There is a lot of frustration about vegetable chips. Recipes promise crunchy chips of beetroot, parsnip and sweet potato. In reality, you end up with a flabby and greasy bunch of vegetable chips.

We have been focusing on the phenomenon for a long time in the Zuivelarij and the result is this how to make vegetable chips guide.


Cut the vegetables with a mandolin, meat or vegetable slicer. This way they are all equally thick and will therefore give a more uniform result. You can also make crunchy, crackling dry chips from thick or thinly sliced vegetables. The thickness is important for the final mouthfeel. Wafer-thinly sliced vegetables will give a light and crackling sensation in the mouth while thick-cut greens are will be more crispy, firm and robust. Both of them are tasty, it depends on what you find the most delicious.

Finely sliced carrot and sweet potato on stainless steel rack for vegetable chips.
We cut the carrots with the peeler. They will soon produce fine, crackling crunchy chips.


To end with crispy vegetable chips, this step is the most important. The chips must be crispy before they enter the oil. If you throw the vegetables in the oil while they’re still wet, then the moisture evaporates during frying. The chips will be burnt by the time the moisture has evaporated. In addition, the disappearing moisture is replaced by frying oil. This combination can only produce flabby, fatty chips. To dry the vegetable chips, place them next to each other on a perforated baking sheet. The chips may overlap a little bit because they will shrink while drying. Dry them in a 90 °C oven for about an hour. Thick chips will take longer. Wet vegetables also longer.

Sweet potato, finely sliced, vegetable chips
These chips of sweet potato are cut rather thick. They will therefore be less lighter and crackling and have a rather robust crispy mouthfeel.


Frying should only take 10 to 15 seconds and should be done at about 170°C. Thick vegetable chips can be fried for a little longer and for thin chips the temperature may be a bit up. But 170 °C for 10 to 15 seconds always yields good results. Remove the chips from the frying oil, let them drain briefly by shaking them and put them on a large oven rack to dry and cool. Sprinkle enough salt over it while shaking.

Crunchy carrot chips in red bowl.
These thin roots are crackling, fragile crispy and need only a handful of seconds in the frying oil.

Storing vegetable chips

Put the vegetable chips while they are still warm on a large baking sheet and let them dry out well. Initially it may seem like the chips are still limp but everything is good. Once cooled, you can store the chips in a sealed box or in a warm dry place as above the heater.

Fried vegetable chips with Labneh from the Zuivelarij.


We strongly recommend that you to try these vegetable chips with the Labneh from our dairy. For dipping with Labneh, you preferably use reasonably thick vegetable chips like these of sweet potato. Put a bit of good olive oil and fresh or dried herbs over the Labneh and start dipping. Or try our other Labneh recipes.

Labneh with chips of sweet potato and Ras el Hanout

Find our Labneh in many local food stores and Delhaize

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