Saturday, October 24, 2015

How to Make Healthy Baby Bok Choy Chips in the Oven For Kids


Did you know our sense of smell, sight, touch, and sound contribute more to the pleasure of eating than our sense of taste? As much as 80% of our sense of taste comes from the olfactory receptors in our nose. Human teeth are exquisitely sensitive, able to detect a grain of sand or grit 10 microns in diameter.

One of the reasons people like potato chips is because they make a pleasing crunchy noise when chewed. Mary Roach, author of Gulp: Adventures on the Alimentary Canal, notes that the audible crunch of crispy foods comes from their inherent brittle facture: a sudden, high-speed crack. In order to get this noise, you need crack speeds of 300 meters per second. Roach writes, "The crunch of a chip is a tiny sonic boom inside your mouth."

Roach suggests that we like crunchy food because historically, crispness equaled freshness. Compared to a crunchy apple, a mushy apple is decidedly less fresh. However, while processed food like a six month old bag of Cheetos stays crunchy, it is certainly not fresh. Instead of giving your kids food-like products that have been on the shelf for months, why not make your own fresh chips?

You can make your own chips from fresh produce like eggplants. I have also tried king oyster mushroom chips and kale chips. Baby bok choy chips are especially tasty. Each leaf can be peeled off into a conveniently sized chip, and the dark green leafy parts nicely crisp up in the oven.  


Roach, Mary. 2013. Gulp: adventures on the alimentary canal.

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