Football season means it’s time to eat lots of unhealthy foods, right? Sometimes.
I’m totally into the whole football scene. I enjoy watching the games and I’m not just there for the food. (Not that there’s anything wrong with that.) Give me a pizza and a beer during the game and I’m a happy girl. It’s so cliché but it’s true.
Snacks are a must for game time, too. All the usual suspects, like nachos, fatty dips and chips, and greasy appetizers are of course awesome but I could take or leave them depending on my mood. My husband feels the same way about greasy appetizers so I try to make us snacks that are on the healthy side, but still have that typical game food feel. That’s where these potato “chips” come into play.
These potato chips are baked so there’s no guilt here! They’re not like the chips that you’d get from the grocery store. I was sort of going for a baked French fry in the shape of a chip. You know, because chips are round. I couldn’t decide how thick to make them, so I made some that were 1/4 inch thick and some that were 1/8 inch thick. I’m glad that I made both because I prefer the thicker ones while my husband prefers the thinner ones. The photo below helps to show you the difference between the two. The 1/4 inch version hold its shape, giving it that French fry-esk affect. The 1/8 inch ones are crinkly and a little crunchier. I’ll let you decide which ones you want… or you can make both like I did. 🙂
These potato chips, potato rounds, round French fries, whatever you want to call them are seasoned with Indian spices. Yum. These potato chips are not strictly a snack for game time, of course. In fact, my husband and I enjoyed them with eggs for breakfast. Picture hash browns or breakfast potatoes but in a form you can eat with your fingers. Now add cumin and coriander for the flavors of India. Double yum.
You can certainly dip these potato chips in ketchup, but I’ve got something better. This dip is basically a lazy man’s version of Cucumber Yogurt Dip (aka Tzatsiki). Yup, it’s a yogurt dip so it’s totally healthy! I didn’t have the patience to shred cucumber so I left it out here. I think that the consistency is slightly thinner with the missing cucumber shreds. My husband says he can tell the cucumber is missing from the texture, but prefers the flavor without the cucumber. (Though he points out that he may be nuts since he likes cucumber and cucumber has almost no flavor anyway.) All I know is that it still tasted the same and it saved me a lot of time. Plus, I really just wanted the garlic and dill flavors because I knew that they would go great with the Indian spices. I’m totally serious that they make a great combo.
When my husband and I went to Turks & Caicos last November I ate a rice dish that was seasoned with Indian spices and topped with something that resembled Tsatsiki sauce. How cool is that, to be able to enjoy Indian and Greek flavors on one plate?! (In the topics doesn’t hurt either.) I was blown away with how delicious it was and I knew that I had to copy that flavor combo at home.
Let’s recap how my Sunday went… I got to enjoy Indian spiced potatoes with eggs for breakfast. I got to enjoy Indian spiced potato chips dipped in garlic and dill yogurt during the game. Ever notice how they’re called potatoes for breakfast and chips for snack? 😉 I didn’t feel guilty at all. And the Patriots won. I’d say that was a great day.
Indian Spiced Potato Chips Recipe
(Makes about 4 servings)
- 2 medium Russet potatoes (about 1 pound)
- 3 tablespoons oil, plus 1 teaspoon, divided per the directions
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 garlic cloves, minced
- salt and pepper, to taste
- Preheat the oven to 425 degrees F.
- Line a baking sheet with tin foil, parchment paper, or a silicone mat and set it aside.
- Wash the potatoes.
- Slice the potatoes into 1/4 inch or 1/8 inch rounds. (I used a knife with a guide to make it easier.)
- Place the potato slices in a bowl of water and let them soak for about 30 minutes.
- After the potato pieces have soaked, drain and rinse them. Lay them down on a paper towel an blot the top with another paper towel to absorb the excess moisture.
- Place the potato slices on the prepared baking sheet.
- Drizzle the potato slices with 3 tablespoons of oil and sprinkle with salt. Toss the potato slices to make sure they are evenly coated.
- Organize the potato slices into one layer on the pan.
- If you cut them into 1/4 inch rounds, then bake them in the preheated oven for about 30 minutes, turning them over half way through the cooking time.
- If you cut them into 1/8 inch rounds, then bake them in the preheated oven for about 25 minutes, turning them over half way through the cooking time.
- While they are baking, in a small skillet, heat 1 teaspoon of oil. Add the minced garlic and cook until fragrant, about 30 seconds to a minute.
- In a large bowl, add the garlic, cumin, coriander, and cooked potato slices and carefully toss everything together.
Adapted from: Cookin’ Canuck
Lazy Yogurt Dip Recipe
(Makes about 1 cup of dip)
- 2 cloves garlic, minced
- 8 ounces of Greek yogurt (any amount of fat works)
- 1 tablespoons oil
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried dill
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- In a medium bowl, mix together the minced garlic, yogurt, olive oil, lemon juice, dried dill, pepper, and salt.
Adapted from: All Recipes
Here are some other awesome snacks to serve at game time.