Oven-Baked Eats

August 6, 2015 – Love to cook better-for-you meals for your family but also love salty, crispy snacks? We know the feeling. Never fear! You don’t need to compromise indulgent taste to get satisfying, better-for-you bites. Oven-baking your favorite foods is a simple alternative to cut out the bad, and keep the oh-so-good.

Here are three simple solutions.

Oven Baked Zucchini Chips
Just as delectable and addicting as a good old potato chip! Slice a zucchini into thin medallions, lay out on a cookie sheet and dress with cooking spray and the seasoning of your choice. For a kicked-up twist, try dipping medallions in milk before breading in parmesan and breadcrumbs. Bake at 425 degrees for 25-30 minutes.

Oven Baked Sweet Potato Fries
Slice sweet potatoes into quarter-inch strips, toss in olive oil and your favorite seasoning and bake at 425 degrees. For added crunch, try tossing with a sprinkle of corn starch before adding the seasoning!

Oven Baked Chicken Tenders
Who doesn’t love fried chicken? For a better-for-you alternative to this kid-pleasing classic, bake your tenders in the oven. This method is especially fun with endless flavor options – you can bread your chicken in coconut, parmesan or any crust you’d like! Just add seasoning to the breading of your choosing, roll the tenders in the mix and bake on a parchment-paper-lined sheet at 425 degrees for 15 minutes.

Do you have a favorite oven-baked alternative? Tell us in the comments!

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2 thoughts on “Oven-Baked Eats

  1. Aditya Chopra

    There is a very clear difference between Sweet Potatoes and Yams. Sweet Potatoes are light yellow in color, less sweet, and more crumbly than Yams. Yams are more orange, much sweeter, and when cooked generally have a softer texture. Another difference: When cooked, Sweet Potatoes taste a bit like roasted chestnuts, but Yams taste almost like a sweet butternut squash or pumpkin.
    So, I have to ask: Exactly which vegetables are you using here? Yams? or Sweet Potatoes? So many recipes these days simply ask for Sweet Potatoes… but in the photos they look exactly like Yams. Which do you use in this recipe? (which sounds divine, btw). I would guess you’re using Yams, hence the sweet creamy center & the sticky crispy edges. This recipe will also taste really good with Sweet Potatoes, but won’t be as sweet, and will definitely have the chestnut flavor running through it. But I’d like to know which type to buy, to get the results that You have here. It looks wonderful… using either type of sweet-ish potato.

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