Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home

by on August 27, 2008
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Chili Roasted ChickpeasWhen I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry.

My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. (You’re supposed to stand the potato slices in this piece of slotted, circular plastic from which, once they are cooked, it will take a bipartisan act of congress to get them unstuck. If you see one for sale, please don’t waste your money.) After dozens of under- and over-cooked batches of microwave chips, I’ve found that the best gadget for making chips is simply the glass tray in my microwave. I’ve also discovered that the way to get the chips crispy without burning is to stop the cooking just as they begin to brown, let them sit in the microwave for a minute, and then finish the cooking. I’m pretty confident that if you follow the instructions below, your potato chips will come out golden and delicious every time.

Microwave Salt and Vinegar Potato Chips



My favorite spur-of-the-moment snack is simple: rinsed, canned chickpeas sprinkled with Creole seasoning. It’s hardly a crunchy snack, but it does satisfy the craving for salty foods. The problem for me is that it’s all too easy to over-eat chickpeas when they take so little effort to chew. That’s where roasted chickpeas come in: they satisfy the urge to crunch, and a few go a long way. There are recipes all over the internet for roasted chickpeas, some using soaked dried beans and others using pre-cooked beans. I recently did a little experiment to see which kind I prefer. I made two batches, one using dried chickpeas and one using canned. I flavored the dried with lime and chili powder and the canned with curry. Overall, I preferred the canned–the texture was lighter and less hard than the dried version. Plus, they’re quicker to make, so they’re better in the case of a snack emergency. Both versions are below, so you can conduct your own experiment.

Curry Roasted Chickpeas

This week I finally got around to trying a healthy snack that so many bloggers have said that they love. Kale chips sounded perfect–a green leafy vegetable magically transformed into a snack. Unfortunately, my family and I seem to lack the “kale chip gene.” Even after I baked them perfectly–not burned like my first batch or chewy/underdone like my second–we just don’t like them. Perhaps my kale was just overly bitter; if you give them a try, please let me know your opinion.

Kale Chips

Frozen Grapes

Ooops–Serene’s comment below reminded me to add this photo of one of my favorite summertime snacks, frozen grapes. I keep a bunch in the freezer so that it’s easy to grab a few when I’m hungry or hot or both!

What’s your favorite low-fat snack? I’d love to hear about it. Feel free to leave a recipe or link to it in the comments section.

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{ 124 comments… read them below or add one }

1 SusanV August 1, 2009 at 10:14 am

Here are the comments that were lost when the blog was moved from Blogger:

* sweetpotato said…

Thanks for these recipes! I love that these are healthy, crunchy snacks.

I love kale chips, but I find it really hard to get them perfect. Good thing I don’t mind them a little burnt tasting.

10:46 PM, August 27, 2008
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* Elaine said…

My favourite way to do kale is in the frying pan. Saute it *when it’s dry* in toasted sesame oil. When it looks like it’s almost done, spray it with soy sauce and sprinkle liberally with sesame seeds. If you do it right, it ends up nice and crunchy.

10:57 PM, August 27, 2008
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* shelby said…

Yum! I want to try all these snacks, I haven’t had potato chips in a long time and your chickpeas look fantastic! Too bad I just ate the WHOLE bunch of kale for dinner hehe

11:00 PM, August 27, 2008
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Anonymous bella said…

This is awesome Susan. I am CONSTANTLY looking for healthy things to snack on, but usually rely on store bought rice crackers. It’s great to have some home made alternatives.
Unfortunately for me, your warning about the microwave chip gadget came too late- luckily mine was only $2 at a thrift store! They really are useless things!

12:10 AM, August 28, 2008
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* jd said…

Love the fantastic snack ideas!

I can’t wait to try the kale chips – it never even occurred to me to have kale that way!

Mmmm…

And those microwave chips!?

And the chickpeas!?!

Fine, fine – I can’t wait to try them all :)

1:36 AM, August 28, 2008
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* Pille said…

I’ll try those microwave chips soon!!

2:03 AM, August 28, 2008
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* Melisser; the Urban Housewife said…

I use apple cider vinegar & olive oil on my kale chips! Also, I find they’re best uber crunchy, almost burned!

3:07 AM, August 28, 2008
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Anonymous said…

I would like to give the roasted canned chickpeas a try (it sounds really tasty and cruncky!)
but it takes too long
Do you think they can be done as well in the microvawe like the potatoes chips?

3:10 AM, August 28, 2008
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Anonymous Shvetha said…

Sweet potato fries are a wonderful snack! Cut them into matchsticks, coat with a bit of olive oil, put them in the oven for ~30min. There’s a bit of crisp here-soft there going on that is oh-so addictive! All kinds of seasonings work well. I recently even tried carrots this way & loved the result!

7:35 AM, August 28, 2008
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Anonymous TravelingVeg said…

Mmmmmm. Can’t wait to try the chickpeas!

7:47 AM, August 28, 2008
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* Lauren said…

Great recipes! I love potato chips!! :) And I haven’t tried the crunchy chickpea thing. It sounds amazing though!

7:53 AM, August 28, 2008
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Anonymous serene said…

Our favorite snacks around here (the ffv ones, anyway):

pepper strips or pita with low-fat hummus or baba ganouj

raw fruit

popcorn with garlic and seasoned salt

fruit-juice popsicles

roasted veggies

baked tortilla chips and salsa

garlic toast (brush bread a tiny bit of water. sprinkle with garlic powder and seasoned salt. toast in toaster oven)

frozen grapes or berries or cherries

8:24 AM, August 28, 2008
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* Aparna said…

These are absolute life savers, Lisa.
I make the first one. The vinegar variation’s new to me.
The second one I shall definitely try.
I love savoury and crunch.

8:27 AM, August 28, 2008
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* yoel said…

Thanks for all the great recipes! I suspect that such an easy microwave potato chip is going to be my downfall!

8:30 AM, August 28, 2008
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* lemoneater said…

I love your blog, in that it doesn’t expect vegans to never indulge (healthily). Here’s to the snacker in all of us!

9:25 AM, August 28, 2008
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Anonymous cristita said…

I have done the chickpeas but I think I just salted them. I did it to add to GORP for a less fattening version. Worked pretty well and passed the test with my hubby (who, BTW, hates kale after working in a pizza place where they put it around the salad bar and it stinks when it gets old — so I’ve never bought or eaten it before…). I’ll have to try the potato chips sometime too. Maybe I’ll have to sneak kale into a recipe one of these days and say it’s spinach, ha!

9:32 AM, August 28, 2008
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* Andreea said…

these are some great recipes/ tips. i absolutely love the chickpeas and the poatoes in microwave – would have neevr thought of it! brilliant

10:10 AM, August 28, 2008
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* Jackie said…

Thanks for all thw wonderful snack ideas , shall try them except for the kale chips, just doesn’t appeal to me either.

11:29 AM, August 28, 2008
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* Speedwell said…

At my house we like to make the Veggieroni for snacks, with English mustard. We also make the frozen grapes but we like to use the black seedless instead of the green seedless ones.

I can buy the chickpeas here with an Indian masala that includes “black salt”, a little sulfurous and very addictive.

I haven’t fired up my dehydrator lately, but I’ve had reasonably good luck making fruit chips and leathers with it.

I try to keep some containers of sliced green onions, blanched carrots and celery, diced tofu, reconstituted wakame seaweed or julienne cucumber, and shredded daikon radish in the fridge for a spur-of-the-moment mug of miso soup. I mix half “white” and half “red” miso paste with small amounts of Sriracha hot sauce, minced garlic, and sugar to flavor it in advance so I don’t need to use fish stock as my liquid… I can just fire up the electric kettle to boil some water.

1:33 PM, August 28, 2008
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* Hanna S said…

I personally love to keep blueberries in the freezer for a snack. Frozen grapes tend to hurt my teeth, but blueberries are just the right size for me!

1:39 PM, August 28, 2008
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* Binx said…

I also use apple cider vinegar with my kale chips. It totally masks any bitterness. Try whisking the oil and vinegar together beforehand, like a salad dressings, then tossing to coat.

2:34 PM, August 28, 2008
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* thedesertlife said…

Thank you for posting these ideas!!

3:08 PM, August 28, 2008
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* Lenora said…

Oooooh… never heard of makin’ chips in the microwave! Gotta go try!! :D Thanks for all these great inspiring ideas! Your blog ROCKS :D

3:11 PM, August 28, 2008
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* Bianca said…

Oh man! I’ve got to get a good slicer so I can make those chips. They sound awesome!

And I love roasted chickpeas, one of my fave snacks too. I don’t think I’d like the kale chips either.

As for my fave low-fat snack, I love soy yogurt with granola and fresh fruit. The granola gives it the needed crunch…and I get all my cultures in with the yogurt.

4:14 PM, August 28, 2008
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Anonymous sarah said…

I started making microwave potato chips a few years ago after 28 Cooks posted a recipe for them — soo, sooo good. I really like them with rosemary and parmesan. YUM!

