Corn Chips – The Healthy Alternative

Corn chips + salsa, corn chips = nacho’s, corn chips solo – the list could go on.

It is hard not to love those crunchy savoury bites but the fact is, these tasty morsels are not hitting the greatest of all time on any nutrition list.  Before you get all uptight and upset about enjoying food – I agree and I get it, totally.

The thing is, if I ate these chips every day of the week there would be additional bits added to my body that I really don’t need. Quite honestly, I have have got enough going on while Hot Cross Buns are on the shelf.

Great news ahead though – there is a newish kid on the block in the corn chips world and they are seriously good.

What are these corn chips you speak of?

Cobs Naked Corn Chips come in two flavours, ‘The Big Cheese’ and ‘By the Sea Salt’ and both are seriously delicious.  As soon as I open a pack of these corn chips – boom, they are gone (I think my kids can smell them from 100 paces). They are made in Australia too, which we love.

Nutrition Round-up

These corn chips are made from corn and ancient grains, quinoa, chia and sorghum. Don’t forget that on a nutrition information label we are looking for less than 8g of fat per 100g serve, less than 10g of sugar per 100g serve and a sodium (salt) content that is not off the Richter scale.  For a savoury snack product, at 533mg per 100g serve, the salt content is very reasonable. 

Regular corn chips contain around 25% fat (compared to 14% for Cobs). They are 100% wholegrain and made with high oleic sunflower oil, which is very low in saturated fat.

corn chips

How are they best eaten?

You can eat these chips just as they are – naked and they work really well as the base for nacho’s. Perfect for lunch boxes too.

How much are they?

It depends on where you get them from but they retail for around $4.00 for a 168g pack.   To find out where you can locate them in Australia, click here at Cobs list of retailers.

The Naked range is not stocked in the two major supermarkets (although their popular popcorn is), so you might need to look at the smaller independent stores. 

Have you tried them yet?






Chocolate Cake Batter Chia Pudding Recipe

chia puddingIt might seem like I am a little obsessed with chia seeds lately as it’s not long ago that I was whipping up a batch of Blueberry Chia Jam. The thing is, I can’t help it.  These little seeds are just so good for our health with their bundle of healthy omega-3 fats, fibre and protein.  Chia seeds can be added to so many dishes, including puddings which are pretty hot right now.  I have tried a few of these, but none that I really loved.  In my search for recipe idea’s I came across a handful that promised the taste and texture of cake batter and given that I was a helicopter kid waiting for that hotly contested mixing spoon, I was quite keen on the idea.  The problem with some of these recipes though, is that although promoted as ‘healthy’ they sometimes contain way too much fat and sugar even if they do originate from a ‘natural’ source. So, I created my own version of the Chocolate Cake Batter Chia Pudding, which I made for breakfast this morning and then launched on the Morning Show on 6PR 882Am radio.  It is very delicious and I think that you might like to try it.

Chocolate Cake Batter Chia Pudding

Ingredients: (Serves 6) 6 tablespoons chia seeds 6 Medjool dates, seeded and chopped 1 x 400 ml can evaporated light milk with coconut 1/4 cup rolled oats 1 tablespoon of nut butter (whichever takes your fancy) 1 x 400 ml can light coconut milk Method: Mix all ingredients together except the coconut milk and place in the refrigerator for one hour.  Place mixture into a blender and add 2 x tablespoons of cacao powder, 1 x teaspoon vanilla extract and a splash of milk if more liquid is required.  Pour into six small bowls, jars or cups and leave overnight in the fridge. In the morning: Open the tin of coconut milk and carefully scoop out the solids at the top of the can, placing in a mixing bowl.  Add 1 teaspoon of vanilla essence and using electric beaters, beat until smooth and soft peaks form. Spoon a little onto the top of each pudding and finish these cute little bundles with a sprinkling of finely grated dark chocolate. Nutrition per serve = 230 calories, 8.5 g fat, 23.5 g carbohydrates, 11 g protein and 250 mg calcium