GUILTLESS POTATO CHIPS
A Note from The Cooking Cardiologist: Fried potato chips have a whopping 150 calories per ounce, while the potato chips in this recipe have only 30 calories per ounce.
- 1-2 medium russet potatoes, unpeeled
- Sea salt or dried herbs
- Wash and thinly slice each potato. A mandoline slicer works best for paper-thin slices. If you don’t have one, you can easily get the same effect by using a sharp knife.
- Clean the glass turntable plate in your microwave and lightly spray it with non-fat cooking spray. Place the sliced potatoes in a single layer directly onto the glass microwave plate and season with a bit of sea salt or dried herbs such as rosemary or chives.
- Microwave on high for 4 to 6 minutes, but watch them closely as microwaves differ. The chips should be lightly golden brown. Cool and serve.
NO-COOK WALNUT PESTO
A Note from The Cooking Cardiologist: Walnuts are rich in protein and omega-3 fats. This is a quick and easy dip or sauce to make for an appetizer or to accompany pasta.
- ½ cup toasted walnuts
- 2 tbsp. walnut oil
- 2 tbsp. Smart Balance Butter and Canola Blend or Benecol
- 1 large garlic clove, finely chopped
- ½ cup Italian parsley, chopped
- Salt and pepper to taste
- ¼ cup parmesan-reggiano cheese, grated
- Place walnuts in dry sauté pan and toast for approximately 1 to 2 minutes.
- Cool and coarsely chop.
- Combine with walnut oil, margarine, garlic, parsley, salt, pepper and parmesan.
- Serve with pasta or as a dip.
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