Easy vegetable chips

Make these yummy homemade chips out of potato peels and other veggie skins. They are super easy and make perfect lunchbox fillers or snacks.

Under 1 hour

Serves 4-6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Beetroot chips:

  • 6-8 unskinned beetroots (we used purple, candy stripe and golden beetroot varieties), sliced
  • Glug olive oil 
  • Pinch salt 

Sweet potato chips:

  • 6-8 small-medium sweet potato offcuts, thinly sliced
  • Sweet potato skins (if peeled)
  • About 2-3 cups (500-750ml) vegetable oil, for deep frying
  • Salt
  • Fresh thyme

Method:

  1. Preheat oven to 150°C. 
  2. Toss beetroot with olive oil and salt until well coated. (Toss in separate bowls if using more than one variety). 
  3. Spread out on a lined baking tray.
  4. Bake for 30-45 minutes or until crispy. 
  5. For sweet potato chips, heat oil in a medium-sized pot to 180°C. 
  6. Fry skins and sliced offcuts until golden. 
  7. Drain on kitchen paper and season with salt and a sprinkle with thyme.
  8. Store in an airtight container once completely cool.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Lamb Date and Chilli Pot Pie

The dates add a unique sweetness to this pie. You can use either fresh Medjool dates or soak dried dates and reserve the liquid for cooking.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.