Now listen, traditional chips are already vegan, we get it. This isn’t about reinventing the wheel, it’s about unreal flavors you can slap together at home. You can bake them, or fry them if you’re all about getting little lava bombs of oil on your arms, with your favorite seasoning for a tasty vegan snack for the masses.

Ingredients
2 potatoes
1 tablespoon olive oil
Salt and seasoning to taste

Preheat oven to 400°F
Use a mandolin (not the musical instrument!) to thinly slice potatoes
Drizzle olive oil over the potatoes and season, spreading them out on a pan in a single layer
Cook in the oven for 8 minutes, flip, and cook for an additional 10 minutes

This is just a slightly healthier version of the classic potato variety of chips. Just as easy and delicious. Just grab your favorite chippable veggie, i.e., zucchini, squash, beets or sweet potatoes and you’re good to go.

Ingredients
2 beets (red or golden)
1 large zucchini
1 large yellow squash
1 sweet potato
1 tsp seasoning salt

Preheat oven to 400°F
Slice veggies using a mandolin and spread them out on a parchment paper-lined baking sheet
Bake for 10 minutes, flip, then five minutes or until crispy
Cool for 5 minutes before eating

For a unique way to enjoy delicious dips, plantain chips are superior. Like a banana, but not you know, one that tastes totally different, folks the world over – from Southeast Asia to West Africa to Central and South America – have been loving on these for ages. They’re ahead of the curve on the plantain, catch up with this recipe:

Ingredients
1 green plantain, peeled
2 teaspoons avocado oil
Salt to taste

Preheat oven to 350°F
Slice plantain using a mandolin
Spread the slices out in a single layer on a pan, drizzle avocado oil, and sprinkle salt
Bake for 15-20 minutes until crispy

For real, make sure you’re using the cooking mandolin and not the string instrument from the lute family. You’re gonna have a bad time otherwise, trust us, we’ve made this mistake before.