Plantain are a giant banana-looking fruit popular in Latin, African and Caribbean cuisines, but are higher in starch, making them very chippable. When buying plantain, look for green ones - if they're yellow it means they're overripe.
Put some umami in your basket, baby. You'll need nori sheets and wonton wrappers for these chips, sealed together with a beaten egg before being fried in oil.
Beetroot has that colour that just says "healthy"; and because these magenta beauties are baked for 25-30 minutes rather than deep-fried, they are! In this recipe, they're part of chef Luke Nguyen's Asian-inspired take on English fish'n'chips, served up with some spice-coated salmon - but they're also perfect just as-is.
Sweet potato becomes seductively caramelly when baked or fried. These chips are sprinkled with paprika to balance the richness, and to provide an all-around flavour bang. They'd make a great sandwich addition or vegetarian burger filling, and pair dreamily with avocado and creamy sauces.
Give kale a break from being smoothie-ified and instead turn it into a cheese-coated snack. Maybe not as healthy as a green smoothie, but healthier than a regular deep-fried potato chip. Plus, they mean you can up your daily greens intake while eating chips.
If you want something that is close to a potato chip, but not potato, reach for cassava (also known as yuca), a tuberous starchy root popular in the subtropics. Their waxy, fibrous nature means they turn deliciously golden brown and crisp when fried. In this recipe, they're served as a crunchy side to Kokoda, a Fijian ceviche-style dish.
Parnsip chips are rich and sweet, making for a hearty chip. These ones are sprinkled with chia seeds for a little extra crunch.
If you're a fan of the salt-and-vinegar-chip pucker, try this kale version. As well as a snack, they work well as a creative topping for soups. To make them, the kale is baked with coconut oil, apple cider vinegar and sea salt, making them a gloatingly healthy chip.
Pumpkin roasts up to make a great chip just as-is, letting its natural sweetness shine through and getting that nice chewy skin; but, for extra crunch and flavour, these ones are topped with aromatic breadcrumbs that are a cinch to make. Serve alone or alongside a roast, or add to a salad for some extra substance.
You may be more familiar with using cavolo nero in soups and sauteeing it for a side dish, but when baked it becomes bittersweet and paper-thin, with that "I'm eating something but really it's nothing so I can eat bowls and bowls of it" appeal.
These chips use the skin of Jerusalem artichokes - neither from Jerusalem nor an artichoke, but actually a cousin of the daisy flower. But we're not going to hold misleading naming conventions against the vegetable, particularly when its chips taste this good: earthy and slighty sweet, which is offset nicely with a little cider vinegar.
Unripe bananas, salt, pepper and vegetable oil are all that's required to create these sweet golden chippies.
Taro chips are a bit like a snazzy purple tie-dyed version of a regular potato chip, but also a little nuttier in flavour.
These would make the perfect game-watching-on-TV snack, particularly if you have people coming over and need substantial finger food. Grits are finely ground cornmeal (similar to polenta, but a different type of corn), and they make for soft-centred, crisp-outered chips.
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