Chips and salsa replacement

(Karla Sykes) #1

I know chips are obviously in no no on any lifestyle change. But what do you guys do as a exchange for chips and salsa. I had a craving for some nice spicy salsa which I usually place on my baked fish but then I start thinking what can I use in place of chips? What are you guys do? Not a huge fan of celery

(Natasha) #2

Baked cheese slices…

I cut Edam orGouda slices into chip size wedges, place on a silicone baking sheet, sprinkle with seasoning salt and bake in a preheated (180c) oven for about 8-10 minutes until just crispy then remove and let cool. :innocent:

(Rebecca 🌸 Frankenfluffy) #3

I’d simply go for a spoon! I’d put a measured amount of salsa/dip/guacamole/egg mayonnaise/whatever into a bowl or jar and attack it with a teaspoon.

(Plus it saves having to wash any chip residue off my fingers!)

(Jane) #4

If you like pork rinds they are a good chip replacement.

(Karen) #5

I think they are selling a lot more pork rinds now. There are more people who are doing keto.

The pork rinds used to seem a little rancid, because they stayed on the shelves too long, but now they’re moving more quickly.

Additionally I’ve noticed all the pork rinds that I have bought recently or more like chips, and they’re removing the cracklings and selling them separately.

#6

I make kale chips in an air fryer or in the oven. Olive oil and salt and it’s a healthy crunch snack. Satisfies need for crunch.

(Joey) #7

@KetoSnaps @Karla_Sykes Chips and salsa/guac/cheese/whatever were a “go to” side dish for me too. But I have found that a spoon works great.

And I must say that I don’t really miss the chips much at all. Chips were never really where the flavor was hiding… perhaps their salt tasted good though. So now I add salt generously right into the dip.

In fact, when I think back, oftentimes the chips were a “problem” not a “solution”… they’d break apart, or the already broken pieces in the bag were too small to work with, getting the salsa or guac all over my fingers.

Now, with spoon magic, my fingers never leave my hands! :boom::zap::tada:

(Bob M) #8

I’ve found this to be good:

You could just use salsa instead.

The next time I make the chips, I want to see if I could add salt to one side of them before baking the first time.

#9

You can make chips anytime from a low carb tortilla.

I use a variation, Joseph’s Lavash Bread, for many things, including a quick cheese bread or pizza, similar to thin crust.

The bread-sized square can easily be cut into four triangles and microwaved and baked to come out like Nacho chips. Just add the spices you’d like.

Also, Cheese crisps are easy to make in the microwave

I can turn a 12-slice package of cheese into cheese crisps in less than 10 minutes (4 batches; 3 slices per batch; 2 minutes per batch). You can use silicon cupcake molds, but I find the 3-well and 6-well silicon trays so much easier to load and unload. I’ve created crisps with sliced cheeses, sliced off from blocks, and shredded. They all work.

But you really need the silicon molds to keep their shape and texture consistent. I used to make them on parchment paper or a silicon mat, and they tend to spread all over when the cheese gets molten.