Table of Contents
Baked Potato Chips
Ingredients
1 pound russet potatoes, cut into 1/8-inch-thick pieces
1 tablespoon of olive oil
1/4 teaspoon salt
Steps to do it
Gather the ingredients.
Ingredients for a recipe for delicious baked potato chips
Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
Rimmed baking sheet coated with cooking spray
In a large bowl, toss the potato slices with olive oil and salt to coat them evenly. Spread the potato slices in a single layer on the prepared baking sheet.
Lined tray with sliced potatoes
Place in the oven and bake for 10 to 12 minutes, or until the chips are very lightly golden and crispy. Keep a close eye on the potatoes so they don’t brown and cook.
Let the chips cool completely. Serve and enjoy.
Vegetable Peel Chips
Ingredients
3 cups dried vegetable peels and/or fruit peels (eg russet, sweet potato, carrot, apple, beet, etc.)
1 tablespoon of vegetable oil or rapeseed oil
3/4 teaspoon salt, plus more for serving
1 tablespoon nutritional yeast plus more for serving
Steps to do it
Gather the ingredients.
Preheat oven to 400 F. Place skins on 2 paper towel-lined baking sheets and pat dry. Let sit for 10 minutes to continue air drying.
Place the skins in a large bowl, then add the oil, salt, and nutritional yeast. Toss for an even coat.
Remove the paper towels from the rimmed baking sheets, distribute the skins evenly on the sheet, and spread them into individual layers.
Bake for 20 minutes (check after 15 minutes as oven temperatures vary) or until skins are golden brown and crispy, rotating trays halfway through.
Taste the chips and season with more salt and nutritional yeast as needed. Enjoy it on its own, with a side of hummus, or crumbled on a salad.
Homemade Veggie Chips
Ingredients
1 large carrot, chopped
1 large parsnip, chopped
1 sweet potato
1 Yukon Gold potato
1 large beet
Rapeseed oil, for frying
A mixture of spices:
2 teaspoons kosher salt
1/4 teaspoon garlic powder
1/4 tsp onion powder
Steps to do it
Gather the ingredients.
Recipe for vegetable chips
Peel the vegetables.
Recipe for vegetable chips
Using a mandolin, a food processor fitted with a 2 mm slicing blade, or a sharp knife, slice the vegetables very thinly (1/16 inch thick).
Fill a large bowl with ice water and transfer the carrots, parsnips, sweet potatoes, and Yukon gold potatoes to the ice water. Fill a small bowl with ice water and transfer the beet slices to a smaller bowl of water. Leave the vegetables in the water for 30 minutes.
Line 2 baking sheets with several layers of paper towels. Drain the vegetables and place them on towels in a single layer. Tap the vegetables to remove excess water.
Preheat the oven to 200F.
Line 2 plates with paper towels.
Heat 3 inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-fry thermometer. It will take about 8 to 10 minutes.
Add about 1/2 cup of sliced vegetables to the oil and fry until crisp and golden, about 2 minutes.
Remove the vegetables from the paper towels to drain.
Remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the baking sheets. Place in the oven to keep warm.
Repeat with remaining vegetables in batches, making sure to maintain an oil temperature of 350 F.
Prepare the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.
Place the warm fries in a large bowl, add the seasoning mixture and toss lightly.
Serve immediately.
Butternut Squash Chips – Dehydrator Method
Ingredients
1 large butternut squash
2 teaspoons extra virgin olive oil, optional
Salt, to taste, optional
Steps to do it
Gather the ingredients.
How to cut a butternut squash without fear
Preheat oven to 400 F / 204 C.
Cut off the round part of the pumpkin containing the seeds and keep it for another recipe. Cut off the stem end of the squash neck. Cut away the thick skin.
Cut the pumpkin into very thin rounds or slices. They should be almost transparent. You can use a mandolin, the cutting blade of a food processor, a vegetable peeler, or a knife (be careful!).
Toss pumpkin slices with oil if using. With clean hands, separate the pieces and brush each one with oil.
Line the trays with baking paper. Arrange the butternut squash slices on the baking sheets in a single layer (make sure none of the slices are overlapping).
Bake for 20 to 35 minutes, until the fries are curled but still bright orange and not browned at all.
They may not seem fully crispy while still warm – remove from the oven and let cool at room temperature for 10 minutes. They will be crispy like cookies when they come out of the oven.
If they are still not crispy after cooling, place them back in the 400 F/204 C oven for 5 to 10 minutes.
If using salt, sprinkle it over the fries.
Eat immediately or transfer to airtight containers after cooling to room temperature.
Enjoy.
Low-Calorie Baked Tortilla Chips
Ingredients
4 (7-inch) corn tortillas
Butter-flavored cooking spray
1/8 teaspoon salt
Steps to do it
Gather the ingredients.
