5 Vegan Chips You Wish You Knew About Sooner

5 Vegan Chips You Wish You Knew About Sooner

If you’re like many vegans, snacking on potato chips is a challenge. Many popular chips are made with animal products and are therefore not suitable for a vegan diet. But don’t despair! There are actually plenty of vegan chips out there, and we’ve rounded up 5 of the best here. Whether you’re looking for a healthy alternative to your usual potato chip fix or want to try something new, these vegan chips are sure to hit the spot. Read on to find out more about these delicious vegan chips options!

Barnana Plantain Chips

Barnana Plantain Chips are a perfect vegan snack for anyone looking for a crunchy, salty treat. Made with organic green plantains, these chips are fried in coconut oil and seasoned with sea salt for a delicious snack. Not only are they vegan, but they are also gluten-free and non-GMO, making them a great choice for anyone with dietary restrictions. Plus, they come in a variety of flavours like BBQ, Himalayan Pink Salt, and Chili Lime, so you can find something to suit every taste.

Siete Sea Salt Chips

Siete Sea Salt Chips are made from cassava root for a light, crunchy snack that is loaded with flavour. These chips are free of dairy, gluten, and grain, making them a great option for vegans who may have sensitivities to these ingredients. Plus, they’re seasoned with sea salt, so they’re packed with flavour. They come in a variety of flavours like Nacho, Lime, and Jalapeno, so you can find something to suit every taste.

Baked Lentil Chips

If you’re looking for a healthier chip option, try Baked Lentil Chips. These chips you can make from lentils, making them a great source of protein and fibre. They’re also low in fat and sugar, making them a great option for those watching their weight. Plus, they come in a variety of flavorful options such as BBQ, Sea Salt & Vinegar, and Zesty Nacho, so you can find something to please everyone.

Veggie Chips

Veggie Chips are a great way to satisfy that crunchy craving without any of the guilt. You can make them with a mix of root vegetables like sweet potatoes, beets, and carrots and season with herbs and spices for a delicious snack. Plus, they’re non-GMO, gluten-free, and vegan, making them a great option for those with dietary restrictions.

Coconut Sea Salt

Coconut Sea Salt bars are the perfect vegan snack for those looking for a healthy and tasty treat. These bars you can make with a blend of dates, nuts, and egg whites. Also, they also flavour with coconut and sea salt for a delicious and filling snack. Plus, they’re gluten-free, dairy-free, and soy-free, making them a great option for those with dietary restrictions.

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Binny Agarwal

Binny Agarwal

Hi, my name is Binny and I am a food enthusiasts blogger curator. I love to discover new restaurants, cook tasty dishes, and tell the story of where food comes from.

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.

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