As America’s all-time favorite snack—the potato chip (deep fried in oil, over salted, and overly enjoyed by many)—has become the lunch time side dish and snack time staple. There is something about that salty, crunchy satisfaction that is difficult to deny. So don’t deny yourself; instead, continue with the chip concept, but make them yourself. The trick: Oven-bake them, and be open to giving the potato a rest. You can make your own vegetable crisps that end up cheaper, healthier, and quite possibly the most fun way to eat your fruits and vegetables. Bag them for your own on-the-go snack, use them as dippers, or munch on them with your next meal.
• Makeover the classic with our Potato Chips with Blue Cheese Dip (shown). Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week.