Ingredients for baked tortilla chips
Preheat the oven to 400 F. Stack corn tortillas and cut into 8 triangles with a sharp knife or pizza cutter. Start by cutting the stack of tortillas in half and then in half again to make 4 triangles.
Cut each of the 4 in half to make 8 uniform triangles.
Then place the tortilla triangles in a single layer on a large baking sheet that has been lightly coated with cooking spray.
For extra flavor and crunch, spray each triangle with just a little cooking spray and sprinkle salt evenly over all pieces.
Place the tortilla triangles in the oven and bake for 10 minutes, or until they are crisp and just lightly browned around the edges.
Baked Avocado Chips
Ingredients
2 medium, ripe avocados
1 lime, juice, and zest
1 tablespoon of almond flour
1 teaspoon chili flakes
1 pinch of salt
1 pinch of freshly ground black pepper
1/2 cup freshly grated Parmesan
Non-stick cooking spray as needed
Steps to do it
Gather the ingredients. Preheat the oven to 325F.
Baked Avocado Chips
An easy way to quickly peel an avocado
Remove all the pulp from the avocado, place in a bowl, and mash with the lime zest and juice. Don’t do it too vigorously – it’s okay to have a few little lumps in there that add to the look and texture.
Add the almond flour to the avocado mash and mix well. The flour helps create crispier fries by absorbing excess moisture from the mix.
Add the chili flakes, salt, pepper, and parmesan cheese to the avocado mixture and mix well. Put the mixture in the refrigerator for 10 minutes, covered with a piece of plastic, directly on the surface of the avocados, so that they do not turn brown.
Add the chili, salt, pepper, and Parmesan to the avocado mixture in a bowl, cover with plastic wrap
Line 2 large, heavy baking sheets with parchment paper and spray with nonstick cooking spray, or use a nonstick baking mat. Scoop out heaping spoonfuls of the chilled avocado and place them on a baking sheet, leaving plenty of space around each.
Dip your finger in a little cold water and gently tap the stacks to form neat, even rounds about 1/16 inch thick.
Bake on the upper and lower racks of the preheated oven for about 25 minutes, turning the trays halfway through. You’ll need to watch them so they don’t get too dark; if it cooks too quickly, reduce the heat slightly.
After baking, remove the tray from the oven and let the fries cool for 5 minutes. Remove the fries from the tray with a palette knife and place them on a cooling rack until completely cool. Repeat until all the mixture is used up.
Air Fryer Potato Chips
Ingredients
2 large red potatoes
1 tablespoon of olive oil
1 teaspoon kosher salt
Steps to do it
Gather the ingredients.
How to make dehydrated kale chips
Wash and rinse the potatoes thoroughly. There is no need to peel the potatoes.
Using a mandoline or vegetable peeler, slice the potatoes very thin. You can cut long paths for long fries or short paths for a more classic shape of fries. Use the 1/8-inch setting on the mandolin.
Immediately after cutting, place the potato slices in a bowl of very cold water. Let them sit in cold water for at least 20 minutes. This allows the starch to leave the potatoes so they can crisp properly and also prevents oxidation.
Remove them from the cold water. Rinse them with more cold water and then place them on a baking sheet lined with baking paper. Wring them out and dry them with paper towels until they are as dry as you can get them.
Add the dried potato slices to a large bowl. Drizzle with olive oil and toss to coat. You can also use canola oil or olive oil spray. Preheat the air fryer to 350F.
Add the potato slices to the air fryer basket in one even layer without overlapping too much. Air fry at 350 F for 10 minutes.
Separate the potato slices and turn them in if necessary. Then increase the heat to 400 F and air fry for an additional 3 to 5 minutes, or until crisp and lightly golden on all sides.
Remove from the fryer and immediately sprinkle with salt. Then repeat as many times as needed for the remaining fries. Add chopped chives or parsley if desired.
Vegan Zucchini Chips
Ingredients
- 3/4 cup vegan breadcrumbs
- 1/2 teaspoon Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 teaspoon seasoned salt
- 2 medium zucchini, sliced 1/2 inch thick
- 1/3 cup soy milk or another vegan milk substitute
Steps to do it
Gather the ingredients.
Ingredients for Vegan Zucchini Chips
Preheat the oven to 475 F and lightly grease a baking sheet with olive oil or nonstick cooking spray.
In a large bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, and seasoned salt.
Breadcrumbs, Italian seasoning, garlic powder, onion powder, and seasoned salt in a bowl
Dip each zucchini slice in the soy milk, then dredge each slice in the seasoned breadcrumb mixture and press gently to coat both sides.
A piece of zucchini dipped in breadcrumbs
Spread the wrapped zucchini slices in a single layer on a baking sheet.
Roasted pieces of zucchini on a greased baking sheet
Bake for 5 to 10 minutes or until lightly crispy.
