healthy chips Archives - Sugar-Free Mom

Crispy Parmesan Tomato Chips (Baked or Dehydrated)

Brenda Bennett — Wed, 18 Sep 2024 10:50:52 +0000

Crispy Parmesan Tomato Chips made in your oven or dehydrator! Just 4 g net carbs per serving!

Low Carb Crispy Tomato Chips

Tomato season is upon us where I live and if you happen to have a garden then you know an enormous amount of tomatoes will be upon your counter waiting for you to do something with them.

My hubby is the gardener in the family and I reap the benefits.

I don’t have a green thumb whatsoever. In fact plants come into my house to die. I’ve just no luck in watering enough or sometimes too much. It’s not my thing and my hubby is perfectly happy to get his hands dirty in the soil.

Win for me and him I guess you could say. What I do love though is to harvest his hard work.

Then I get to create recipes using our fresh organic produce and it is a beautiful thing for sure.

Carbs in Potato Chips versus Tomato Chips

Potato chips have way to many carbs if you’re following a low carb or keto diet. 1 serving of Lays potato chips is just 1 ounce and it has 15 total grams of carbs according to the Cronometer app.

Our tomato chips serving is 1 large tomato. If you use large tomatoes and slice into 6 slices per tomato, your serving is 6 slices for 6 grams of total carbs. With 2 grams dietary fiber, there are 4 g net carbs per serving.

Veggie Chips

If you’ve followed me long enough you know I’m quite the chip girl. I like crunchy and salty and enjoy getting my fix weekly on healthier options than potato chips for a healthy snack.

My usual choice is zucchini or cucumber chips , but once I held in my hands these giant juicy beef steak tomatoes I KNEW I HAD to make them into tasty, cheesy tomato chips, even if no one else would eat them, I certainly would.

My kids aren’t tomato fans, but hubby and I are.

The full recipe and all the rest of the nutritional info is at the bottom of this page on the printable recipe card.

Parmesan Tomato Chips

These are not like parmesan crisps you can purchase at the store which contain just cheese and seasonings.

These tomato chips are kind of like sun-dried tomatoes in flavor, bold delicious flavors, but crispier!

I wanted pizza-flavored chips so I used a Perfect amount of Parmesan and Italian seasonings on every.single.chip.

I think the bigger tomato the better for this perfect snack. But just note if you use smaller ordinary tomatoes they will shrink quite a bit. It’s not a problem, they will still have great flavor no matter the size of these bad boys. I don’t recommend using cherry tomatoes though as they will shrink to the size of a dime!

Super easy steps to make them and top with pre-grated cheese, like Parmesan or grate it yourself. You can also use a combo of types of cheeses, like Romano Reggiano.

I chose NOT to use a mandolin because i think having your tomatoes on the thinner side won’t be as good.

The thinness of your tomatoes, the more holes they will have therefore losing a lot of the seasonings and I don’t think they look as pretty.

Plus I just like thicker crisp tomato chips. Hope you Enjoy as much as we did!

More Healthy Chip Recipes

Nacho Cucumber Chips

White Cheddar Cucumber Chips

Cabbage Chips

Eggplant Chips

Ranch Zucchini Chips

Salt and Vinegar Zucchini Chips

Crispy Parmesan Tomato Chips

Servings servings

Calories 77kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

6 cups tomatoes thinly sliced beefsteak (about 6 slices per tomato)
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 teaspoon garlic powder
2 tablespoons fresh parsley chopped, or dried Italian seasoning, 1 teaspoon
2 tablespoons Parmesan cheese grated
black pepper and red pepper is optional

Instructions

Dehydrator

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
Place tomato slices without overlapping in a single layer onto dehydrator tray.
In a small bowl whisk together the remaining ingredients.
Sprinkle mixture over each slice.
Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.

Oven

Preheat oven to 275 degrees F and grease a cooling rack with cooking spray, then place on top of a large baking sheet.
On a large paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press to release juice. Place tomatoes on cooling rack and lightly drizzle with olive oil, then season with salt, and garlic powder.
Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3-5 hours.
Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty, 1 to 2 minutes.
Let cool, then remove from cooling rack. Garnish with additional salt, pepper and fresh parsley, an other fresh herbs you like or Italian seasoning, if desired, and serve.
Store parmesan chips in an airtight container.

