Regular potato wafers are tasty but loaded with oil, salt, and refined carbs
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You can keep the crunch and cut the junk with a few simple tips. Check them out here:
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1. Change cooking method: Bake, air-fry, or dehydrate instead of deep-frying. You'll slash oil by 70-80% and still get crisp chips
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2. Swap the base: Use nutrient-dense veggies and alternatives to potatoes like sweet potato, beetroot, zucchini, or bottle gourd for fibre and vitamins
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3. Add protein and fibre: Mix chickpea flour, moong dal paste, or oats powder into the slices, or coat lightly before baking. This slows blood sugar spikes and keeps you fuller
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4. Control salt: Skip extra salt and season with chaat masala, roasted cumin, black pepper, paprika, garlic powder, dried herbs, or a squeeze of lemon after cooking
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5. Mind the portion: Even healthy wafers are calorie-dense. Stick to a small bowl instead of eating straight from the packet
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NOTE: Thinly slice veggies, toss with 1 tsp olive oil and spices, spread on parchment, bake at 160°C for 20-25 min, flipping once. Cool completely for max crunch