• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Oil-Free Potato and Tortilla Chips

Oil-Free Potato and Tortilla Chips

October 16, 2016 By Diane Smith 13 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

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).

Tortilla Chips

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)  Chip Maker

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.

"Cooking with Certified Plantricious Guidelines" seal

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

*As an Amazon Associate, I earn from qualifying purchases. This means if you click a link, I may earn a commission at no extra cost to you. Read my full disclosure.

 

Tortilla Chips
Print Recipe
5 from 7 votes
Save Saved!

Oil-Free Potatoes, Sweet Potatoes or Tortilla Chips

These work perfectly with a wide variety of dips and salsas and can be served as snacks or at parties year-round. Dress them up with any natural seasonings you like or eat them plain. You’ll satisfy that salty craving without all the guilt from heavy oils.
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Servings: 4 people

Equipment

  • Mandolin
  • Baking Sheet oven method, or
  • Microwave Chip Maker

Ingredients

  • 2-3 large potatoes yams or sweet potatoes sliced thinly by hand or with a mandolin
  • 12 6" corn tortillas
Prevent your screen from going dark

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.

Notes

Nutrition

Nutrition Facts
Oil-Free Potatoes, Sweet Potatoes or Tortilla Chips
Amount per Serving
Calories
335
% Daily Value*
Fat
 
2.3
g
4
%
Saturated Fat
 
0.4
g
3
%
Cholesterol
 
0
mg
0
%
Sodium
 
46.2
mg
2
%
Carbohydrates
 
72.4
g
24
%
Fiber
 
9.6
g
40
%
Sugar
 
2.4
g
3
%
Protein
 
8.8
g
18
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
62.7
mg
76
%
Calcium
 
90
mg
9
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

Comments

  1. Michelle

    February 3, 2017 at 7:42 am

    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.

    Reply
    • Diane Smith

      February 3, 2017 at 9:29 am

      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!

      Reply
      • Helen Benet

        May 31, 2020 at 1:13 pm

        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!

        Reply
        • Diane Smith

          June 1, 2020 at 11:39 am

          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?

          Reply
    • Tina Stanley

      November 15, 2020 at 7:51 pm

      NOT correct. Yams are orange, while sweet potatoes are white. YOU might want to edit a bit.

      Reply
      • Diane Smith

        November 16, 2020 at 12:10 pm

        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.

        Reply
  2. Shanasy

    March 29, 2017 at 1:13 pm

    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!

    Reply
    • Diane Smith

      March 29, 2017 at 3:12 pm

      So glad you like it. It is a treat to be able to eat crunchy chips without oil! Thanks for sharing.

      Reply
  3. Vivi

    May 2, 2017 at 3:19 pm

    Sorry 400o Celsius or Fahrenheit ?

    Reply
    • Diane Smith

      May 2, 2017 at 5:29 pm

      Hi, that’s Fahrenheit.

      Reply
      • Vivi

        May 4, 2017 at 3:49 pm

        Thanks

        Reply
  4. Hayco

    August 24, 2017 at 12:19 am

    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.

    Reply
    • Diane Smith

      August 24, 2017 at 10:18 am

      Good point! Easy adjustment to make and thanks for the suggestion.

      Reply
5 from 7 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.