1/2 cup chips with about 2 tablespoons dip: 285 calories, 16g fat (4g saturated fat), 8mg cholesterol, 217mg sodium, 33g carbohydrate (14g sugars, 4g fiber), 3g protein.

Season the chips with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Remove the thick stem from the kale leaves, and discard. Cut the leaves into 2- to 3-inch pieces.

Beet chips can be swapped in anywhere you'd enjoy chips to start - alongside a sandwich, wrap, or bowl of soup, or served as a dipper with your favorite veggie dips, hummus, or similar.

4. Baked sweet potato chips Preheat the oven to 300 degrees. Using a mandoline, slice 1 pound of peeled sweet potatoes into 1/8-inch thick rounds, or slice them as thinly as possible with a knife.

The Michigan-based snackmaker has just announced the arrival of Pringles Harvest Blends, which include two new multigrain varieties, and two sweet potato-based chips.

If you're like most Americans, you love chips, particularly potato chips. We eat more than 1.5 billion pounds of potato chips per year (about 6 pounds per person), making them our nation's ...

At its core, potato chips can be made (even at home) with three ingredients – potatoes, salt and oil. The closer you get to those core ingredients the better, says licensed dietitian ...

Marino says that at this point all of the sweet potato chips are exactly the same. The change occurs once they are conveyed up to an elevated area that diverts chips to a number of machines that ...