Chips are a great snack with anything, but some healthy alternatives that will make you forget all about the potato are kale and zucchini. These recipes are quick and will have all your friends thinking you are a talented chef.

Kale Chips

These leafy chips taste much better than they look. I like to tell people they taste like a mix between chips and air.

What you need:

• A bunch of kale (try a little for your first time in case you don’t like it)

• Olive oil

• Salt

Directions

Make sure you wash the kale leaves before you start anything. After you wash them, lay the leaves out on a paper towel and wait until they are dry.

Cut the leaves off of the stem that runs through the middle of the leaf. You can then cut the chips into whatever size you want.

Next, put your pieces of kale into a bowl and drizzle them with olive oil. You only need about a tablespoon, but make sure every leaf is covered. When mixing the chips, make sure you are gentle or else the leaves will get bruised and won’t be as crunchy when you cook them.

Get a cookie sheet and cover it with parchment paper and lay the chips flat on the paper. When they are all laid out, cover them with salt.

Bake the chips at 300 degrees for about 10 minutes. Make sure to watch the kale; as soon as it gets stiff, take it out or the chips will burn. Let the chips cool for a few minutes and enjoy.

Zucchini Chips

The great thing about making these chips is you can add any kind of spice you want to and it makes the chip even better.

What you need:

• Zucchini — you have to slice these guys thin, so make sure you think ahead if you are planning on serving a lot of people

• Cooking spray or olive oil

• Salt or any other type of seasoning you want your chips to have

Directions

Take out a cookie sheet and cover it with parchment paper, spray it with cooking spray and set it aside for later.

Preheat the oven to 230 degrees and make sure you wash your zucchinis. After your zucchinis are clean, cut them in thin slices; these should be about the thickness of a quarter.

Once your zucchinis are cut, lay the slices on your baking sheet and cover them with your spray or olive oil. Once they are all covered, sprinkle on your seasoning. Don’t go overboard with seasoning because the chips have to cook and you don’t want the chip to just be garlic-flavored.

Cook your chips for 45 minutes and then rotate the baking sheet and cook them for another 40 minutes or until the chips are a dark brown. The chips are better if you eat them within a few hours or else they lose their flavor and get gross.