How to Make Your Own Vegetable and Potato Chips

published by Allen Teal on May 19, 2009

Prepare vegetables at home for making your own chips. There are multiple ways to prepare a variety of vegetables.

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Not very many people tackle making their own vegetable chips The reason is that is a rather time consuming process. The good news is that if you choose to use your oven or a dehydrator, you can start the process and do other things while the chips are drying. The bad news is that unless you have multiple dehydrators or several ovens, you are very limited as to how many chips can be produced at a time. Frying the chips is much faster, but is frowned upon by those wanting to up the ante on healthfulness and enjoy chips, too.

Start by choosing your vegetables and slicing them into chips.

Almost any firm vegetable can be made into chips. This is especially true of those that are roots or tubers like potatoes, carrots, and turnips. You may enjoy chips as yet another of the many ways to serve zucchini. Having settled on the vegetables, they must be cleaned and sliced into chips. It is your choice about leaving the skin on or removing it.

Use a food processor with the slicing blade to make the chips. This may cost you a little on the size of the chip if the mouth of your processor will not accept the full size of the vegetable. However, this is a very small sacrifice to make in order to slice an entire potato into chips in less than 30 seconds.

Wash the vegetables again after they are sliced.

With potatoes in particular, a second washing will help remove excess starch and other fluid that may drain from the vegetable during slicing. Some will advocate placing the slices in cold salt water and allowing them to soak this way for a few hours or overnight in the refrigerator. To maintain the best flavor, it may be wise to cover the container while soaking the vegetables. This can draw some of the nutrients from the chips into the water, but it is generally considered a fair trade for the quality boost to the chip.

Consider adding special seasonings to the chips before cooking.

If you like spicy chips or some other flavor, sprinkle this on before you start to cook the vegetables. Do not be overly zealous with the spices because you do not want to created a breading. For the chips to become crispy, their flesh has to be exposed to the oil or oven heat. If salt is the only seasoning to be used, it can be applied immediately after cooking if preferred.

Deep fry the chips in a low fat oil.

If you are strictly going through this process to produce a healthy snack, you will want to use virgin olive oil. However, if your primary reason is to produce a favorite snack at a cheaper price, any good vegetable oil will probably work for you. Make sure that the chips have been dried off as much as possible before dropping them into the hot oil. Water will cause lots of popping and increase the risk of fire and nasty oil burns on your skin.

Test the heat of your oil by dropping in one or two chips. If they do not begin to fry immediately, increase the temperature of your oil by either waiting for it to heat more or raising the burner temperature. Do not rush the oil by overheating it. This can cause your oil to turn brown or black and may affect the taste of the chips.

As soon as the chips look a golden brown, remove them to safe surface covered with paper towels to absorb the excess oil while the chips cool. Do not stack the chips until they are cooled somewhat. This will only take a minute or two.

You can dehydrate or bake the chips.

If you choose to use a food dehydrator, follow the directions concerning how to place the chips into the unit. Also, the dehydrator should give recommendations about drying time for that particular dehydrator. When the chips are finished, you can remove them immediately for serving or storing.

For oven drying, lay out a single layer of seasoned chips on a cookie sheet or baking stone. Treat the utensil to prevent sticking, if necessary, before applying the chips. You can dry more than one sheet at a time if your oven is large enough. Preheat the oven to about 275 or 300 degrees. Bake the chips for about an hour or until they are golden brown. Remove them and allow them to cool completely before storing. If you want, you may serve them while still warm If you are salting the chips, do this before serving or storing.

19 Responses so far | Have Your Say!

  1. # 1 by Dee Gold
    May 22nd, 2009 at 9:43 am #

    thanks for sharing this recipe

  2. # 2 by Hungry Savage
    May 27th, 2009 at 7:53 pm #

    interesting recipe.

  3. # 3 by Easy Recipes
    May 27th, 2009 at 7:53 pm #

    Oh also try using sesame oil to make it healthier

  4. # 5 by Low Fat Me
    May 28th, 2009 at 12:14 am #

    “Deep fry the chips in a low fat oil.”

    What the heck is “Low Fat Oil”??

    I’ve been looking all over for this. The best I could find is bottled distilled H20, but the chips always taste boiled.


  5. # 6 by Will
    May 28th, 2009 at 8:50 am #

    Canola oil or sunflower oil is the best. Deep Frying anything in extra virgin olive oil is dangerous as the oil has a significantly lower flash point (the temp. in which the oil starts to burn) than almost all other oils. Why do you think chinese cooking is fried in peanut oil–it has a very high flash point. Also, if the chips are wet and you deep fry them, the chip will puff out and form smething even more exticing. There is a french term for what this is called, but I call it yummy!

  6. # 7 by jo oliver
    May 28th, 2009 at 9:24 am #

    I have always heard that you can not fry things in olive oil. I have never tried it to know for sure, but it would cost 5x as much as peanut, canola, veg, etc.. oil. So, why do it. Peanut oil will yield the crispiest chip. Canola the healthiest. This was a very good article, aside from the oil section:)

  7. # 8 by skylite
    May 28th, 2009 at 9:31 am #

    Thanks for sharing … I am going to have to try this :)

  8. # 9 by Steve
    May 28th, 2009 at 9:44 am #

    “A low fat oil”?? For real? All oils’ macronutrient profile is pure fat.

  9. # 10 by Lauren Axelrod
    May 28th, 2009 at 2:17 pm #

    Agreed! Wasn’t I just here. Like I was saying, like the recipe, but Jo is right, the price is wicked when you use Olive Oil. I say just deal with the fat, it tastes better anyway.

  10. # 11 by Mr ghaz
    May 28th, 2009 at 8:44 pm #

    Nice delicious too..will try it soon..thanks for sharing this great tips.

  11. # 12 by C L Eckles
    May 29th, 2009 at 4:49 pm #

    Great article! I especially like the idea of exotic chips, like zucchini. I’ve had store bought exotic chips (made of cassava, parsnip, etc), but it’d be nice to make them from home.

    I think there’s something to be said about deep frying in olive oil. I’ve never used a deep fryer, but if it could be done, I’d do it — regardless of cost. Olive oil is far healthier than peanut oil.

    But any oil high in mono and poly fats and low in sat fat is preferable in my book.

  12. # 13 by son
    May 29th, 2009 at 7:43 pm #

    i make chips out of bananas. yummy

  13. # 14 by DA Cournean
    May 29th, 2009 at 9:53 pm #

    My father made up home made chips when we were kids. They were really good!

  14. # 15 by StumbleUponWriter
    May 29th, 2009 at 11:32 pm #

    This is great, now I’m hungry. Thanks for sharing this.. thumbs up..:)

  15. # 16 by Anne McNew
    May 30th, 2009 at 5:30 am #

    It’s very useful.
    thanks for the tips.

  16. # 17 by Jeff Szuhay
    September 15th, 2009 at 5:10 pm #

    Peanut oil and potatoes go very, very well together.

  17. # 18 by sweety
    May 20th, 2010 at 2:46 am #

    recipe is good…intrestingtastier and i tried it and it was tastier fr what i wass making before

  18. # 19 by Deb
    December 19th, 2011 at 7:45 am #

    The reason for NOT using olive oil is that it isnt’ stable at that high of a temperature and it changes in molecular form, becomes rancid and unhealthy. Olive oil should only be consumed as in dressings or toppings or added after a food has cooled down below 300 degrees. Oils or fats that keep their “form” at that high of a temperature are tallow, coconut oil or ghee to name a couple. Just sayin’…. if you care enough to be making your own healthy chips, take into account the proper uses of your oils :)


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