
Walnuts and beetroot dip:
1. Peel the sweet potatoes and using a slicer cut them into thin slices. Place them in an oven tray, sprinkle salt over them and bake for 10 minutes at 200C.
2. Take the tray out, turn the chips upside down and bake for another 10 minutes. Let them cool.
3. Before baking the chips, soak walnuts in water for an hour and then drain the water.
4. Cut the boiled beetroots into quarters.
5. In a blender, put the beetroots, walnuts, garlic, lemon juice, salt, pepper and the extra virgin olive oil, and blend it until smooth.
6. Take out in a bowl and serve the walnuts and beetroot dip with sweet potato chips.
1. Mix oats, chia seeds and walnuts in a bowl. Add coconut oil, honey, water and coconut shreds to this and mix well.
2. Pour mixed ingredients on a baking paper, cover with another baking paper, and roll it with a rolling pin for 2-3 minutes. Remove the cover and bake at 180C for 10-15 minutes. Once done, break into medium-sized pieces and set aside.
3. Add some sugar and coconut shreds to mashed pumpkin, stir-fry and set aside.
4. Decorate the baked chips with mashed pumpkin and berries and serve.
1. Preheat the oven to 180C.
2. Tear bite-sized pieces of kale or spinach leaves and remove the ribs. Wash the leaves, dry thoroughly and set aside.
3. Combine walnuts, cheddar cheese, dijon mustard and water in a food processor and pulse into a paste.
4. Transfer the paste into a large mixing bowl and add the leaves. Toss them to coat evenly. Remove or spread out any large clumps from the leaves.
( Note: Do not apply too much walnut mixture on the leaves as it will prevent even drying.)
5. On a parchment-lined baking tray, place a single layer of leaves with a finger width apart.
6. Bake one sheet at a time in the center oven rack for 15 to 20 minutes until crisp.
(Note: Do not let the chips turn brown as they will taste bitter.)
7. The chips can be kept in an airtight container for up to one week.
1. Preheat the oven to 220C.
2. Chop sunflower seeds and walnuts.
3. Put all the ingredients of the nachos in a big bowl and mix them well with a wooden spoon. Add oil and combine it. Add water little by little while mixing until it forms a dough. If it's wet, continue mixing until it gets dry.
4. Divide the dough into two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2mm and mark with a knife the lines to break or separate them.
5. Remove the baking sheet off the top of the dough and place them in an oven tray. Bake for about 10 minutes or until it turns golden. Let it cool and break into pieces. Repeat the same process with the other ball.
1. Cut the tomato and onion in little cubes.
2. Cut avocados and scoop out the flesh into a bowl. Using a fork or a wooden spoon, smash it.
3. Pour lemon juice over it.
4. Add tomato, onion, salt, pepper powder and coriander to this and mix it until smooth.
5. Serve it with walnut nachos.
1. Place walnuts in a food processor along with the ginger, honey, water and process until you get a smooth cream.
2. Cut the sweet potato into 1cm slices and place them in the toaster. Toast at full power until they are done and lightly toasted.
3. Spread a bit of the mixture on each slice and top with some fresh fruits.
Let these scrumptious recipes be a little step towards a healthy lifestyle. Pick out your best veggies and get them baking!