Everyday with Food Should Taste Good Chips

I’ve heard people are either salty or sweet snackers. While I am never one to turn down dessert, a pint of ice cream can last up to two weeks living in my freezer. A bag of chips and some dip? I give it 4 days, tops. When I need a snack, I need that satisfying crunch to feel full.

I try to make sure my chips habit is as healthy as possible. Moderation is key and I strive to make sure I’m not just mindlessly snacking on the couch working my way through my latest Netflix binge. It can be difficult but it’s important to turn the TV off when eating a meal or snack. If I’m watching The Big Bang Theory, I find I usually eat about twice what I normally would because I simply wasn’t paying attention. And then I have an uncomfortable food baby or even twins. Not a good feeling.

Thankfully, the good folks at Food Should Taste Good created a chip that is all natural and packs a seriously flavorful punch. I paired each chip flavor with a perfect complement dip. Think of them as snack BFFs. Because they are seriously made for each other.

For the olive chips, which are a blend of black, kalamata and green olives, I quickly whipped up a Mediterranean mix of sliced cherry tomatoes, feta and chopped basil. To get an extra olive kick, add kalamata olives to the mix. To be honest, olive might be my very flavor from the Food Should Taste Good assortment. But then again, I’m pretty partial to Greek cuisine. So I might be more than heavily biased.

The sweet potato flavor would do very nicely with a fruit-based salsa but I’m more of a heat gal myself. I want my salsa spicy, not fruity. I paired this chip with Trader Joe’s muy caliente serrano salsa: the sweetness of the chip tempers the zest of the dip very nicely. As a testament to this chip, when at a restaurant if given the choice between regular or sweet potato fries, I’ll choose regular 10 out of 10 times. It’s nowhere close to a Sophie’s Choice. But I actually loved the taste of this sweet potato chip and found myself thinking of ways to include it in more of my dishes. Will wonders ever cease? Apparently not. Consider this skeptical eater converted.

When I spied the guacamole chip flavor, my natural inclinations were to pair it with guacamole. Then I thought, “No way. That is just too much guacamole. It’d be overpowering.” Then I came to my senses (thank goodness) and realized that there is no such thing as too much guacamole. it’s science, people. No use fighting City Hall on this one. Though for you DC activists out there, I also sampled this chip, which has serrano pepper undertones, with Wisteria Garden’s Serrano + Ginger salsa from Eastern Market. If you can take the heat, you can definitely stay in this flavor kitchen. Woah is all I can say.

But Food Should Taste Good‘s chips are so good I couldn’t let dips have all the fun! My other tasty pairings for these feisty chips for your everyday:

Olive (pictured below) or Sweet Potato chips crushed over a healthy salad instead of croutons to add a new burst of flavor. Au revoir, #saddesklunch! Am I right?

You should also try Multigrain chips over a lovely autumn tomato bisque or minestrone soup. Really makes you wish the weather would get its sh*t together and act like fall, yes?

Come visit on Friday for a delicious dip recipe pairing the flavors of Food Should Taste Good chips with my hometown of Buffalo, New York! My city invented the chicken wing so I gotta do the Queen City proud, right? Stay tuned to see what I whip up and also, shhhh there’ll be a giveaway : )

But you didn’t hear it from me!

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This post was sponsored by Food Should Taste Good Chips®.  All opinions and product sentiments are my own.