Raw veggies not only add color and crunch to your party, plus the fiber keeps you fuller. For 20 calories or less, you can enjoy 1 cup of celery sticks, broccoli, zucchini, baby carrots, peppers, or cucumbers! Happy Munching!
1 cup sugar snap peas = (35 calories)
1 cup sliced radishes = (20 calories)
1 cup celery sticks = (15 calories)
1 cup broccoli florets = (20 calories)
1 cup baby carrots = (70 calories)
1 cup sliced cucumber = (15 calories)
1 cup sliced zucchini or squash = (20 calories)
1 cup sliced bell pepper = (20 calories)
½ cup Oven-Fried Potato Chips, see recipe below = (100 calories)
7 whole-wheat pita chips = (100 calories)
10 pretzel chips = (100 calories)
6 reduced-fat woven wheat crackers = (100 calories)
8 multigrain tortilla chips = (100 calories)
We forego the mess of deep-frying with a tidier and healthier alternative, the oven-fried chip. Rinsing our potato slices washes away sticky surface starch, allowing us to use a mere 2 tablespoons of olive oil and a couple of spritzes of cooking spray to “fry” our chips. Not to mention, they taste fantastic! You can have your chips and eat them too, without any guilt.
- Nonstick cooking spray
- 1 ½ pounds Yukon Gold potatoes, scrubbed
- ½ teaspoon salt
- 2 tablespoons olive oil
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper (optional)
- 1 tablespoon finely chopped fresh chives (optional)
- Preheat the oven to 475°F. Spray 2 sheet pans with nonstick cooking spray.
- Slice the potatoes into very thin slices, about ⅛ inch thick. For best results, use a mandolin slicer or the slicing attachment of a food processor.
- In a large bowl filled with water and the ½ teaspoon of regular salt, soak the sliced potatoes for 10 minutes. Drain well, and pat potatoes dry.
- In a large mixing bowl, toss the sliced potatoes with the olive oil, separating the slices to ensure that each is evenly coated.
- Arrange the oiled potatoes in single layers on the prepared sheet pans.
- Bake for 10–12 minutes, or until the edges of the potatoes are well browned.
- Season with the seasoned salt, pepper, and chopped chives before letting cool for at least 5 minutes.
HELPFUL TIP: Soaking the sliced potatoes in salted water helps remove some of their excess starch and liquid content, making for crispier baked chips.