I have discovered a new snack. It's not new, really, but it's new to me and new to my main grocery store. I have become hooked on FoodShouldTasteGood snack chips.FoodShouldTasteGood chips are gluten-free, artificial-ingredient-free, and kosher. And like the bag says, they taste good. These chips are low in sodium, but they are surprisingly full of flavor—odd flavors, like olive, chocolate, buffalo, and jalapeño. Multigrain is great, and The Works is full of just about every flavor you can put in a chip. My favorite is Sweet Potato which goes great with the hummus I made over the weekend. They dip well because they're sturdy like a tortilla chip but not loaded down with all the salt.
I can't get all the flavors in my store, but for $39.48 I can order a case of chips in any assortment I choose. I'm not sure having a case of chips at hand is a good idea, but it's nice to know I could order one if I wanted to.
Per serving: 150 calories, 6g fat, .05 g transfat, 0 cholesterol, 80mg sodium, 18g carbs
www.foodshouldtastegood.com
Oh, and by the way...
Hummus
2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves
Salt to taste
Freshly ground pepper
Puree the chickpeas, tahini, olive oil, lemon juice, and garlic in a food processor, adding water to thin if necessary. Adjust seasoning with lemon juice and garlic to taste. Keep refrigerated.
Comments
My favourites are Terence Stamp's "Stamp Collection" crisps; Sweet potato, carrot, parsnip and beetroot fried in a tiny amount of sunflower oil and nothing else added (and definitely no salt) so I can eat them. The flavours of the veggies are sweet and rich enough in themselves.
Yum.
Thanks for the recipe!