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
Vegetable carving In order to revive interest, it is taught from the age of 11 in primary schools through secondary school in Thailand. Optional courses are also offered in universities throughout Thailand. Regardless of its origins, vegetable carving is flaunted in many different Asian restaurants, cruises, hotels, and other various places. In the mid-20th century, the art of vegetable carving began to grow outside Asia. Since then other cultures have slowly come to appreciate the beauty and culture associated with the practice. Today, one can marvel at vegetable carving throughout the world. The products of vegetable carving are generally flowers or birds;