We’ve all experienced that moment when the sight of a flavor-packed, crunch-inducing potato chip makes it difficult not to reach out for it. But after the last crumbs are out of the bag, we usually don’t feel so great.
Potato chip cravings can be intense, especially when you’re trying to eat clean. Dehydration often leads to desiring salty foods, so you may be able to curb it by drinking water and replenishing electrolytes. ALSO, keep in mind that while you think you’re craving salt, pay attention to what that salt is ON. Mainly, crackers, potato chips, etc., all the grains/starches that get absorbed as SUGAR in the small intestine. So really you’re still craving/eating sugar in the long run.
Swapping out salt for garlic powder, black pepper, ginger, or citrus flavors daily may help prevent future cravings. However, if you want to break the habit or try healthier options, this list might give you some ideas.
Here’s what you can eat instead when you’re craving potato chips.
Veggie Chips
If you have the foresight to know you’re going to crave something crispy, bake a batch of vegetable chips. Kale is a popular choice, but you can use carrots, beets, and turnips. Vegetable chips are an excellent replacement for potato chips because they still satisfy your need for something crunchy and salty without guilt.
Veggies and Hummus
The main ingredient in hummus is chickpeas, which are packed with protein and antioxidants. What makes hummus great is that it’s easy to make your own and switch it up with different veggies when you get bored of the flavors and/or make different flavors of hummus. Dip carrots or other hard vegetables for that extra crunch.
Raw Nuts
A great source of proteins and healthy fats, nuts such as raw walnuts, almonds, cashews, and pistachios are the best options in terms of nutritional value and the least number of calories. You can add a little bit of healthy oil and some seasoning to change it up a little.
For these last two suggestions, I want to caution you to use them very sparingly as they are grains. Grains can be nutritious, but also a bit inflammatory (what do they fatten animals up with before slaughter?), so go easy on these.
Air-Popped Popcorn
Popcorn (make sure it’s organic) can be both healthy and filling if you choose the right seasonings and keep the quantity low (half a cup or less). Skip the butter and salt and try these seasonings that are low in calories and fat while still providing a lot of flavors:
- Cinnamon
- Cocoa powder
- Chili powder
- Minced lemon or lime zest
- Garlic powder
- Black pepper
- Curry powder
- Nutritional yeast
Crackers
Healthy, baked crackers are also a better alternative to potato chips. Choose whole-grain varieties with healthy fats like olive oil and avoid canola oil and sugar on the ingredient list. Spruce them up with healthy dips such as hummus, goat cheese, homemade cashew cheese, or olives. There are good gluten-free alternatives in stores also. Again, half a cup or less.
Whether it’s the crunch or that particular flavor of savory, sweet, or smoky that keeps you hooked, there are other, much healthier ways you can satisfy your chip cravings.
[RECIPE] CREAMY TURKEY MUSHROOM SOUP
Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 6
Ingredients (use organic when possible):
- 2 T. extra virgin olive oil
- 1/2 red onion, diced small
- 1 large stalk celery, diced small
- 1 c. white mushrooms, chopped
- 1 lb. ground turkey (85% lean)
- 1 T. Italian seasoning
- 1/2 t. crushed red pepper flakes
- 1/2 t. garlic powder
- 1/2 t. onion powder
- Sea salt and black pepper, to taste
- 6 c. chicken broth, preferably organic
- 1/2 c. heavy cream, tempered
- 1 12-oz. bag frozen riced cauliflower
- 2 c. Italian blend cheese, shredded, divided
- 3 T. fresh parsley, finely chopped
Directions:
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently until the turkey is no longer pink, and the mushrooms start to release their juices, approximately 5-7 minutes.
- Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
- Add frozen cauliflower rice and 1 1/2 cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
- Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley if desired. Enjoy!
To Your Health,
Patti
