Vegetable chips make a tasty and uber healthy replacement for regular old potato chips. Made from dehydrated vegetable slices, these chips couldn’t be easier to make, and because there are so many veggies that you can ‘chippify’, you’ll always have plenty of delicious flavors to enjoy.
Unlike store bought chips, these veggie chips aren’t deep fried in oil, so you’re not getting that unnecessary calorie load, nor are you getting the health damaging effects that vegetable oils heated to high temperatures bring.
You can dehydrate vegetable chips in a dehydrator (electric or passive), an oven or a microwave.
Take a look through the following chip recipes and pick one to get started with!
What You’ll Need To Make Veggie Chips
- An oven, a food dehydrator or a microwave (get a microwave chip holder for better results)
- A mandolin or in a pinch a very sharp knife
Mediterranean Eggplant Chips
- 6 baby eggplants, thinly sliced along their length
- ¼ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- generous amount of salt and freshly ground black pepper
- Place eggplant slices in a large bowl.
- Add olive oil and spices to the bowl and gently toss with a fork until each piece of eggplant is coated in the spices.
- Place the eggplants slices on the trays of your dehydrator and dehydrate on the fruits/vegetable setting (about 135 degrees) for 4-5 hours until fully dried and crisp. Check the slices after 3-4 hours as some of the thinner slices may be ready by then.
- Let eggplant cool completely before storing in a container.
Spicy Pumpkin Chips
- 1 medium pumpkin
- 2 tablespoons olive oil
- 2 teaspoon cayenne pepper
- 1-2 teaspoons salt
- Dash of garlic powder
- Dash of black pepper
- Prepare your pumpkin, by scooping out the seeds and the pulp.
- Remove the skin from the pumpkin using a strong knife.
- Cut the pumpkin flesh into thin slices.
- Place in a bowl and toss with the oil and spices.
- Place slices on dehydrator trays and set dehydrator to 130 for one hour, then turn down to 120 for 16 hours, or until they’re crunchy enough for your liking.
Microwave Sweet Potato Chips
- Cooking spray
- 1 (14-ounce) sweet potato, very thinly sliced, divided
- 1 teaspoon finely chopped fresh rosemary, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cut a circle of parchment paper to fit a plate
- Coat parchment lightly with cooking spray
- Arrange one quarter of the potato slices in a single layer on the parchment
- Sprinkle evenly with ¼ teaspoon rosemary, ⅛ teaspoon salt, and a dash of pepper
- Microwave at power level 9, for 4 minutes.
- Check for crispness and continue to cook at 30-second intervals until done
- Repeat procedure with remaining potato, rosemary, salt, and pepper
Lemon Dill Zucchini Chips
- 3-4 medium zucchini
- ½ – 1 tablespoon fresh dill
- 2 lemons (juiced)
- ¼ teaspoon Himalayan pink salt (or to taste)
- Slice zucchini very thinly by hand or with a mandolin
- Put the sliced zucchini into a bowl and add the dill, lemon juice and Himalayan pink salt
- Toss until all zucchini slices are covered with the lemon juice mixture
- Spread the zucchini out evenly on a mesh tray in a dehydrator
- Dehydrate at 115 degrees for 10 – 12 hours or until crispy
Garlic Bread Spinach Chips
- 1 ½ tablespoon bread crumbs
- ½ tablespoon parmesan cheese – finely grated
- 2-3 garlic cloves – minced
- Large handful of spinach – washed and dried
- ½ tablespoon – 1 Tablespoon olive oil
- Preheat oven to 275 degrees. Line a large baking sheet with parchment paper.
- In a small bowl use a fork to mix the breadcrumbs, parmesan and minced garlic. Use the fork to press down on the mixture so that the garlic really gets mixed in well.
- In a mixing bowl toss the spinach and olive oil. Start with a half tablespoon of oil and add a drop more at a time until the spinach leaves are coated.
- Once the spinach is coated, add the breadcrumb mixture and toss a few times. Some of the garlic bread mix won’t stick but that’s okay, it can be added later.
- Lay the spinach out in a single layer on the baking sheet.
- Evenly sprinkle any leftover garlic bread mixture over the top of the leaves.
- Bake for 20 minutes then check the progress. You can tell if they are done by picking one up; if the leaf stays rigid and seems crunchy, they’re ready.
Spiced Sweet Potato Chips
- 1 12-oz sweet potato, peeled
- ½ tsp ground cumin
- ¼ tsp sugar
- ¼ tsp chili powder
- ¼ tsp salt
- Heat oven to 375°F.
- Slice potato into very thin slices using mandoline.
- Spray 2 baking sheets with cooking spray.
- Arrange potato slices on the baking sheets in a single layer.
- Coat slices lightly with cooking spray.
- Bake for 7 minutes, or until barely starting to brown.
- Turn potato slices over and return to the oven.
- Bake until lightly browned, about 7 to 10 minutes more.
- Transfer finished slices to a bowl and repeat with remaining slices.
- Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
- Pour the spice mixture over chips and toss well before serving.
Homemade Taro Chips
- 1 lb taro, peeled
- Kosher (or Hawaiian) salt, to taste
- Olive oil, for brushing
- If you’re using a mandolin, use the lowest setting – 1 or 2 – and slice the taro lengthwise.
- For parts that are too small to slice with a mandolin, use a sharp knife.
- Place slices on parchment paper lined baking sheets and brush each slice lightly with olive oil.
- Bake in 400 degree Fahrenheit oven for 20 minutes until edges are crisp.
- Season with extra salt if desired.
- 2 large zucchini
- 1 tablespoon olive oil
- ¼ tsp salt
- ¼ tsp garlic powder (optional)
- Heat oven to 400°F.
- Coat 2 baking sheets with cooking spray
- Slice the zucchini on the diagonal, about ⅛” thick.
- Place the slices in a large bowl and toss well with the oil, salt, and garlic powder (if using). Arrange in a single layer on the baking sheets.
- Bake turning often, for 25 minutes.
- Reduce the oven temperature to 300°F and bake until lightly brown and crisp, 10 to 15 minutes more.
- Place on paper towels and let cool. These will keep at room temperature, uncovered, for several hours.
Baked Beet Chips
- 3 medium uncooked beets
- 1½ tablespoon coconut oil
- ¼ teaspoon salt
- Heat the oven to 350°F.
- Peel the beets and cut into thin slices.
- Toss with coconut oil and 1/4 teaspoon salt.
- Spread beet slices onto two baking sheets in a single layer and bake for about 15 minutes.
- Flip the beets over and bake for an additional 10 to 15 minutes, or until beets have dried out and become crisp.
- Cool before serving.
- Chips can be stored in an airtight container for up to three days.
- ¼ teaspoon salt
- ¼ teaspoon pepper (optional)
- 1 pinch of spices (your choice)
- 1 english cucumber
- Slice the cucumbers thinly with either a sharp knife or a mandolin to about 1/8 of an inch thick.
- Toss the sliced cucumbers in your spice mix.
- Place your sliced, spiced cucumbers in the oven or a single layer on a lightly oiled rack in your food dehydrator.
- Dry for several hours in the oven at 170F (or the lowest setting of your oven), or until dry in the dehydrator.
- Eat as chips, or save to sprinkle over savory stews, salads, or toss into soups.
Eggplant Chips With Cucumber Dip
- 2 eggplants, peeled and thinly sliced
- ¼ cup olive oil
- ½ cup water
- 1 tablespoon agave nectar or other liquid sweetener
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle
- Place sliced eggplant in bowl.
- Mix the rest of the ingredients together and pour over eggplant.
- Marinate overnight, stirring occasionally to coat.
- Dehydrate at 145 for 1 hour, reduce heat to 116 and dehydrate until crisp, about 6-8 hours.
Cucumber Cumin Dip
- 1 cup cashews, soaked overnight, drained and rinsed
- Young coconut flesh
- ¼ to ½ cup water
- ½ lemon
- Juice from 1 clove garlic
- Pinch Himalayan pink salt and pepper
- 1 cup cucumber, diced to ¼ inch pieces
- 1 teaspoon cumin
- 1 tablespoon parsley
- Place cashews, water, coconut, lemon juice and garlic in your food processor. Process until smooth.
- Remove to bowl.
- Mix in salt and pepper, cucumber, cumin and parsley.
- Serve with eggplant chips.
Raw Crispy Sweet Potato Chips
- 1 large sweet potato, about 1lb
- 3 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- Peel the sweet potato and cut off the ends. The pieces should be about 1/8 inch.
- In a large mixing bowl, add the olive oil and salt.
- Take one slice at a time and cover both sides.
- Lay the pieces out on the dehydrator trays, trying not to let them overlap.
- For the first few hours, change the order of the trays a couple times (the top to the bottom, etc). Then for the last 8 hours or so, leave them in the same place.
Spicy Thai Ginger Kale Chips
- 1 bunch kale
- 1⁄4 cup unsalted almonds (or almond butter)
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey (recipe calls for raw but I use regular)
- 1 tablespoon tamari
- 1 inch fresh ginger, grated
- 1 dash cayenne
- Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed to get a smooth paste. Don’t add too much or everything will longer to dry out.
- With your hands, mix together the kale and marinade, massaging gently.
- Transfer to dehydrator racks or parchment lined baking sheet.
- Place in your dehydrator on medium-high setting or in your oven on its lowest temp, with the oven door left slightly open.
- In the dehydrator it will take about 4-5 hours for them to finish. Drying times in the oven will vary.
Sea Salt And Cider Vinegar Kale Chips
- 3 cups washed and dried kale, with stems removed
- ¼ cup apple cider vinegar
- ⅛ cup olive oil
- 1 tablespoon honey
- Coarse sea salt
- Add the vinegar, oil and honey to a jar, and with the lid on tight, shake all of the ingredients to mix.
