Vegetable chip chips may be prepared with sliced vegetables that are fried, deep-fried, baked, dehydrated, or simply dried. Vegetable chips may be produced from a variety of root vegetables and leaf vegetables, such as carrot, turnip, parsnip, beet, radish, taro root, sweet potato, garlic, zucchini, cassava, kale, spinach, fennel and jicama, among others. Some baked versions utilize vegetables that are sliced, lightly tossed in oil, and then oven-baked until crisp. Vegetable chips prepared using this method have been described as more healthful compared to deep fried chips, particularly when prepared using "heart-healthy" olive oil. Simple versions are prepared by slicing vegetables and
Fresh Fruit and Vegetable Program from local growers, and allows schools to allocate some of their Food Distribution Program funds to fresh produce. Schools involved in the DoA's FFVP are allowed to use funds from the DoD's FFVP in order to purchase fresh produce. Fresh Fruit and Vegetable Program The Fresh Fruit and Vegetable Program (FFVP) is a federally assisted program created by the United States Department of Agriculture (USDA) to help subsidize the purchase of fresh fruits and vegetables during non-meal times during school. The FFVP was created to improve children's diets both at school and at home, increase the variety of foods available