LC alternative to potato chips?

[lisa89]

Agreed!

Originally Posted by KrisA

Try putting a paper towel on a microwave safe plate and putting pepperoni slices around the rim of the plate. Microwave for a minute or two, depending on your microwave, but you want the pepperoni to be nice and crispy. Serve with a little sour cream. Wonderful! You won't miss potato chips at all!

k

[lisa89]

Oh NO!....i feel another Nut Addiction coming on ....those blue diamond Different flavor nuts (specifically salt and Vinegar) sound SOO good!!

[KellyMarie38]

<<Yep, pork rinds, and specifically the hot 'n spicy ones, are my favorite "crunch alternative" - especially during induction>>

I just bought these and they are REALLY good! It's great to read that they are induction friendly. I ate alot yesterday.

[cathy77533]

Do the pork rinds have many carbs in them???

Are they allowed on induction???

[KathyCan]

My daughter has been cutting rounds out of locarb tortillas and baking them in the oven at 350 for about 15 minutes. Just like Doritos! The whole wheat locarb tortillas are the lowest carb count.

She also bakes the leftover scraps (cuts them into little strips) and we use these as salad toppers. Such a little thing but those little crunchy strips are wonderful in salads. Bet you could experiment sprinkling them with different seasonings.

We keep them in a baggy in the pantry (don't refrigerate) for our salads and they stay crisp for weeks. Nummmmy.

[SashimiMark]

cathy, check your labels. Not all pork rinds are the same. Don't buy flavored ones. Buy them plain, and make sure the label only reads Pork skins, salt.

[Magicsmom]

This probably won't help much, but I found at a local store, some veggie chips. They were thin slices of vegetables dehydrated to be crispy and salted with sea salt to give you that potato chip feel. They were wonderful, but pricey, and I just couldn't afford them at the time. Hopefully, by the time I get back there, they will still be selling them. But perhaps if you had a dehydrator at home, you could do the same thing.

[retroworx]

Originally Posted by skg

I went to my farmers market today and I saw one of these, it was hugh have you ever seen a small one? I would like to try it but don't want to get a hugh thing in case I do not like it. What does it taste like?

Sorry for the questions trying to find interesting things

Ummm, are you sure it was jicama you saw? I've never seen one i would classify as "huge". . .

I've been using a lot of them lately as they are so versatile.

Ode to Jicama:

Mock French Fries: Peel. cut raw jicama into fry shapes (as evenly as you can so they cook evenly), spray with cooking spray and bake in high degree oven untl brown and crisp. Salt if desired. Or pan fry.

Mock Apple: Peel. Cut into chunks and place in the fridge in a bowl of SF apple cider water. Picks up the flavor after a day or two and the water keeps the jicama fresh and crunchy like an apple!

Mock Potato: Peel. chop into chunks and microwave in water until desired roast potato-like consistency. I use these in my chowders or mock potato soup.

Use also in place of water chestnuts in stir fry -- less carbs and they stay crunchy and pick up the flavors of the sauce.

[qbu]

You could also slice the jicama very thin like potato chips and fry it until it is crisp.

[SashimiMark]

Wow, I haven't thought about jicama since my first stint at lc. Totally forgot about it.

[qbu]

You could also slice the jicama very thin like potato chips and fry it until it is crisp.


Edit: Not sure why this posted twice.

[sheryl0423]

I have been searching for jicama, having a hard time finding it!!!!!!!

[SashimiMark]

I don't recall seeing it in years, but I stopped shopping at Stop and Shop, which is where I always found it, in the produce section. Usually shrink wrapped in plastic like rutabagas.

[Turtle2005]

I like to eat Almond Accents as a substitute for chips. They are just sliced almonds that come in various flavors. They're sold in the produce department as salad toppers. They're great on salads or just eating them out of the bag is great too - nice and salty and crispy.

[skg]

[quote=retroworx;10620692]Ummm, are you sure it was jicama you saw? I've never seen one i would classify as "huge". . .


That is what the sign said. Think I was just expecting something different. Will have to go back on Friday and get one to try.

[retroworx]

Yeah, jicama is a bit of a hard find around here -- I have to make a special trip to the local hispanic market for them because the big chain stores here don't bother with them.

LindaSue had a tip -- apparently no amount of baking/cooking/boiling will really soften jicama, so she recommends freezing some cut up pieces for a day or 2, then defrosting, if you want to use in something like a mock apple pie or crisp. Apparently the freezing softens it up. You can also make a mock applesauce with this softened jicama.

I placed some in a bag with some water and SF apple cider mix and froze the whole thing -- will try a mock baked apple crisp later this week when I can afford the carbs.

Sorry for the threadjack -- we should probably start a separate "Jicama, the TRUE Superfood!" thread

[retroworx]

2 Minute "Pringles" :)