Roasted chickpeas are something that’s intrigued me too, especially after Kalyn at Kalyn’s Kitchen posted her recipe for them with Moroccan spice mix. Mmm. But I haven’t tried those yet.

As for the kale, I like it crispy. For me, the key is going light on the salt.

Great recipe roundup! I might have to make a few of these for my son’s preschool snacks.

4:31 PM, August 28, 2008
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* Vlyandra said…

I love frozen blueberries in the summer, as well as frozen sliced bananas.

I’m also totally addicted to freeze-dried apples. They’re crunchy and sweet and really, amazingly good.

4:32 PM, August 28, 2008
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* Allen said…

So many wonderful ideas! I am a major snacker and love crunchy textures. Usually, I stick to air-popped popcorn … and kick it up with a sprinkle of seasonings. Or, I buy a spicy roasted bean mix from the local asian market. I’ve been wanting to try roasted chickpeas and will give this a try soon (as well as trying the microwave chips!).

5:18 PM, August 28, 2008
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* cathy said…

Love frozen grapes! I like them best when they’ve thawed just a bit and are a little slushy – yum!

I’ve tried roasted chickpeas, and I hate to say it, but I didn’t care for them. My husband did like them, though.

The potato chips look interesting. I’ll give them a try!

5:52 PM, August 28, 2008
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Anonymous sarah said…

I just made the potato chips and they’re so good! I don’t have a mandoline or v-slicer (not even sure what that is) so I used the slicing side of my box grater. My slices weren’t perfectly even, so the thicker parts were a little chewier, but they were still great!

I’ve roasted chickpeas before (yummy!) but the recipe I used called for olive oil – next time I’ll try them your way.

Susan, I also want to say I love your blog!

5:58 PM, August 28, 2008
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* Wendy said…

I already make roasted chickpeas and frozen grapes all the time! Can’t wait to try the potato chip thing. Thanks! :)

6:22 PM, August 28, 2008
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* VeggieGirl said…

Oooh, fabulous snacks!

7:50 PM, August 28, 2008
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* donna said…

Try the kale chips again, but in December or January. Kale harvested in the colder months is much less bitter than the summer kale – I found it to be a noticable difference!

7:50 PM, August 28, 2008
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Anonymous moonwatcher said…

This is the first time in a long time I actually wished I had a microwave. . .that photo of those potato chips is beautiful, and mouth watering! I make and enjoy roasted chickpeas, but hadn’t tried canned ones, and hadn’t thought of the lime chili combination on them, which sounds good. I love kale, but haven’t tried it this way, which sounds intriguing. Thanks, Susan!. . .(and thanks to the person who posted the idea about sweet potato sticks)

8:23 PM, August 28, 2008
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* Sarah said…

Oh I love frozen grapes. I really need to try the roasted chickpeas idea. They sound delicious!

Lately I’ve been throwing frozen bananas & chocolate soymilk in the blender…sometimes with some peanut butter…maybe the pb is not low fat, but it’s not exactly unhealthy either! :)

9:36 PM, August 28, 2008
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* Nikki Douglas said…

I’m a little scared of kale chips but the microwave potato chips look awesome! One of my favorite snacks is raw dehydrated flax seed crackers. They are incredibly delicious and great with raw hummus. They are one of my favorite foods ever.

9:46 PM, August 28, 2008
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* Zoey said…

Hi Susan,

Thank you for the snack ideas. I have been looking for new snacks since school started and I can’t wait to try the microwave potato chips.

I make something similar to your roasted chickpeas but I always soak and cook the chickpeas fully before roasting them. That way they seem more like canned chickpeas to me and they roast very well.

12:16 AM, August 29, 2008
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* Brittany said…

I AM TOTALLY making those chickpeas. I bought some in bulk to make the Chickpea Cutlets and while they were good — really, really good — after eating them for the past two weeks, I need to figure out something else to do with my chickie peas. Thanks!

12:20 AM, August 29, 2008
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OpenID shellyfish said…

This is a great post – thanks Susan! My husband is going to flip if I make him microwave chips! He loves them, but we pretty much never have them in the house!

12:45 AM, August 29, 2008
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Anonymous Jay Jay said…

Hey there Susan

I know you’re really busy with your blog but have you thought about filming you making your recipes and uploading them to youtube?

I think you would be greatly popular and many people would really benefit from seeing you make all these interesting and wonderful dishes.

Just a thought! :)

6:46 AM, August 29, 2008
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Anonymous Veron said…

the chickpeas look great. I shall try them out sometime.

I just want to ask you about the nutrition information at the end of your recipes. Where or how do you calculate them?

7:21 AM, August 29, 2008
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* Kate said…

I just have to tell you, you always come through when I need you. When I was craving ice cream, I learned about the pineapple sorbet. Now I want salty-stress foods, and you deliver. As if you’re reading my mind in some way.

You’re the best!!

7:35 AM, August 29, 2008
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* Dinah Soar said…

We tried the kale chips and didn’t like them…they were bitter.

9:42 AM, August 29, 2008
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Anonymous CC said…

Thanks, I’m going to try the microwave and kale chips. In the summer I always keep cherries in the freezer–sweet and also a little crunchy…yummm…

11:55 AM, August 29, 2008
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* Blueangel Crafts said…

I love potato wedges – just cut the potatoes into wedge shapes, toss in a tablespoon or less of oil plus seasonings and bake in a hot oven for approx. 40 mins. Yum!

The recipes you’ve posted look amazing. I am going to try the potato chips tonight!

12:01 PM, August 29, 2008
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* gwendolyn/jaclin said…

Try lowering the oven temperature and keeping in the kale for much longer. I do 300 or 325 degrees, and leave them in for at least 15-20 minutes. I find they’re bitter when they’re underbaked and still moist.
I make kale chips by chopping the kale leaves, shaking them in a bag with LOTS of garlic minced/crushed (put through a garlic press), salt and pepper. Sometimes, I’ll add bragg’s, or a bit of cayenne and lemon juice, or sesame seeds.

freeze dried corn and green beans, plain or tossed with a spice mixture….dangerously good.
homemade wasabi peas.
roasted fava beans.
plain, dried seaweed.
old fashioned air popped popcorn with nut. yeast and salt, or shaken with hot sauce or vegetarian Worcestershire sauce, or with whatever seasoning I become obsessed with.

I’d like to try dehydrating marinated shirataki noodles, next.

1:51 PM, August 29, 2008
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* Vegannewbie said…

I have a different recipe for the kale chips that you might like better. You combine olive oil, some balsamic vinegar, and a little garlic in a bowl, then toss the kale in it before you bake it. Also, I bake at 225 degrees. It takes longer, but they don’t burn as easily and they seem to crisp more evenly.

I had to laugh when I saw this post because I made both the kale chips and the chickpeas the day before your post! Now I can’t wait to try the potato chips.

5:06 PM, August 29, 2008
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* Angie said…

I’m excited to try the microwave potato chips! I’ve never heard of that before.

And I’m with you on the kale chips. Tried them and just didn’t like them at all. I really really wanted to though.

6:15 PM, August 29, 2008
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Anonymous Vegan Eating Out said…

These are great ideas I wouldn’t have thought of and they sound delicious!

7:46 PM, August 29, 2008
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* Sarah said…

Great ideas!!! My favourite fat-free snack is frozen peas- still frozen. =) I eat them all the time! Sometimes I mix in some frozen corn. People think it’s odd, but they also think peanut butter and pickle sandwiches are odd, and there’s no way you could stop me eating those! =)

10:25 PM, August 29, 2008
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* Peggy the Veggie said…

I made the curry chickpeas last night and they were fantastic! Soo addictive, sooo yummy. :)

12:01 AM, August 30, 2008
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* PCD said…

Thanks for the recipes. I tried the potato chips, and they were really good! I tried to do it with sweet potatoes, and my results were not as good. They looked awful and were not as crispy as I would have liked. Any tricks for using sweet potatoes instead of russet potatoes?
Thank you!!!

11:47 AM, August 30, 2008
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* Elizabeth said…

Those microwave chips were delicious! A fantastic idea and a great way to enjoy an old favorite with no fat or a side of guilt! Thanks!

6:15 PM, August 30, 2008
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Anonymous said…

I LOVE toased chcik peas!!
My fav snacks…
~Frozen mellon balls.
~Air Popped popcorn wiht Nutritial yeast & fresh groud black pepper.
~Shredded carrot, broccoli stem & califlower stem with a drizzle of oil & balsamic vinigar
~babaycarrots & minced pickeld ginger drizzeld with balsamic vingiar or soy sauce. uumm

1:49 PM, August 31, 2008
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* delhibelle said…

Yum! I love roasted crunchy, spicy snacks.Great to know that canned chickpeas can work even better than dried ones.Thanks so much for sharing these cool snacks.
I made something similar with pre-roasted chickpeas:
http://delhibelle.blogspot.com/2008/07/monsoon-celebrationchili-lime-chana.html

8:31 PM, August 31, 2008
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* Kacie said…

I love these ideas! Thank you so much! I always enjoy seeing new ideas for healthy(ish) snacks. I have tried roasted chickpeas and kale (though I’ve also done the same thing with spinach and though it’s more difficult to work with because of the delicate nature of the leaves, I’ve found it to be just as tasty). However, I’ve never seen microwaved potato chips before! I’m so excited. As always, what a beautiful post.

