|Tomato Basil Lentil Chips|
A favorite sandwich of mine is made with bread, dill or sweet pickle juice, and potato chips. I will have crunched potato chips in pickle juice even without the bread. Whether or not the pickle juice will be good with veggie chips doesn't feel like a good thing to try, but I might.
However, this past year I've been leaning towards the veggie chip market beginning with the Lentil Chips! They are harder to crunch with an interesting flavor. They don't upset my stomach, I believe, because the ingredients don't include soy oil or other types of soy.
A veggie chip I also like are the Spinach and Kale whole grain gluten free chips by The Better Chip, Los Angeles, California, product of México. They are round and great for the heavier dips that require a sturdy dipping chip. I coat mine with a smooth ranch dressing to soften them up.
Recently I found another lentil chip, (different than the first I tried that I forget the name of), at of all places TJMaxx, the Tomato Basil Lentil Chips by The Daily Crave, Folsom, California, Made in USA. They are made with lentil, rice and corn flour with no soy.
If you like a substance such as bread in your meals and snacks, then veggie chips might satisfy that need. You can also crunch up the veggie chips to spread on salad for added texture and taste. I'm thinking about trying out a quiche crust using lentil chips. That will be interesting.
Please, share if you have a favorite chip and/or ways to use them.