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 flannel separated, and then the waldwolle was spun into yarn or thread, and either woven or knitted. By 1900, vegetable flannel was mainly woven at Breslau, which at the time was located in Germany. Vegetable flannel was promoted as an hypoallergenic option for those who could not wear wool, and was thought to be particularly good for rheumatism and neuralgia. In the nineteenth century, this was attributed to the tannins and resins present in the fibre, and "formic acid, which creates a gentle and constant excitement of the skin." Another contemporary article claimed that vegetable flannel regulated the release of phosphorus