Crisp spring lunch

“Crunchy homemade potato chips take a salad to the next level,” says Alyssa Rosenthal, FIRST associate editor. “And they’re so easy to make: I thinly slice potatoes, toss with salt and olive oil and bake at 400°F for 30 minutes, flipping halfway. When they’re cool, I toss with baby spinach, chicken, sun-dried tomatoes, shaved Parmesan and Caesar dressing. It’s healthy yet oh-so satisfying!”