You are here

10 Healthy Chip Recipes

Parmesan Parsnip Chips

1 of 10

All photos

When you just gotta have some cheese, bake these low-cal chips. Parsnips are a good source of folate, which may reduce the risk of cancer in addition to birth defects.

Serves: 4

Ingredients:

Cooking spray

2 parsnips, peeled and sliced into 1/4-inch rounds

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. In a bowl, mix parsnips, oil, and Parmesan to coat well. Spread on the baking sheet in a single layer. Bake 10 to 15 minutes until lightly browned and slightly crisp. Store in an airtight container for 1 or 2 days.

Nutrition score per serving: 94 calories, 4g fat (1g saturated fat), 14g carbs, 2g protein, 3g fiber, 4g sugars

Recipe provided by Colleen Fields of Colleen’s Kitchen

Kale Chips

2 of 10

All photos

There's no denying that kale is a superfood. With vitamin A for skin, teeth, immune, and eye health; vitamin C to grow and repair all tissues and fight free radicals; and even a little bone-building calcium, it definitely belongs in your diet—even if it's just as a low-carb chip instead of in a raw salad.

Serves: 3

Ingredients:

1 bunch kale (about 10 ounces), stems removed, torn into chunks

1 tablespoon olive oil

1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees. Place kale in a 9-by-13-inch baking dish, drizzle with olive oil, and sprinkle with salt. Bake for 15 minutes. Stir and return to oven for about 15 more minutes until kale is crisped. Store in a zipper-sealed bag for up to 2 days.

Nutrition score per serving: 66 calories, 5g fat (0.5g saturated fat), 5.5g carbs, 2g protein, 2g fiber, 1g sugars

Recipe reprinted with permission from Cooking with Trader Joe's Cookbook: Skinny Dish! by Jennifer K. Reilly, R.D.

Gluten-Free Pizza Chips

3 of 10

All photos

Heartier and more nutritionally balanced than potato chips, you'll be satisfied with just one servings of these sweet, crunchy treats instead of the whole bag.

Serves: 4

Ingredients:

2 9-inch gluten-free pizza crusts

1 to 2 tablespoons non-hydrogenated vegetable spread (such as Earth Balance)

2 tablespoons cinnamon sugar (or 2 teaspoons sugar plus 1 teaspoon cinnamon)

Directions:

Preheat oven to 375 degrees. Spread pizza crusts with vegetable spread and dust with cinnamon-sugar. Cut each crust into 8 triangular pieces and place on a cookie sheet. Bake at for 5 to 7 minutes until golden brown. Store in an airtight container for up to 5 days.

Nutrition score per serving: 230 calories, 9g fat (1.5g saturated fat), 32.5g carbs, 4g protein, 1g fiber, 6.5g sugars

Recipe provided by Vicky Cohen and Ruth Fox of mayihavethatrecipe.com

Coconut Chips

4 of 10

All photos

Although they're paper thin, these crispy-crunchy chips are chock-full of heart-healthy, hunger-satisfying fat. Try them as a standalone snack or sprinkled on salads, soups, and chicken and fish dishes or in homemade trail mix.

Serves: 4

Ingredients:

1 mature coconut

Sea salt

Directions:

Preheat oven to 350 degrees. Wrap coconut in a towel and crack open using a mallet or hammer. Use a large spoon or ice cream scoop to scoop out meat. Grate coconut meat using a large grater or a mandolin. Sprinkle with sea salt to taste and spread on a baking sheet lined with parchment paper. Bake for about 20 minutes until coconut begins to brown at the edges and is dry to the touch. Store in an airtight container for 4 or 5 days.

Nutrition score per serving: 71 calories, 6.5g fat (6g saturated fat), 3g carbs, 1g protein, 1.5g fiber, 1.5g sugars

Recipe provided by Meghan Telpner

Pita Chips

5 of 10

All photos

The spicy crunch of these dense chips satisfies on its own, but they're also sturdy enough to dip into salsa, hummus, or guac.

Serves: 4

Ingredients:

2 tablespoons extra-virgin olive oil

1 teaspoon sesame seeds

1/2 teaspoon ground sumac (or paprika)

1/2 teaspoon powdered dried thyme

4 6-inch whole-wheat pitas

Directions:

Preheat oven to 350 degrees. Mix olive oil, sesame seeds, sumac, and thyme. Brush pitas with mixture and place on a baking sheet lined with aluminum foil or sprayed with cooking spray. Bake for 5 minutes on each side. Remove from oven and cut each pita into 8 pieces. Store in an airtight container for up to 3 days.

Nutrition score per serving: 184 calories, 8g fat (1g saturated fat), 26g carbs, 5g protein, 5g fiber, >1g sugars

Recipe provided by Janet Brill, Ph.D., nutritionist and author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease

Zucchini Chips

6 of 10

All photos

Lighter than traditional potato chips, these guys offer a crispy coating and a melt-in-your-mouth center—you won't believe you are eating an immune-boosting, vitamin C-rich vegetable.

