Vegetable Chips

Vegetable chips are a snack made from thinly sliced root and garden vegetables, fried or baked until crisp. Common varieties include sweet potato, beetroot, parsnip, and carrot, often sold as a colourful mix.

Marketed as an alternative to traditional potato chips, vegetable chips offer different flavours and a more varied appearance. Their natural sweetness and earthy tones set them apart, and they pair well with dips like hummus, tzatziki, or French onion. They are a popular option for entertaining platters and lunchboxes.

While often perceived as a healthier choice than potato chips, vegetable chips are still typically fried in oil and salted, so they are best enjoyed as an occasional snack rather than an everyday staple.

Produced
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Fresh vegetables such as sweet potato, beetroot, parsnip, and carrot are washed, peeled, and sliced very thinly — often using a mandoline or industrial slicer. The slices are then deep-fried in vegetable oil at high temperature until crisp and lightly golden, or in some cases baked or vacuum-fried for a different texture. After cooking, they are seasoned with salt or other flavourings, cooled, and packaged.

Nutrition (per 100g)

Energy 473kcal
Protein 5.3g
Carbs 55.7g
Fat 23.3g
Fibre 4.7g Sugar 4g
Mass Distribution

1 oz is about 28.35 g — roughly 130 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.99kg
Freshwater ≈406.68L
Land ≈1.68m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

crunchy vegetable snack

Goes well with
hummus sour cream avocado dip tzatziki
Classic dishes
  • Veggie Chip Platter
  • Snack Board

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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