A standout option is heart of palm. When sliced thin and treated with intention, heart of palm transforms beautifully into grilled, baked, or dehydrated chips. It's naturally mild, slightly briny profile makes it an ideal canvas for layered seasoning. Olive oil, citrus zest, smoked paprika, or fresh herbs. Slow dehydration concentrates flavor while creating a delicate, crisp texture that feels refined rather than gimmicky. At Block & Rooster Provisions, we approach vegetables like this as an opportunity, not a substitute. Heart of palm chips can be baked low and slow for a clean crunch, grilled for subtle char and depth, or fully dehydrated for an elegant, shelf-stable bite. The result is a vegetable-forward chip that feels intentional, elevated, and versatile. Perfect as a garnish, a canape base, or a composed snack. This is how thoughtful technique turns a humble ingredient into something memorable.
One vegetable I rely on for homemade grilled or baked chips is okra. In Texas BBQ cooking, okra remains a kitchen staple, though most people only consider it fried. Grilled or baked properly, it transforms into crispy, flavorful chips that consistently surprise people. My method: - Slice fresh okra lengthwise into thin strips - Toss lightly with olive oil, kosher salt, cracked black pepper, and smoked paprika - Arrange flat on grill tray or baking sheet without overlapping - Grill over medium heat or bake at 400degF until crisp (approximately 12-15 minutes, flipping once) The essential elements are thin slicing and dry heat. Okra naturally crisps, particularly on the grill where smoke flavor develops. These work excellently as bar snacks at catering events—guests are invariably surprised they're not deep fried. For an alternative to potato chips, okra delivers. They're crunchy, light, and richly flavored when properly seasoned.
One vegetable that works beautifully for homemade chips is kale. Kale chips are simple to make: just toss the leaves with a little olive oil and seasoning, then bake at a low temperature until crisp. They're naturally nutrient-dense, crisp up nicely without deep frying, and can be flavored with everything from smoked paprika to nutritional yeast. As a personal chef at NYC Meal Prep, I love including them as a healthy snack option because they're versatile, satisfy that crunchy craving, and make an everyday veggie feel indulgent. Other great options include sweet potatoes or beets, which also bake or grill into sweet, crispy, colorful chips. The key is slicing them thinly and keeping the heat moderate to get the right crunch without burning. These homemade veggie chips are a simple way to elevate snacking while keeping it nutritious and flavorful
There are a variety of vegetables that can be used to make homemade grilled or baked chips at home, however, my favorite is sweet potatoes *with their skin* on as they are very rich in beta carotene (which is transformed into vitamin A in the body), fiber and offer a sweet crunch that is easy to customize with different spice mixes or flavor combinations, such as honey mustard or sea salt or paprika, sea salt and black pepper, which is another favorite of mine.
Sweet potatoes are one of my go-tos for homemade chips on the grill or in the oven. They crisp nicely thanks to their natural starch, and if you slice them thin with a mandoline and brush on a little olive oil, you can get a pretty even texture. When we tested them in the kitchen for snack ideas, baking at 375degF for roughly 20 to 25 minutes--flipping once--hit the sweet spot for crunch without scorching. I usually aim for slices around a sixteenth of an inch. You also get a bit more fiber and beta-carotene than you would from regular chips, which is a nice bonus.
I always use sweet potatoes when I'm making chips at home, whether grilled or baked. I first started making them when I was traveling and wanted something easy that I could get locally, and I've been making them ever since. I slice them thin, toss them with olive oil, sea salt, and maybe a little smoked paprika. They get nice and crispy in the oven or on the grill with indirect heat. Plus, sweet potatoes are easy to work with; they hold flavor well, and you don't have to be a professional chef to get them right. Their natural sweetness is a good balance with savory or spicy flavors, so you can't mess them up, and they are easy to enjoy.
I love eating beetroot! I believe it's a very underrated vegetable, that's really affordable, healthy and could be prepared in many ways. I personally don't have grill at home, but I make thin slices, season them & then put it in the oven. Usually I bake it for around 20 - 30 mins (depending on how thin or thick the slices are), at 170degC.
Forget regular potatoes, try making chips with sweet potatoes instead. They get so crispy in the oven with just a hint of sweetness. We messed up the first few times and they came out soggy, but once you nail the timing, it's simple. Just slice them paper thin, add some salt, and bake until they're perfect.
One of the best uses of kale that is starting to go bad (or not haha) is using them for kale chips! Toss those bad boys on a pan, add a little olive oil and salt, and throw it in the oven at 300 for roughly 20 min. Healthy and absolutely delicious especially if you're a salt addict like me!
Ill definitly recommend the zucchini. You can slice it thin into rounds or sticks, toss it with a bit of olive oil, salt, pepper, and bake it. Zucchini is mostly water and fiber, very low in calories. You still get the feeling of snacking on something crunchy and savory, but in a way that's much kinder to your blood sugar and overall health. Julio Baute, MD Clinical Content & Evidence-Based Medicine Consultant invigormedical.com
In Southern Italy they traditionally use Zucchini and Eggplants to make appetizer style chips, if made right they also taste better than potatoes and are extremely versitile. Eggaplants especially make a kgreat chip that is quiet large and get very crunchy.