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Homemade Veggie Chips & Dips | MyWIfeMakes.com

Veggie Chips and Dips

Crazy Vegan Kitchen
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  • For Chips:
  • 1 carrot peeled
  • 1 Sweet Potato peeled
  • 1 small Parsnip peeled
  • 1/4 of a Beetroot peeled
  • Salt to taste
  • Oil for frying
  • For Coriander Chutney:
  • 1/2 cup chopped Coriander
  • 1 clove Garlic
  • 2 teaspoons Lime Juice
  • 1/2 a Jalapeno Pepper
  • Salt to taste
  • For Hoisin Peanut Sauce:
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Crunchy Peanut Butter
  • 1 teaspoon Tamari
  • 3 tablespoons Water
  • For Lemon Dill Mayonnaise:
  • 3 tablespoons Vegan Mayo
  • 2 tablespoons Chopped Dill
  • Juice of 1/2 a Lemon


  • For Chips: Using a vegetable peeler, make ribbons out of all the vegetables. It may seem like a lot, but the veggies shrink once cooked.
  • Heat oil in a small, deep saucepan till it reaches about 3 inches in height.
  • Fry veggies in 4 or 5 batches, without overcrowding the pan. Cook for 3-4 minutes, or until veggies are golden. They will still be limp at this stage.
  • Once cooked, transfer to kitchen towel lined plates and sprinkle with salt immediately. Let the chips cool. They will firm up after a short while.
  • Repeat with remaining vegetables, and then serve with dips!
  • For Coriander Chutney: Place ingredients in a nutri-bullet or blender and blend till smooth.
  • For Hoisin Peanut Sauce: Combine ingredients and whisk till smooth.
  • For Lemon Dill Mayo: Combine ingredients and stir till amalgamated.
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