Not lazy, just...
Not lazy, just...
Most commercial growers of potatoes don't chit them before planting, so why is it common practice on the vegetable plot? The process of chitting is when you take a seed potato and put it in a sunny spot to grow shoots.
I sometimes eat Korean seaweed. Not the type used to make rolls (Japanese) but the type that uses sesame oil so it is crispy. Trader Joes has a good wasabi flavored one. They are thin and crispy and give a similar sensation to munching on potato chips.
In the 'Asian' section of my supermarket there are baked rice chips - I get the unflavored kind, the only ingredient is rice, so no crap omega 6 oils or corn. They're pretty bland on their own, but they're adequate if you're looking to use them to dip into guacamole or salsa.
Potato chips are just a dip delivery device. So I skip the device and use a spoon or a piece of lettuce.
Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
Starting squat: 45lbs. Highest squat: 167.5 x 2. Current Deadlift: 195 x 3
I just got a mandoline slicer and plan to make zucchini chips. Mmm. We used to cheat occasionally and buy Food Should Taste Good's sweet potato chips, but they're fried in high oleic sunflower oil. I just googled it and Mark says high-oleic sunflower oil is ok in moderation though, so maybe they weren't such a cheat after all.
I've made kale chips, which are adequate. Honestly? Sometimes, when I really want it, I slice up a potato VERY thin and fry it in bacon grease or duck fat. XD DELICIOUS.
None. Homemade. Try sliced eggplant in a food dehydrator. Effortless and works well.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.