Notes

If you use 6 large tomatoes and slice into 6 slices per tomato, your serving is 1 tomato @ 6 slices. With 2 grams dietary fiber, there are 4 g net carbs per serving.

This recipe was first published in June 2015.

Nutrition

The post Crispy Parmesan Tomato Chips (Baked or Dehydrated) appeared first on Sugar-Free Mom.

Spicy Nacho Cheese Cucumber Chips

Brenda Bennett — Wed, 27 Jan 2016 11:00:00 +0000

Spicy Nacho Cheese Cucumber Chips are the perfect snack for parties! Low in carbs and oh so tasty, no one will care it’s a chip made from cucumbers!

Whether you like chips or not, these spicy nacho cheese cucumber chips must be tried at least once in your life!

A chip made with cucumber is really nothing like you’ve tried before. It’s a different flavor than using zucchini. I do love my zucchini chip creations as well, especially my Salt & Vinegar ones that went viral last year at this time. But cucumber, especially English cucumbers are a wonderful change from zucchini and offer it’s own unique flavor.

The spices and seasonings are how ordinary slices of cucumber become so much more! These are made in a dehydrator and I’m sure they could be made in an oven on a very low temperature, I haven’t made the effort to try.

I like the dehydrator for the very fact I don’t need to babysit them as if they were in an oven for a long period of time or worry they would burn.

If you’ve always loved the taste of Doritos, these will be your new happy, healthier treat!

Chips have always been my favorite type of snack at parties and making them healthier is my way to enjoy the flavors I used to love without the guilt and high carbs!

Please note: I used 1/2 tsp of chili powder and my kids could not eat them and thought they were too spicy. So try less the first time you make them if you are making them for the family.

Spicy Nacho Cheese Cucumber Chips

Course Snack

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 46kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

2 large English cucumbers sliced thin or about 8 cups sliced
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp smoked paprika
2 teaspoons dehydrated minced onions
1/2 tsp salt
1/4 tsp pepper
1/4-1/2 tsp chipotle chili powder
1/4 cup grated romano cheese or use parmesan
1/4 cup shredded cheddar cheese

Instructions

Lay slices of cucumber on grates of dehydrator.
Mix the next 6 seasonings together in a bowl.
Whisk in cheeses and stir to combine well.
Sprinkle evenly over slices of cucumber.
My temperature was set 135 on the dehydrator setting for fruit and veggies.
Once crisp or to your liking, mine took about 6 hours, seal in an airtight container to store.

Notes

Net Carbs: 3.9g

Nutrition

The post Spicy Nacho Cheese Cucumber Chips appeared first on Sugar-Free Mom.

Homemade White Cheddar Cucumber Chips

Brenda Bennett — Wed, 18 Mar 2015 10:00:00 +0000

White Cheddar Cucumber Chips made at home in your dehydrator! The perfect healthier chip!

It’s obvious and it’s true.

And if you’ve been around long enough you know I’m a chip fiend.

I’ve got to get my crunchy fix at least once a week or I will go mad, or at least dive my hand into an unhealthier option to get what I desire.

It’s all about feeding that need in a healthier way for me.

Finding substitutions that make me content and happy and not looking for an alternative.

Zucchini chips and cucumber chips work for me.

I’m on a chip run lately.

I mean why settle on boring zucchini chips without flavor right?

I need flavor and so do you!

I’ve brought you Salt & Vinegar Zucchini Chips and Homemade Ranch Zucchini Chips. But one day I had no zucchini and forgot to buy some but I did have some awesome looking English Cucumbers. So that is when I made the delicious Sour Cream & Onion Cucumber Chips!

Have you noticed I’m also a cheese lover?

So many of my recipes include cheese of some short.

My family loves cheese in everything as well.

Guess the kids take more after me than the hubby!

While these have more calories than the predecessors, I believe they are worth it!

Enjoy and indulge without the guilt!

OH! I’m looking for a new flavor, got any ideas??

Other Recipes you might enjoy:

Brenda’s Notes:

I sliced my cucumber with a mandolin but I i prefer a thicker chip. You may get more slices if you use the thinner setting.
I have a very basic dehydrator that does not even have temperature settings. It’s by the brand Ronco.

