Homemade Veggie Chips

Vegetable Chips Recipe

​The Spruce 

Ratings (7)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 6 servings

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.

Ingredients

  • 1 large carrot (trimmed)
  • 1 large parsnip (trimmed)
  • 1 sweet potato
  • 1 Yukon Gold potato
  • 1 large beet
  • Canola oil (for frying)
  • Seasoning
  • 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
     The Spruce
  2. Peel the vegetables.

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

  7. Line 2 plates with paper towels.

    Vegetable Chips Recipe
     The Spruce
  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
     The Spruce
  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
     The Spruce
  12. Repeat with the remaining vegetables, maintaining the oil at 350 F.

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

    Vegetable Chips Recipe
     The Spruce
  14. Put the warm chips into 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 2 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 bake 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 vegetables are good to make chips. Other options include rutabaga, turnips, celery root, and yucca. You can also make sweet chips with this recipe using apples, pears, or plantains. Season them with cinnamon sugar instead of the salt mix.
  • Use the chips crushed in coatings for fried foods, in place of breadcrumbs, or as a topping for soups.