There’s something so satisfying about the crunch of a chip—but what if you could enjoy that same crispy bite without reaching for a bag of store-bought potato chips? That’s where homemade vegetable chips come in. Light, colorful, and surprisingly easy to make, these chips turn simple vegetables into an irresistible snack.
I first tried making them when I had a basket of leftover carrots, zucchini, and beets sitting in my kitchen. Instead of letting them go soft in the fridge, I decided to experiment with baking them into chips. To my surprise, not only did they come out crispy and delicious, but they also disappeared faster than any packaged snack I’ve ever brought home.
Why You’ll Love These Chips
Homemade vegetable chips aren’t just a healthier alternative to traditional chips—they’re also customizable. You can use almost any vegetable you like, play around with seasonings, and even choose whether to bake or fry them. Plus, they look gorgeous on a plate with their mix of natural colors, making them as much of a treat for the eyes as for the taste buds.
Ingredients
- Thinly sliced vegetables (potatoes, cassava, carrots, pumpkin, beetroot, turnip, celeriac, zucchini—pick your favorites)
- Fine salt
- Olive oil (for greasing the baking paper)
Step-by-Step Instructions
- Slice your vegetables evenly.
Peel and slice them with a mandolin if you can—this ensures all the slices are the same thickness, which is key to getting them crisp. Tip: If you don’t have a mandolin, use a sharp knife and aim for paper-thin slices. It takes a bit longer, but it works. - Draw out the moisture.
Pat the slices dry with kitchen paper, sprinkle with a little fine salt, and let them rest for 5 minutes. Then, dry them again carefully. The less moisture left, the crispier the chips will be. I learned the hard way that skipping this step often leads to soggy chips. Trust me—don’t rush it! - Prepare your baking sheet.
Line it with parchment paper, lightly brush with olive oil, and arrange the vegetable slices side by side in a single layer. - Bake low and slow.
Preheat your oven to 130°C (about 265°F). Bake for about 1 hour, or until the chips are crisp and lightly golden. Keep an eye on them—some vegetables (like zucchini) cook faster than others (like carrots or beets). Tip: If you’re baking different vegetables, cook them separately so each one gets just the right amount of heat. - Cool before serving.
Let the chips cool completely before eating. This last step helps lock in the crunch. Sprinkle with extra salt—or even cayenne, paprika, or curry powder—just before serving.
Alternative Method: Frying
If you’re short on time (or just in the mood for a classic fried snack), heat a pot of oil until hot and fry the vegetable slices in small batches. They’ll crisp up in minutes. Drain them on paper towels and salt once cooled.
Frying brings out a deeper flavor, but baking is definitely the lighter, guilt-free option.
Serving & Storage
Serve these chips as a crunchy snack on their own, with a dip, or even as a colorful side to sandwiches and burgers. If you manage to save any (which is rare in my house), keep them in an airtight container. They stay crisp for a couple of days.
Final Thoughts
Homemade vegetable chips are the kind of recipe that makes you wonder why you ever bought them ready-made. With just a few vegetables, some salt, and a bit of patience, you’ll have a healthy, crunchy snack that everyone will love.
They’re fun to make, easy to customize, and best of all—you can feel good about eating them.