10:51 PM, August 31, 2008
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Anonymous Anthony said…

Add a dash of parmessan cheese to it, or pepper for a slightlty different taste. Looks good the way it is though! Nice presentation!

12:37 AM, September 01, 2008
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Anonymous Ashley said…

pcd – you stole my question! I really want to try the chip recipe with sweet potatoes, and I’m so disappointed they didn’t turn out. I wonder if they would work better in a dehydrator?

As for my favourite snack, I’m a hummus fiend, especially with cucumber slices. I can’t wait to make these potato chips to dip in my hummus!

3:27 PM, September 02, 2008
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Anonymous sandia said…

have you tried seaweed instead of kale? you can either make roast seaweed (i think basically same as kale recipe) or buy it at a korean store. it’s delicious with rice or alone.

11:53 AM, September 03, 2008
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Anonymous Sylvia said…

I made the crunchy chickpeas the other day, and they came out delish. I used cayenne, chili powder, salt, pepper, black pepper, and garlic powder.

Any idea how long they will keep in an airtight container?

Sylvia

2:09 PM, September 03, 2008
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Anonymous Lacey said…

if you spray your kale with ume plum vinegar before making the chips it will make the better. plum vinegar is the only thing that makes kale good to me.

4:45 PM, September 03, 2008
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* Melody S. said…

Hi Susan, you do not know me, but I love your blog! I can’t wait for you to write a cookbook. These snack ideas are fabulous. I have been meaning to try kale chips for some time. Zucchini sliced thin with a mandoline, marinated, and dehydrated is delicious too.

11:44 AM, September 04, 2008
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* bee said…

gorgeous pics.

we found another way for potato chips that works. take a plastic steamer rack (like you find in a rice cooker) and invert it. so it has holes and lets the air circulate while microwaving. lay the slices in a single layer and microwave for 3 mins each at 50%, 40% and 30% power. turn them once in between.

12:08 PM, September 04, 2008
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* h. irene j. said…

Those microwave potato chips are remarkable. I’ve been telling all my friends.

11:49 PM, September 04, 2008
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* Beth said…

Thanks for these! I tried the potato chips, which were tasty even if I overdid them a bit: http://muffinlovechick.blogspot.com/2008/09/purple-potato-pickle.html I can’t wait to try the chickpeas!

7:40 AM, September 05, 2008
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* Harvest Hands Los Anonos said…

Your potato chips were awesome and went over really big in my house. So much better than store bought baked chips!! I’ll try the chickpeas next. Don’t have kale here in Costa Rica……I miss it! How about swiss chard? Do you think it would work?

11:27 AM, September 05, 2008
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* very saucy vegan said…

Omigosh these are fantastic ideas for party foods. I get stuck in the classic veggies and hummus routine. Thanks so much for the ideas.

11:37 AM, September 06, 2008
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* Holler said…

I love your roasted chickpea idea, I can’t wait to try them!

4:06 PM, September 06, 2008
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* Lily Girl said…

I made the curry chickpeas using some leftover cooked chickpeas (instead of canned). They were delicious, thanks for sharing!

9:17 PM, September 07, 2008
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* Reeni said…

These are all wonderful! I love, love, love (did I say I loved?) the microwave potato chips, genius!!!

8:51 AM, September 09, 2008
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* bbg. said…

these snacks look great! i’m definitely going to try the chickpeas from dried beans. i haven’t heard of or tried the kale chips, so thanks for sharing that– i’ve done a couple posts recently on my blog for kale/greens- i can’t get enough of them! :)

8:14 AM, September 10, 2008
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Anonymous Serene said…

The frozen-grape picture is wonderful!

5:10 PM, September 13, 2008
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* Caleb said…

You should dehydrate the kale chips at 105 degrees until crispy. If you don’t have one use the oven at 105. I’m starting a batch tonight

10:50 AM, September 17, 2008
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* Annie said…

ok, as soon as I saw those microwave potato chips, I just had to try them… So at 10 am this morning I tried and they are great!!!! Crispy, light as air and tasty. Wow the possibilities…. I am already thinking what kind of flavors I can mix in and what other root veggies I can try… have you tried sweet potatoes or carrots? Please let me know.

9:41 AM, September 19, 2008
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Anonymous Hillary said…

Those potato chips look perfect! Those really came from the microwave with absolutely no oil?! I’m dumbfounded…

10:19 AM, September 19, 2008
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Anonymous Janette said…

The chips look good but how many W does full power mean????????!!! I’m assuming you’re referring to your microwave but mine might not be the same brand and model :(

1:56 PM, September 19, 2008
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* SusanV said…

Annie, I haven’t tried carrots, but I’ve heard from other people that sweet potatoes don’t work.

Hillary, whatever microwave you use, use the highest setting and watch them carefully. The time they take to cook will vary from microwave to microwave.

2:01 PM, September 19, 2008
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* SusanV said…

Opps, that last comment was directed to Janette.

2:03 PM, September 19, 2008
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* Susan C said…

I think I may now have to break down and buy a mandolin so that I can make those potato chips.

2:19 AM, September 20, 2008
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* M. said…

I like the cheesy roasted chickpeas from Vegan Lunchbox (a sprinkle of nutritional yeast before roasting). Even people who don’t really like nooch would probably like them. They’re a bit like popcorn.

My favorite snacks are probably sliced veggies (carrot, cucumber, turnip, swede, cauliflower, bell pepper etc) with a dip. Many dips are quite low in fat, like those based on tofu “sour cream”. I also like eating frozen corn as it is, with only a little salt and sometimes garlic powder. :-P But I’ve also been known to eat mushrooms straight from the can…

I’ll have to try those potato chips. It’s a shame I’ve never been able find affordable kale, it’s just ridiculously expensive.

6:55 AM, September 20, 2008
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Anonymous said…

All the recipes sound amazing definitely gonna try them, especially the microwave chips. I agree with jay jay, try getting yourself on youtube.

10:11 AM, September 21, 2008
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* Maya said…

My boyfriend and I just tried your microwave chips and we absolutely love them. I don’t think we’ll be buying chips from the store ever again. Thank you so much! :-)

11:19 AM, September 27, 2008
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Anonymous said…

tonight I tried the salt & vineagar chips..what a TREAT!!! wonderful recipe

6:04 PM, September 28, 2008
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* nancy said…

I used a sharp knife to cut a potato into thin slices and it worked fine. Delicious snack. Surprising how many chips from one potato – not as many as you’d think.

12:00 PM, September 29, 2008
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Anonymous said…

I tried Chili Roasted Chickpeas. Wow!! It is very tasty.
I also tried this recipe on Green , white Vatana (available in Indian store). It turned out great. Thanks for a Wonderful Recipe.

–Priya

7:10 PM, October 06, 2008
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OpenID 3continentfamily said…

Why oh why did I try the chips?? lol. They are *delicious* (and gone…) Thank you for posting these!

I also made the vindaloo vegetables last night and it was very yummy!

1:00 PM, October 07, 2008
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* krissi said…

I recommend trying Mustard Greens instead of Kale for the Kale Chips.

For the longest time, my supermarket listed Mustard Greens as Kale, so when I first started trying greens, I always though Mustards were Kale. Oh, Well, I loved them better than the Kale Chips!

1:48 PM, October 07, 2008
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* Rae said…

Oh my goodness, you’re brilliant!! I have been looking for GOOD-TASTING and nutritious recipes….this is like a gold mine!! THANK YOU!!

8:02 PM, October 07, 2008
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* Georgia said…

Oh wow – Roasted chickpeas are SOOOO good – but I have never really made them myself very successfully. That changed today. I used cooked chickpeas and curry, cumin, garlic and salt. I was going to take a photo and blog about it… but I ate them all – whoops – good thing I wasn’t making fatty chips or something.

Thanks heaps

12:53 AM, October 10, 2008
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Anonymous Bulbul said…

I tried the potato chips.They are delicious, but isn’t microwave unhealthy? O_o

2:18 PM, October 10, 2008
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* Caffeine Heartbeats said…

I made the potato chips successfully, and then I tried it with beetroot, and it worked too! Yummmm

(Does microwaving something to the point of dryness damage the microwave though?)

4:22 AM, October 14, 2008
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* Michelle said…

Oh my goodness, i just love chick peas and vegitable chips, I have a new favorite though that has made me want to swear off fries. I make polenta and add any array of spices I have on had, the other day I just added some lime juice to the batter and some sea salt and pepper. Once it was cooked very very thick i placed it on a cookie sheet to firm and chill completely. Then i cut them into “fries” and sprayed a little olive oil on a no stick skility till they were a golden brown on each side, they were so crispy and so yummy, i cant believe i ate as many as I did. They never ever last long in my house and the great hing is you can make the batch as big or as samll as you like. most bags of corn meal have th plenta recipe on the bag. I love that a dollar can make me munchies all month long!

