Snacks, vegetable chips, made from garden vegetables

Vegetable chips made from garden vegetables are thin slices of things like sweet potato, beet, taro, or parsnip, fried or baked until crisp, and eaten the same way as potato chips, on their own, with a dip like hummus or French onion, or crumbled over a salad for crunch. The mix of vegetables gives a range of colors and flavors in one bag, sweeter from beet and sweet potato, earthier from taro or parsnip, and the crisp, light texture comes from the same frying process used for regular chips, though the thinner root vegetable slices tend to curl and shatter slightly differently than a potato chip.

Keep the bag sealed and stored in a cool, dry pantry, since exposure to air softens the crisp texture; once opened, reseal tightly and eat within the printed timeframe. At 473 calories per 100 g and 23.3 g of fat, they're calorie-dense like other fried snacks, so a measured portion rather than eating straight from the bag helps keep a snack in proportion. They do stand out among chips for vitamin E at 32% DV, potassium at 18% DV, and 4.7 g of fiber per 100 g, along with 13% DV magnesium and 5.32 g of protein in the same amount.