It's time to rethink humble winter produce
Allison Day, RHN, & Matthew Kadey, MSc, RD
Chips made from greens and fries made from root vegetables might not sound appealing ... but hear us out.
Chips, nachos and fries are easily the best part of any snacking spread or appetizer table … but usually not the healthiest. Thankfully, that’s changing. Veg-heavy chips and fries are making our favorite snacks just a little less indulgent and even—dare we say?—more flavorful. Kale chips seem to be everywhere these days. Likewise for sweet potato fries. But have you tried Swiss chard chips? How about parsnip fries? The great thing about baking your own veggie snacks at home is that the possibilities are almost endless. Root vegetables like beets, carrots, parsnips and turnips can all be used to make aromatic, earthy and naturally spiced fries. As a bonus, they contain fiber, magnesium and other important nutrients for blood sugar stability and long-lasting energy. Meanwhile, hardy winter greens like kale (of course), Swiss chard, bok choy, mustard greens and even beet greens can be used to make perfectly crispy, chewy chips. These greens are also packed with nutrients and antioxidants. Swiss chard, for example, is an excellent source of the carotenoids lutein and zeaxanthin, which have been shown to bolster eye health. Basically, when you turn winter vegetables into delectable snacks, you’re doing your health and your taste buds a favor.