Crunchy snacks are no longer automatically associated with greasy packets pulled off supermarket shelves. Over the past few years, home kitchens have quietly taken over part of the snack conversation, helped along by air fryers, better ovens, and a growing interest in ingredient control. People still want crunch. What they seem less interested in is excess oil, artificial flavours, or snacks that feel heavy an hour later.Vegetable and fruit chips fit neatly into this shift. They are familiar enough to replace potato chips, yet different enough to feel intentional. Zucchini, beetroot, kale, cauliflower, apples, mushrooms, and even tomatoes are now being sliced thin and turned into crisp snacks at home. These are not diet foods in disguise. They are alternatives that offer texture, flavour, and flexibility, depending on how they are seasoned and cooked.

Chips that can be easily made at home

Zucchini chips have a mild flavour, making them adaptable, whether paired with creamy dips or eaten plain. The air fryer helps remove moisture quickly, delivering crunch without needing much oil. What surprises many first-time makers is how close the texture feels to traditional chips when sliced thin and cooked evenly. Zucchini does not overpower other flavours, which is why it works well with herbs, cheese, or simple seasoning blends.

Beetroot chips bring something potato chips do not: natural sweetness and visual appeal. Thin slicing is essential, as thickness directly affects crispness. When baked or air-fried correctly, beets develop a deep crunch with a slightly caramelised edge. Their earthy flavour makes them satisfying on their own, without heavy seasoning. For many home cooks, beetroot chips feel less like a substitute and more like a distinct snack with its own identity.

Kale’s reputation often works against it, but crisping it properly changes perceptions fast. When baked or air-fried without overcrowding, kale leaves turn light, brittle, and intensely savoury. The bitterness softens, replaced by a roasted depth that feels more indulgent than expected. Kale chips disappear quickly, partly because they are easy to eat and partly because their crunch feels lighter than dense fried snacks.

Cauliflower chips (Image source: AI- Generated)

Cauliflower chips are moving onto the line of indulgence, especially when you serve them with Parmesan and robust spices. They can be cooked in both ovens and air fryers, which is convenient no matter what your kitchen looks like. The beauty of cauliflower is that its flavour can easily transition from being delicate to robust. Italian seasonings, ranch-style seasoning, or spicy seasoning blends can completely turn the tables. These chips will please those who are looking for a satisfying crunch and a more substantial mouthfeel without resorting to potatoes.

When the craving turns sweet, apple chips step in naturally. Thinly sliced apples air-fried with warming spices like cinnamon and ginger create a crisp snack that feels dessert-adjacent without being heavy. The texture matters as much as the flavour. Properly dried apple slices snap rather than bend, making them satisfying on their own or paired with yoghurt-based dips. They fit well into evening snacking, when people often want something sweet but lighter.

Mushroom chips (Image source: AI- Generated)

Mushroom chips are for the snackers who are more interested in the taste than the quantity. When you bake them, they dry out, and the umami flavour becomes more concentrated, with a satisfying crunch that is almost indulgent. They are often described as addictive, not because they are salty or oily, but because of their inherent depth of flavour. Mushroom chips show that snackers don’t need indulgent fat or texture to be satisfied; they need depth of flavour.

Tomato chips (Image source: AI- Generated)

Tomato chips are not as popular, but they are slowly gaining popularity among home snackers. Thinly sliced tomatoes, baked slowly, develop a satisfying crunch on the edges while retaining a tangy bite. The tanginess keeps the flavour bright and not heavy, especially when you are snacking on fried foods. Tomato chips are great on their own or as a crunchy accompaniment to dips, providing a welcome contrast to richer flavours.

Replace potato chips with sweet potato chips

Sweet potato chips sit closest to traditional potato chips in familiarity. They offer a similar shape and crunch while bringing natural sweetness and a denser texture. Baked or air-fried sweet potato chips tend to feel more filling, which is why many people find they eat fewer of them. While they are not automatically healthier in every preparation, they offer a practical transition for those trying to move away from standard chips without giving up the crunch entirely.