Vandana Sheth’s kids learned early to eat their veggies – and not because they were force-fed or bribed. Instead, Sheth, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, made kale chips from the dark leafy greens she grew (and still grows!) in her backyard and her kids ate them without complaint.
#2 Brussels Sprouts
Brussels sprouts are in the same vegetable family as kale and their leaves can be baked similarly. “Cruciferous vegetables are low in calories and nutrient dense,” Sheth points out. “They are good sources of vitamins, minerals and fiber, and are rich in antioxidants.”
Root vegetables like carrots, Dubost says, are great potato chip alternatives because the similar carb content helps “to maintain the firm structure and shape of a chip, which is perfect for dipping.”
Who says only vegetables can become chips? Fruit like apples and pears work well, too, and can be transformed into a savory snack or a sweet dessert. “Include spices like dill, cardamom and garlic to make a savory flavor,” Dubost recommends, “or add cinnamon or drizzle with honey and yogurt to enhance the natural sweetness.”
This once-neglected vegetable first made a comeback in the form of “noodles,” and it’s just as useful in place of potatoes when baking chips. You can cook zucchini in a number of ways depending on your desired crispiness; some recipes even call for baking them with cheese and breadcrumbs.