Homemade Veggie Chips

Homemade Veggie Chips

Making your own veggie chips, whether you fry or bake them, is easier than you think—plus you can choose the vegetables and season to your liking.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Peel the vegetables.
  3. Step 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).
  4. Step 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.
  5. Step 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.
  6. Step 6

    Preheat the oven to 200 F.
  7. Step 7

    Line 2 plates with paper towels.
  8. Step 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.
  9. Step 9

    Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.
  10. Step 10

    Remove the vegetables to the paper towels to drain.
  11. Step 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.
  12. Step 12

    Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.
  13. Step 13

    Make the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.
  14. Step 14

    Put the warm chips in a large bowl, add the seasoning mixture, and toss lightly.
  15. Step 15

    Serve right away.