Finding snacks that are both tasty and healthy can often be challenging especially for people who closely track their calories. However nutrition expert Aathira Sethumadhavan has shared a creative recipe that turns potatoes into a nutritious snack option. Her crunchy potato chip salad combines homemade air fried chips with fresh vegetables nuts and a creamy dressing while keeping the calorie count low.
The recipe was shared through her social media where she described the dish as a satisfying mix of creamy crunchy tangy and spicy flavours. It is designed for those moments when people want something savoury and indulgent while still sticking to a balanced diet.
The dish uses homemade potato chips that are air fried instead of deep fried which significantly reduces the fat content. These crispy chips are mixed with sweet corn chopped nuts herbs and a yoghurt based dressing to create a well balanced salad packed with texture and flavour.
According to the nutritionist potatoes are often unfairly avoided by people trying to eat healthy. She explained that potatoes contain important nutrients including potassium fibre and vitamin C. They also provide vitamin B6 antioxidants and resistant starch which supports gut health and digestion.
Another advantage of potatoes is that they are naturally filling. Foods that provide greater satiety per calorie can help people feel full faster which may support better portion control throughout the day.
The recipe makes two servings and each portion contains about 355 calories along with 13 grams of protein 36 grams of carbohydrates and 18 grams of fat making it suitable for a nutritious snack or light meal.
Ingredients for the Crunchy Potato Chip Salad
For the homemade chips
2 medium potatoes thinly sliced
1 teaspoon olive oil
Half teaspoon salt
For the creamy dressing
Half cup Greek yogurt or a mix of yogurt and mayonnaise
1 tablespoon ketchup or tomato paste
1 teaspoon soy sauce
1 teaspoon mustard
1 teaspoon honey
1 teaspoon chilli crisp or chilli flakes
Half teaspoon garlic paste
One third teaspoon pepper powder
Salt to taste
1 teaspoon olive oil
Half teaspoon vinegar
For the salad
Quarter cup thinly sliced onion
Quarter cup finely chopped red bell pepper
Quarter cup boiled sweet corn
2 tablespoons chopped nuts such as almonds walnuts pecans or cashews
2 tablespoons chopped coriander leaves
2 tablespoons chopped spring onion greens
Method
Start by preparing the potato chips. Slice the potatoes very thinly and toss them with olive oil and salt. Place them in an air fryer at 180 degrees Celsius for about 12 to 15 minutes shaking the basket halfway through until the slices turn crisp. They can also be baked in an oven at 200 degrees Celsius for around 20 to 25 minutes. Allow the chips to cool so they become extra crunchy.
To prepare the dressing whisk together the yogurt ketchup soy sauce mustard honey chilli crisp garlic paste pepper salt olive oil and vinegar in a bowl until the mixture becomes smooth and creamy.
In a large bowl mix the sliced onion bell pepper sweet corn chopped nuts coriander leaves and spring onion greens. Pour the dressing over the vegetables and toss everything well.
Add the crispy potato chips just before serving so that they remain crunchy. Garnish the salad with a few extra chips on top and serve immediately.
