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Nobody can resist crispy chips, but they get a bad reputation for their nutritional value. That's where all the misery lies buried: if we become weak, then the chips will weigh heavily on our stomachs and weigh on our spirits. Still, I just can't resist tempting, crispy, thin chips. Since nutritionists like me are no more gifted with the virtue of moderation than most people, I've found a solution - I make my own healthy chips! The light chips that you can buy have about 25 percent fat, but the homemade chips in this book have no more than 4 percent! They are cut into fine slices with a greater, not fried, but cooked in the oven with a little oil and seasoned with a small pinch of salt (or sugar) - and you can feast without a guilty conscience. Of course, I only thought of potato chips at first. But then I dared to try different vegetables and refined them with spices and herbs. At first I only served the chips as a snack or with a glass of wine; Little by little I also created light sauces to go with it. Then my taste buds craved sweet fruit chips. Serve chips over a hearty soup, tossed salad, mashed vegetables or fruit compote. The food that has been served looks particularly appetizing. And even a small amount is great fun!

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