I’m so excited to be able to partner with Food Should Taste Good for today’s Friday Favorite.
*Please note that I was not paid for this post, but was given the product to try. All opinions are my own and not influenced by the company.
I would like to start off by saying that while chips are not a health food, I strongly believe there is room in every diet for some treats. I regularly eat a few chips throughout the week as it is. I am happy to support any company that works to make a traditionally unhealthy food into a more healthy version. Food Should Taste Good uses non-GMO ingredients, zero trans fat, and real ingredients, and therefore falls in line with what I look for in a processed food (when I eat them). I am not reviewing these simply because they were free, but because I genuinely like them, have for a while (as you will see), and believe the company is doing good things. With that said, on to the food!
I was first introduced to Food Should Taste Good about five years ago when I worked at Boston Children’s Hospital. I was new to eating gluten-free at that time and didn’t really know how to eat a filling meal. Some days a salad just wouldn’t do it for me and I’d go in search of something else healthy. I often found myself wondering over to the Au Bon Pain instead of the caf…
One day while looking around Au Bon Pain, I stumbled upon some chips that, lo and behold, proclaimed “Gluten Free” on the front! I took a look at them to see if they were even healthy, and I was happily surprised to see that they were! The Multigrain flavor, which contains corn, brown rice flour, flax, sesame, and sunflower seeds, and quinoa, has been my favorite ever since.
Fast forward to last Friday when I came home to find this package from Food Should Taste Good.
To say I was excited by my stash of FSTD chips is a bit of an understatement.
In case you can’t see the flavors above, they sent me Kettle Corn, Blue Corn, Chocolate, and Cantina.
I soon began plotting how I would incorporate all of these delicious chips into my meals and snacks over the next week. First up were the blue corn chips on Saturday night. I had bought some chipotle sweet potato soup from a local farm and wanted to add some texture to the smooth puree, as I often do with soup. It was a delicious combo, especially with a side salad and half a grilled cheese and tomato.
I didn’t do anything with the Kettle Corn chips besides try them right out of the bag. I personally wasn’t crazy about them–I found the taste a bit confusing when combined with the texture of a chip (I kept expecting popcorn). They were a bit too sweet for me, but WHH really liked them. Within a few days, the bag looked like this:
Of course you know I was eyeing those chocolate chips! I’m a fan of just about anything chocolate (except white chocolate, because that’s not really chocolate). I had actually tried them a few months ago when my parents brought us some goodies from their Boston chocolate tour. I didn’t think much of them then, but when I tried them this time, I was pleasantly surprised. They have more of a cocoa taste, with only a slight sweetness. After a stop at Whole Foods on Monday (during which I always need to freshly grind some honey peanut butter–seriously, if you haven’t tried it, you must!), I knew exactly what to do with those chips.
Because chocolate and peanut butter are always a good idea. A few of those chocolate chips scooped into the peanut butter made for a nice little dessert after dinner a few nights this week.
The Cantina chips were last on the list because we were waiting for some avocados to ripen. But as soon as they were, WHH whipped up his deliciously simple guacamole.
The guacamole is incredibly simple to make and I love how the taste of the avocado isn’t masked by a bunch of other ingredients. To make, simply combine:
1 avocado, mashed
1 small tomato, diced
1/2 white onion, finely chopped
1-2 tsp lemon juice, as desired
1-2 garlic cloves, as desired
Salt, to taste
I decided to make some homemade hummus last night to go with the rest of our Mediterranean-inspired dinner and you better believe the Cantina chips were yummy with that as well!
In a food processor, combine:
1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄8-1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons tahini (sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon paprika
salt to taste
Once everything is combined, add water as necessary until it reaches your desired consistency.
A little secret: pop it in the microwave for about 30 seconds and then stir. It’s really good warm!
This also made for excellent leftovers today! A new favorite in our household!
All in all, I really enjoyed these chips and can’t wait to try more of their new flavors. We already buy chips every few weeks and these will be sure to remain in the rotation. Next on my list to try? Avocado!
Questions: Have you tried Food Should Taste Good chips? What’s your favorite flavor? Have you tried any new recipes lately?
Have a great weekend!