With basketball, football, and holidays, chances are you’ll encounter your fair share of chips in the coming months. But if you’re trying to keep snacking without getting fat, Time offers plenty of alternatives to the deep-fried snack, with 16 suggestions like the now familiar kale to the unexpected in radish. Whenever your making chips of any kind, there are some universal tips to keep in mind:
Uniformity is key. For this, Time recommends using a mandoline for thin, even-sized slices.
Don’t crowd the baking sheet. To ensure crisp edges, place chips in a lineup and avoid crowding them too close together.
Use parchment paper as a sheet liner. This helps prevent the chips from sticking to the baking sheet.
Rotate both pan and chip. At the halfway point, make sure to turn around the pan and flip the chips over.
Make small batches. If you want to ease into your new chip-making hobby, make a small batch by using a toaster oven.
Use airtight containers for storage. Your fresh chips won’t stay crispy as long as Doritos, since they’re not made with any preservatives.