Homemade White Cheddar Cucumber Chips

Prep Time 15

Cook Time 10

Total Time 10 15

Servings

Calories 127kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

6 cups sliced cucumber
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup grated white cheddar cheese I used Cabot

Instructions

Toss the sliced cucumber with the olive oil and set aside.
Whisk the seasonings together in a small bowl.
Lay the cucumber slices on the shelves of the dehydrator. Make sure they are coated well with oil.
Sprinkle the seasonings on all the slices.
Sprinkle the grated cheese over the slices.
Allow to dehydrate for 8-10 hours.

Nutrition

The post Homemade White Cheddar Cucumber Chips appeared first on Sugar-Free Mom.

Homemade Ranch Zucchini Chips

Brenda Bennett — Wed, 21 Jan 2015 11:00:00 +0000

Homemade Ranch Zucchini Chips are low carb, low calorie and an absolute must try healthy chip!

Chips without the guilt.

That’s what I like to call these zucchini chips.

There’s no guilt when enjoying them. Super flavorful with a homedae dried ranch seasoning on them. Low in calories, only 29 for a 1/2 cup!!!!

Of course you must have known I would create another version of zucchini chips after the Salt & Vinegar ones were such a hit.

The kiddies and I brainstormed some flavors of chips they like and we came up with these to try first. If all goes well I’ve got 3 other flavors I will be experimenting with.

But this time I ran into a problem. I switched out the regular, standard, non fancy, no temperature dehydrator that I used for the other chips.

Why did I try a different dehydrator you ask when the other one worked perfectly fine?

Because the hubby has this expensive, many temperature setting one he uses to make jerky and I thought I’d try it, maybe it will take less time then the one I have, I thought.

The next difference was I used my mandolin and not my food processor to slice the zucchini. The mandolin made them paper thin as you can see. I think I like the thicker way the food processor sliced them.

Problem 1: Using a mega dehydrator that has temperature settings made the paper thin zucchini chips stick to the grates and were ruined. The setting was for fruits and vegetables and it was way too hot in there. I couldn’t even peel them off.

Sad, disappointing, all the work and nothing to show for it.

The second time I made them, I tried again in his powerful dehydrator because I wanted them done faster. And I kept checking and lifting the cover.

And checking and lifting. And realized the same darn thing is happening. They are so thin and this thing is cranking out the heat even on it’s lowest setting. So I removed them and transferred them to my old dehydrator and all is well and they worked fine as you can see from the pics!

Conclusion:

If you’re going to use a powerful dehydrator that has different temperature settings for food, I would suggest NOT making the zucchini slices paper thin. Make them thicker and they won’t be ruined as mine were. Or make the recipe in the oven.

Brenda’s Notes:

In the nutrition data I counted only 1/4 cup of the buttermilk since most of it does not get absorbed into the chips and I had about 3/4 left in my cup.
I also counted only 1 tbsp of the olive oil as well.
The sugar grams are from the buttermilk.
Be sure to spray the grates of the shelves of your dehydrator or they will surely stick because of the buttermilk mixture.

Other Snack Recipes you might enjoy:

Homemade Ranch Zucchini Chips

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 29kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

4 cups thinly sliced zucchini
1 cup milk 1%
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 tablespoon fresh minced dill
1 tablespoon fresh minced parsley
1/4 teaspoon pepper

Instructions

Set aside the sliced zucchini in a large shallow bowl.
Pour the milk in a bowl and add the vinegar and let sit for 5 minutes to create buttermilk.
If you have store bought buttermilk, you can skip this step.
After 5 minutes stir the mixture and add in the olive oil and whisk until combined.
Pour mixture over the zucchini and toss with your hands to coat them well. Set aside.
Whisk the seasonings together in a small bowl. Set aside.
Spray your dehydrator with olive oil spray or no stick cooking spray whichever you prefer.
Lay the zucchini sliced onto the dehydrator shelves.
Sprinkle the seasoning mixture over the slices and cover.
Dehydrate until crisp to your liking.
To Bake in oven:
Preheat 200 degrees.
Lay on greased baking sheets, do not overlap.
Bake 3-4 hours depending on how crisp you like.

Notes

Weight Watchers Points Plus: 1*

Nutrition

The post Homemade Ranch Zucchini Chips appeared first on Sugar-Free Mom.