Jenni Gilbert Any of my desk buddies here at SPA+CLINIC will tell you I am a potato chip fiend.
I’m a regular at the vending machine for the greasy, salty sinful snacks packed with preservatives and likely no nutritional value. Perhaps not even that much potato, truth be told. Mea culpa.
But even I will think thrice before popping open another packet after getting an alert this morning from Emma DeAngela, nutritionist and author of e-book The Acid Alkaline Balanced Diet:
“Tasty potato chips have become the indivisible part of our parties, snacks and picnics,” she says.
“Some even consider it as a healthy food because it is made from potatoes.
“However, you may be shocked to know that your favourite can of Pringles only contains 42% potatoes, with the remaining 58% consisting of wheat starch and various flours (potato, corn and rice) mixed with vegetable oils, an emulsifier, salt, and seasoning.
“But the real problem with Pringles lies with how they are made. You see, the most hazardous ingredient is a by-product called acrylamide, formed when they are cooked at high temperatures.
“You know the golden-brown surface that forms on French fries when they are heated? That is the formation of acrylamide.
“A 2009 study found that higher acrylamide intakes were associated with a higher risk of certain types of breast cancer compared to lower intakes.”
Yikes! So I had a quick consultation with Dr Google and found this recipe for Home Made Baked Potato Chips from the Home Cooking Adventure blog; a healthier (as well as quick and easy) option to traditional deep fried potato chips.
Ingredients
3 medium red potatoes, peeled
Salt and freshly ground black pepper
Garlic, herbs optional
1 or 2 tbsp oil
Directions
Preheat oven to 230 C (450 F). Line baking sheet with parchment paper. Cut the potatoes in 1/8-inch thick round slices.
In a pot of boiling water cook the potato slices for 3-5 minute. Drain well and combine with oil, salt, pepper and herbs/spices (garlic, oregano, basil etc) in a large bowl.
Place potato slices on prepared baking sheet in one layer.
Bake for about 15 minutes until crisp and golden brown.
Gently remove the chips and place on a cooling rack or parchment paper.
Let them cool for few minutes and they are ready to serve.
Now get crunching!