9:06 PM, October 14, 2008
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Anonymous Another E said…

Oh my gosh, Susan, thanks for mentioning frozen grapes! I don’t like fruit in general, so it can be difficult to eat enough each day: these make it easy because I like the texture so much better!

3:00 PM, October 21, 2008
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Anonymous Kristi said…

I have made kale chips a couple of times and they are COMPLETELY addictive (made a huge batch one time for a road trip with my sis and they were demolished before we were halfway to our destination)!

The BEST way to make them is in a dehydrator (the only way I have done them). I take the kale leaves (removing as much of the thick stalk as possible while still allowing the leaf to hold together) and toss gently in a bowl with some olive oil, nama shoyu (or low sodium tamari) and honey. You want to play with it to find the right sweet-salty balance. Make sure to season them really well (so they won’t be bland once done) and don’t add TOO much oil (enough to coat but not enough to make them sloppy). The honey will make them somewhat chewy/crunchy. I also sometimes add a little bit of dried ginger (but they don’t need it). You can also do it with just olive oil, tamari and italian seasoning (but my vote is for the sweet version). Another one of my fave snacks is sprouted (just barely)/dehydrated sunflower seeds tossed with sea salt (don’t go overboard though) before you dehydrate them (they will be slightly damp from the sprouting and the salt will stick better at that point). Also, sprouted/dehydrated pumpkin seeds tossed with a little bit (really, not a lot) of sea salt and a bunch of dried ginger, some cinnamon and honey and/or maple syrup (add these flavorings BEFORE you dehydrate)!

5:42 PM, October 22, 2008
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Anonymous Re-L Cherie said…

About 7 minutes ago, I had a desire for potato chips. I almost reached for the bag in my pantry, but then I remembered your microwaveable chips, and decided to try those instead. They actually tasted better than bagged chips, and I certainly didn’t miss the 10g of fat (and that’s only if I can stop myself from eating more than the recommended serving size!) Before now, I thought that chips needed oil to taste good. Thank you for proving me wrong. I wonder, would this procedure work with banana or apple chips as well?

11:20 AM, October 23, 2008
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Anonymous said…

my family likes sweet potato fries we get them really crunchy by cutting the slices thin, coating in egg white (you can use water) and tossing in a mix of bread crumbs, veg parmesan, garlic powder and red pepper flakes, and baking for about 30 min in a moderate oven (about 350) or till really crunchy wonderful

12:04 PM, October 23, 2008
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Anonymous said…

I didn’t try the potato chips till now because, frankly, I didn’t believe it. But it works! Miraculously! My $7 mandolin doesn’t slice as thin as I’d like but they came out terrific. I did another bunch in the oven, lightly sprayed with oil, and the microwave chips were more even and consistently crunchy. The lovely golden brown colour even appeared in the microwave batch! Amazing, Susan, thank you! ~Jain

8:27 AM, November 09, 2008
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Anonymous Vegan Snacks said…

These are great simple snack ideas! Thanks for presenting them.

4:55 PM, December 13, 2008
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* JJ said…

I just bought some kale for the first time today; I’m really excited to make some kale chips tomorrow!

4:34 PM, January 12, 2009
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* Janel said…

Just made the kale chips and we polished them off in minutes! They were awesome! I think the key was to use the super curly kale – it crisped up so well. Yum! Also made the potato chips this week using sweet potatoes. I have some new favorite snacks – thanks!!!

7:01 PM, March 15, 2009
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* Good-Dees said…

I can’t believe I just found this post about Kale Chips. The way I make them, they are not bitter at all, not exactly lo-cal- I use tahini, but I think of it as PROTEIN. Here is my recipe
http://good-dees.blogspot.com/2008/11/im-back-and-im-raw.html

2:38 PM, March 24, 2009
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Anonymous said…

Thank you for these wonderful ideas! I used a Silpat for the roasted chickpeas, and they didn’t burn at all, even though I forgot to toss them.

6:57 AM, April 07, 2009
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* Samantha said…

I love your recipes, you are a great cook!

1:33 PM, May 26, 2009
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Anonymous Pioneer588 said…

Thanks for the potato chip and chick pea recipes. I’ll try them today.
As for the kale chips, I make them all the time and really like them. The flavor is nice but the texture is FABULOUS!

12:29 PM, June 30, 2009
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Anonymous said…

Baked fat free potato chips are so good!!

Thanks!

6:24 PM, July 01, 2009
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* Jess said…

Do people eat Dulse where you’re from? It’s salty and good for you, but might be too ‘fishy’…

I dip my roasted kale (and just about everything, actually) in a tamari/seasoned rice vinegar/garlic chili sauce dip. I find asian flavours are really good for getting the bitter out of greens.

4:33 PM, July 06, 2009
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Anonymous said…

Do you think using a paper towel in lieu of the parchement paper would still work for the microwave potatoe chips?

8:40 PM, July 24, 2009
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* SusanV said…

My only fear about using paper towels is that the potatoes may stick to them. I may be wrong, though, so maybe you should give it a try…with a very small potato.

9:35 PM, July 24, 2009
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2 Megan August 17, 2009 at 10:46 am

Does anyone know about how long the microwave chips will "keep" after making them? I'd like to make a batch and use them for lunches over the course of a week or two.

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3 Lisa August 27, 2009 at 9:16 am

Thank you so much for the chickpea recipe! I had some of these at a restaurant a while ago, but they used too much cayenne so I could barely enjoy them. Now I can make them for myself the way I want them :) Yay!
I made some last night, but I don't think I baked them long enough (still a bit chewy), so I'll try them again soon.
Love your blog!!

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4 Amanda September 22, 2009 at 4:09 pm

Lovely recipes! Will definitely try the potato chips! Have some potatoes in the fridge getting old.
My favourite snack is as well frozen fruit, of any kind! Mangos (especially!), blueberries, strawberries, apples, plums, pineapple… Anything! It is really an underestimated snack! Who needs ice cream when you have frozen fruit?

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5 Dental Thousand Oaks October 27, 2009 at 9:08 pm

Wow, those are fantastic snacks. I will try that at home for my family. Thanks for sharing this.

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6 Tanya November 27, 2009 at 4:26 pm

I finally tried the potato chips in the microwave. Wow! That works great. They were so good. I made 3 red potatoes, so now I have snacks for later :) I did try the salt & vinegar ones, but they weren't very vinegary…maybe I need to "marinate" them first?

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7 KaylaF. December 11, 2009 at 3:25 pm

These ideas are fantastic!
Although, I did try them for my kids, and they didnt seem to like these idea's as much as I did.
But I came up with something very interesting, very healthy, and something so yummy that my KIDS actually agree! :)

Here's what you NEED:

1 Glass,
1 Banana,
Sugar Free Vanilla
Ice creme (If the sugar free vanilla is also low in fat, calories, and sodium i perfer you chose that 1),
1 table spoon,

Here's what you do:

get your table spoon and scoop some vanilla ice creme into your glass, sprinkle some splenda (optional), chop your banana into small thin or thick circles, (however desired), throw them into your glass of ice creme.. and theres your dessert, breakfast, or snack! :)

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8 Sharene April 19, 2012 at 5:07 pm

Ugh, it was to read thank you for your site!

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9 Azahara February 14, 2010 at 1:45 pm

I sometimes coat roasted chickpeas in chickpea flour (not very original, I know!) and they end up extra crunchy. So addictive!

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10 Benedictus February 19, 2010 at 4:00 am

Hi, we don't use a microwave, but I'd love to make these chips. Any ideas/suggestions to adapt this recipe to use with an oven instead of the microwave? Thanks!!

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11 Loucindy March 2, 2010 at 1:19 pm

Thanks for the ideas! I bake kale chips at 225 and I put sesame seeds, sea salt, olive oil and a bit of pepper on them. Personally, I think the sesame seeds are a big part of why these go over so well when I make them.

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12 mamasboo March 10, 2010 at 8:25 pm

The potato chips are lovely! I just did my first batch and they were so good even my picky hubby liked them:) I'm going to try seasoning them next. I'm going to make those colcannon balls on here — I made a huge pot of colcannon a few years ago and these puffs look so very lovely. How much fat and all that is actually in the chips? Kale's on my shopping list now…

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13 Anonymous March 19, 2010 at 5:49 pm

I cooked my dried chickpeas for 20 minutes in my pressure cooker (I didn't soak them) so they wouldn't be so hard. They came out great. Thanks for helping me get back on track with my eating!

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14 Anonymous March 30, 2010 at 10:17 pm

for the kale chips, they won't be bitter if you slice out the middle vein (that vein is what sends bitterness thru the leaf as you bake). Just lay the leaf upside down on your cutting board, and run your knife along either side of the middle vein, and throw it away. For a kettle-korn flavor I sprinkle with stevia and salt. I eat kale chips about every other day. :)

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15 SamanthaPayntr April 9, 2010 at 1:56 am

sometimes i want salsa but the chips are so gosh darn calorie laden and hard to stop eating once you get going. Anyways i realized that i can still get a crunch if i use lettuce leaves instead.

