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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

Ingredients
  

Dip

  • .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

Chips

  • 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

Instructions
 

Dip

  • 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.

Chips

  • 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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