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  • Chips & Salsa



    One of my biggest down falls with heading for primal is cutting out corn chips for my homemade salsa. Any suggestions.


  • #2
    1



    Good question. I'd love a good alternative to tortilla chips also.


    I was thinking about making chips with a dehydrator. I wonder what veggie would be best to use.

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    • #3
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      Eggplant dries pretty decent. I cut some 1/8" slices with a mandolin and dried them out. They don't stay 'crispy' very long, at least not in my climate.


      I cut them and covered lightly with lemon juice to reduce browning, but also helped get rid of the 'lemon' flavor.


      The biggest issue would be finding the crunch aspect of it. It'd probably be better for that to use some sort of sunflower seed/nut meal and make 'crackers'. But, obviously, the calorie count on that is going to be quite a bit higher than vegetables.

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      • #4
        1



        Celery is good for dipping.

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        • #5
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          daikon is very mild in flavour, low cal, and crunchy. you could slice it thin and use as crackers for many things. i like using them for liver pate. as for chips, try making with sweet potatoes.

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          • #6
            1



            jicama!

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            • #7
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              What about those primal crackers on the caveman cooking site? I think that's where it was from, it's on one of the primal blogs.

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              • #8
                1



                Threadjack: Sammy, do you make your own pate? If so, you must post a recipe

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                • #9
                  1



                  For whatever reason, I claim a 'duh', here. I'm at least so conditioned to think that the 'cooked in fat' aspect of traditional potato chips is what makes them bad, but, since with Primal, that's not so bad, maybe making chips the traditional method would work.


                  I watched an episode of Good Eats this morning, and Alton made chips with parsnips. He cooked them in peanut oil, but regular olive oil would also work - not the extra virgin variety. I suspect other vegetables would be pretty nice, too.


                  I think I shall have to experiment with this some, but it'll probably be a week or two.

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                  • #10
                    1



                    lard and beef tallow were the traditional deep frying oils of the past. Worth a try. If starchy veggies had any nutrition prior to frying, I think frying gets rid of it all .

                    It's grandma, but you can call me sir.

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                    • #11
                      1



                      What about pork rinds?

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                      • #12
                        1



                        RogerDeRok, this one? http://cavemanfood.blogspot.com/2009...-crackers.html

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                        • #13
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                          Yeah Nick, those are the ones! If this idea gets solved then the first thing I'm doing is making primal nachos.

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                          • #14
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                            Accidentally posted the same reply twice, this is an edit of the second. Forum foul!

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                            • #15
                              1



                              i love me some pork rinds and quacamole and/or sour cream w/ lousiana hot sauce.

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