I admit it, I can be a mindless snacker. Lock up the crackers, nuts, pretzels and chips. They are not safe around me. Solution? Only keep healthy snack options on hand. I learned years ago that chips were not allowed in the house. I have an issue with them. I start with one, two, a small a handful then poof. The whole darn bag... gone.
My kids are the same way. If I allowed it they would snack on gold fish, peanut butter filled Ritz, and popcorn all day long and never eat a decent meal. I call them grazers. They never sit down for more than 3 seconds and eat a plate of food. They nibble here and nibble there. Keeping healthier unprocessed snacks around plus an abundance of fresh fruit and veggies. I can rest easy knowing they are grazing on healthy foods.
Some of my favorite healthy chip alternatives are oven baked kale chips, apples chips, baked chick peas, and now a family favorite... sweet potato and beet chips. They are simple enough to whip up and highly addictive but pretty guiltless. Peel, slice, brush with oil and maple, salt, bake, then eat.
Sea Salted, Maple Glazed Beet and Sweet Potato Chips
1 medium sweet potato scrubbed and peeled
1 medium beet scrubbed and peeled
2 tbs light olive oil
2 tbs maple syrup
Few pinches of sea salt
Preheat oven to 325 and line 2-3 baking sheets with parchment paper.
Thinly slice your potato and beet with a mandolin set on 1/16 inch thick.
Place veggie slices in a single layer on your prepared baking sheets, making sure no edges overlap.
Using a pastry brush, brush the tops with oil.
Flip slices over and then brush the tops with your maple.
Sprinkle with salt and place in the oven for 15 minutes or until they appear dried.
Remove from the oven and allow to cool on a cooling rack.... and snack away!