Looking for recommendations for potato chip alternatives.

I’m looking for alternatives for potato chips that would be healthy and crispy. I’m looking for something treat is lower carb than potato, so not corn, rice, or wheat. I’m open to making them at home, so homemade or store bought ideas are good. What king of veggies would be good alternatives? Eggplant and squash seem like they would be good ideas, but I’m not sure how I would prepare them. Thank you for any suggestions you may have :slight_smile:

You are fooling yourself. There are no substitutes for potato chips, Nature’s most perfect food.

Eta: Try unsalted chips and chew them slowly and let the enzymes in your saliva break down the charred starches into caramelized sugars. You will be amply rewarded.

Kohlrabi and radishes. Slice thin (peel the kohlrabi) and salt lightly. Absolutely delicious.

I enjoy kale chips, the thicker the leaves the better. I just use cooking spray style oil, as I always use too much if I try tossing it together. Also baked chickpeas, there are lots of varieties of recipes for the coatings out there. Don’t know if they’re lower carb than potato though.

You are missing the point. He is asking for a low carb substitute for potato chips. I would guess he is in the same boat I am, a diabetic who needs to avoid carbs. Unsalted chips don’t help with that.

All types of packaged chips – potato, corn, sunchips, etc. – have about the same number of carbs.

Kale chips are better – maybe half the carbs. They’re also easy to make: Toss them with a little oil and salt, spread them out on a plate, and microwave them for about 2 minutes. One of the few things that come out crunchy in the microwave.

I didn’t know about the microwave, that makes things easier, thanks!

“Healthy” can mean a lot of different things - low carb, low fat, low sodium, low calorie, nutrient-dense, etc. One tasty treat that fails miserably on most of these measures but is low-carb is fried cheese chips - not big gobs of deep-fried cheese, just thin slices of cheddar or other type of cheese allowed to melt, brown and crisp in a cast-iron fry pan. When made properly (it might take a little experimentation to see what works for your particular pan and cheese), the result is crunchy and salty, like a potato chip.

Home-made kale chips are okay, but brussels sprouts are even better. Halve or quarter them, depending on how big they are, and use all the leaves that come loose during cleaning and trimming. The more loose leaves, the better, and heap them in a corner of the pan. Drizzle or spray with garlic or other flavored olive oil, and sprinkle with your favorite flavored seasoning (I’m partial to chili lime seasoning, or Penzey’s Turkish seasoning). Roast until the leaves get crispy.

I like okra done this way, too, but it’s harder to get it crispy.

Trader Joe’s has frozen zucchini and mushroom chips, but they are both coated with something like a very light tempura batter to get the crispiness. They are delicious, but may be higher in carbs than you want, so you’ll have to read the label.

It might work to make your own coating, using mostly beaten egg with very small amounts of almond flour or chestnut flour.

Thinly sliced sweet potatoes, on the other hand, crisp up nicely when sprayed lightly with oil. Lower glycemic index than white potatoes. Must eat while hot, as they get soggy when they cool.

Slices of raw jicama have the crunchiness, but not quite the flavor profile. Sprinkle with chili-lime seasoning (the best I’ve had came from Savory Spice Shop, but Trader Joe’s will do).

Every summer we make “table” pickles by slicing up cucumbers and onions and pickling them in vinegar, water, salt, pepper and a teaspoon of sugar. By the end of summer we get less enthusiastic about them and they sit a little longer than 2 minutes after attaining “perfect” sourness.

We used to just throw them out and make a fresh batch but 2 years ago I decided to freeze them so we could have some come January. They turned out ok flavor wise but were a bit too mushy. So last year I decided to dehydrate them and they turned out surprisingly good. The bland cucumber taste bumped up to almost pumpkin or zucchini and between 3 batches we determined that a very light sprinkle of salt before dehydrating made them as good as potato chips.

The first chip was “interesting” and subsequent ones were addictive.

We did not make any chips this year because I could barely get any of my cucumbers from the garden due to really bad mosquitos. My sons are talking about buying me a beekeeper suit for next year :smiley:

When making these you can decide how sour you want them (vinegar to water ratio), how salty (whether in the brine or whether to add some salt before drying), how much pepper, whether you want the sugar (I just use it to make the salt saltier) and even whether you want them hot (I did a batch with some red peppers left whole… hot w/o being too hot for me, was too hot for everyone else… I think I’ll try Jalapenos next year).

I don’t think eggplant or squash is going to get crispy without frying.

Raw, salted cucumbers are good - they have little flavor on their own, so vinegar and or salt and or sugar will add flavor - and they are crisp. They’ll also be low in carbs and or calories - if you are looking for the salt and crisp, they might be your best bet.

I find kale overpowering, but a lot of people do like it.

Beet and sweet potato chips are manufactured, but they honestly are only a little teeny bit healthier for you. They have the carbs and calories of potatoes - they just tend to have a few more vitamins in them.

These parsnip chips are amazing. Low carb compared to potato and taste like a slightly funky sweet potato chip. Net cabs is only 2 grams per serving.

In Canada you can find them at Bulk Barn. They really scratch the itch on my keto diet.

The Frito-Lay executive who finally realized that he was fat because he was falling for his own company’s BS about snack foods went to small amounts of unsalted nuts. Tasty and very filling if you eat them slowly.

I have heard that Obama’s evening snack while he works and reads is spanish peanuts. Six of them.

How about Parmesan crisps? Basically you just take shredded Parmesan and bake it until crispy. Low carb, good amount of protein, kinda high on sodium and fat, but still better than potato chips.

Howabout seaweed? Zero carbs, iodine, natural umami flavors. It’s pretty easy to find nori-based snacks in the States now.

This one is probably my favorite, a seaweed crisp that has zero carbs. Texture is similar to Funyuns crossed with Pringles. Downside is that it’s only available in Taiwan.

Get some kale. Rip off the leaves into 1 inch or so pieces, discard the stems (or put them in a green smoothie if you’re into those). Rinse, dry, put in a bowl, spray with olive oil, sprinkle with Lowry’s Seasoning Salt (just one light pass of the shaker or you’ll get epic heartburn), shake 'em up, spread one layer deep on a pizza pan in a 350F oven for around 15 minutes. Watch for when they get crispy but not overcooked.


…then immediately floss your teeth after. Do not talk, do not smile, do not go out in public until you have faced a mirror and flossed all the little green chunks out of your teeth.

I go with pretzels and denial.

Well, they’re not vegies, but they are crunchy and satisfying: nuts. I pack along a handful of macadamias or almonds or pistachios, unsalted, as my non-sweet afternoon snack. I say unsalted, but I keep a little container of salt at my desk and add just a pinch to satisfy the salt craving without going overboard. Yes, nuts have fat, but it’s good fat and it helps to fill you up a bit and so resist the potato and tortilla chips.

I use zucchini, carrots, parsnips, turnips, and rutabagas, but mostly beets and sweet potatoes. I slice everything very thinly with a mandoline then bake 45 minutes at 250 then 3-4 hours at 150 with the convection fan on. I mist everything lightly with olive oil and give it a very light sprinkle of salt. The chips end up crispy and way less salty and greasy than fried chips. They keep for a week or two in a container with a tight lid but we always run out before they lose their crispness.