My love of potato chips started at a very young age. I was always craving them -the salt and crunch frequently on my mind. When I was little, I would use my own money to secretly buy bags of potato chips, eat a large one in its entirety, and then feel sad and guilty about it. No more.

Don’t get me wrong, I still crave potato chips daily. Yes, daily. But potato chips have also come a long way since I was a teenager. There are healthy options now and good ones to buy. Today’s post isn’t rocket science but if healthy potato chips sound too good to be true, then this post is for you.

The answer to my daily craving comes from a company called Good Health Inc. and their Kettle Style Avocado Oil Potato Chips. The Sea Salt version is my favorite and there are  lots of options. In big bold letters at the top of the bag shouts, “Made with 100% Avocado Oil.” That, my friends, is the secret to success. Avocado oil does contain fat but not saturated fat. Instead it’s the “good kind of fat” that has proven to have a positive lowering effect on the cholesterol level in our blood. These chips are therefore lower in fat than most regular potato chip brands by almost 20%! Of equal importance to me was the sodium content. Flip over the bag of any Good Health Inc. potato chips and you’ll notice that they have far less sodium than any other chip brand on the shelves today – almost three times less to be exact! That is major. The other thing I really love about these chips is how wholesome they are. They are made of 3 simple ingredients: real sliced potatoes, a dusting of sea salt and 100% avocado oil. No unnecessary ingredients and/or preservatives. This brand also puts out chips made with 100% olive oil.  These are also much healthier for you than the mainstream chips you’ve known and loved in the past. I find Good Health chips at my local grocery store but I’ve seen them everywhere. Whole Foods, Amazon, even at Marshall’s. This isn’t the only brand of avocado/olive oil chips on the market, there are several others out there but these just happen to be my favorite.

Now, by no means am I saying that you should sit down and eat a bag of potato chips every single day. If you’ve been following along with me for any amount of time now than you know that I’m all about a balanced lifestyle. Enjoying everything in moderation, and trying to eat as clean and wholesome as possible is essential for a healthy life. My love of potato chips as well as my daily cravings are not going to go anywhere. And ya know what? I’m okay with that having found these “healthier” options.  They are tasty, crunchy, and the right amount of salty all while being high in potassium (important for keeping your muscles working and your heart pumping) and lower in fat.

Like always, I recommend enjoying them in moderation. I like to measure out a serving, put them in a bowl and put the bag far away so I’m not tempted to reach for more. Because ya know what…po-tay-toe, po-ta-toe. In a sense, a potato chip is still a chip and calories are calories, right?

If I’m feeling extra adventurous, have a few extra minutes on my hands and want to up my nutrition while giving into my craving, I make a big ‘ole batch of kale chips. Kale chips are high in fiber, vitamins B, C and K and also offer a little protein and omega 3’s. If made correctly, these totally satisfy my craving to crunch something salty and because they are baked and made of kale, I eat them with zero guilt.

I’m including my favorite baked kale recipe below. Before signing off, a little reminder…life is too short. Eat the chips. Just be sure they are the “healthy” ones. Xx Janine


Janine’s Kale Chips


1 bunch of kale

1 tablespoon of EVOO

1 teaspoon of sea salt or pink Himalayan salt


Preheat your oven to 350 degrees

Line a cookie sheet with foil or parchment paper

Remove the leaves from the thick stems of the kale and break it up into bite size pieces

Wash it well and dry it thoroughly. I like to use my salad spinner for this.

Drizzle your tablespoon of EVOO all over the kale and sprinkle your salt throughout

Bake about 15 minutes until edges are brown and crispy but not burnt. Check after 10 mins.