A couple of weeks ago The Better Chip company invited me to join their blogger program and come up with a recipe to share with my readers. After reviewing their website, I accepted their offer.
Now, you all know that I promote the healthy eating of whole foods with goodies in moderation. I know many people make their own chips, but to be honest, I do not have the time and when I want a chip I usually want it NOW. So when I decide that I want something crunchy and salty to snack on, I just look for the best options available. This chip is a good choice!
These tortilla chips are made with all natural ingredients; no artificial flavors or dyes. They’re made from a combination of fresh produce (spinach, kale, peppers, beets, jalapenos and chipotles) mixed with whole grain corn masa. That’s it – no hidden ingredients. The chips are all natural, gluten free, vegan and non-GMO.
Really – just look at the ingredients list for the Spinach and Kale Chips:
~ Corn Masa, Safflower, Sunflower and/or Canola Oil, Spinach, Kale and Sea Salt
They sent me a sample of several flavors, and I loved them all; but holy smokin’ taste buds, if you like spicy you have to try their Chipotle flavor!
My only warning is this: these chips are good and there are 2 servings per bag – so make sure you share with someone or watch your portion size so you don’t end up eating the whole bag!
I really wanted to develop a recipe that kids would like, so I decided to make Crusted Chicken Nuggets with Creamy Avocado Dip and Ranch Dressing. I believe it would make a good treat for the weekend.
I chose to mix the Spinach & Kale and Corn flavors but then decided I wanted to add a little kick and threw in some Jalapeno chips as well. However, the next time I make these, I’m going more Jalapeno and less Corn/Spinach because I really wanted more “kick”. If you want to make these for adults and no kids, try using the Chipotle – I just know those would be good!
Crusted Chicken Nuggets
- 1 whole skinless, boneless organic chicken breast, cut into chunks
- ½ cup oat flour
- 2 egg whites
- ½ bag of each flavor Spinach & Kale, Corn, and Jalapeno – crushed into crumbs (I used a baggie and rolling pin)
Preheat oven to 400 degrees F
Put the oat flour and egg whites in bowls for dipping.
Take chicken chunks, 1 or 2 at a time, and roll first in flour, then in egg whites, then into tortilla crumbs (making sure chicken is completely covered) and place on a baking sheet.
Place baking sheet in oven and bake 15-20 min. or until done (all ovens are different so just be sure chicken is cooked through)
- 1 ripe avocado, peeled, pitted and mashed
- Juice from ½ lime
- 1/3 cup of plain Greek Yogurt
- 1 tab. of cilantro (or to taste)
- Pinch of salt
Mash avocado, add lime juice, cilantro, salt and yogurt. Mix until well blended.
- 2 tbsp. dried parsley
- 1 tsp dried dill weed
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried onion flakes
- ½ tsp ground black pepper
- 1 tsp dried chives
Mix all together and keep in a sealed jar or baggie.
Mix 1 tablespoon of above herb/spice mixture into 1 cup of plain Greek Yogurt.
What is your favorite chip recipe?
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The Better Chip’s products are not everywhere yet but you can order them at Amazon and you can look up where to buy them in your state at the locator on the website.
I received the product for review from The Better Chip company but all opinions, as always, are my own. However, I was compensated for the recipe.