Homemade Veggie Chips

By
Kathy Kingsley
Kathy Kingsley
Kathy Kingsley
A former bakery owner, Kathy Kingsley is a food writer, recipe developer, editor, and author of seven cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/14/21
Vegetable Chips Recipe

​The Spruce 
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
313 Calories
25g Fat
23g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 313
% Daily Value*
Total Fat 25g 32%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 456mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 2g
Vitamin C 13mg 67%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 555mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making your own vegetable chips, whether you fry or bake them, is easier than you think. Plus, you get to pick what vegetables and seasonings you want to use for your homemade veggie chips. Root vegetables are best, such as carrots, parsnips, potatoes, and beets. The vegetables are peeled, thinly sliced, and then soaked in water. After drained and dried, they are fried, kept warm, and then tossed with a seasoned salt.

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Ingredients

  • 1 large carrot, trimmed

  • 1 large parsnip, trimmed

  • 1 sweet potato

  • 1 Yukon Gold potato

  • 1 large beet

  • Canola oil, for frying

Seasoning Mix:

  • 2 teaspoons kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

Steps to Make It

  1. Gather the ingredients.

    Vegetable Chips Recipe
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  2. Peel the vegetables.

    Vegetable Chips Recipe
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  3. Using a mandoline, a food processor fitted with the 2 mm slicing blade, or a sharp knife, cut the vegetables into very thin slices (1/16-inch thick).

    Vegetable Chips Recipe
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  4. Fill a large bowl with ice water and transfer the carrot, parsnip, sweet potato, and Yukon gold potato to the ice water. Fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.

    Vegetable Chips Recipe
     The Spruce

  5. Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.

    Vegetable Chips Recipe
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  6. Preheat the oven to 200 F.

  7. Line 2 plates with paper towels.

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  8. Heat 3 inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.

    Vegetable Chips Recipe
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  9. Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.

    Vegetable Chips Recipe
     The Spruce

  10. Remove the vegetables to the paper towels to drain.

    Vegetable Chips Recipe
     The Spruce

  11. Remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the sheets. Place in the oven to keep warm.

    Vegetable Chips Recipe
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  12. Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.

    Vegetable Chips Recipe
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  13. Make the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.

    Vegetable Chips Recipe
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  14. Put the warm chips in a large bowl, add the seasoning mixture, and toss lightly.

    Vegetable Chips Recipe
     The Spruce

  15. Serve right away.

Tips

  • The vegetable chips can be stored in an airtight container for up to two days.
  • Humidity can make the chips soggy, so it's best to make them on a sunny, dry day.
  • To bake the chips instead of frying them, place them in a single layer on greased baking sheets and cook at 375 F for about 20 minutes. Remove from the oven and sprinkle with the seasoning mix. Let cool for about 5 minutes, then transfer to a shallow serving bowl.

Recipe Variations

  • Almost any root vegetable can be made into chips. Other options include rutabaga, turnips, celery root, and yuca.
  • You can also make sweet chips with this recipe using apples, pears, or plantains. Season them with cinnamon sugar instead of the salt mix.
  • Crush the chips to use in coatings for fried foods, in place of breadcrumbs, or as a topping for soups.