Crispy Crunchy
Veggie Chips

Though you love the crisp and crunch of potato chips, sometimes you just want a little something different. There are a great variety of vegetables that can be turned into chips that will give you the same texture of potato chips but with a little more nutrition and a unique flavor. Veggie chips are the perfect accompaniment to your favorite lunchtime sandwich or any time you want a lightly salted, crunchy snack. Here are cooking tips for making veggie chips plus a few vegetable chip and dip recipes.

Vegetable ChipsTips for making vegetable chips

 

Chip tip #1: Choose the best vegetable

Before you get started, you need to choose the best vegetable. Ideally, you want one with a similar texture to potatoes because the chips will need to stand up to high heat. Squash, radishes, sweet potatoes, parsnips, carrots, beets, turnips or rutabaga are the best options.

Chip tip #2: Pick your cooking method

You could of course go with the traditional cooking method of deep frying your chips, which will work perfectly well, however there are a few other ways of cooking to try. If you want a healthier version of fried chips, microwave, bake, or pan frying them in just a little bit of oil.

Chip tip #3: Peel — or not

You can use a vegetable peeler to remove the vegetable's skin or, if you prefer the skin, just be sure to scrub it well.

Chip tip #4: Slice thinly

When you are ready to cut the vegetable chips, you want them to be as thin as possible, about 1/16-inch thick. You don't have to get a ruler out, just slice the vegetable as thin as you can. If you like your chips a little thicker, just add a few minutes to the cooking time.

Chip tip #5: Salt before cooking

Just before you are ready to cook the vegetable chips, you want to extract all of the liquid out of them so they cook properly. Place vegetables on paper towels and sprinkle lightly with salt on both sides. Let vegetable chips rest for 20 to 30 minutes, most of the liquid should be released. Then, rinse them in cold water and dry well.

Chip tip #6: Let chips cool

After the cooking process is finished, the vegetables will continue to crisp as they cool, so don't worry if they come out of the oven not quite as crunchy as you like them.

Chip tip #7: Store properly

If you aren't eating all the chips in one day, store the completely cooled chips in a dry airtight container at room temperature for up to one week. The chips may soften if left longer.

Vegetable chip recipes

Pick up a variety of vegetables on your next trip to the farmers market or supermarket. Choose turnips, sweet potatoes, parsnips, squash, radishes, carrots, beets or another firm veggie. It's up to you to peel or leave the skin intact. Now it's time to get cooking.

Deep Fried Vegetable Chips

Makes 8 to 10 servingsIngredients:
6 or more vegetables of your choice, thinly sliced
Salt for liquid extract and to taste
Vegetable oil for fryingDirections:
1. Salt vegetables on paper towels for 20 to 30 minutes to dry out (as described above) then rinse under cold water and dry well.2. Meanwhile, heat oil in a deep skillet or deep fryer to 350 to 390 degrees F (adjust once you put the vegetables in).3. Place vegetable slices in hot oil and fry until golden brown, flipping in necessary, for 1 to 2 minutes. Do not overcrowd.4. Remove chips with a slotted spoon and place on paper towels in layers. Sprinkle with salt to taste.

Microwaved Vegetable Chips

Makes 8 to 10 servingsIngredients:
6 or more vegetables of your choice, thinly sliced
Salt for liquid extract and to taste
Vegetable oilDirections:
1. Salt vegetables on paper towels for 20 to 30 minutes to dry out (as described above) then rinse under cold water and dry well.2. Lay vegetable slices in one layer on a microwave safe plate rubbed with oil. Drizzle vegetables lightly with vegetable oil.3. Microwave on high for 5 to 7 minutes, flipping if needed. Remove vegetables and place them on paper towels to cool. Season lightly with salt.

Baked Vegetable Chips

Makes 8 to 10 servingsIngredients:
6 or more vegetables of your choice, thinly sliced
Salt for liquid extract and to taste
Vegetable oilDirections:
1. Salt vegetables on paper towels for 20 to 30 minutes to dry out (as described above) then rinse under cold water and dry well.2. Meanwhile, heat oven to 275 degrees F. Lay vegetables on a baking sheet rubbed with oil. Drizzle vegetable slices with oil. Bake 40 to 50 minutes, flipping if needed.3. Place cooked chips on paper towels to cool and season lightly with salt. 

Dip recipes for your vegetable chips

 
Tasty variations on hummus
Dynamite dips for chips and more 
Chips, dips, and easy entertaining ideas 
Healthy party dips

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Comments

Comments on "Vegetable chip recipes"

Rhoadess January 26, 2013 | 9:17 AM

Terrible. Waste of awesome veggies. I would not recommend the above listed veggie chip option to anyone (unless I want to poison them). I wanted to bake my chips to avoid using the microwave. I have seen the error of my ways. Folks, Pampered Chef has a great 2 layer veggie chip rack for the microwave, it works beautifully and bakes evenly and completely thru. Save your veggie chips from certain death and steer clear of this "recipe". As a side note: this is the first recipe I tried from this site. It will also be the last. Two great big thumbs down!

Radhika Sarohia November 11, 2012 | 3:59 PM

Good tips So far I've just tried making zucchini chips, looking forward to trying other vegetables soon

Marcy March 04, 2012 | 5:49 PM

If you use tallow you can get the oil to a higher temperature before it starts smoking and that will get you crispier chips.

indigo December 30, 2011 | 12:44 PM

that was a total waste of time, and veggies.........

indigo December 30, 2011 | 12:37 PM

i've made the veggie chips twice, first in the oven, and then in the microwave and neither time did they ever get crispy like chips.......

Jae November 13, 2011 | 8:50 PM

Oh boy. These just did not work for me. I tried baking and microwaving. The baked ones burnt on the edges and were soggy in the middle, and the microwave ones just burned. I sliced thin with a mandoline, pre-salted, etc and my results were terrible. My search for a veggie chip recipe that works is still ongoing.

John Waidley December 27, 2010 | 7:00 AM

Diana, great website. I recently deep fried 1/16" carrot slices (length wise) with less than satisfactory results. They curled and were fragile as expected, unfortunately they they shrunk allot and appeared burned on the outer (sugared) edges. Any suggestions for better results? Or, will a switch to disk slices solve the problem?

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