French Fry Diary 706: Wai Lana Chips

These snack chips made from cassava rather than potato began to show up at local Wawas maybe a year or two ago, and yes, I'm just getting around to reviewing them now. Wai Lana the person is apparently the world's most famous yoga teacher, watched by millions worldwide on television. She's not just a teacher or media phenomenon, and it's not just a cassava chip, Wai Lana is a lifestyle.

All that said, on to the chips. Cassava is a root vegetable native to the South American tropics. According to the packaging, these cassava chips have 30% less fat than regular potato chips, and they're also gluten free with zero transfats. Furthermore they have no GMOs, cholesterol, artificial flavors or preservatives. They come in a dazzling variety of Asian inspired flavors including sweet & sour and Tai curry & lime, also lime chili, as well as more traditional ones like sea salt & vinegar and barbeque.

I chose three flavors to try - the Sweet & Sour, Thai Curry & Lime, and my favorite potato chip flavor, Barbeque. The chips actually look similar in size and shape to the various air popped chips out there.

I didn't really get a sweet and sour taste from the Sweet & Sour, not sure what the flavor was, but it wasn't bad. The Thai Curry & Lime had a tiny bit of a kick to them, with the lime really standing out. The Barbeque was very smoky but without the sweet vibe that flavor needs.

These weren't bad, and were certainly tastier and more flavorful than most healthy snacks, but I think I'll stick with more traditional potato chips myself.

Random Tater Pic of the Day #222

French Fry Diary 666: Bare Fruit Cinnamon Apple Chips

Apples have for some time been considered a healthy alternative for the potato, fried or otherwise. Apple 'fries' are a popular substitute for real French fries at Burger King as well as other fast food chains.

The apple has also moved into the chip arena. Of the fruits and veggies traditionally dried, baked, or fried as a potato chip substitute (Brad's Raw Chips have a dazzling variety), the apple is by far the most popular. Case in point - Bare Fruit Cinnamon Apple Chips, which were brought to my attention by my friend Marni.

Bare Fruit Snacks make healthy snacks, including dried pears, mangoes, cherries, and of course apple chips. The chips, made in Washington state, are organic, kosher, gluten and fat free, with no sugar, preservatives, or additives.

Once opened, they smelled good, but quite honestly looked pretty ugly. Thick natural cuts, they might have good for dipping that they been actual potato chips. They were more dried apple than apple chips. Not a pleasant experience. Thanks, Marni, but next time I'll pass on these.

French Fry Diary 653: Crunchy Cookie Chips

This is an interesting item. My friend Marni, who is always on the lookout for potato chip oddities, found these for me. From HannahMax Baking, these are Crunchy Cookie Chips. She got me the Chocolate Chip variety but they also come in Sea Salted Peanut Butter, Oatmeal Raisin, Cinnamon Sugar, Original, and Dark Chocolate Chocolate Chip.

Why am I talking about them here though you're probably wondering. Because they're more than cookies, they're chips. As the packaging promises, "Tastes like a cookie, eats like a chip." That's just about right on target with these large flat crispy and crunchy chocolate chip cookies. They also have that addictive chip vibe of not being able to eat just one.

And it gets better. These Crunchy Cookie Chips may seem decadent but the truth is they no artificial flavors, artificial colors, preservatives, transfats, or GMOs. The sugar, sodium, and cholesterol are all there but at reasonable levels. Sounds like a win-win.

These are very good, so if you like cookies and you like potato chips, you can kill two birds with one stone. Buy two bags, as they will go quickly. Glass of milk required. Thanks, Marni!

Kale Chips

Here's a recipe for Kale Chips from Christine Gallary at Chow.com.

Difficulty: Easy | Total Time: About 45 mins | Makes: 2 servings

Kale has a certain vegetal flavor that you either love or hate. No matter which camp you’re in, it’s hard to resist the deliciousness of these crispy chips, which are subtly spicy from togarashi powder. Warning: Once you start snacking, it’ll be hard to stop.

It’s best to use dinosaur kale (also known as black kale, Lacinato, or cavolo nero) rather than curly kale because its broad, flat leaves crisp up more evenly.

Special equipment: You will need a pastry brush to make these chips.

Ingredients: 3/4 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 1/4 teaspoon togarashi powder, 1 pound dinosaur kale, 3 teaspoons olive oil, plus more for coating the baking sheet.

Instructions: Heat the oven to 350°F and arrange a rack in the middle. Using a pastry brush, coat a baking sheet with a thin layer of olive oil; set aside. Combine the salt, sugar, and togarashi in a small bowl; set aside. Remove and discard the center ribs and stalks of the kale. Tear the leaves into rough 3-inch pieces. Wash the leaves and dry them thoroughly.

Place half of the leaves in a large bowl, drizzle with 1 1/2 teaspoons of the oil, and toss with your hands until the leaves are thoroughly coated. Sprinkle with half of the togarashi mixture (about 3/4 teaspoon) and toss again with your hands until the leaves are thoroughly coated. Place the leaves in a single, even layer on the prepared baking sheet.

Bake until the kale chips are crisp, about 8 to 10 minutes. Remove from the oven, place the baking sheet on a wire rack, and let the chips cool for about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the remaining kale, oil, and togarashi mixture. Serve immediately, or store in an airtight container for up to 5 days.

French Fry Diary 542: Howard's Crispy Fried Chicken Skins

I love my friend Marni, I really do. And I love that wherever she goes, she's looking for new and interesting snacks for me to review here on French Fry Diary, but with this entry... I'm beginning to think she's mad at me for something. Something bad.

Marni got me these ...things. Howard's Crispy Fried Chicken Skins. Yeah, folks, these are exactly what they sound like they are. And not the tasty skin you can pull off your KFC and enjoy, this is just disgusting. I thought I was going to throw up.

Howard's Snacks also makes other yummies like pork skins and popcorn. From their website: "We knows all Fried Pork Skins..." I'm just guessing all our base belong to them too.