Don’t Fry your Chips, These are Crispier and Tastier with NO OIL

  Have you ever thought about making your own chips at home? Whether you have or haven’t, you are about to learn how to do so! This is a no fry no oil chip recipe! This recipe is inspired by one on a channel called Table Diary. These homemade potato chips aren’t fried, and require zero oil to make, let’s get started! If you like this, be sure to check out this recipe too! and this one!

But First, Dip!

     Every good chip is best paired with a dip, so we are going to make a dairy free dip as well! If you have ever had Heluva Good Dip, it’s going to be similar to that. We start with half a block of firm tofu. You are going to want to cut your block into small cubes, toss your cubes into a pot of salted water on a high heat. Then chop half of a yellow onion, add it to your water and bring it to a boil. Let that cook for about fifteen minutes. Add about a quarter cup of the hot salty water to your blender, along with the tofu and onion.

     Start your blender and now we will add the rest of our ingredients. Add a teaspoon of onion powder, a teaspoon of garlic powder, a little more than a pinch of salt, a quarter teaspoon of msg, a teaspoon of lactic acid, and one to two tablespoon of parsley. Once everything is well mixed you want to add a teaspoon of gellan gum, and a quarter teaspoon of xanthan gum, continue to blend for about a minute. Now dump your mixture into a glass bowl, cover it with some parchment paper, then let it sit in the refrigerator. 

Ready for the Chips?

     To get started with our chips we need one potato, peeled and weighed out to two hundred grams. Chop up your potato into cubes, add it to a pan with some water and bring it to a boil. You want to let these boil for around twelve minutes. This recipe is pretty specific on weights, so we are now going to weigh out one hundred grams of onion, fifty grams of tapioca starch, two grams baking powder, a pinch of salt, and also fifty milliliters of water. 

     Once your potatoes are done boiling we are going to toss them in the blender with the onions and fifty milliliters of water. Blend until incredibly smooth then transfer it into a large bowl. Now time to add the tapioca starch, baking powder, salt and mix it all together. Get this mixture into a piping bag and preheat your oven to 275ºf. With a parchment paper lined baking sheet, pipe out twelve quarter sized dollops, then cover those with a second piece of parchment. Grab a glass cup or anything with a flat bottom to press the dollops flat. 

Last Steps

     These typically need to cook for twelve to fifteen minutes but it is smart to just watch them and wait for them to brown. Once they are done carefully scrape them off of your parchment and it’s time to add some fun flavors. For our next batch we sprinkle a little bit of garlic powder and parsley flakes over the top of the mixture, press them down, and bake them. For our third batch we add some nutritional yeast, and mushroom powder overtop. Again press those, and toss in the oven. When all your chips are done, grab your dip out of the refrigerator and enjoy!!

In Conclusion

     These homemade chips are crunchy, and have a perfect onion flavor. The dip is delicate and not overpowering. Without the dip you can really appreciate the seasonings of each chip flavor. But the dip compliments the chips perfectly. Also you can go crazy with the flavorings of the chips, make them your own! All in all these aren’t difficult to make, healthier than most chips you’d buy at a store, and delicious! Isn’t this an awesome no fry no oil chip recipe? Make sure to watch the whole video here!

No Oil Needed for the Crispiest Potato Chips

Yummy homemade potato chips and dip made without using any oil!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Lunch, Side Dish, Snack
Cuisine American



  • .5 block tofu firm
  • .5 yellow onion
  • 1/4 cup water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • pinch salt
  • 1/4 tsp msg
  • 1 tsp lactic acid
  • .5 tbsp parsley
  • .5 tsp gellan gum
  • 1/4 tsp xanthan gum


  • 200 g potato
  • 100 g onion
  • 50 g tapioca starch
  • 2 g baking powder
  • pinch salt
  • 50 mL water
  • pinch garlic powdef
  • pinch parsley flakes
  • pinch nutritional yeast
  • pinch mushroom powder



  • Add cubed tofu and chopped onion into boiling water, cook for fifteen minutes.
  • Put some water, the tofu and onion into blender. Start to blend then add onion powder, garlic powder, salt, msg, lactic acid, and parsley.
  • Then add gellan gum, and xanthan gum. Blend for a minute then put mixture in a bowl, cover, and refrigerate.


  • Chop potato into cubes, add to pan with boiling water for twelve minutes.
  • Put potato, onion, and water into blender, blend until smooth then add to bowl.
  • Add in tapioca starch, baking powder, salt and mix.
  • Add mixture to piping bag.
  • Preheat oven to 275ºf.
  • On parchment covered baking sheet, pipe out twelve quarter sized dollops, then cover with more parchment paper.
  • Press down on dollops to make them flat. Add to oven and let cook for twelve to fifteen minutes.
  • Scrape them off parchment.
  • Pipe out more dollops, cook, add flavors on top.
Keyword Crispy, easy snack, Kid-friendly, light snack, Lunch, Nacho, Oatmeal, Oil-free, Popular, Snack, Snacks, Tofu, Vegan, vegan snack, Vegetarian
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