By Shireen Jamooji
If you’re getting bored of chomping on potato chips, here are some other options.
Popular in Latin, African and Caribbean cuisines, green plantains are higher in starch, making them very crisp.
Beautiful and healthy, beetroot chips are usually baked to slowly draw out their water content and release the natural sugars.
Sure, it’s a type of potato but the high sugar content of sweet potatoes results in a caramel finish when baked or fried.
For the health-conscious, kale can be baked into crispy chips and covered in seasonings for a nutritious snack.
Waxy and starchier than potatoes, cassava chips result in a sense and crunchy chip when fried.
Popular in the South of India, these chips make the best of bananas, both sweet and green.