Baked coated zucchini pieces on a baking sheet
Turn the zucchini chips over and bake for another 5 minutes. Serve immediately.
Coconut Chips
Ingredients
1 whole coconut
Sea salt, to taste
Steps to do it
Gather the ingredients. Preheat the oven to 350 F with a rack in the middle.
Use a kitchen towel to stabilize the coconut so it doesn’t wobble. Place the tip of the screwdriver into one of the lugs and firmly tap it several times until the screwdriver goes all the way in and opens the hole.
Make holes in the coconut for the coconut flakes
Repeat with one more eye or both (this will make the water drain faster), then turn the coconut upside down over the glass to catch all the coconut water. Reserve for future use.
Drain the coconut into coconut chips
Place the drained, unopened coconut on a baking sheet and bake for 20 minutes. We will let it cool down. Reduce oven temperature to 300F.
Bake the drained coconut into coconut chips
To crack a coconut, hold it wrapped in a kitchen towel with the eyes apart and tap it firmly in the center with a hammer. Rotate the coconut with each hammer blow to create a fracture around the center.
Break the coconut into coconut flakes
Once opened, insert the tip of a butter knife between the coconut meat and the shell. Use a vegetable peeler to peel off the brown skin, then peel the coconut into flakes.
Feel the coconut for coconut flakes
Sprinkle coconut flakes with sea salt on a rimmed baking sheet. Spread the fries in a thin, even layer. Air circulation is important for even baking, so if you plan to make more coconut chips, you’ll need more baking sheets.
Bake the coconut flakes
Bake, stirring occasionally, until dry, crispy, and lightly golden, 20 to 25 minutes.
Coconut flakes
Store cooled coconut flakes in an airtight container.
Air Fryer Ranch Kale Chips
Ingredients
1 bunch of cabbage
2 tablespoons of olive oil
1 tablespoon of nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried dill
1 teaspoon kosher salt
Steps to do it
Gather the ingredients.
Remove the curry leaves from the hard stem of the cabbage. Break the leaves into smaller bite-sized pieces.
olive oil and spices mixed in a bowl
In a large bowl, whisk together the olive oil, nutritional yeast, garlic powder, onion powder, dried dill, and salt.
cabbage stripped of the stem on a cutting board
Add the cabbage chunks to the bowl and toss to coat. Be sure to coat the leaves evenly with the seasoning.
cabbage tossed with spices in a bowl
Add the cabbage to the air fryer basket. Set air fryer to 400F and cook for 10 minutes, shaking halfway through cooking time.
seasoned cabbage in the air fryer basket
Serve and enjoy!
Apple Chips
Ingredients
2 large apples (or more, use as many as you like)
1 tablespoon corn syrup
2 spoons of sugar
1/2 teaspoon ground cinnamon
Steps to do it
Gather the ingredients.
ingredients for apple crisps
Preheat the oven to 200 F. Using a mandolin or a very sharp knife, slice the apple thinly (about 1/8 inch). Expression is not necessary, but you can express the apple if you want. Start by cutting off the bottom or top of the apple.
cut the apple into thin slices
Before baking, dry the slices with a paper towel. This step is important to create the right texture and limit browning.
Dry the slices with a paper towel
Place the apple slices in a single layer on a baking sheet lined with baking paper. Place in the preheated oven and bake for 1 hour.
Place the apple slices in a single layer
After one hour, turn the slices over and bake for another hour. Remove the fries from the oven. Let them cool slightly. You can eat the apple crisps just like this, or follow the instructions below for sweet cinnamon sugar apple crisps.
Baked Apple Chips
Mix the corn syrup with a tablespoon of water. Mix the sugar and cinnamon in a shallow bowl. Coat each apple chip with the corn syrup mixture. Dip the chips in the cinnamon and sugar and place them back on the baking sheet. Bake for another 10 to 15 minutes. Leave to cool on the baking sheet and then serve!
Za’atar Pita Chips
Ingredients
6 pita bread (whole wheat or plain)
1 cup extra virgin olive oil or as needed
1 tablespoon za’atar, or to taste
Steps to do it
Gather the ingredients.
Za’atar Pita Chips ingredients in bowls
Preheat the oven to 375 F. Line one large or two medium baking sheets with aluminum foil.
Baking tray lined with foil
Stack the pita bread on a cutting board. Using a sharp knife, cut the pitas into 6 equal wedges. Gently open each wedge and separate at the attached end so you get two pita triangles from each wedge. (You can also cut the attached end with a sharp knife if you like.)
Pita bread is cut into pieces and divided in half
Spread the pita triangles inside (textured side) up in a single layer on the baking sheet(s).
Pieces of pita on a sheet lined with aluminum foil
Lightly drizzle or coat the pita triangles with olive oil. Sprinkle generously with za’atar.
