Keep your chips fresh with... silica gel?

It’s a hack chip-hound Patrick Do, owner of Vancouver’s Do Chay, swears by. “I learned this trick recently, but saving those little silica gel packs that come in those seaweed snack packs helps with preserving chips and kale crisps,” he says.

“If you don’t remember when you bought them, it’s time to get a new batch,” says Rogelio Herrera, chef/ owner of Calgary’s Alloy. Give that bag of cumin a whiff: if it doesn’t smell like much, it’s not going to taste like much, either.

How do you reduce your spice waste? Buy in small quantities, toast before storage and store in sealed containers. (That’s right: toss the bag!)

Pro Tip

RECIPE Chef Phong Vo’s Go-To Vegetable Side Dish

“Quick-blanch your vegetables in salted boiling water. Take out when they turn vibrant but are still firm. Ice bath to stop the cooking process. Drain. Sauté with mushrooms, garlic and sea salt.”