MAKE YOUR OWN CHIPS
When I quit disposable plastics, I did it for the oceans, but my tongue was not always totally on board.
It was the guilty little pleasures like potato chips and crisps that were wrapped in the naughty plastic film, that haunted me. So conveniently located at every gas station or supermarket. Seducing all with their fancy new flavour combinations. Whenever I feel like I'm headed for a plastic-relapse, I pick up the temptress and have a read of the ingredients. When I cannot picture the ingredients in their natural state, I feel way better about putting the plastic bag of crap back on the shelf.
However, I still craved chips. And also dips! The delicious pesto and hummus dips packaged in the little plastic tubs in the refrigerated section of the store. Also off limits for those of us committed to reducing plastic pollution.
Fortunately, it is quite easy to make all things SNACKABLE from fresh, natural ingredients. Keeping trash out of the ocean and crap out of your body.
EASY CHIPS or CRISPS in just 30 MINUTES
- 2 large Sweet Potatoes (or any root vegetable)
- 4 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika (or any spice like Rosemary or Cinnamon)
- Thinly slice the potato (this recipe works for kale chips too!) using steady, sharp knife or mandoline.
- Add the potato slices to a bowl, pour in olive oil, and gently toss to lightly coat each in oil.
- Lay the slices in a single layer on a lightly greased baking tray and sprinkle with your spices. (You will need multiple pans, so either use more shelves in the oven or wait until a rack is cleared.)
- Stack trays into oven and bake at 325 F or 160 C until edges are golden brown, about 20-25 minutes. Rotating the pan halfway through to ensure they don't burn.
- Let cool and serve hot!
- If you want to store them, I like to line an airtight container with recycled paper or a paper bulk foods bag and store in the pantry.