Pieces of pita drizzled with olive oil and generously sprinkled with za’atar
Place the trays in the preheated oven for about 5 minutes, or until the pita chips start to crisp and lightly brown. (Keep a close eye on the fries if you leave them out longer—they can cook in no time.)
Za’atar Pita Chips on a baking sheet
Remove the trays from the oven and place them on wire racks to cool. (The chips will become crispier as they cool). Serve slightly warm or at room temperature with dips or soft cheeses.
Kale Chips With Furikake Japanese Rice Seasoning
Ingredients
1 bunch of cabbage
1 to 2 teaspoons of vegetable oil or olive oil
Sea salt, to taste
Grated parmesan, optional
Steps to do it
Gather the ingredients.
Ingredients for Kale Chips
How to make dehydrated kale chips
Preheat oven to 300F.
Cut off and discard the stem ends of the cabbage leaves. Cut out and discard any large ribs from the center of the leaves (they will not be as crispy as the leaves).
Trim the stems
Rinse the leaves with cold water and dry them thoroughly.
Rinse the cabbage leaves
You can leave the small leaves whole, but you may want to cut the larger leaves into more manageable pieces. Alternatively, you can cut the leaves into large, but more chip-like pieces that you can eat in a bite or two.
Separate sheets
Place the cabbage in a very large bowl and drizzle with oil. Gently toss the cabbage pieces until they are thoroughly and evenly coated with the oil.
Put the cabbage in a bowl
Arrange the leaves on the baking sheets in a single layer (you may need to cook them in batches, but the key to crisping the kale is to cook it in a single layer, so resist the temptation to layer the leaves!). Sprinkle the cabbage with salt. Sprinkle with a sprinkling of freshly grated parmesan cheese for extra flavor.
Place the sheets on top of the sheet
Bake the cabbage for 20 minutes.
Remove the cabbage from the oven and let it cool – you can leave the cabbage on the baking sheet or transfer it to cooling racks. (Note that the kale “chips” will not be crispy yet, they will be crunchy as they cool, so don’t leave them in the oven longer.) Repeat with the remaining kale if needed.
Grilled Potato Chips With Garlic Aioli
Ingredients
1/2 pound/225 grams large potatoes
2 tablespoons/30 milliliters olive oil
1 teaspoon/5 milliliter of kosher salt
For the Aioli:
1/2 cup/120 milliliters mayonnaise
1 tablespoon/15 milliliters of lemon juice
2 cloves of garlic (minced)
Pinch of salt
Steps to do it
Prepare the potato chips:
Gather the ingredients.
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How to make dehydrated kale chips
Preheat the grill to medium-high heat.
Using a mandolin slicer or a sharp knife, slice the potatoes lengthwise into very thin slices.
Place in a large bowl and drizzle with olive oil and salt.
Place the grill pan on the grill and let it heat up.
Place the potatoes in the pan and make a single layer.
Let them cook for about 5 minutes on each side or until browned.
Keto Tortilla Chips
Ingredients
- 1 (2 1/4 teaspoons) packet of active dry yeast
- 1/2 teaspoon coconut sugar
- 3 tablespoons of warm water
- 3 cups shredded mozzarella cheese
- 2 ounces cream cheese, diced
- 1 1/2 cups almond flour
- 1 teaspoon of baking powder
- 1 teaspoon xanthan gum
- 2 large eggs
- 2 tablespoons unsalted butter, melted and divided
- 1 tablespoon pretzel salt or kosher salt or sea salt
Steps to do it
Gather the ingredients. Line two large baking sheets with parchment paper and preheat the oven to 400F.
Add the yeast, sugar, and warm water to a small bowl and mix. Let the yeast rise for about 5 minutes. Make sure you use warm water and not hot water to avoid killing the yeast.
Add the mozzarella and cream cheese to a microwave-safe bowl. Cook in 30-second intervals, stirring each time until the cheeses are completely melted. Alternatively, put the cheeses in a heatproof bowl and place them over boiling water. Stir until the cheeses melt.
Add the almond flour, baking powder, and xanthan gum to a food processor fitted with the dough blade or a stand mixer fitted with the dough attachment. Stir to combine. Add the egg and 1 tablespoon melted butter and pulse or mix until well combined.
Add the yeast mixture and pulse or stir until combined. Add the cheese and process or mix until a cohesive dough forms or about 5 minutes. Stop halfway through and scrape down the sides with a rubber spatula. Tip it out of the bowl and shape it into a flat ball. Cut into 12 wedges.
Roll each wedge, one at a time, into a rope about 16 inches long. Form into a pretzel shape and lightly press down where the dough intersects. Move to the prepared baking sheet. Repeat with the remaining dough, placing six pretzels on each pan.
