Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.
14 oz purple or Russet potatoes, scrubbed and cut into 1/16-inch slices with a mandoline
1 cup apple cider vinegar, or as needed
2 tbsp olive oil
1½ tsp sea salt
Preheat oven to 400°F.
In a bowl, submerge potato slices in vinegar. Soak for 15 to 30 minutes; drain and wipe out bowl. (NOTE: Soaking for 15 minutes yields a mild vinegar flavor, if you prefer a bigger acidic punch, soak for 30 minutes.)
Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with oil and salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.
Bake for 8 minutes, flip over, and bake for 3 to 5 minutes more, until chips are crispy and edges are slightly browned. Transfer chips to racks to cool. Arrange remaining potato slices on sheets and repeat baking process.
A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.
Thinly sliced taro root yields seriously crunchy chips – so much that your tasters will never believe you didn't give them the deep-fryer treatment. A combination of maple syrup and five-spice powder gives them well-rounded sweet and aromatic notes.
Mashed potatoes are a wonderfully blank canvas that can be enhanced by adding other vegetables to the cooking water. Here, cauliflower adds nutty notes while dill stirred in at the end adds lovely green flecks and a pop of fresh flavor.
Thanks to the extra hit of fiber, sweet potato fries are a filling stand-in for white spuds. With just a light coating of olive oil, baking the potatoes adds a crispy, crunchy texture that garners Clean Eating approval while you indulge your craving.
This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.