I just dunk them in the jar so it gets a thin layer of salsa and nibble away. It's SO tasty but SO healthy as well. And it's actually pretty filling because of the water in the lettuce, and you don't have to feel bad if you eat the entire head of lettuce, hahaha

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16 Harold Jennett November 10, 2010 at 11:53 am

I tried lettuce leaves with refried beans, and boy was I suprised how much I liked it! Same with brocolli.

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17 katycatfight April 12, 2010 at 12:31 pm

I just discovered your blog a few days ago–it's great! Just made the microwave chips. Wow, so easy and so cheap! I wait and wait for those Kettle brand baked chips to go on sale and buy those, but even on sale they are outrageously expensive . . . this is so much better. I have a half-dozen recipes of yours I want to try this week, ha ha. Thanks!!

Katy

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18 carol April 16, 2010 at 3:57 pm

OMGood ness !!!!!!!!!!!! I am in love with the microwave potato chip.
my oven is a big one and only needed 2 minutes for their first portion and 15 secs to finish.
I did find that with seasoned salt the flavor intensified so go light on seasoning.
♥♥♥♥♥

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19 april April 18, 2010 at 10:14 pm

Kale chips are FANTASTIC!! After washing the kale, I tear it into medium sized pieces and discard the stems (I do not cut the vein out, just tear the leaves from the big stalk) and I drizzle A LITTLE bit of organic extra virgin olive oil over the kale. Next I drizzle tamari (wheat free organic soy sauce) over the kale, add some celtic sea salt, a little fresh pepper and toss until evenly distributed. So here is the BIG difference that could help a lot of you – I then put the kale in a food dehydrator on a low setting (105 degrees) for 4-6 hours (depending on how crunchy you want it). I promise it is MUCH better than baking it and you keep more of the vital nutrients by not cooking it at such a high temp. Hope that helps!!

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20 Belette April 29, 2010 at 9:25 am

Hi! I have been preparing kale chips for years now… In the beginning, I was the only one really enjoying them. Now, everyone loves them, even my 4 1/2 years old and my 2 1/2 years old. I toss them with a small quantity of olive oil and sea salt. I set my oven to 200 – 250 degrees and leave the kale leaves longer in the oven (a good 15 minutes). I watch them carefully and take them out every now and then to check. When they are almost done (only a few are still “softish”), I turn off the oven and leave them to dry a little more. I tried other spices and all but really, sea salt is the best!

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21 Kim April 30, 2010 at 10:42 am

We eat ‘Kale Chips” once a week. My 2yrs old loves it! Make sure you buy “curly” kale. Take leaves off the stem and tear into bite size pieces. Make sure it’s pretty dry before putting it in oven. Single layer on a cookie sheet and bake 350 degree for 11-13 minutes (no need to turn). Drizzle with EVOO and nutritional yeast. YUMMY!!!

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22 Stephanie May 14, 2010 at 12:25 am

Love these snacks! I tried both the chips, kale and grapes on the same day and I’m hooked! I can’t believe how easily you were able to make potato chips in the microwave. I’d never thought of that before, but it’s very non-vegan-husband friendly!

Thanks for all of your great recipes!!

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23 Sabrina May 23, 2010 at 12:25 am

can you use something other than kale? like collard greens?

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24 kim June 14, 2010 at 9:39 pm

do you think instead of potatoes you could make chips out of other things? like carrots or onion crunchies or turnips? I did make the potato chips and they are very good! i just used spray oil on a plate because i dont have parchment paper and it worked out fine. probably took longer to make them though. bought some chickpeas to try those later too! I love kale chips too. possible with other greens? probably the tougher, darker ones. Thanks for the salsa + lettuce comment too!

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25 Kethel June 18, 2010 at 1:35 pm

Looking forward to trying these recipes. Was thinking about the potato chips and might use turnip/parsnip. I was just recently diagnosed with gestational diabetes and put on a restricted diet. So loving this website as there are many recipes and ideas to try out to add to my diet that are “FREE” foods. (obvioulsy potato chips are not, but kale is!) Thanks so much!

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26 Jackie June 19, 2010 at 11:08 pm

I have to agree with you on the kale chips. I was anxious to try them as well and made a large batch, as everyone said they were so good I wanted to make sure I had plenty, but yuk. I mean, YUK! I guess everyone has different tastebuds because I have seen all the posts saying they are the best things ever, but not so for me. What a waste of a bunch of kale.

But, on another note, I’m going to try the chickpeas snack.

Glad I found this site. It’s always nice to have a wide variety to choose from.

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27 SusanV June 19, 2010 at 11:29 pm

Thank you, Jackie! You’re the first person to agree with me on the kale chips. People have said to try them this way or that way, but I wouldn’t waste my kale on them again!

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28 Laura March 24, 2014 at 4:44 pm

Your loss but even so …don’t know how I survived before I found your website. I just love it. I liked the kale chips I made before but it did seem like a lot of trouble and went so fast, I was left wondering if it was worth it.

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29 JanetC July 26, 2010 at 5:52 am

While I was looking at the pictures, I was becoming hungry and got a little bit more motivated to try these recipes.
I have been a semi vegetarian for 20 years now and I’m proud to say that I never struggled with my daughter when it comes to eating veggies.
These recipes you have shared will definitely be a a new fave at home.
Thank you and will be back Susan

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30 Hannah August 4, 2010 at 11:28 am

My mom and I normally roast canned chickpeas with sea salt and aleppo pepper. It’s a great combination if you can find the pepper. I’m planning on making some at college in order to resist the chips and pop tarts.

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31 Liz September 11, 2010 at 9:11 pm

Most people who dislike kale never ate kale after it has had a hard frost. It turns sweet and tender. I found this out when I had a garden in the north. Now I won’t buy kale unless it was grown where it gets cold because it is bitter and tough. I even once harvested kale covered in a layer of ice. It was delicious. Brussel Sprouts also do not taste good until they have been through a hard frost. The reason they are sweet is that sugars act as anti-freeze and the plants produce them as cold protection. Once you eat the good stuff there is no going back.

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32 Marilou September 12, 2010 at 7:57 pm

So interesting! I agree with Susan about kale chips until now … but since I live in Montreal (always freezing cold, here!), I like the idea of trying “frosted” kale. How do you know the kale you’re buying has been through frost? It doesn’t get that cold here in the winter, and I’m assuming that most of the kale sold in Montreal is cultivated during summer…. any hints? (And gardening is not an option in my balcony-less building) Thanks!

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33 SusanV September 12, 2010 at 10:21 pm

I just want to point out that I LOVE kale, just not kale chips. I think that kale chips are a waste of perfectly good kale. Do a search of my site for “kale” and you’ll find loads of excellent kale recipes, from soups to stews.

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34 vegetablevalhalla November 9, 2010 at 10:00 am

Cooking kale chips at a lower temperature– say 200-250 is key. Cook them at a lower temperature for longer. This will ensure the crispiness without the burniness. Also, you can dehydrate them with a dehydrator. Kale chips rule!

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35 SusanV November 9, 2010 at 10:06 am

Some people like them, some people don’t. I fall into the latter category, unfortunately.

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36 Sarah December 26, 2010 at 1:27 pm

So I found this page by searching for a roast chickpea recipe. I did the curry one and I didn’t love it-despite how much I love chickpeas-b/c some of them were just too hard and crunchy vs crispy. But I tried the kale chip recipe (I normally don’t like Kale and only use it in green shakes) and I really enjoyed it. I just thought it was funny since it was opposite of you with the kale but a similar experience with chick peas (something I normally like, but didn’t like them like this)

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37 Azahara January 6, 2011 at 11:26 am

I finally got around to making the chips, and I loved them! As a health freak it’s been years since I last ate store-bought chips (back in my pre-veggie days, I guess), but this were not a disappointment, and totally guilt-free.

Thanks, Susan!

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38 Azahara January 6, 2011 at 11:27 am

Oops!, I meant “these were not …”

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39 Ginger Kirk February 4, 2011 at 10:03 am

Concerning your microwave potato chips. They look really good and yummy. But if you don’t use a microwave because you feel that it changes the construction of the food placed in it (and therefore not good for you), is there any other way to make them? I have tried a few of your recipes and they have been VERY good. I especially like your zucchini muffins (when our garden was full of them).

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40 SusanV February 4, 2011 at 10:09 am

You can bake them on a parchment paper-lined baking sheet in the oven. Here’s a link to a recipe you can try: http://www.laaloosh.com/2009/02/02/weight-watchers-baked-sweet-potato-chips-recipe/.

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41 Peggy February 4, 2011 at 10:05 am

I love the kale chips, I use olive oil, not oil spray and sprinkle it with salt and pepper. I’m a chip aholic so when I try to stay away from the junk food, kale chips make a perfect snack for me.

