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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
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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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