I remember reading a fascinating article a few years back about how we derive pleasure from crispy things. Above and beyond the salt and oil, the crisp and crunch of a potato chip makes us pay more attention to our food, and thus derive more pleasure from it.
Now the easiest way to get crispy, crunchy noises is to fry things. But research has consistently finds that eating fried food is associated with diabetes, cancer, and cardiovascular disease risk. However, it’s not clear if this link is because people who eat fried foods tend to overconsume their calories, or if there’s actually something particularly harmful about frying your foods.
I think it’s time to make a crispy, crunchy, satisfying snack that’s also good for you!
I found these Go Raw Snacks at the grocery store and immediately fell in love. But the next thought I had was…..I could totally make this at home!
So here are my Super Banana Spirulina Crisps. They’re made with all real ingredients and are a breeze to put together.
Addictive, crispy, and satisfying, most importantly, they’re also great for you!
The coconut and banana give you tons of potassium and fiber, and I’ve shared with you before that spirulina is a super food you don’t want to miss.
Here are the benefits of spirulina:
High in calcium, B vitamins, and fatty acids.
A great source of chlorophyll, which is a powerful antioxidant, mood regulator, and promoter of iron.
Make this healthy chip recipe – you and your family will love the crunch!
When you make the recipe – make sure to take a photo and tag @happyhealthysam so I can see your amazing meal!
- 2 bananas
- 2 tsp spirulina
- 1 tsp vanilla
- ¼ teaspoon salt
- 2 tsp coconut oil (melted)
- ⅔ cup coconut flakes
- ⅓ cup sesame seeds
- Preheat your oven to 170F (or the lowest temperature setting you have)
- In a food processor or blender, mash up the bananas, spirulina, vanilla, coconut oil, and salt.
- Stir in the coconut flakes and sesame seeds.
- Spread out the mixture into a thin layer on a lined baking sheet, smoothing out with a spatula.
- Poke the top of the mixture with a fork.
- Cook at 170F for 6-8 hours or until crispy.
- Break up the crisps, and store in the refrigerator for up to 2-3 weeks (if they last that long!)
Samantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.