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
World Vegetable Center germplasm conservation and management, from registration, characterization, evaluation, and seed inventory to seed distribution. World Vegetable Center The World Vegetable Center (), previously known as the Asian Vegetable Research and Development Center, is an international, nonprofit institute for vegetable research and development. It was founded in 1971 in Shanhua, southern Taiwan, by the Asian Development Bank, Taiwan, Republic of Korea, Japan, the Philippines, Thailand, the United States and Vietnam. These countries wished for the Center to become the "facilitator" for the Collaborative Vegetable Research Network for Southeast Asia, which was to work toward completing various projects that the founding nations