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42 TJ February 4, 2011 at 7:53 pm

I just tried Kale Chips and they are delicious!! I use a teaspoon of olive oil instead of olive oil spray and I bake at 300 for 25min, they come out perfect! Thanks for the chickpea idea, i also bake them but I never knew they could get crunchy!! I will leave them in longer, Thanks!!!

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43 Christine February 5, 2011 at 10:19 pm

I do love kale chips and roasted chickpeas :) but I just got a mandolin slicer which was perfect to try out the microwave potato chips! They were great – I didn’t even think they needed any salt (which I forgot for the first batch). Makes a great little portion that’s enough to kill any chip cravings!

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44 Janice February 15, 2011 at 5:49 pm

Hi Susan,
Thank you for all the awesome recipes. I explore your site daily and have made lots of recipes. All winners! Just made the Kale Chips, DELISH!! Will be making these daily. Sprinkled with nutritional yeast, yummy. Will try the dehydrator next time. Thanks again, You Rock!

Cheers!

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45 Get Skinny, Go Vegan. March 17, 2011 at 9:15 am

Have to print these out asap!! My hubby always loves the “Punjabi Mix” and and “Wasabi Peas”. Think the Chickpeas look great. I make Kale chips in the dehydrator, so no worries about “overcooking”. I would make them everyday, except I don’t have a Kale Patch!! Hate to pay 2.49 for a bunch of Kale just to cook it down to so little. When my Kale garden is thriving though, Hopefully will have Kale chips everyday!

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46 Gloria April 13, 2011 at 12:23 pm

What is the shelf-life for canned chickpeas that have been crisped in the oven?

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47 SusanV April 13, 2011 at 12:44 pm

If there’s any moisture left in them, I would keep them in the refrigerator and eat them within 1 to 2 weeks.

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48 Alysa (InspiredRD) May 21, 2011 at 3:49 pm

I love all of these ideas! I have made roasted chickpeas a couple times, and I like them best when I leave them in long enough to get really crispy. We also like kale chips, but if you think they are too bitter, you can also try salad savoy chips. So good! http://inspiredrd.com/2011/01/salad-savoy-chips.html

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49 Susan DeLisle July 4, 2011 at 3:45 pm

I have just finished my second batch of the microwave potato chips. I have to say, that while I stood there watching the microwave plate slowly turning and the little slices of heaven turning such a beautiful golden brown, I almost cried. I thought back over all the years of wasted potatos and wasted microwave time, wasted bags of snacks handed over to my kids as they were growing up. Well, let’s just say it was a mixed feelings kind of moment. My husband was recently diagnosed with gallstones and does not want to give up the old gallbladder just yet. So, we have gone low fat to no fat around here and have already drop pants sizes. It is amazing the amounts of fat in food that we can think of as “good-for-you” food. Of course I have counseled my hubby that we can’t replace fats with carbs either, but, when the man was missing his favorite snack, I found your recipes. So from a woman who loves good food, I now think of you as a Goddess! Thank you! My kids (grown but still kids) say thank you and give you big thumbs up, (actually, my 17 year old Son was hovering over my shoulder during the making of the second batch and announced the chips were done and was actually pacing while I was painstakingly removing them from the parchment with many helpful hints as to getting them out faster) ;) AND my Hubby…Well, if he could I think he would give you a huge bear hug right now. I think he is the happiest I have seen him in……EVER! Who knew a simple potato chip could stir up so much emotion in one little group of people! Well, on to batch number three as my daughter wants to take some with her to work to show her friends.

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50 SusanV July 4, 2011 at 11:19 pm

Susan, your message brought tears to my eyes. I’m so glad the potato chips made your family happy. I wish your husband the best of luck and health with his gallbladder!

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51 Breanna Joy July 26, 2011 at 12:29 pm

You didn’t massage your kale. That’s the most important step! Massage the kale with olive oil after removing the stem. Be sure to massage until glistening and dark green. Salt and then bake!
Massaging your kale is not only therapeutic, but it breaks down the cell walls making it tender and more easily digestible.

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52 JessE August 3, 2011 at 1:39 pm

Brianna, good to know….I was trying to do this with as little amt as oil, so I baked on a silpat, and used an oil mister for the olive oil. hubbs and I really enjoyed the outer leaves, but the inner parts. they still seemed to be a little fibrous and didn’t chew well. But, the thin outer leaves were very good!

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53 @stampylisa August 27, 2011 at 10:12 am

don’t like kale chips plain. uck. I mix up a dressing which I blogged last year and I marinate the kale 45-60 mins or more in a bowl, you need to really massage the kale to rid it of it’s bitterness once you’ve dressed it. then I dehydrate them til crispy or you can bake them. Please try my recipe and see what you think! Let me know ;) http://cupcakebreath.com/ and search Kale Chips -It’s the Marinating Kale chip

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54 LOUISA September 5, 2011 at 7:04 am

My absolute new favorite snack is popcorn cooked the good old way , which for me is a medium sized pot with lid , a generous drizzle of olive oil and approx. 1/2 a cup of corn [ two servings ] , before putting in the corn put the pot with olive oil on the stove at medium heat for a minute . Once the corn is in and the lid is on , stay put and gently shake the pot very so often [ to prevent the corn from burning and sticking . As the corn is popping I melt about a tablespoon of butter in microwave , when the corn is finished popping I add the melted butter , a nice shake of sea salt and then I really shake up the pot . I divide the popcorn into brown lunch bags , then ........ Here comes the outrageously delicious and oh so healthy part , I shake very , very generously over the contents , nutritional yeast it is so good for you and so yummy and so inexpensive , you can purchase it at your local health food store [ in the bulk food section ] I keep mine in a glass jar with a shaker lid . My daughter and I came across this snack while attending fiddle camp in Maine where it seemed to be a very common snack . Enjoy ! p.s. I have noticed that if you cook the corn at a slower rate the popcorn really get’s bigger and puffier and there are just about no 1/2 cooked root canal makers in the batch .

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55 Sarah October 19, 2011 at 12:02 pm

Here is a kale chip recipe I like:
1 – 12 oz bunch of kale stems removed
2 Tbsp. olive oil
1 Tbsp lemon juice
1/2 tsp. sea salt
3 Tbsp. nutritional yeast
In small bowl whisk oil, lemon juice, and sea salt. Pour mixture over kale. With your hands rub mixture into kale. Add nutritional yeast and toss well. Spread kale onto dehydrating trays without overlapping. Dehydrate @ 105 degree for 2 -4 hours or until dry and crisp. Cool completely.

You could probably still cook them in the oven, I am not sure if they turn out the same or not.

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56 ZJP October 28, 2011 at 2:14 am

Hi Susan,
Thanks a lot for these yummy ideas, will try them and hope my fussy girl enjoys these with her meals! Full of nutrition and healthy, not just full of empty calories! Got to your site so late, but better late than never, right?

Z

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57 rita gasparro November 5, 2011 at 10:12 am

what is a mandolin or v- slicer, and where do I purchase them.

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58 samantha davies November 17, 2011 at 4:33 am

for a lovely frozen treat on a hot day, or just for a sweet treat throw a few bananas in the freezer yummy! they taste almost a bit like banana toffee chewy cold and a low fat healthy sweet treat..(you can also dip in a low fat chocolate and freeze, just dip one end, open top end dip in chocolate sprinkle with chopped nuts or coconut or both! wrap back up and forget about them until that time we all know will come “comes”! open and enjoy) i have them when i feel a bit left out (when watching my weight also i have a daughter who cant have wheat or gluten ) and everyone is having ice cream , they are also really yummy if you put a split down the middle stick a few chocolate buttons inside (leave skin on) wrap with silver foil and place on the BBQ yummy .. or just left intact no splits in skin put on the BBQ keep turning until almost all black pop it on a plate open up eat with a little low fat cream from a squirty can some yummy fruit like strawberries and a few shavings of chocolate (so you feel like your being really naughty!) eat and enjoy .. the banana get all caramelised inside, sticky and feel very indulgent (im not sure of the cal’s fat and so on but im pritty sure it lot’s better for you than any other sticky puddings you can get ) BBQ banana is a winner with everyone from kids teens adult and the elderly, you can try so many different toppings, sprinkle with chopped nuts, well what ever you fancy! yummy

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59 lakey December 5, 2011 at 1:43 pm

I love to do my kale chips in the dehydrator. I toss them with olive oil, bragged liquid aminos, and sprinkle with nutritional yeast then dehydrate for approximately 2 hours or until light and crisp.

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60 Debra December 29, 2011 at 3:29 pm

I make kale chips in the microwave. Take the leaves off the stem. Wash big peaces in vinegar and water. Run kale through a salad spinner. Spray olive oil on microwave safe plat, place kale on plate until covered, spray a little oil. I use Mrs. Dash or sea salt. On high 3min. I have two big rubber made plastic bowls I made two weeks ago and they are still crispy. This is the only way I can get my family to eat kale. PS I dry herbs and flavored sugars this way to.

