Homemade Potato Chips (Vegan & Oil-Free)
Thought you couldn’t eat potato chips on a healthy vegan plant-based eating plan? Me too, but thankfully we were wrong! These healthy Homemade Oil-Free Potato Chips are easy and delicious, and I have included 3 different cooking methods for your convenience!
Healthy snacking never tasted so delicious! This easy-to-make vegan recipe for oil-free potato chips is a serious game-changer. I have included three different cooking methods–microwave using a potato chip maker product, microwave on parchment paper, and oven instructions.
We also love to snack on homemade oil-free tortilla chips as well. Both of these chips are delicious when served with my easy blender salsa or this vegan ranch dip.
This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.
Reasons you will love this recipe
- Healthier Snack Option: These vegan oil-free potato chips are baked, not fried, making them a lower-fat, healthier alternative to traditional chips while still delivering a satisfying crunch.
- Plant-Based and Delicious: Made with simple, wholesome ingredients, these chips are entirely plant-based and free from animal products, offering a guilt-free, delicious snack for everyone.
- Easy to Make at Home: With a straightforward recipe, these oil-free potato chips are easy to prepare in your own kitchen, saving you money and letting you control the ingredients for a fresh, homemade treat.
How to make oil-free homemade potato chips
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
It really doesn’t get much easier than this because all you have to do is slice potatoes, season them, and microwave them for a few minutes. Easy-peasy!
STEP #1: Begin by washing your potatoes. I scrub mine and leave the peel on for extra fiber. I’ve used both Russet and red potatoes, and they come out terrific every time. I imagine almost any potato will work well.
STEP #2: Slice the potatoes using the mandoline that is included in the potato chip maker. This is a great mandoline option if you haven’t ordered the product and are planning to use the microwave or oven cooking methods.
STEP #3: Place each slice in the potato chip ring. It holds approximately 1 large potato at a time (36 chips). Sprinkle with seasonings, and place in the microwave.
STEP #4: The instruction booklet says it takes about 3-4 minutes, but I have found to get them crispy in my microwave, it takes 7 minutes. No oil is needed!
As unbelievable as it sounds, these vegan chips come out as crispy as any store-bought potato chips I’ve ever tasted!
The recipe booklet offers a number of different seasonings including barbecue, dill pickle, and salt & vinegar variations. In addition to potatoes, you can also cook sweet potatoes, apples, and pears. The book also says mango, but that sounds a little weird to me.
The microwave potato chip maker that I purchased many years ago is no longer available, but this product is very similar and should work just as well.
Microwave parchment paper method
If you don’t want to purchase the chip maker, you can still cook these in your microwave. The biggest difference is that they will be flat chips instead of wavy like we are used to.
- Slice your potatoes using a mandoline. A knife can be used if you don’t have a mandoline, but the chips will need to be only about 1/8″ thick.
- Arrange the potato slices on parchment paper so that they don’t overlap and sprinkle your seasonings on them.
- Microwave for 4-5 minutes or until your slices start to brown. If your slices are thicker, it might take an additional minute. Serve and enjoy!
Oven cooking method
- Slice your potatoes using a mandoline. A knife can be used if you don’t have a mandoline, but the chips will need to be only about 1/8″ thick.
- Place the potato slices in a bowl of cold water and allow them to soak for 30 minutes.
- Drain the potato slices but leave them wet. Place them on a baking sheet lined with parchment paper and sprinkle seasonings on top.
- Bake at 400°F on the center rack for 15 minutes and then flip each slice and bake another 15 minutes until golden brown and crispy.
Healthy Vegan Dip Options
Now that you have a batch of healthy potato chips ready, pair them with some delicious low-fat dairy-free dipping options to keep your snack light and satisfying. Try my Dairy-Free French Onion Dip, this amazing Vegan Chipotle Sauce that works terrific as a creamy dip, or my homemade Vegan Cheese Sauce that makes a perfect cheesy dip.
*Originally published January 2016.
Microwave Safety
Fear of microwaves is not science-based. We are surrounded by devices that emit minute quantities of electromagnetic radiation. A microwave is about as dangerous as a laptop, probably less as we don’t hold it in our lap while it operates. This article, Are Microwaves Safe, should be helpful.
