We all get hungry. The need to eat is a universal commonality. What we do about that need couldn’t be more disparate. May I suggest the next time you’re facing the growling emptiness of your empty stomach and the overwhelming desire to stop the discomfort as quickly as possible, that you don’t simply reach out your hand to the closest processed snack food (even if it’s labeled healthy and good for you) ?
Instead, challenge yourself to make something for yourself, at home.
We are all super busy as pressures and responsibilities mount, and it seems even few minutes are hard to come by. Let me humbly suggest, that you are worth it, worth the short investment of time it takes to make a quick, nourishing, homemade snack.
I know firsthand how hard it is to balance a hectic schedule. I have personally grown exponentially in this regard. Two years ago, I didn’t feel I ever had enough time. I didn’t think I could spare the time to make things myself. I would munch on prepared “healthy” snacks, still loaded with chemicals and preservatives.
I also lacked self-confidence in many areas, and not the least in food preparation. I remembered (many years ago) being taught by my grandmother the importance of herbs, fruits, and vegetables, of maintaining one’s own garden, and eating from the earth. I had great fundamentals, but didn’t know how to apply them. Bit-by-bit I started growing my garden, slowly adding a few more as my skills and confidence grew. Subsequently, I began preparing more and more of my own food.
As my confidence grew, I realized that I actually had a talent for blending seasonings well and creating interesting and flavorful recipes. I want to share this with you. My passion is for growing your own food and eating fresh foods on a large scale. On a smaller scale, but just as important, this simple recipe with you today. Next time you’re feeling overwhelmingly hungry and perching on the ledge of a really bad food choice, just remember my recipe for home make baked oregano and thyme flavored potato chips!
The two herbs I used to flavor my chips are oregano and thyme. I chose them for two important reasons (1) because I enjoy the flavor of both thyme and oregano, and (2) they’re refreshing and unexpected when combined with the potato slices.
I wanted to share with you why thyme is not only delicious but great for you.
Thyme
It’s full of antioxidants which protect your cells from daily exposure to toxins. By incorporating thyme into your diet, you can help fight/prevent a myriad of diseases and ailments, both inside and outside of the body, including cancer, arthritis, dental issues, and open wounds. It can even alleviate depression by affecting the nervous system. In addition, thyme essential oil is amazingly beneficial when applied topically.
Oregano
Oregano is a really powerful anti-fungal, anti-parasitic, anti-viral herb. It’s amazing for both internal and external inflammations. It can help with stomach ailments, as well as treat and prevent the common cold and acne. It can even used as a compress to alleviate pain in feet and the back.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 medium potatoes
- 1/4 cup Dried Thyme
- 1/4 cup Dried Oregano
- 1 1/2 teaspoons Kosher Salt
- to taste Pepper
- 2 teaspoons Coconut Oil
Directions
1.) Preheat oven to 400F
2.) Get a baking sheet ready. Place some silver foil on the pan or directly grease with the coconut oil, use one teaspoon. Save one teaspoon for your next sheet. You can bake two sheets simultaneously, if you have them, it will cut down on the time needed. Otherwise, you’ll have to bake twice, to make four potatoes worth of chips.
3.) Slice the potatoes as thinly as possible. I used a mandolin slicer. If inexperienced in the use of this type of slicer, the most important things to remember are: go slow, pay attention, and be cognizant of where your fingers are at all times! I have learned the hard way that glancing away, even for a split second can have very negative repercussions.
4.) Get a large bowl and mix your dry ingredients: thyme, oregano, salt, and pepper. I used kosher salt--its texture, in my opinion, works best for these chips. Blend together.
5.) After slicing your potatoes, dip them in the dry seasoning bowl. Then, one by one, place them on the baking sheet.
6.) Place in the oven for about five minutes. Watch for the edges to slightly curl and drown. You only want light brown, rather than burned.
7.) Let them cool and dry for about 1 to 2 minutes.
8.) They’re ready! Share with a friend, and proudly boast that you made them yourself! Perfect for 4th of July get-togethers!
Enjoy :)
More healthy snack recipes: Cocoa Pomegranate Creamsicles
GF Spicy Cornbread Muffins
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Photo: Alex Kudukis
GF Spicy Cornbread Muffins