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61 Corinna11 January 2, 2012 at 8:28 am

Hi! I dont have a microwave. How can I make the chips in a regular oven? And will other root veggies work as well?? Thanks!!

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62 Helen January 4, 2012 at 9:05 am

Susan, I found your entry here searching for vegan potato chips. I received a mandolin for Christmas, and plan to christen it with this recipe. Thanks!

As for liking Kale, have you tried a Green Smoothie? Give it a chance, seriously. It tastes like the banana. I freeze both the banana AND the kale. Yes, kale freezes beautifully , loosely stacked in a ziplock (note: does not lie flat in freezer, and that’s what you want). Here’s the recipe, from Allrecipes.com:

Green Smoothie
1 banana, thickly sliced, frozen
2 cups chopped kale
1 tablespoon flax seed meal (optional)
1 tablespoon coconut oil (optional)
1/4 cup milk
1/3 cup orange juice

Place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. Cover, and puree until smooth; serve.

p.s. I ‘ll add a few ice cubes, which might firm up the coconut oil. Leave out the latter, no worries.

Cheers,
Helen in Denver

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63 karen mcintosh January 20, 2012 at 8:44 am

My daughter is undergoing many weeks of radiation on a brain tumour. Because of the strong meds she has to take to tolerate the treatments, she has gained 25 pounds. She stays in a motel near the hospital and has a small fridge and microwave in her room. Any suggestions for snacks that I could make for her to take back to the city would be very much appreciated.
Thank you for your website and information.
Sincerely Karen McIntosh

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64 Susan Voisin January 20, 2012 at 8:54 am

How about popcorn? She could use a microwave popper or a plain brown bag to pop it in the microwave. Without added oil, it’s a healthy snack. I also recommend lots of fruit and baby carrots with hummus or another dip. I wish her a speedy recovery!

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65 Jenn January 20, 2012 at 9:30 am

words do not describe how much I love these chips. I tried making them in the oven… gross/chewy. microwave is the way to go. I even upgraded my mandolin after I tested them on my cruddy one. Thanks Susan!!

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66 michele January 25, 2012 at 11:49 am

Wow, Susan, you are genius. I just made a batch of microwave potato chips with a dusting of salt & black pepper. Delicious! Soooo much better than any fat-free chip on the market. Thank you so much for this recipe.

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67 Kristy June 14, 2012 at 12:25 am

Posts like this make the inrtenet such a treasure trove

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68 Avery January 25, 2012 at 2:44 pm

Frozen bananas on a stick make a wonderful snack/dessert!! And of course there’s the classic raw frozen nuts or guacamole and chickpea dip :)

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69 Sara January 31, 2012 at 10:19 am

Has anyone tried Potato Chips in a food dehydrator?

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70 Lynda Waldron February 1, 2012 at 10:56 am

I bought the round thing to cook my beloved microwave potato chips also, with less than stellar results.
Can’t wait to try these!! Thank you a million times!

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71 susan February 1, 2012 at 11:39 am

try spraying liquid amines on the kale….and/or garlic powder. maybe lacking flavor with just salt and olive oil.

also try roasting on a higher temperature….400-425

thanks for all your goodies.

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72 Marisa February 1, 2012 at 12:48 pm

I love all of these ideas! I have a feeling kale chips are just better when you use a dehydrator. The ones I buy at Whole Foods are always delicious and the one time I tried to bake some myself, I must have undercooked them because they were chewy. I am wondering though, do you use the microwave a lot for your cooking? Is there a way to make the chips without the microwave? We don’t own one because we don’t want to zap all the goodness out of our food so I wanted to see what your opinion was on that!

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73 Susan Voisin February 1, 2012 at 1:10 pm

Marisa, there are a lot of myths out there about the unhealthiness of microwaves, but they’ve been scientifically proven to be untrue. There are even studies that show that microwaving preserves more nutrients than some forms of cooking. I want to give my daughter the most nutritious food I can, and if I thought there was any truth to the scare stories about microwaves, I would throw mine out right away.

Of course, if you don’t want to use a microwave, that’s your right. I’ll bet you could use a dehydrator and make potato chips that way. If you do, please let me know how they come out.

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74 Johanne Bertrand February 1, 2012 at 1:03 pm

Thank you so very much for these. Just when I was craving salty after my morning workout. Another snack that I like is seasoned seaweed. The last time I got it from Costco for a very reasonable price. Also edamame beans. I alwas have these in the freezer ready to microwave.

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75 Dean February 2, 2012 at 3:43 pm

I made several batches of the potato chips and when I finished I thought of something. Store bought chips wash the starch off before cooking but your recipe doesn’t say anything about that.

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76 Elaina February 10, 2012 at 1:15 pm

These were amazing! I used very thinly sliced potatoes for 4 minutes + 1 minute, and they were perfect. Then I tried sweet potatoes, and they took a little longer: 4 min 30 sec + 2 min. They were great, and I will definitely be making many more of these batches!

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77 Cassie @A Little Treat February 21, 2012 at 9:23 pm

I made this for the first time tonight! thank you for sharing it! I have shared it on my blog check it out if you have a moment! http://alittletreat.weebly.com/1/post/2012/02/microwave-potato-chips.html

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78 Charissa March 10, 2012 at 5:20 pm

Edamame!!! Yummy

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79 Jenny March 11, 2012 at 12:32 pm

We tried the Kale with the same results! I burned it and then when I was satisfied with the texture it was way to bitter for us. I happened to find out by accident that if you put a little extra salt on the kale it helps counteract the bitterness! After I added extra salt it was actually pretty yummy. I had trouble curing mine, so it got a little squishy. :-) I plan on keeping at it, sometimes it pays to be a stubborn woman.

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80 limefish studio March 16, 2012 at 7:48 am

Just wanted to share that this has been featured on our SMITTEN: SPRING 2012 GUIDE!
http://limefishstudio.blogspot.com/2012/03/smitten-spring-2012-guide.html

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81 Katy Rule March 25, 2012 at 6:18 pm

Try sprinkling garlic and onion powder on top of the kale for some added taste that almost masks the bitterness.

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82 Courtney April 4, 2012 at 4:51 pm

What a great blog entry! I love, love, love the chickpea idea!

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83 Amani Bromley April 17, 2012 at 6:44 am

I really like and appreciate your blog post. Fantastic.

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84 Sharene April 19, 2012 at 5:06 pm

I can’t wait to try these, the Kale I’ve done but not the others.

Thank you for you set.

Sharene

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85 HS April 21, 2012 at 8:54 am

Delicious! Tried the chips today with provencal herbs (Tyme, Oregano,…), pepper and salt: very nice!

Bit searching for the perfect time (4 minutes is too long for me), but my boyfriend is eating them all right now. :-)

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86 Marie-M May 29, 2012 at 12:33 pm

Sounds very tasty!

I tried kale chips for the first time recently, and by soaking them water along with grated garlic and grated ginger, put them on parchment paper still wet and sprinkled with nutritional yeast.

They were not great, but they were nice, definitely not bitter, and satisfying :)

Don’t make the mistake I made though: I left some in the fridge, and they completely lost their crunch.

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87 Phyllis June 7, 2012 at 3:21 pm

Why do dry chickpeas, soaked and then roasted have more protein and fiber than canned chickpeas that are roasted?

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88 Susan Voisin June 7, 2012 at 4:07 pm

Because they’re different amounts of chickpeas. If I took 1 cup of dried chickpeas and cooked them in water, they would yield about 2 1/2 cups–1 cup more than the curry-roasted chickpea recipe uses, but the same number of servings. So I’m really using more chickepeas in the dried chickpea recipe.

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89 Patty Jones June 19, 2012 at 6:09 pm

No matter how many times I tried the potato chip recipe they were not quite right using wax paper. They’d stick to the wax paper. So I gave up and used a plate (paper free). Had to do many adjustments, but that’s OK, they are WONDERFUL.

Also, I don’t turn my Kale chips over? I just put them in the oven at 350 for 15 mins. and enjoy to my hearts content. (LOL, was trying to get OFF potato chips so I tried the Kale)

The chickpeas are my next adventure on your page. :)

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90 Doris June 29, 2012 at 12:36 am

I love the potato chip idea, but would it work in a regular oven? I don’t do microwaves anymore. If oven would work how long would it take? Thanks

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91 Sharene June 29, 2012 at 9:12 am

You may have to experiment with the oven method. The Microwave is so quick and easy. I adore these chips, we make them all the time.

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92 Lisa June 30, 2012 at 2:24 pm

My family and I did not like the kale chips either. I love micorowave chips too!

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93 MrsOgg July 3, 2012 at 10:26 am

What a useful post! My husband is constantly complaining that there is nothing to snack on in the house because I try to cook from scratch and only buy whole foods…also because he doesn’t consider fruit a snack. Though he will snack on certain snacks I think sometimes he just craves that carby crunch (who doesn’t) I will be teaching him to make these potato chips ASAP. Also gives me an excuse to finally buy a mandolin slicer!!!
Oh, and we did try roasted chickpeas before I read this…my toddler loves them plain, I love them on a salad and my husband just can’t like them, BUT you asked about the kale chips and that was our first foray into veggie snack…we love em! I just wish they didn’t take so long to make! Has anyone ever experimented with making them in the microwave??

