Variety of Homemade Healthy Chips

Avocado Chips

Yields: 15 servings; Prep Time: 5 min; Total Time: 40 mins

INGREDIENTS

  • 1 large ripe Avocado
  • 3/4 c. freshly grated Parmesan
  • 1 tsp. Lemon Juice
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper.

Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3″ wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.

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Crispy Cheddar Crackers

Serving: 150 calories for 27 crackers; Prep Time: 25 min; Total Time: 60 mins

INGREDIENTS

  • 6 oz 2% reduced-fat Sharp Cheddar Cheese
  • 3 large Egg Whites
  • ¼ cup white-whole-wheat Flour

INSTRUCTIONS

Preheat oven to 300°F. In a food processor, pulse Cheddar cheese and egg whites until smooth. Add flour. Pulse until the mixture becomes thick. Next, place mixture between 2 pieces of parchment paper and roll out to ⅛ inch thick. Freeze until firm for about 15 minutes (this will make it much less sticky). Remove top piece of parchment and cut with pizza cutter into grid of 1-inch squares. Slide parchment onto baking sheet and bake until the crackers are deep orange and crisp (about 20 to 35 minutes). Let cool before serving.

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Egg Plant Parm Chips

Yield: 4 servings;  Prep time: 5 mins; Total Time: 50 mins

INGREDIENTS

  • 1 Medium Eggplant
  • Kosher Salt
  • 2 tbsp. Extra-Virgin Olive Oil
  • 1/4 c. freshly grated Parmesan Cheese
  • 1 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • Freshly ground Black Pepper
  • Marinara, for dipping (optional)

INSTRUCTIONS

Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.
Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated.

Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet.
Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.

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Fauxtato Chips

Yields: 4 servings; Prep Time: 20 mins; Total Time: 1 hr 30 mins

INGREDIENTS

  • 1 bunch Radishes (about 7 medium radishes)
  • 1 tbsp. Vegetable oil
  • 1/2 tsp. Garlic Powder
  • Kosher Salt
  • Ranch Dressing, for dipping

INSTRUCTIONS

Wash radishes. You don’t have to peel them. In fact, leaving on the red skin will give them a nice peppery flavor. If you choose to remove the skins, use a vegetable peeler. Using a mandoline, thinly slice radishes and into a large bowl. Add vegetable oil and garlic powder to radishes and season with salt to taste. Toss to coat, then spread in an even layer on large baking sheets. Be sure the radishes are not overlapping.

DIRECTION FOR CONVENTIONAL OVEN: Preheat oven to 225°. Bake until chips are crisp and slightly golden, 1 hour to 1 hour and 15 minutes. Let cool 5 minutes, then serve with Ranch Dressing on the side for dipping.

DIRECTIONS FOR AIR FRYER: Prepare Working in batches, add a thin layer of prepared radishes to air fryer and cook at 350° for 6 to 7 minutes, shaking the basket halfway through, until chips are golden and crispy. Repeat until all radishes are baked.

5-Starr Cookbook

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