These Big Game Veggie Chips Are Easy to Make After Work

I love chips. Any kind of chip. Put it in front of me and I will eat it. For the Big Game this year I’m making a homemade variety of baked vegetable chips because 1) they are delicious and 2) it means I can eat some junk food too because these are so low calorie.

A vegetable chip can come in many varieties: beet, sweet potato, potato, zucchini, you name it. I like baking up sweet potatoes and beets personally, because they don’t require breading and the delicious cucumber and dill dip I made to go with them makes them extra tasty. These are certainly a crowd-pleaser, and if you’re like me and you like to cook, any excuse to use a mandolin is like, super fun.

When you’re baking veggie chips the point is to essentially dry them out in the oven while adding flavor, so a low heat (250F) along with some spices and just a touch of olive oil will get the job done. I can’t wait to bring these to my pal’s Super Bowl party this weekend!

 before the oven...
before the oven…

It will take you about 90 minutes from start to finish to get this snack going, and you can make them the day before so hit the store and get cooking with me.

Baked Vegetable Chips


  • sweet potato
  • beets (any variety)
  • olive oil
  • salt, pepper
  • garlic salt
  • paprika


  1. Pre-heat your oven to 250F. Wash and peel your vegetables of choice. Set your mandolin to a thin setting (you want the chips to get nice a crunchy) and slice away.
  2. On parchment paper on a baking sheet, lay out your chips so they don’t overlap each other. Season, get a bit of olive oil on them (I like using a squeeze bottle for this) and get into your oven. Cook for about 50 minutes until they’re crunchy.
  3. Flip them at about 30 minutes, and then again right before they are done. Let cool and enjoy!


Cucumber and Dill Yogurt Sauce


  • 2ish cups of whole greek yogurt
  • 1/2 to 3/4 cucumber, peeled
  • 1 lemon, peeled
  • 2 garlic cloves
  • handful of fresh dill
  • salt and pepper to taste


  1. In a blender or Vitamix combine your cucumber, lemon, garlic cloves, dill, salt, and pepper until sorta smooth.
  2. In a bowl, fold your veggie mixture into your greek yogurt. Taste for seasoning and adjust. Enjoy with your chips or any other snack.

My Favorite Recipe – Roasted Chicken


I have a few signature dishes, and a delicious roasted chicken is definitely one of them.  In addition to being my favorite dish to prepare, a roasted chicken is simple enough for a Monday evening feast that includes a healthy serving of The Bachelor on the side, or impressive and schmancy enough to serve to guests on a Friday night.

Don’t be afraid of poultry.  Throwing a bird in the oven, whether it’s a chicken, game hen or even a Thanksgiving Turkey should not give you the night terrors.  Roasting a chicken is easy!  The oven does all the work here, so give this recipe a shot.  It may turn out to be one of your favorites to make as well.  It takes about 90 minutes for a perfectly cooked bird!

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]

1. a raw chicken (go for an organic bird if your store carries them)

2. canola oil

3. room temp butter

4. salt and pepper to taste

5. dried rosemary (about 2 Tablespoons)

6. half a raw yellow onion

For the Gravy (optional)

1. 2 Tablespoon butter

2. 2 Tablespoon flour

3. 1/4 c. dry white wine

4. 2 c. organic chicken stock

[/tab] [tab title=”Steps”]1. Turn on your oven to 500 degrees (yes, that high). Prepare your chicken by rinsing him off, drying him off and setting him on the counter. Salt and pepper your bird, throw the onion inside the cavity and massage a little bit of butter onto the skin (make sure to get underneath the skin too on the breast). You could use half an apple inside the cavity as well if space permits. Finish the chicken with some dried rosemary.

2. Drizzle canola oil on the outside of your bird and rub it around so he is covered completely. Place the sharp end of an oven thermometer into the breast of the bird (basically the thickest part) with the dial facing out so you can monitor the temperature of the chicken while he cooks. Make sure the thermometer doesn’t touch bone (it will throw off the reading). Put him into a glass baking pan with low sides and throw him in the oven at 500 degrees for 25 minutes. The canoli oil gets your bird super brown and beautiful. Trust.