Serves: 4

Ingredients:

Cooking spray

2 zucchini, thinly sliced

Salt

1/4 cup chickpea flour (or all-purpose for non-gluten-free)

Pepper

2 tablespoons finely chopped fresh Italian parsley

3 tablespoons grated Parmigianno

1 egg

2 tablespoons water

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. Place zucchini on a paper towel and sprinkle with salt. Let sit for a few minutes to extract water.

2. Combine chickpea flour, salt and pepper to taste, parsley, and Parmesan in a flat, shallow bowl. In separate bowl, whisk egg and water. Dip zucchini slices in egg mixture, then put in flour mixture and coat evenly. Lay slices on prepared baking sheet. Bake for 30 minutes until nice and crispy. Serve warm. Store in an airtight container for up 1 or 2 days.

Nutrition score per serving: 75 calories, 3g fat (1.5g saturated fat), 8g carbs, 6g protein, 2.5g fiber

Recipe provided by Caroline Brody of La Cucina Prima Donna

Salt 'n' Vinegar Brussels Sprout Chips

7 of 10

All photos

Like kale, Brussels sprouts packs in vitamin A, C, and K, the last of which is necessary for blood clotting. Using just the leaves of the veggie makes for thin and crunchy chips full of that salty, tangy flavor you love.

Serves: 2

Ingredients:

1 pound fresh Brussels sprouts

2 tablespoons balsamic vinegar

2 tablespoons Mrs. Dash seasoning (or 1 teaspoon pink salt)

Directions:

1. Preheat oven to 350 degrees and line one or two large baking trays with parchment paper. Cut stem from each sprout and peel off leaves, saving center for another recipe, if desired. You should have 3 cups leaves.

2. In medium bowl, lightly drizzle leaves with balsamic vinegar and seasoning. Bake for 8 to 10 minutes until crispy and brown around the edges. Add additional seasonings to taste before serving, if desired. Store in an airtight container for 1 to 2 days.

Nutrition score per serving: 130 calories, 1g fat (1g saturated fat), 26g carbs, 11g protein, 4g fiber, 3g sugars

Recipe provided by Caroline Jhingory

Apple Chips

8 of 10

All photos

As if being naturally fat-free and filled with fiber weren't enough, this sweet, crunchy fruit snack contains ursolic acid, a compound that research shows may help you boost your calorie burn, in the skin of the apple.

Serves: 1

Ingredients:

1 teaspoon grapeseed oil (or other cooking oil)

1 medium apple (any variety), thinly sliced

1 teaspoon cinnamon

1 teaspoon sugar

Directions:

Preheat oven to 200 degrees and lightly coat a baking pan with grapeseed oil. Place apple slices on pan and dust with cinnamon and sugar. Bake for 2 to 3 hours until dry, lifting slices every hour so they don't stick. Remove pan from oven and let rest for 5 minutes.

Nutrition score per serving: 112 calories, 0g fat, 27g carbs, 0g protein, 6g fiber, 20g sugars

Recipe provided by Allen Stern of Let’s Talk Fitness

White Sweet Potato Chips

9 of 10

All photos

If you must have a potato chip, eat this one! This baked version is more satisfying than their bagged counterpart because they are thicker and pack in more fiber.

Serves: 2

Ingredients:

2 large white or regular sweet potatoes, sliced into 1/4-inch rounds

1 1/2 tablespoons extra virgin olive oil

1 tablespoon Herbs de Provence

Directions:

Preheat oven to 350 degrees. Toss sweet potatoes with oil and herbs de Provence in a large bowl. Transfer to a baking sheet and bake for 20 minutes until golden brown. Store in an airtight container for up to 3 days.

Nutrition score per serving: 226 calories, 11g fat (1.5g saturated fat), 32g carbs, 2g protein, 4g fiber

Recipe provided by Amie Valpone of The Healthy Apple

Gluten-Free Bagel Chips

10 of 10

All photos

Topped with za'atar, a Middle Eastern mixture of sumac, sesame seeds, and herbs, these thick, crispy chips have so much flavor there's no need for dip. (Look for za'atar in specialty stores or use oregano, thyme, or Italian seasoning instead.)

Serves: 6

Ingredients:

2 3.5-ounce gluten-free bagels, halved and cut into 1/8-inch thick slices

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons za’atar

Directions:

Preheat oven to 325 degrees and line a large baking sheet with parchment paper. Place bagel chips in a large bowl, drizzle olive oil, and season with za’atar, tossing gently to coat. Arrange slices in a single layer on baking sheet and bake for about 20 minutes until golden brown. Store in an airtight container for up to 5 days.

Nutrition score per serving: 160 calories, 9g fat (1g saturated fat), 17g carbs, 3g protein, 1g fiber, 1g sugars

Recipe provided by Vicky Cohen and Ruth Fox of mayihavethatrecipe.com