Allegedly, once you pop you can’t stop. Since it’s usually game over once that bag opens, we’ve rounded up a list of crunchy, customizable chip-like substitutes. They’re healthier, and most importantly, still tasty. Most can be made gluten-free, and with a whole lot less salt than store-bought ’tater versions. All it takes is some slicing, rubbing in oil, baking, and our favorite part — munching.
5 Pro Tips (for All Chip Varieties)
- Use a mandoline — a cooking utensil that can pump out uniform, thin slices — or a chef’s knife to cut slices 1/8 — 1/4 of an inch thick. It’s important to get the chips thin to get just the right crisp.
- When placing the chips on a baking sheet, line the sheet with parchment paper and lay the chips in a single layer. If the chips overlap, the edges won’t cook evenly.
- For even cooking, rotate the pan halfway through and flip the chips.
- For small batches, pop the chip subs in a toaster oven.
- Store leftovers in an airtight container, though most of these won’t stay at their peak crunchiness for long (more reason to eat ’em right up).
Kale is a distant cousin of broccoli and is known to have a very large amount of antioxidants compared to other fruits and veggies. Since kale can sometimes be a little bitter, try gently massaging the leaves with a little olive oil before baking. Add nutritional yeast (a vegan powder loaded with nutrients) to these lightly crunchy snacks for a cheesy taste. Or dust with Parmesan for the real McCoy. For a flat chip, use dinosaur kale. The alternative, curly kale, is much more textured but also makes a tasty chip that hangs onto dips and toppings better.
DIY: Preheat oven to 375. Rinse and dry 1 large bunch of kale, then remove the stems and tough center ribs. Rip the kale into large pieces, toss with a little olive oil, then sprinkle with some salt and pepper. Bake until crisp, about 10 to 15 minutes, checking frequently. (They can burn easily!)
For lots of beta-carrot-ene (see what we did there?!), which converts into vitamin A in the body, munch on these orange veggie chips. Sprinkle with cinnamon, nutmeg, and a splash of OJ before popping them in the oven.
DIY: Preheat oven to 250 and bake for 45 minutes, or until crispy.
Turnips, which look like white beets with pretty purple stems, are a great source of vitamin B6, which helps to produce serotonin, the hormone that helps us sleep and control appetite. If you’d rather not peel them, make sure to give them a good scrub before the chips hit the baking sheet.
DIY: Preheat oven to 375. Roast for 20-25 minutes.
Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.
Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.