Today’s journey up the snack aisle at the local grocery store is over-the-rainbow trippy and just as colorful.
Optic orange, yellow and green Kabocha squash chips look tie-dyed next to shocking-orange carrot and deep-blue potato chips.
Magenta beet chips cuddle up to candy-striped taro crisps.
Freeze-dried berry nibbles are girlishly pink and purple between rows of veggie puffs, sticks, twists and scoops in pale green, orange and yellow pastels.
And there are stacks of gourmet potato chips that let you choose your tuber, be it Red Bliss, Peruvian Blue or Yukon Gold.
Many of the products taste pretty good and, if you believe the package labels, are lower in fat and sodium and higher in good things like fiber and beta-carotene than traditional potato chips.
In stores and restaurants, you’ll find chips made from these produce items, and more:
Apples
Artichokes
Beets
Butternut squash
Celery root
Lotus root
Malanga root
Parsnips
Pineapple
Plantains
Purple potatoes
Rutabaga
Sweet potatoes
Taro root
Yams
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See related stories, Good Eating section, Pages 4-5