Frequently Asked Questions
Nope. No soaking is required. Simply slice and cook.
They weren’t cooked long enough. Microwaves vary, so if your chips are soggy, add a couple of minutes to the cooking time. They will become very crispy.
We never have any leftovers to keep, but I would suggest storing them in an airtight container in the refrigerator and then reheating them in the microwave for a couple of minutes to get them crispy again.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Homemade Potato Chips | Low-Fat in Microwave
Ingredients
- 2 large russet potatoes unpeeled, any kind of potato
- sea salt to taste
- chili powder to taste (optional)
Instructions
- Begin by washing your potatoes. I scrub mine and leave the peel on for extra fiber. I’ve used both Russet and red potatoes, and they come out terrific every time. I imagine most any potato will work well.
- Slice the potatoes using the mandoline that is included in the potato chip maker. This is a great mandoline option if you haven't ordered the product and are planning to use the microwave or oven cooking methods.
- Place each slice in the Chip Tastic ring. It holds approximately 1 large potato at a time (36 chips). Sprinkle with seasonings, and place in the microwave. UPDATE: I purchased my ring back in 2015, and they have a newer version.
- The instruction booklet says it takes about 3-4 minutes, but I have found to get them crispy in my microwave, it takes 7 minutes. No oil needed!
- As unbelievable as it sounds, they come out as crispy as any store-bought potato chips I’ve ever tasted!
- Try serving them with my French Onion Dip.
Video
Notes
-
- Slice your potatoes using a mandoline. A knife can be used if you don't have a mandoline, but the chips will need to be only about 1/8" thick.
-
- Arrange the potato slices on parchment paper so that they don't overlap and sprinkle your seasonings on them.
-
- Microwave for 4-5 minutes or until your slices start to brown. If your slices are thicker, it might take an additional minute. Serve and enjoy!
-
- Slice your potatoes using a mandoline. A knife can be used if you don't have a mandoline, but the chips will need to be only about 1/8" thick.
-
- Place the potato slices in a bowl of cold water and allow them to soak for 30 minutes.
-
- Drain the potato slices but leave them wet. Place them on a baking sheet lined with parchment paper and sprinkle seasonings on top.
-
- Bake at 400°F on the center rack for 15 minutes and then flip each slice and bake another 15 minutes until golden brown and crispy.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Have you tried these using an air fryer? Would love to have that option as well. May have to experiment!
I haven’t but they should do great as far as being crunchy. The only drawback would be that an air fryer wouldn’t hold as many. Please let know how it goes if you give it a try.
Hi,
what temperature does the oven have to be?
Irene- The oven temperature should be at 400°F. Thanks for letting me know that I forgot to include that.
Will these keep well in a zipper bag? I want to make a lot to have on hand.
Karen- I think they should do fine in a zipper bag even though I haven’t tried it.
Thank you so much for this recipe! I have a weakness for potato chips, so this is perfect ! Any ideas for making salt and vinegar flavor? My purchase did not include a recipe book. Thanks
Soaking the raw potato slices in vinegar for about 30 minutes and sprinkling them with a little sea salt before cooking should do the trick. Enjoy!
I slice them then put them on a nonstick pan lightly sprayed with oil and convection bake them. If you are low or no oil, then bake them on a red silicone pyramid mat
I was so thrilled this really worked! Seasoned with Penzy’s no salt Bavarian seasoning blend. The chips actually crunched! Amazing. Thanks for introducing this to me and all your wonderful healthy recipes.
You’re so welcome, Mimi! We love this too. So amazing how crunchy they get and with zero fat! 🙂
Made these tonight – turned out great! Just increased cooking time as noted in recipe. Thanks!
Awesome to hear, Linda! Guess what! We had them with tomato sandwiches and corn on the cob tonight too! 😀
Great post. No link to Amazon.
Hi Jean, the link to amazon is at the very bottom of page. There’s a picture of the Chip-Tastic box and under it says, “Chip-Tastic is available on amazon for less than $10 and includes a potato slicer and recipe booklet. Click here for link to amazon.” Click on the picture, and it will take you straight to it. Thanks for following!