Tag Archives: low histamine

Cucumber Sour Cream and Onion Chips

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Cucumber Chips

MMMM…Potato Chips. I can’t even bring them into my house. Especially Sour Cream and Onion potato chips. Seriously–I.Have.No.Will.Power!

I’m not the only one that has a potato chip fetish, er, problem.  In recent years the potato chip market generated over 16 billion in revenues per year. I don’t turn my nose up at any chip but I’m a complete and total sucker for Sour Cream and Onion potato chips.  I don’t know that the chip is where it’s at when talking about Sour Cream and Onion chips.  After all, I have been known to lick the powdery dusting off of them when in a glassy-eyed potato chip daze. So, in my continual search for eliminating processed and high glycemic foods in my diet, I began thinking about ways to get the same Sour Cream and Onion fix without all the muffin top-inducing effects of a traditional potato chip. I think Wilford Brimley had it right….

Cucumber potato chips

Yep. Tha ‘Beetus. Nobody wants it.

After trial and error, I think the Cucumber Sour Cream and Onion Chip is where it’s at. Cucumbers are flavor neutral enough to not get in the way of the tart flavorings and can be easily sliced thin enough to get some crisp on when placed in the dehydrator. Cooled and packed in a Ziploc with a desiccant pack, they’ll stay crisp enough to keep around for a week or so.  Feel free to make double or triple the recipe…these things are seriously addictive. We can’t even wait for them to cool down before we’re going at ’em like rabid dogs. Trust me on this.

Cucumber Sour Cream and Onion Chips

  • 2 cucumbers
  • 2 TBSP Light Tasting Olive Oil
  • 2 TBSP Cultured Buttermilk Powder
  • 1 TBSP onion powder
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Food processor or mandoline (get yourself a handheld one here)
  • Dehydrator with mesh inserts (allows drying of smaller or thin items)

Whisk olive oil, buttermilk powder, onion powder, dill, garlic powder, and salt in a bowl.

Cucumber Chips

Mixing up the ‘chip’ flavoring. The cultured buttermilk powder really does the trick!

Wash and peel your cucumbers as the skin can get a little bitter when dehydrated. Slice your cucumbers at about 2-3 mm thickness.

Sour Cream and Onion Cucumber Chips

Thin slices = less time until you eat chips!

Working in small batches (about 1/2 cup), very gently toss the cucumber slices in the olive oil mixture.

Cucumber Chips

Gently coat the cucumber in the olive oil mixture. Working in small batches will help prevent the salt in the olive oil mixture from drawing out too much water from the cucumber and/or causing the cucumber to fall apart.

Place in single layers on dehydrator racks and dehydrate according to manufacturer settings until crisp.

Sour Cream and Onion Cucumber Chips

Ready to dehydrate. The waiting is the hardest part. Make enough for a week if your dehydrator is large enough. You’ll need them.

Mine generally take 6 or so hours at 135 degrees.

Cucumber Chips

Super crisp and melt in your mouth if cut at 1mm…the crisp and body of a potato chip at 2-3mm. Either way you’re going to need a lot of these…they’re just too good to put down. Forget a standard potato chip…I’m not even looking back!

Cool completely and store in a Ziploc with a desiccant pack in the refrigerator. Next time your snack attack hits…reach for your cucumber chips and you won’t have to feel bad for a minute!

The Mightly Collard Wrap

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Collard Wraps

The mighty collard. Once saved for cookin’ up ‘a mess’ on New Year’s Day and now making an appearance in your work week lunchbox!

The mighty collard. They’ve been eaten in the South for centuries and around the world since at least Ancient Roman times. African, South American, and Middle Eastern countries all have their own methods of preparing them as main or side dishes. Generally in the South, we slow braise ‘a mess’ of them with salted or smoked meat, onions, pepper, vinegar, and a dash of sugar (and sometimes tomato). It’s an all day event that can both warm and stink up a house.  Summertime in the South where temperatures are hotter than the hinges of Hell is not the time for a bubbling cauldron of greens no matter how delicious the outcome.

If you still want to get in some of the great properties of collards (vitamin C, fiber, and antiviral, antibacterial, and anticancer properties) but want to maintain your ‘air of elegance’ during the heat of summer, try using them as sandwich wraps instead. It’s a great option for those sensitive to wheat or grain and they are super easy to make, keep for days in the fridge, freeze easily, and pack a ton of flavor. For those looking to shed a few pounds in order to squeeze into your speedo, they only pack a few calories per leaf. You can also use the same preparation here and then slice thinly and add to cold salads. If you’re daring, try blanching mustard greens or horseradish tops to use as your wraps or in salads.  It’s best to prepare a mess ahead of time and vacuum and freeze in batches to save yourself some work.

Collard Wraps

  • Mess of whole leaf collards (usually come in 2 -3 bunches), stems removed
  • Salty water for blanching
  • Ice bath

Working in small batches, blanch collards and submerge in ice bath. Drain on layers of paper towels. Layer in groups of 2-3 leaves for each wrap and place in an airtight container for use during the work week. Alternatively, layer in groups, roll up, and vacuum pack. Freeze for later use.

collard wraps

Blanched collard with stem removed. Blanching makes the collard less leathery and a bit more sweet.

collard wraps

Layer 2-3 blanched leaves, making sure to overlap the slits where the stems once lived.

I generally use 2-3 leaves per wrap, overlapping the slits where the stems once lived (otherwise your stuffing sneaks out).  Spread your filling out and proceed to wrap like burrito.

collard wraps

Spread your filling out a bit along one edge.

FullSizeRender 56

Collard burrito!

I keep enough for 3 or so wraps in the fridge to use during the work week. I always have some on hand since we work in big batches and freeze them. No more running to the store for bread or wraps (they defrost quickly in their vacuum bag in a sink of warm water)! Thinner greens like mustard or horseradish take a little care in handling so they don’t tear. Try mustard greens with egg salad and bacon or horseradish greens with grilled beef. You won’t be disappointed!

collard wraps

Low carb, grain free wraps AND collardy goodness year round. Win! Win!