Chips Recipe

Wash, peel and slice

Wash all vegetables thoroughly. Peel the russet potato, sweet potato and beet. Using a mandoline set to 1.5–2 mm (or a very sharp knife), slice potatoes and beet into uniformly thin slices. Tear kale into chip-sized pieces, removing thick stems.

Place potato and sweet potato slices in a large bowl of cold water. Add beet slices to a separate bowl of cold water (beet will tint water). Soak for 20–30 minutes to remove excess starch; this improves crispness.

Drain the slices and spread them on clean kitchen towels or paper towels. Pat very dry. For extra crispness, toss the drained slices in a bowl with 1 tsp cornstarch and 1 tbs olive oil (use just enough to lightly coat). For kale, massage 1 tbs olive oil into the leaves until evenly coated.

Oven (Baked Chips) - recommended for ease and plant-based profile

Preheat oven to 200°C / 400°F. Arrange slices in a single layer on baking sheets lined with parchment, leaving space between pieces. Bake root vegetable slices for 12–18 minutes, flipping once halfway, until edges are browned and crisp (thin beet slices may take less time). Bake kale separately at 10–12 minutes until crisp but not burnt. Remove from oven when crisp and allow to cool on a wire rack (they will crisp further).

Air Fryer (faster, very crisp)

Preheat air fryer to 180°C / 360°F. Place slices in a single layer (you may need batches). Air-fry root veggies for 8–12 minutes, shaking or flipping halfway. Kale needs 4–6 minutes. Watch closely near the end to avoid burning.

Pan-fry / Shallow Fry (crispy, small batches)

Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. Fry slices in batches so they don’t overlap, 2–4 minutes per side depending on thickness until golden and crisp. Drain on paper towels.

Deep-fry (fastest crisp, extra oil)

Heat 1 cup neutral oil in a deep pot to 175°C / 350°F. Fry root slices in small batches 2–3 minutes until crisp. Remove with slotted spoon and drain on paper towels. Fry kale 30–45 seconds just until crisp; it will brown quickly.

While chips are still warm, sprinkle the seasoning blend: combine 1 tsp sea salt, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.25 tsp black pepper, and 1 tbs nutritional yeast (if using). If desired, add 0.5 tsp lime zest for brightness. Toss or sprinkle gently to coat evenly.

Taste one chip and adjust seasoning if necessary. Allow chips to cool completely on a rack (this completes crisping). Store in an airtight container at room temperature for up to 2 days for best texture.