I have an admission to make: I love snack food. That probably doesn’t come as too much of a surprise since most people love snack food, but for me it’s become a bit of a problem lately. Since I’ve gone on this wheat and corn free diet, my asthma and allergies are substantially better, but the number of available snack food options is significantly worse. Just about every product on the grocery store shelves seems to contain some derivative of one of these products. Can anyone explain to me why Sour Cream and Onion potato chips need to contain not one, but TWO different corn based products?
My first solution was roasted chickpeas. Did you know you can make them in the microwave in 12 minutes instead of the hour or so it takes in the oven without heating up your house in the middle of the summer? Amazing! (I’ll post more on that sometime soon.) Sadly, I can only handle so many chickpeas in a row before I start longing for potato chips again. I miss the perfect crunchy instant snack, but I do not miss the preservatives and additives or the unhealthily high fat content.
Luckily, I came across a couple of blog posts recently that changed everything. The first was for microwaved zucchini chips, and the second was for a dry mix for sour cream and onion roasted potato wedges. Finally, I found this post by bubbly nature creations for Sour Cream and Onion Veggie Chips, and I knew what I had to do! The combination of the tangy seasoning with the lightly sweet chips is perfectly balanced. Hopefully you’ll enjoy them as much as I do. They don’t taste like commercial Sour Cream and Onion chips, but they are definitely delicious!
1 Sweet Potato, thinly sliced
1/3 cup powdered buttermilk (found in the baking aisle near nonfat dry milk)
1 tbsp. kosher salt
2 Tbsp. Parmesan, finely grated (or the canned)
1/2 Tbsp. Onion powder
1/2 Tbsp Garlic powder
Spritz of oil, optional*
Dried Chopped Chives for garnish, optional*
Mix the powdered buttermilk, salt, onion powder, garlic powder, and Parmesan together in a small sized bowl. Place the sweet potato sliced in a single layer onto a parchment lined microwave safe plate and spray lightly with oil. Microwave slices of similar diameter together to prevent burning (larger slices will take longer than smaller slices). Microwave on high for up to 6 minutes, checking at 4 minutes and in 30-60 second increments thereafter until the veggies have started to brown. Wait until they brown a little (darken in the center) or they will not crisp up, but be careful not to over-brown or burn them. Sprinkle seasonings over potato slices (use a mesh strainer for this), and sprinkle with the chives if desired. These can be eaten right away or stored for up to a day.