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94 Angie August 6, 2012 at 10:24 am

I just started making kale chips. A friend told me the quick version of cooking them, but someone at their Raw Foods store told her the best way is to basically do a longer, more of a dehydration process so all the nutrients don’t get cooked away. He told her 4 hours at 180 degrees, I was going to try this, seeing as I started them in the morning, but when I got to about 1 hour and 50 minutes, I found they were perfect for me. With only turning them once during cooking. I just ripped the leaves off of the thick vein in big chunks tossed in a bowl with 1-2tsp of olive oil and a bit of kosher or sea salt then spread on a cookie sheet. It has worked for me these past 2 times that I have made them now.

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95 Gina August 8, 2012 at 7:07 pm

I’ve made the potato chips twice now and I am amazed how much they taste like kettle chips out of the bag–but without the oily-ness! They are delicious and SUPER easy to make! Perfect salty snack. Thanks!!

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96 Lisa August 9, 2012 at 9:32 am

Hi Susan, just wanted to let you know my favorite F/F way to make Kale chips. I don’t use any oil or even oil spray. I lay the pieces out on a cookie sheet lined with parchment paper, spritz with Bragg’s Liquid Aminos and dust with Nooch(nutritional yeast). Bake in a 350F oven for about 12 to 15 minutes, turning once. YUM! I hope you try it and let me know if you like it. I also wanted to let you know that I am thoroughly enjoying your blog, you are my “go-to” site for any recipe, and I just voted for you in the Favorite blog category!

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97 Myra August 15, 2012 at 6:14 am

I was wondering if you can substitute the russet potato with a sweet potato for the salt and vinegar potato chips?

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98 Radhika Sarohia November 11, 2012 at 7:23 am

Looks good! Wonder if this would work with zucchini slices….

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99 Amanda January 2, 2013 at 12:21 am

These are all awesome recipes! I’ve been eating frozen grapes for a long time, but definitely want to try out your chickpea recipe!

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100 Carol Edwards January 8, 2013 at 7:12 am

I don’t use a microwave… please tell me how to use the oven for the potato chips and the kale chips…thanks CAROL

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101 sherry February 2, 2013 at 5:40 pm

favorite low fat snacks: frozen unsweetened cherries and/or frozen bananas!

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102 sp February 3, 2013 at 12:22 am

Unfortunately, kale chips are best in a dehydrator. They turn out okay in an oven, but a dehydrator works amazingly well. To mimic a dehydrator I bake mine at a much lower temperature – 150- 200 (depending on the oven) and for a longer time of course so that they dry out more than they bake.
I think that’s why so many raw companies have them (and I believe initially created them) is because they use dehydrators.
They’re also tastier if you season them with some more flavoring. I make a dressing with tahini, lemon, garlic, and nutritional yeast that gives them a cheese-y flavor, and massage it into the kale before baking. They take a little longer in the oven, but are sooo good. I kind of made my own recipe from based on the one from Tao Organics who make the most amazing kale chips ever!

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103 Catherine February 28, 2013 at 11:22 pm

Wow! Thanks for the great advice! I can’t wait to try making chips.

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104 cindy May 24, 2013 at 9:54 am

I apologize if I’m duplicating, but haven’t the time to look through the comments.
Thank you so much for your post…..I love these snacks for great healthy alternatives, especially the chick peas, probably my favorite snack. I am a salt & vinegar fanatic so I have soaked the chick peas in cider vinegar and then roasted them, oh the smell when they are cooking! I love it but if you are not a fan of s & v then you won’t like it.
On another note, I have done my ‘chips’ almost the same way only they go in the oven on a large cookie sheet with parchment; brush lightly with olive oil, sprinkle with sea salt and then into the oven at about 425F. They will cook fast and crisp nicely. I do have to flip them over though. (I have a convection oven so I can throw in 2 or 3 trays at a time). But like you said you have to keep your eye on them….. Yum! Making them yourself is great since you know what just went into them! And my boys are thrilled that we can make them at home. They are great clean eating treats!

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105 Whitfield June 10, 2013 at 2:53 am

i don’t have an oven, can i make chickpea snacks crunchy in a frying pgn or microwave?
thanks
george

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106 Susan Voisin June 10, 2013 at 7:49 am

No, They will explode in a microwave and probably won’t get crispy in a skillet.

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107 Melissa @ The Mediterranean Lifestlye June 27, 2013 at 2:03 pm

These looks great, thanks for sharing. I love kale chips!

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108 SweetPea McGee August 8, 2013 at 9:40 pm

Have you tried cooking your kale at 250F for 1 hour on the centre rack ? Crunchier and more room for forgiveness

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109 Becky August 28, 2013 at 1:28 pm

You might have better luck dehydrating kale chips instead of baking them. The first recipe I found for them were also baked, and they were ok, but when I tried dehydrating them, I was amazed how much better flavor they had! I usually add lemon juice, onion and garlic powder, and maybe nutritional yeast to what you have above.

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110 Rawmazing August 28, 2013 at 1:58 pm

I have a bunch of fresh chick peas in the fridge! Can’t wait to try your recipe!

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111 Charlotte August 28, 2013 at 2:03 pm

Why won’t this save to my recipe box? I am logged in.

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112 Susan Voisin August 28, 2013 at 2:31 pm

Sorry about that! I thought that a recent software update might have caused problems, but I just tried saving it to my own recipe box, and it worked. If you have another browser, you might try seeing if you can save it from there. I wish I had an answer for you, but I’m at the mercy of Wordpress, which has its quirks.

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113 Charlotte August 29, 2013 at 6:20 am

I will give that a try. Thank you.

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114 Linda Dale August 28, 2013 at 9:35 pm

Susan, your kale just needed to be embellished before baking. I mix some nutritional yeast with lemon juice and a bit of water, and mix in some mostly-ground raw sunflower seeds. Put the washed, torn kale pieces in a really big bowl, pour the mixture over, then mix super-well with your hands for a good five minutes. Put in a single layer on baking sheets and bake for at least 1 hour at 225 degrees. (Check after one hour – sometimes they take longer.) I’ve never had a bad batch.

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115 karoline September 10, 2013 at 10:48 pm

My family wouldn’t have anything to do with kale or kale chips, until I tried making nacho kale chips. For about a bunch and a half of kale, I blended together a cup of cashews, a teaspoon each of nutritional yeast, cumin, chili powder, garlic powder, and salt, 1/4 cup lemon juice, and enough water to make the mixture thin enough to coat the kale without big clumps. I then put the kale (tossed with the nacho mixture) on a baking sheet and baked at 300 for about 40 minutes. I think that the nacho stuff would cover any bitterness in the kale better than plain olive oil would. (-:

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116 vegobsessionchick September 13, 2013 at 1:23 am

Thank you for the chickpea recipe!
My daughter and I LOVE those baked garbanzo beans!!!!

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117 Lindsaykelson October 27, 2013 at 2:59 pm

I love your recipes, but this was way too long to cook then,they’re shriveled little beans . I’ll try less next time but thanks for pointing me in right direction, it stops me buying the commercial versions out there

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118 Cathy Todd January 4, 2014 at 6:35 pm

To make great crispy kale chips use lacinato kale they are less curly and bake more evenly. Cute the stems out, slice in two inch pieces, spray with olive oil, sprinkle with salt. Microwave on high for 3 minutes. Single layer on a plate. They will crisp without burning. If some are not crispy just microwave 30 seconds more until crispy. Easy and good. Also can I use sweet potato instead of potato for the potato chip recipe?

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119 Joe February 2, 2014 at 4:28 pm

I just tried the potato chip recipe. It is a great recipe. I love potato chips and these are quite good. I do wish I had a huge microwave so I could make 50 at a time

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120 Cristina February 6, 2014 at 1:16 pm

These are perfect! I’ve been looking for some awesome healthy snacks that I can take with me to the crag when I’m rock climbing. I’ll have to try these out once the weather gets warm enough to get back outside. Great post :)

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121 Robert February 17, 2014 at 1:34 am

What are the chemicals, and processed ingredients you will avoid by making at home? (Three Guilt-Free Snacks)

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122 Lou Lou August 30, 2014 at 2:06 pm

I am with you on the “kale chip” divide. I love kale, and can eat it cooked or raw; I often toss it into breakfast smoothies using my Nutribullet. But the kale chips just never did it for me. They just seemed to disintegrate so that the “crunch” was barely a whisper. I’m going to totally try your potato chip recipe, though. Thanks for re-posting.

Lou

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123 Lou Lou August 30, 2014 at 2:08 pm

One question, though – how do you store your potato chips and how long do they last?

L

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124 Susan Voisin August 30, 2014 at 3:06 pm

Sorry, Lou Lou–I’ve never stored the potato chips. I eat them as soon as they’re cooked!

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