- In a large bowl, add the kale and pour on the vinegar, oil and honey mix. Mix the kale well and ensure that each leaf is coated.
- Let sit for about 10 minutes.
- Add the coated kale to your dehydrator, set to 135 degrees or on a baking sheet placed in your oven at the lowest temperature.
- Sprinkle with coarse salt.
- The kale will take about 3 hours to dry in the dehydrator.
Bok Choy Chips
- 2 heads baby bok choy
- ½ teaspoon extra-virgin olive oil
- Pinch sea salt
- Heat oven to 325F degrees.
- Cut bottoms off bok choy leaves, leaving the green tops. Tear larger leaves in half.
- Place leaves in a large mixing bowl.
- Add olive oil and stir.
- Place leaves in a single layer on a nonstick baking sheet.
- Sprinkle a few grains of salt over the leaves.
- Bake for about 6 minutes.
- Remove and allow chips to cool (5 minutes).
Salt And Vinegar Beet Chips
- 2 medium, uncooked beets, peeled
- ¼ cup water
- ¼ cup apple cider vinegar
- 1 tablespoon olive oil
- salt to taste
- Mix together apple cider vinegar, oil and water. Set aside.
- Slice the beets very thinly using a mandoline..
- Soak the sliced beets in the vinegar and water mixture for about 10 minutes. Toss gently to coat.
- Spread on dehydrator trays and sprinkle with salt.
- Dehydrate at 145 for 45 minutes, then reduce heat to 115 and continue dehydrating for 24 hours or until the chips are crunchy.
- Bunch of radishes washed remove the green tops and roots
- With a mandolin slice the radishes ⅛ inch thick.
- Place the radish rounds on your dehydrator trays and dehydrate on your vegetable setting at 125ºF for approximately 8 -10 hours.
- After the radishes have been thoroughly dried, remove from dehydrator and allow to cool. Remove from the tray and place in a container.
- Serve on salads
Sweet Potato Baked Chips With Orange And Thyme
- 2 sweet potatoes
- 4-5 tablespoons of olive oil
- 1 tablespoon of blood orange zest
- ½ cup of orange juice
- 1 teaspoon salt
- 1 tablespoon of thyme
- Preheat oven to 325º
- Using a mandoline slicer slice the sweet potato into thin rounds
- In a small bowl mix olive oil, thyme, orange zest and juice.
- Toss sliced potatoes in olive oil mixture – make sure pieces are evenly coated.
- On a baking sheet, place potato slices in a single layer
- Sprinkle with salt and bake for about 20 minutes until edges are golden brown.
Carrot and Parsnip Chips
- 4 large parsnips
- 4 large carrots
- juice of 1 lemon
- chopped dill, to taste
- sea salt & black pepper
- Wash and peel the parsnips & carrots.
- Slice thinly using a mandolin.
- Mix carrots and parsnips in a bowl with lemon juice, chopped dill, salt & pepper.
- Spread out on dehydrator trays .
- Dehydrate at 115 F (45 C) for 8-10 hrs
Garlic Parmesan Yellow Squash Chips
- 4 yellow squash (small to medium)
- 3 tablespoons olive oil
- salt and fresh ground pepper, to taste
- 1 cup panko crumbs
- 1 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- cooking spray
- Preheat oven to 450.
- Line 3 baking sheets with parchment paper and set aside.
- Sliced squash into ¼ inch to ½ inch rounds
- In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
- In a separate bowl, combine panko crumbs, parmesan cheese, oregano, and garlic powder.
- Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
- Place the squash in a single layer on the previously prepared baking sheet.
- Lightly spray each slice with cooking spray.
- Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
Raw Parsnip Chips
- 1 large parsnip
- 1 tablespoon olive oil
- ½ a lemon, juiced
- 1 teaspoon hemp (or other) milk
- 1 small handful of finely chopped mixed herbs, parsley, dill, and sage etc.
- Pink Himalayan salt to taste
- Using a mandolin, slice the parsnip into thin discs.
- In a bowl, mix parsnip slices with remaining ingredients.
- Lay flat and evenly spaced on dehydrator sheets.
- Dehydrate at 109 degrees for roughly 10 – 12 hours (check often to get your own perfect chewy/ crispy preference).
Almond Butter Cabbage Chips
- 4 tablespoons almond butter
- 2 tablespoons hemp seeds
- 1 tablespoons fish sauce
- 2 garlic cloves, mashed or pressed
- 3 tablespoons coconut amino
- 4 tablespoons avocado oil
- 2 lbs cabbage leaves, cut into 3″ pieces
- Mix all the ingredients in a bowl except the cabbage.
- Mix well to form a smooth paste, if the paste is too thick add a tablespoon of water or two, until it is smooth but not runny.
- Add the cabbage pieces to the bowl and mix well with your hands until coated.
- Place in the dehydrator for 6 hours at 145 F for 6 hours or until the chips are dried and crispy.
- Store in an airtight container.
- Consume within 3 days.