Tonawanda News

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September 3, 2013

SIMPLY GLUTEN-FREE: Add some crunch to dinner with salt and vinegar chip

Tonawanda News — Summer is the perfect time for family road trips. And one essential element of any road trip is junk food. And of course it is a proven fact that calories consumed on a road trip do not count! OK, so maybe that is not so much a fact as it is a baldfaced lie, but hey it’s summer, live a little! 

My favorite road trip junk food snack is gluten-free, kettle-cooked salt and vinegar potato chips and M&M’s — eaten together in the same bite. Don’t scoff until you have tried it — sweet, salty, sour, chocolaty, a little bit of junk food dietary heaven (and calorie intake hell) in one little handful. 

Typically after a road trip I toss whatever is left of the less-than-healthy snacks and we get back to our normal eating habits. 

But after one road trip I was left with a half bag of salt and vinegar potato chips. As I was about to drop them in the trash, inspiration hit. What about crusting a nice healthy piece of fish with just a few crumbles of the chips and baking and serving with an egg-free, cholesterol-free sauce made from vegan mayonnaise? Hmmm, seemed like a little stroke of genius and the perfect way to bridge back to good clean eating from the dietary freedom of a road trip. 

The crushed chips give the fish a nice crunch and a fried feel to it despite the healthy baking and the salt and vinegar flavor is reminiscent of fish and chips. I used the 40 percent less fat salt and vinegar chips from Cape Cod which made me feel even better about the whole thing. Yep, genius!

Salt and vinegar baked fish

3/4 cup vegan mayonnaise 

2 garlic cloves, grated or finely minced 

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