Having the option of making oil-free chips when on a plant-based diet is a must. Chips are probably one of the most addicting snacks but luckily we have better options.
Who doesn’t love munching on the crunchy and salty goodness of a delicious chip? This Oil-Free Chip recipe is sure to hit the spot. I have a version for making regular potato chips or sweet potato chips and one for making tortilla chips (they’re similar).
If you give in to eating store-bought chips the instant gratification wears off you’ll be left with the guilt of consuming such an unhealthy snack. The typical chip is heavy, saturated in oil, loaded with salt, and high in calories.
A high oil content will leave you feeling heavy or weighed down, not to mention the added calories but there these oil-free chips are a better option to satisfy your crunchy cravings.
Thank goodness for these baked or microwaved chip recipes.
These recipes are not only lighter and healthier but incredibly tasty too. These plant-based potato chips and oil-free tortilla chips allow you to taste the actual natural earthy flavor of the chip without all the additives.
This recipe technique works great with sweet potatoes, and tortillas, as well.
The oil-free potato chips recipe (or wfpb tortilla chips) is so good it can be shared with the entire family. Serve these chips at parties, appetizers for holidays, or just as perfect snacks for you and the kids.
If you’re looking for some great dips or salsas to serve with these wfpb chips, I have several recipes on the site that will make perfect accompaniments.
Here are a few of those recipes:
- Mango Salsa and Chips,
- Healthy Onion Dip,
- Black Bean Salsa & Chips,
- Oil-Free Hummus,
- Chili Cheese Dip and More…
These chips without oil are so tasty you can make them during football season with an assortment of dips and the guys will go crazy.
Get creative with your toppings and seasonings for these plant-based tortilla chips and potato chips. I recommend nice organic seasonings that can really change up the way your chips taste. Spicier toppings pair well with the oil-free corn chips and smokier, robust flavors for the potato chips.
You can literally create flavors from around the world without using too much salt or artificial ingredients. Experiment with Mediterranean, Asian, Provencal, and Indian combinations.
For easy chips, try these microwavable chip makers. (affiliate link)
These oil-free corn tortillas and oil-free potato chips will soon become your guilt-free “go-to” snack.
I’d love to hear your feedback in the comments below for this Oil-Free Potato, Sweet Potato, or Tortilla Chips recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
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Oil-Free Potatoes, Sweet Potatoes or Tortilla Chips
Ingredients
- 2-3 large potatoes yams or sweet potatoes sliced thinly by hand or with a mandolin
- 12 6" corn tortillas
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- This applies to both sweet potatoes, yams, regular potatoes, and tortillas.
- If your potatoes, sweet potatoes, or yams are too wet, put them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
- Place in a single layer on a baking sheet.
- If baking tortillas, sprinkle or spray a small amount of water (or vinegar) over the chips if they’re too dry.
- Lightly salt and/or top with your favorite seasonings (see the BBQ topping recipe below). Bake for 8-10 minutes, flip them over and then bake again for another 5-10 minutes.
- Regular potatoes will take less time.
- Watch them carefully as they’re easy to overcook.
- * BBQ Seasoning Mix (keeps for 1 month): 1 tablespoon paprika 2 teaspoons dried ancho chile powder 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon packed brown sugar 1 teaspoon black pepper
- Mix together in a small bowl and sprinkle over chips.
- Enjoy as is or with your favorite dip.
Microwave Method:
- Cut tortilla by stacking them and cutting into 6 triangles.
- This applies to both sweet potatoes, yams, regular potatoes, and tortillas.
- If your potatoes or sweet potatoes are too wet, line them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
- Place in a single layer on a microwaveable dish or use the handy microwavable “Top Chips” gadget below.
- Microwave for about 6-8 minutes or until crisp. Some of them will turn a brownish color which is OK, but watch them carefully so they don’t burn.
A yam is a sweet potato. Just saying you may want to edit this a bit. Otherwise a great recipe. Thank you for the share. Sweet potatoes are healthier than white potatoes.
That’s interesting you point that out because I use to think a yam was different than a sweet potato, yams being the orange ones…. I did some research and found of that they are actually sweet potatoes! Apparently it’s common to label the orange ones as yams in the U.S. No wonder we’re confused. Thanks!
A yam and a sweet potato are NOT the same thing; they are botanically different and have different scientific classifications. Calling sweet potatoes “yams” began decades ago. Grocery store sweet potato flesh was a pale color. A grower introduced a sweet potato with orange flesh (I can’t remember which). The sweet potato was called a “yam” so buyers would not be confused about which they were buying.
Yams are larger than sweet potatoes and their flesh is drier. Most are grown in Africa. BOTH sweet potatoes AND yams can have flesh in a range of colors.
In my grocery store, I find tubers with flesh in colors of pale yellow, orange, dark orange, maroon, and even purple labeled as sweet potatoes or as yams. I am allergic to sweet potatoes, but not to yams. In a grocery store, which tubers are harmful (to me) sweet potatoes and which are edible yams? There is no way to tell from the names.
I can tell you from extensive web-based research that most of the information on the internet about sweet potatoes vs. yams is unhelpful at best, and at worst, wrong. nEven “Big Name” cooking websites get it wrong. Agricultural extension services seem to be more reliable, but some of them have incomplete or mix good information with bad.
And new varieties of tuber pop up in the grocery store all the time. Which are really sweet potatoes and which are yams? I can’t tell. Neither can the staff in the store. The distributor probably doesn’t know either. At this point, I avoid both sweet potatoes and “yams.”
But please, don’t perpetuate the false information that sweet potatoes and yams are the same thing!
Hey Helen, I know the difference in sweet potatoes and “real” yams and started using sweet potatoes in most cases for recipes. From what I’ve read, it looks like growers are trying to get away from calling sweet potatoes yams, so that’s a good thing. I’ll make a note on the topic in this article to help clarify. I’m sorry to hear about your allergy to sweet potatoes. Can we even find true yams in the states? Guess we’d have a hard time figuring that out, as you’ve said. I love your passion and how much you know about them, though, and if you’re game, how about writing an article for us about the topic? Let me know what you think?
NOT correct. Yams are orange, while sweet potatoes are white. YOU might want to edit a bit.
Hi Tina, From my research, it turns out that our yams, in the States, are technically sweet potatoes. I tried to clear that up in the post and discussion area. I always called the orange one’s yams, too, and then a couple of people wrote to me to correct that. I updated the recipe to include yams and sweet potatoes and I hope the clears up any confusion. Frankly, I still like calling the orange yams, myself.
What a great recipe and I LOVE that it is oil-free AND quick! I have shared this with my FB group “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ – where I feature PB recipes that only take 20 min. or less to prepare. I think my group will love this AND your site!
So glad you like it. It is a treat to be able to eat crunchy chips without oil! Thanks for sharing ????
Sorry 400o Celsius or Fahrenheit ?
Hi, that’s Fahrenheit.
Thanks
Despite its claim, as it is, the recipe is not oil free: “Place in a single layer on a baking sheet sprayed with a little oil.” To make it oil-free, simply avoid spraying oil on baking sheets, but use, e.g., parchment paper instead.
Good point! Easy adjustment to make and thanks for the suggestion.