Well, we’re just 5 days out from the big game and there’s a lot of excitement here in Seattle. Seriously, are there any better fans anywhere than the 12s?? And how about that NFC championship game? Unbelievable. Even if you are not a rabid football fan you have to have some serious admiration for this team, they play with heart and inspiration.
I know not everyone is into football, but everyone loves great party snacks, just not always how those snacks make us feel. One solution is to make them in a different way. I decided to make a variety of chips…veggie chips! Along with a delicious dip, made with homemade mayonnaise (so easy once you do it, you’ll never buy commercial mayo again!)
HOMEMADE MAYO AND RANCH DIP
Almost all commercial mayos you can purchase, even supposedly healthy ones, are made from canola or soybean oil. These oils are inflammatory and best avoided. The answer is to make your own. It’s easier than you think! The secret is to use an immersion blender (caution: watch your fingers with this thing!! very dangerous if you are not paying attention.)
Here is the ingredient list, instructions below:
1 whole egg (I hear you can use pasteurized egg if you are concerned about raw egg, but I always just use the egg) room temperature is best, but I've gotten away with cold
½ teaspoon dry mustard powder
½ teaspoon salt
1 cup plus ¼ cup light tasting healthy oil (I use avocado or walnut; occasionally olive, but it can have a strong flavor)
2 tablespoons apple cider vinegar or lemon juice, room temperature is best
Using the immersion blender cup, add the egg, mustard powder, salt, vinegar, and ¼ cup oil. Blend well. Now comes the fun part- place the cup on a towel or have a friend hold it for you. Leaving the blender all the way in the cup, keep the blender on while you slowly pour the cup of oil in to the mix, (it doesn’t have to be that slow! About 10 seconds or so.) Once all the oil is in, ever so slowly raise the mixer while it is still on. You will hear a change in tone as the emulsion begins. Keep raising the blender until you reach the top of the mixture, which is magically now mayo!! You can slowly lower and raise the mixer a couple more times to incorporate any last bits of free oil.
That’s it! This method is much faster and easier than the food processor method, and easy to make once a week. (And WAY easier to clean up.) It will last about a week stored in the refrigerator.
Once you have the mayo, the dip could not be simpler (and so delicious- trust me on this one.)
Just mix together:
1 cup homemade mayonnaise
1 teaspoon garlic granules
4 tablespoons finely minced fresh parsley
2 teaspoons lemon juice
½ teaspoon paprika
Honestly, I think you could just use lemon juice, salt and pepper if you didn't have the other stuff and it would still be scrumptious.
BAKED VEGGIE CHIPS
I used a combination of kale, sweet potato, and beet. You can use a lot of other vegetables too.
Heat oven to 350. Use 2 heads of curly kale. Tear leaves off of center ribs. Wash well in water, then use a salad spinner to get the kale as dry as possible. Use a couple of paper towels TO PAT REALLY DRY. Toss them in about 2 tablespoons of avocado oil; use your hands to get them fully coated. Spread out in one layer on cookie sheets (I had to use about three sheets to bake all of it.) Bake for 12 minutes; sprinkle with salt after removing from oven. They are pretty delicate when done, but you can still get a bit of dip onto them. Yum.
Heat oven to 300. Use about 2-3 beets. A mandolin is a great tool to use here, and once again I will caution: WATCH YOUR FINGERS. Use the safety device if it comes with one. No need to peel the beets, just wash well and slice into 1/8” slices (you can do this with a regular old knife and cutting board as well.) Toss with a tablespoon or two of avocado oil, arrange in single layer on baking sheet (parchment paper is nice here but not necessary) and bake for an hour at 300, checking occasionally. Sprinkle with salt after removing from oven.
SWEET POTATO CHIPS:
Heat oven to 350. Use about 1-2 sweet potatoes. Use the same technique as above, slice into 1/8” slices. Toss with a bit of avocado oil to coat, then arrange in single layer. Again, parchment paper is nice but not necessary. Bake at 350 for about 30 minutes, checking occasionally. Sprinkle with salt after removing from oven.
These are addictive; try not to eat them all straight out of the oven! They are best the same day, but will keep for a few days in a tightly sealed container. They are delicious with the ranch dressing above.
Homemade veggie chips are a bit time consuming, but well worth the trouble for the occasional treat. One more benefit- kids love them! A great way to get kids to eat their veggies. They can help arrange them on the sheets as well.
I also want to give a shout out and link to my favorite classic chili recipe, from Melissa Joulwan of Well Fed fame. This is a fantastic recipe; you can add beans to it as well if you like it with beans. I plan to make a double recipe of this for the big day, just like I did last year:
Chocolate Chili (from the book Well Fed):
Let me know what other recipes you are making this weekend to enjoy with friends.
Have a GREAT Superbowl Sunday and GO HAWKS!!!!!