Certain foods are hard to avoid. French fries with every Burger and fries in each side of the outside. Although delicious, but they are also high in calories, rich in sodium. Potatoes–no matter how tasty-not the most nutrient-dense foods. Unfortunately, salty and delicious is addictive, so even if you do manage to resist the temptation of the desire to remain the same.
Although some of the best prepared with a little oil, my favorite veggies and fries baked, not fried, and pack more vitamins, than standard potatoes. They take a little time to prepare (reach for a bag of potato chips will always be easier), but it is you don’t have to feel guilty about indulging in tapas.
Here are some of the best vegetables and fries:
Zucchini chips are likely to be your supermarket or summer squash in the garden are now overflowing. Like Kale, is a blank canvas of squash flavor, and check and add your favorite seasonings, such as sea salt and freshly ground black pepper.
Beet chips think beets are used only to barbecue it? Think about it! With a little salt, they become the ultimate sweet, salty treat. Beets are also incredibly good for you-they are rich in magnesium, fiber, iron, and vitamins a, b, and c. wow!
Eggplant French fries taste slightly sweet, egg-salt-and stand it up, let sit a little salt helps to remove moisture and then roasted eggplant spear. Summer favorites are a good source of fiber and b vitamins.
My personal favorite is the wind. I loaded in farmers ‘ markets, when I see them, because they can be chips or French fries, depending on your mood or meal. When the cut potatoes length wise (and thicker), parsnips until soft inside, just like a typical French fries. When you cut thin chips, they are super crispy. Bonus: parsnips are rich in fiber, vitamins b and c and folic acid. Here is how to turn this healthy vegetarian and delicious side dish or snack:
Windproof Curry fries
Preheat oven to 420 °
Pick up the wind, is long does not become too narrow at the end. Even better in width suitable for French fries. Delete on both ends.
Wide, cutting wind, then halve each piece vertically. In a uniform size pieces (¼-½ inch wide)-cut fries. The longer the thicker, fry cook, and soft in the inside.
Makes: 4 | Serving size: ¾ Cup
Each: calories: 199, total fat: 14 g; saturated fat: 2 g; mono-unsaturated fat: 10 g; polyunsaturated fat: 1 g; cholesterol: 0 milligrams; sodium: 11 mg; k: 398 milligrams carbohydrates: 19 g; dietary fiber: 5 g, sugar: 5 g; protein: 1 g
Nutrition bonus: iron: 6%; vitamin a:0% vitamin c:29%; calcium: 4%
Windproof salt and vinegar chips
Preheat the oven to 400 degrees
Delete end of the wind. Slice whole Hurricane–1/8 inches thick or less works best. It may be useful to use a mandolin slicer to keep slices evenly.
Cut the wind, salt, vinegar and oil in a large bowl and mix paint. Bake for 30 minutes, mixed chips in a single layer on a regular basis. Cook until the chips start to crisp. Remove from the oven and let it cool.
Makes: 4 | serving size: ¾ Cup
Each: calories: 156, total fat: 7 g; saturated fat: 1 g; mono-unsaturated fat: 5 grams polyunsaturated fat: 1 g; cholesterol: 0 milligrams; sodium: 1744 milligrams potassium: 430 mg; carbs: 23 g; dietary fiber: 5 g, sugar: 0 g; protein: 2 g
Nutrition bonus: iron: 4%; vitamin a:0% vitamin c:25%; calcium: 4%
How do you feel about veggies and fries? Planning to try one of these recipes, please? Let us know in the comments below!