Game Day Skinny Dipping with DIY Chips and Dips

Leave store-bought chips and dips behind. Instead, score big this season by making your own game day spread. One bite and your crowd will be cheering for more of these healthy, melt-in-your-mouth fan favorites. The secret? Ingredients that pack loads of flavor without piling on a ton of calories.

Chipotle Tortilla Chips with Spinach-Artichoke Dip (pictured above)

Serves: 8

Ingredients:

For the chips

Six 6-inch corn tortillas

1/4 cup chipotle in adobo sauce, for brushing

Salt

For the dip

1 tablespoon olive oil

1/2 onion, finely chopped

2 cloves garlic, finely chopped

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

One 9-ounce package frozen chopped artichoke hearts, thawed and drained

1 cup nonfat plain Greek yogurt

2 tablespoons grated Parmesan

Salt and pepper

1/4 cup finely crushed gluten-free rice cereal

Directions:

Make the chips: Preheat the oven to 425 degrees F. Generously brush and stack the tortillas with the adobo sauce; cut into quarters.

Place the wedges in a single layer on a baking sheet; season with salt. Bake until golden and crisp, about 8 minutes; let cool completely on a wire rack.

Make the dip: Preheat the oven to 400 degrees F. In a large skillet, heat the oil over medium heat. Add the onion and garlic; cook for 3 minutes. Add the spinach and artichoke hearts; cook for 5 minutes.

Stir in the yogurt, 1 tablespoon of the Parmesan and 2 tablespoons water; season with salt and pepper.

Transfer to a baking dish, sprinkle with the cereal crumbs and the remaining 1 tablespoon Parmesan; bake until golden, about 15 minutes. Serve with the chips.

Sesame Honey Sweet Potato Chips with Jalapeno Taco Dip

Serves: 8

Ingredients:

For the chips

2 unpeeled sweet potatoes, thinly sliced about 1/8 inch thick

2 tablespoons honey stirred together with 2 teaspoons water

Sesame seeds, for sprinkling

Salt, for sprinkling

For the dip

1 tablespoon olive oil

1/2 onion, finely chopped

1/2 red bell pepper — stemmed, seeded and chopped

1/2 green bell pepper — stemmed, seeded and chopped

1 jalapeno pepper — stemmed, seeded and chopped

1 clove garlic, finely chopped

3 cups frozen corn, thawed and drained

1 tablespoon taco seasoning

6 ounces Neufchatel cheese, at room temperature

Salt

Directions:

Make the chips: Preheat the oven to 400 degrees F and line two baking sheets with parchment paper; lightly grease with cooking spray.

In a medium bowl, soak the potato slices in water, changing the water twice; drain. Place the slices in a single layer on paper towels; pat dry.

Arrange the sweet potato slices in a single layer on each baking sheet and brush with the honey mixture. Bake for 10 minutes, flipping once, and then sprinkle with sesame seeds and salt. Bake until golden and crisp, about 10 to 15 minutes more; let cool completely on a wire rack.

Make the dip: In a medium saucepan, heat the oil and cook the onion, bell pepper and jalapeno pepper over medium-high heat until softened, about 7 minutes.

Stir in the garlic and corn; cook until golden and warmed through, about 5 minutes. Stir in the cheese and taco seasoning; season with salt, if needed, to taste. Serve with the chips.

Snickerdoodle Apple Chips with Almond Dip

Serves: 8

Ingredients:

For the chips

2 apples, sliced crosswise about 1/8 inch thick and seeds removed

1 1/2 teaspoons cinnamon

1 tablespoon maple sugar or coconut sugar

1/4 teaspoon salt

For the dip

1 cup nonfat plain Greek yogurt

3 tablespoons unsalted almond butter

2 tablespoons pure maple syrup or honey

1/4 teaspoon cinnamon

1/8 teaspoon salt

Directions:

Make the chips: Preheat the oven to 225 degrees F and line two baking sheets with parchment paper. Arrange the apple slices in a single layer. Bake, flipping once, until golden and crisp, about 2 hours; let cool completely on a wire rack.

Make the dip: In a small bowl, stir together the yogurt, almond butter, maple syrup, cinnamon and salt. Serve with the chips.

Rye Potato Chips with Reuben Dip

Serves: 8

Ingredients:

For the chips

2 russet potatoes, cut into about 1/8-inch-thick slices

1 tablespoon olive oil

2 tablespoons caraway seeds finely crushed with 1 tablespoon salt

For the dip

1/4 pound deli-style corned beef, chopped

1 cup nonfat Greek yogurt

2 tablespoons ketchup

1/2 cup sauerkraut, drained

4 dill pickle spears, chopped

1 tablespoon chopped onion

2 teaspoons chopped parsley

1 teaspoon grated horseradish

1 teaspoon lemon juice

1/2 teaspoon caraway seeds

Salt and pepper

Directions:

Make the chips: Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. In a medium bowl, soak the potato slices in water, changing the water twice; drain.

Place the slices in a single layer on paper towels; pat dry. In a medium bowl, toss together the potatoes, oil and caraway seed mixture.

Arrange the potato slices in a single layer on the prepared baking sheets. Bake, flipping once, until potatoes are crisp and golden brown, about 20 minutes; let cool completely on a wire rack.

Make the dip: In a medium bowl, stir together the corned beef, yogurt, ketchup, sauerkraut, pickles, onion, parsley, horseradish, lemon juice and caraway seeds; season with salt and pepper to taste. Serve with the chips.

Dill Green Bean Chips with Nutty Ranch Dip

Serves: 8

Ingredients:

For the chips

1 pound French green beans, ends trimmed

2 large eggs, beaten with 1 tablespoon water

2 cups finely crushed gluten-free rice cereal

2 teaspoons dried dill weed or 2 tablespoons chopped fresh dill

1 1/2 teaspoons salt

1/2 teaspoon pepper

For the dip

1 cup raw cashews, soaked for
at least 4 hours or overnight, rinsed and drained

1/2 cup water

1 tablespoon liquefied unflavored coconut oil

2 tablespoons white wine vinegar

1 1/2 teaspoons dried herb blend, such as Italian

1 1/2 teaspoons garlic salt

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon honey

Directions:

Make the chips: Preheat the oven to 425 degrees F. Set two wire racks over two baking sheets and spray with cooking spray. Place the egg mixture in a shallow bowl. Combine the cereal crumbs, dill weed, salt and pepper on a plate.

Lightly coat each green bean first with the egg, then with the cereal crumbs, and place on the prepared wire rack. Lightly spray tops with cooking spray. Bake until crisp and cooked through, about 6 minutes; let cool completely.

Make the dip: Blend all of the ingredients in a high-speed blender until smooth. Transfer to a bowl and refrigerate until cold. Serve with the chips.

Get ready for the big game with big mains, beer cocktailsdecadent desserts and more:

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