Our whole-grain breaded fish and baked chips are delightfully crunchy and delicious and, with a $6 price tag and just 300 calories per serving, our version of the English classic beats out any famous fast-food variety.
4 3- to 4-oz white fish fillets (such as Alaskan pollock)
1/2 tsp Cajun seasoning or paprika
Sea salt and fresh ground black pepper, to taste
2 egg whites
Preheat oven to 350°F. Bake bread cubes on a baking sheet for 10 minutes or until toasted. Leave oven on and at the same temperature.
Using a food processor fitted with a standard blade, grind bread cubes into about 1 1/2 cups bread crumbs, about 3 minutes.
Using a mandoline, slice sweet potato into paper-thin slices. (TIP: If you don't have a mandoline, thinly slice with a knife.)
Lay sweet potato slices on baking sheets lined with parchment paper or aluminum foil. Bake at 350°F for about 8 minutes. Then reduce oven to 250°F and continue baking for 4 to 5 minutes or until slightly browned and crisp. Makes about 4 cups chips.
Preheat oven to 425°F.
Sprinkle fillets with seasoning, salt and pepper. Place egg whites and bread crumbs into 2 separate bowls. Dip fillets into egg white, then roll in bread crumbs and place into shallow cooking pan. Bake for 6 minutes. Serve each fillet with 1 cup chips.
The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.
We've given this staple in times of financial hardship a clean, gourmet twist by adding cilantro and grated carrots. Protein-rich egg whites and whole-wheat bread crumbs seal the highly affordable deal.
Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.