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Archive for October 11, 2012

PRODUCT: Inka Corn Snack

Where would we be without Peru, birthplace of corn (maize) [also, the birthplace of peanuts, potatoes and tomatoes]?

While summer corn has faded from markets, you can get plenty of Inka Corn: a roasted Peruvian corn snack.

According to the manufacturer, this is the same “imperial snack” that Inka rulers used to reward their warrior heroes.

If you’ve had CornNuts, the Inka Corn kernels are much larger and less hard on the teeth. And much better tasting.

The Inka Corn kernels are also much larger than Half Pops—a NIBBLE Top Pick Of The Week that is air-popped rather than roasted in oil.

When we first saw Inka Corn at a trade show, an ear of the giant white corn variety (called choclo, Cuzco corn or Peruvian corn) from which it is made was displayed. Peruvian corn looks like a musclebound body builder compared with the relatively slender, small-kerneled ears of the sweet corn grown for America’s tables.

Made in Peru, Inka Corn kernels are roasted in oil for a delicious light crunch. It is made simply from corn kernels, palm olein* and salt. The ingredients are all natural; there are no trans fats or hydrogenated oils or GMOs.

Inka Corn is available in Original, Salt & Vinegar and Chile Picante.


Inka Corn: very crunchy and good for you. Note the difference in size of the small ear of Indian corn at the top. Photo by Elvira Kalviste | THE NIBBLE.



Corn is a whole grain food. Inka Corn is also dairy free, gluten free, wheat free and vegan.

Crunch away!

*Palm olein is the liquid component of palm kernel oil obtained from fractionation, a process used with coconut oil, palm oil and palm kernel oil to produce oils of different viscosities for different purposes.


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TIP OF THE DAY: Make Parsnip Chips

Parsnip: the new snack chip. Photo and
recipe courtesy Actifry.


Earlier this year, we wrote about the new healthy chip craze, nutritious kale chips.

Will the next hot snack be parsnip chips? These root vegetables, cousins of carrots, are popular in soups and stews.

But they also lend their honeyed sweetness to a crunchy snack chip.

Full of fiber, folate, manganese, potassium and vitamins C and K, parsnips are healthy, filling and surprising “gourmet.”

If you have an ActiFry, you need very little oil to make the chips.

Alternatively, you can bake the chips in the oven,* use a Mastrad chip maker in the microwave, or fry them in the conventional (but less healthy) manner.

Parsnip chips can also be served as a side vegetable, with or without the dip. We sprinkled ours with a touch of sea salt and chopped fresh parsley or rosemary.

*Baked parsnip chips: Preheat the oven to 375°F. Slice the parsnips and coat in olive oil and spices (chile powder, garlic powder, salt, pepper, other favorites). Place on a parchment or foil-lined baking sheet and roast for 30 to 40 minutes or until crispy. Toss the chips halfway through to ensure even cooking.



  • 2 parsnips, washed but not peeled
  • 2 tablespoons rice flour (also available in whole grain brown rice flour)
  • 1 scoop olive oil

    1. SLICE the parsnips very thinly, preferably with a mandoline slicer. The thinner the slices, the crisper the chips.

    2. TOSS the parsnip slices with the rice flour in a bowl.

    3. ADD the olive oil and parsnips to the ActiFry and cook for about 35 minutes, or until brown and mostly crisp.

    The creamy maple mustard dip is lighter and has less saturated fat than rich sour cream based dips.

    The sweetness of the maple syrup complements the sweetness of the parsnips, but if you can use your favorite tangy dip or salsa.

  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lowfat mayonnaise


    1. WHISK together the mustard, maple syrup, olive oil and mayonnaise, until creamy and well combined. Serve the dip with the parsnip chips.

    Parsnips originated in the Mediterranean basin. Wild parsnips were the size of baby carrots.

    The Romans brought the parsnips north through Europe, finding that the farther north they were planted, the bigger the vegetable grew.

    Parsnips (Pastinaca sativa) are members of the taproot (true root) family, Apiaceae. This is a group of plants whose roots are eaten as vegetables: beet, black salsify, burdock, carrot, celeriac, daikon and radish, rutabaga and turnip, among others.

    Find more of our favorite savory snacks and vegetables.


    Freshly harvested parsnips. Photo © Uros Petrovic | Fotolia.


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