Making your own chips cut down on the fat and salt you’d get in that crinkly bag—but we bet you still can’t eat just one.
Kale chips launched the veggie chip craze, and they aren’t going away any time soon. After all, those thin leaves are practically designed to make crispy chips—no mandoline required. Taking a blow drier to the washed leaves will get rid of any excess water before you add oil and seasonings. But their crispy texture isn’t all that makes kale such a great veggie chip choice. A cup of kale pack in nearly seven times your daily vitamin K needs and twice your vitamin A requirements. Get on board the bandwagon with these Indian-spiced baked kale chips from Eat Healthy Eat Happy, then find out if you’re getting enough vitamins.
Yeah, yeah, we know: Potato chips were just what you were trying to avoid, but hear us out. Home-baked chips have about half as much fat and sodium as ones you get in a bag, and you’re in control of the salt and oil. Plus, one fresh russet potato packs in about one-third of your daily vitamin C, vitamin B6, and potassium needs, which you wouldn’t get from store-bought chips. Give it a go with these baked chili lime potato chips from Diethood.