Snack Attack: Baked ‘Tater Chips

For all my readers that grew up in the ’90s, remember those incredibly catchy Pringles® ads featuring the slogan, “once you pop you just can’t stop”? The company has long since abandoned that tagline and I bet I know why. It basically states that their product is addicting, and rightfully so it turns out. Fact: most of the processed snack foods out there are addictive down to the cellular level. Why? Because they are loaded with fat, sugar and salt which trigger our neural pathways to release dopamine, the feel good hormone. Our bodies in turn come to believe that these foods are awesome, conveying a feeling of reward back to the brain. So we go back for more, again and again, and all too often when we’re not even hungry or in need of the calories (a.k.a. energy). Pringles® and many other brands of chips play tricks on our bodies and minds. So how do we break the cycle of addiction? Make your own healthier version, or better yet, make mine!

My recipe combines sweet and purple passion potatoes with za’atar spice, grapeseed oil and a touch of salt for a nutrient-packed snack food that puts those greasy flakes to shame. Sweet potatoes are packed with vitamins A and C and purple passion potatoes are a great low-calorie source of anthocyanin, a powerful antioxidant. A recent study has shown promising evidence that grapes and grape products, such as grapeseed oil, could help to lower the high rate of death from cardiovascular disease by improving blood flow and lowering cholesterol levels. And if you haven’t tried za’atar spice, you’re missing out. It is full of flavor and packed with heart-healthy herbs.

Ditch the greasy guilt and opt for this healthy alternative. Your taste buds won’t be disappointed!

What You’ll Need:

  • 2 tbs grapeseed oil
  • 2 tbs za’atar spice
  • 1/2 tsp salt
  • 2 medium sweet potatoes
  • 1/2 lb small “purple passion” potatoes


How to Make Them:

  1. Peel veggies and cut into 1/8-inch slices (using either a mandoline or chef’s knife). Place in a large bowl and toss with 1-2 tbs of grapeseed oil. Combine spice and sprinkle over veggies. Toss to coat evenly.
  2. Arrange in a single layer on cooling racks set atop ungreased baking pans (you’ll likely need two or to make these in batches). Bake at 375° for 15-25 min (depending on the oven) until golden brown. Make sure to flip them once about halfway through.
  3. Let cool for 10-20 min then enjoy!

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