Craving something crunchy but don’t want to reach for a packet of chips? These air fryer vegetable chips are an easy homemade alternative.
Thinly sliced vegetables are lightly seasoned and air-fried until crisp, giving you that satisfying crunch with much less oil than traditional deep-fried chips.
You can use whatever vegetables you have available, from beetroot and carrot to sweet potato and zucchini. The trick is to slice them very thinly and remove excess moisture before air frying. Add a little chilli, chaat masala, or black pepper, and you have a simple snack that’s perfect for evening cravings.
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Ingredients
Serves: 2–3
Preparation Time: 10 minutes
Cooking Time: 15–25 minutes
For the Vegetable Chips
- 1 medium beetroot – about 100 g
- 1 medium carrot – about 100 g
- 1 small sweet potato – about 120 g
- ½ medium zucchini – about 75 g
- 1 tsp olive oil or any cooking oil
- ½ tsp red chilli powder
- ½ tsp roasted cumin powder
- ¼ tsp black pepper powder
- ½ tsp chaat masala
- Salt to taste
Optional Seasonings
- ½ tsp oregano
- ¼ tsp garlic powder
- ½ tsp amchur powder
- ½ tsp peri-peri seasoning
Step-by-Step Method: From Fresh Vegetables to Crispy Chips
Step 1: Wash and Prepare the Vegetables
Wash the beetroot, carrot, sweet potato, and zucchini thoroughly.
Peel the beetroot, carrot, and sweet potato if preferred.
Slice all the vegetables into very thin, even slices.
A mandoline slicer works best, but a sharp knife can also be used.
Important: Keep the slices as similar in thickness as possible so they cook evenly.
Step 2: Remove Excess Moisture
Place the vegetable slices between clean kitchen towels or paper towels.
Gently press to remove as much moisture as possible.
This step is particularly important for zucchini and beetroot because excess moisture can prevent the chips from becoming crispy.
Step 3: Season the Vegetables
Place the sliced vegetables in a large bowl.
Add:
- 1 tsp oil
- Red chilli powder
- Roasted cumin powder
- Black pepper
- Salt
Toss gently until the slices are lightly coated.
Avoid adding too much oil. A thin coating is enough for air frying.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 160°C for 3–5 minutes.
Preheating helps the vegetables begin cooking immediately and promotes more even browning.
Step 5: Arrange the Vegetable Slices
Place the slices inside the air fryer basket in a single layer.
Don’t overcrowd the basket.
If you’re making a large batch, cook the vegetables in multiple batches.
Overlapping the slices can trap steam and leave you with soft rather than crispy chips.
Step 6: Air Fry Until Crispy
Air fry at 160°C for 10–15 minutes, depending on the vegetable and thickness.
Check them every few minutes and flip or shake the basket halfway through.
Some vegetables may cook faster than others, so remove individual chips as they become crisp.
If needed, increase the temperature to 170°C for the final 2–3 minutes for extra crispiness.
Keep a close eye on them because thin vegetable slices can burn quickly.
Step 7: Add the Final Seasoning
Transfer the hot chips to a bowl.
Sprinkle with:
- Chaat masala
- Amchur powder
- Oregano or peri-peri seasoning
Toss gently while they’re still warm so the seasoning sticks.
Step 8: Cool Before Serving
Allow the chips to cool for 5–10 minutes.
They often become slightly crispier as they cool.
Serve immediately for the best texture.
Best Vegetables for Air Fryer Chips
You can experiment with different vegetables depending on what you have at home.
Best options include:
- Beetroot
- Sweet potato
- Carrot
- Zucchini
- Pumpkin
- Radish
- Raw banana
- Kale
- Bottle gourd
For Indian-style chips, raw banana, sweet potato, beetroot, and carrot work particularly well with chilli, cumin, and chaat masala.
Tips for Extra-Crispy Vegetable Chips
- Slice vegetables very thinly.
- Remove as much moisture as possible.
- Don’t overcrowd the air fryer.
- Use only a small amount of oil.
- Cook different vegetables separately if their cooking times vary.
- Watch the chips closely during the final few minutes.
- Let them cool before judging their crispiness.
Frequently Asked Questions
Why Are My Vegetable Chips Not Crispy?
The slices may be too thick, too wet, or overcrowded. Slice them thinner, dry them thoroughly, and cook in smaller batches.
Can I Make Vegetable Chips Without Oil?
Yes. However, a very small amount of oil can help with browning and seasoning adhesion. You can also use a light oil spray.
Which Vegetable Makes The Crispiest Chips?
Sweet potato, raw banana, beetroot, and carrot can become nicely crisp when sliced thinly and cooked correctly.
Are Air Fryer Vegetable Chips Healthy?
They can be a lighter alternative to deep-fried chips because they require much less oil. However, they are still best enjoyed as a snack rather than a replacement for whole vegetables.
How Should I Store Homemade Vegetable Chips?
Allow them to cool completely, then store them in an airtight container. For the best crunch, consume them within a day or two.