Posts tagged chips
Posts tagged chips
You may remember my review of Go Raw Bars from last June. This is a great company that makes pretty pure paleo ingredients. I’m not a fan of the bars, but I’m addicted to their Flax Snax!
Once you go paleo, one of the things you long for are snacky things like crackers or chips. Especially with guacamole, which I eat all year round (California rules!). Kale Chips just aren’t sturdy enough, and even though I love my chips made from root veggies like rutabaga and beets, it’s just takes so friggin’ long to make, and when you want to crunch on something, you want it now!
These flax crackers are 100% paleo, but the only drawback is they’re tiny. Still, I manage to scoop up some guac with them, and when their tininess gets too frustrating, I just throw some in a bowl with the guac and eat it all with a spoon.
I wrote the company and asked if they were planning on making bigger ones, and they wrote me back (always a sign of a quality food company with nothing to hide) explaining that they tried, but they would break while shipping. Bummer. Still, these are a quality paleo product (there aren’t that many out there), that provides really good crunch satisfaction.
They taste pretty plain, but I like that when dipping them into something, so I don’t mind. But my friend who turned me on to them claim the pizza flavored Flax Snax are outrageously good. I checked out their ingredients, and if you don’t mind some sea salt in your diet, it’s 100% paleo (you know me folks, it’s got to be 100% organic for me to consider it paleo, and this company really holds itself to my high standard), so those could be the go-to paleo snack for when I want something crunchy. I can’t wait to try them. They also make a sunflower flavor that has coconut amino, which also contains sea salt. I’m not big on salt, but if I eat it, it HAS to be sea salt, and a little in your diet won’t kill you.
Let me know if any other cavemen out there have tried it and what do you think!
Paleo Rutabaga Chips! I was so in the mood for something crunchy last night to snack on, and this did the trick! Rutabaga sliced real thin (I used a mandoline slicer), baked on parchment paper with olive oil, black pepper, garlic powder, and onion powder. All ingredients, all organic, all the time. 450 degrees for about 20 minutes. Watch carefully or they’ll burn. Give the pan a shake halfway through for all kinds of interesting shapes. You could fry these too in healthy animal fat or coconut oil if you prefer. Ugga-Bugga!