When it comes to potato chips, I tend to stay clear. From a nutritional perspective, they define the empty calorie food: They are generally high in fat and low in everything else (10 grams of fat, including 2 grams of saturated fat, per 150 calories). Further, although they are made from a vegetable, any trace of fiber is relatively non-existent. And, although Tortilla chips tend to be a bit better in that they are generally lower in fat (7 grams per 140 calories), they too lack much fiber. If you want to decrease your fat intake when you are enjoying your chips, you may opt for the baked varieties, but let's face it, baked options have a good number of not-so-great-for-you ingredients (extra preservatives and additives to make up for the lack in fat content) and often taste more like a cardboard box than a chip.
So, what do you put with your guacamole and salsa? How do you get the flavor and taste, and not forgo the nutrition? Food Should Taste Good may have found the answer: Offering a variety of chip flavors, they are a company that seems to have mastered the concept that food tasting good should ALSO be good for you. Their varieties are healthier versions of the standard classics, including potato and chive, lime, jalapeno, sweet potato and, believe it or not, chocolate. These chips are wholesome, made with ingredients that even Grandma would recognize. And, when it comes to fiber, they pack a decent punch per serving (2 - 4 grams). Taste wise, these snacks are absolutely delicious and give you a much more robust flavor and feeling of satiation than your standard Lays.
My absolute favorite flavor is their Multigrain Tortilla Chips. It contains heart-healthy flax, sunflower and sesame seeds, as well as oat fiber, brown rice and Quinoa (Personally, I'd like to rename it the "Super Chip"). Don't let these ingredients fool you…the healthy quotient doesn't detract from their yumminess…if anything, it completely enhances it!
Buy Food Should Taste Good products on Amazon.
Originally Published on Sheer Balance - Copyright 2009 - Brett Blumenthal
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