3. After 25 minutes have passed, lower the temperature to 350 degrees and set the timer for 60 more minutes. If your chicken is very dark, create a breastplate made out of aluminum foil and gently place it over the chicken so he doesn’t continue to brown. Create the breastplate before you cook the bird. It’s easy – just rip off a piece of aluminum foil, press it into a shield shape on the breast, and voila.

4. Once your chicken reaches 165 degrees F, he’s done! Move the chicken from the pan onto a wooden cutting board and let him sit for a while (don’t cut him open yet). If you aren’t making gravy, slice him up after 10-15 minutes and enjoy. If you’re making gravy (you should, duh) get to work on that while he rests.


1.You need a roux to make gravy.  A roux is a thickening agent made of wheat flour and fat used to make sauces.  In a small pan, melt a tablespoon of butter, and as the butter melts add a tablespoon of flour, stirring with a wooden spoon as you go.  What will result is a light brown putty-like substance in your pan.  Cook it for at least a minute to release the raw flour flavor.

2. Place the pan you cooked your chicken in on the stovetop, and turn on the burner to medium- high heat.  Once the pan is hot, add white wine to the pan to deglaze.  All the crunchy chicken goodness should come off the sides of the pan with some light scraping.  Bring the heat down to medium, add half the chicken stock and the roux, and start stirring.  The roux will break apart and thicken your gravy. Once the roux has started to thicken the sauce, add the rest of the stock.  Cook until the gravy boils, then reduce the heat and taste.  Add some salt and pepper if necessary, and then drizzle over your roasted chicken for a delicious meal at home.

[/tab][tab title=”Notes”]Serving Size: 1 Chicken, serves 3

Oven to 500 F then down to 350 F

Difficulty Level: Medium[/tab] [/tabgroup]


Homemade Taco Seasoning

 Everyone in the entire universe likes tacos, but everyone would like them more if they seasoned their protein of choice with fresh herbs and spices instead of processed non-food crap from a seasoning packet.  I started making big batches of homemade taco seasoning a couple years ago, and my Instagram got so many likes I figured I shared the deliciousness with y’all. 

Before we get into the easiest recipe of all time, lets have another teensy little chat about packets of seasoning.  They are the enemy.  They contain the nastiest shiz you’ve never heard of.  Do you really want to consume maltodextrin, corn flour, yeast extract, silicon dioxide, and ethoxyquin? Nah, I didn’t think so.

Recipe time!  Again, I make a ton of seasoning at once (this recipe reflects that) and store it in a glass container that is airtight.  You want to store seasoning, and things like flour in glass containers so little moths in your kitchen don’t get through and start munching on your food (gross, I know).  They can eat right through plastic, so glass is def the way to go.

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 5 1/2 teaspoons red pepper flakes

2. 5 teaspoons paprika (mine is hot, and from Hungary thanks to my boyfriend’s mama)

3. 5 teaspoons of onion powder

4. 5 teaspoons of garlic powder

5. A little less than 1/2 c. black pepper (this should be finely ground)

6. 1/2 c. of salt (I normally use sea salt when cooking but table salt is better for this)

7. 1 c. chili powder

8. 1/2 c. cumin (this is the star of this recipe, and what gives this seasoning that familiar flavor)

[/tab] [tab title=”Steps”]1. Literally just measure your spices and dump them into a bowl. Take a cute pic of all them before you mix ’em up and share with me on Instagram @lobosworth #homemadetacoseasoning!

2. Mix

3. Use 3 tablespoons of the seasoning per pound of meat (I prefer a traditional ground beef taco, but turkey is yummy too, especially if cooked very slowly to keep the moisture in).  Add about 1/2 cup of water to the meat once it’s done cooking, then the seasoning.  Bring to a boil and then let simmer gently until you eat up.

[/tab] [tab title=”Notes”]Serving Size: Use 3 tablespoons of powder per 1 lb of meat Difficulty Level: Easy[/tab] [/tabgroup]