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 oil fuel main tank of SVO/PPO. The engine is started on diesel, switched over to vegetable oil as soon as it is warmed up and switched back to diesel shortly before being switched off to ensure that no vegetable oil remains in the engine or fuel lines when it is started from cold again. In colder climates it is often necessary to heat the vegetable oil fuel lines and tank as it can become very viscous and even solidify. Single tank conversions have been developed, largely in Germany, which have been used throughout Europe. These conversions are designed to provide reliable operation