13 Simple Chip Recipes and Drinks to Make at Home

Making snacks and drinks at home is an accessible and enjoyable activity. It allows for control over ingredients and experimentation with flavors. The following recipes utilize readily available kitchen staples, offering a range of options from traditional to novel. This guide explores the creation of both savory chips and refreshing beverages. The process is designed to be straightforward, encouraging culinary exploration with minimal effort.

1. Baked Potato Chips

Slice 2 large potatoes into thin rounds using a sharp knife or mandoline. Pat them dry with paper towels to remove excess moisture. Toss the slices with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange them on baking sheets without overlapping. Bake at 200°C (400°F) for 15-20 minutes, flipping once halfway through. They should turn brown and crispy when done.

2. Chocolate Chip Cookies

Mix 200g flour, 100g brown sugar, and 50g white sugar in a bowl. Add 100ml melted butter and 1 egg to form dough. Fold in 150g chocolate chips gently. The dough should hold together but not be too sticky or dry. Drop spoonfuls onto a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 12-15 minutes until edges are lightly brown.

3. Spicy Tortilla Chips

Cut 6 corn tortillas into triangular wedges using kitchen scissors. Brush both sides with 3 tablespoons olive oil. Sprinkle with 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Make sure all pieces are evenly coated. Bake at 220°C (425°F) for 8-12 minutes until crispy and edges curl slightly. Let them cool completely before serving with your favorite dip.

4. Cucumber Mint Lemonade

Blend 1 large cucumber (peeled and chopped) with 500ml cold water until smooth. Strain the mixture through a fine mesh to remove pulp. Add 120ml fresh lemon juice, 60ml honey, and 10 fresh mint leaves. Stir well until honey dissolves completely. Serve over ice cubes in tall glasses. Garnish with cucumber slices and mint sprigs for a refreshing drink.

5. Apple Cinnamon Chips

Core and slice 3 apples into thin rounds, leaving the skin on for texture. Remove any seeds you find. Arrange slices on dehydrator trays or baking sheets. Sprinkle with 2 teaspoons cinnamon and 1 tablespoon sugar. Dehydrate for 6-8 hours or bake at 100°C (200°F) for 2-3 hours, flipping once. They should be dry and slightly chewy when finished.

6. Hibiscus Iced Tea

Steep 30g dried hibiscus flowers in 1 liter boiling water for 15 minutes. The liquid will turn deep red color. Strain out all flower pieces using a fine mesh strainer. Add 80ml honey while the tea is still warm. Refrigerate for 2 hours until chilled. Serve over ice with lemon wedges for a tart and refreshing drink experience.

7. Zucchini Parmesan Chips

Slice 2 medium zucchini into thin rounds using a mandoline or sharp knife. Pat dry with paper towels thoroughly. Dip slices in beaten egg, then coat with mixture of 100g breadcrumbs and 50g grated Parmesan cheese. Bake at 220°C (425°F) for 20-25 minutes until golden and crispy. Flip halfway through cooking time for even browning on both sides.

8. Strawberry Basil Water

Muddle 200g fresh strawberries with 8 basil leaves in the bottom of a pitcher. Press gently to release flavors. Add 1 liter cold water and 2 tablespoons sugar. Stir until sugar dissolves completely throughout the mixture. Refrigerate for at least 1 hour to let flavors blend together. Strain before serving or leave fruit pieces for decoration.

9. Sweet Potato Chips

Peel and slice 2 large sweet potatoes into thin rounds. Soak in cold water for 30 minutes to remove excess starch. Pat completely dry and toss with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika for color. Bake at 200°C (400°F) for 15-20 minutes, flipping once. They should be crispy around edges and tender in the middle when done.

10. Ginger Lemon Fizz

Grate 30g fresh ginger root and steep in 250ml hot water for 10 minutes. Strain to remove all ginger pieces. Add 60ml fresh lemon juice and 40ml honey to the ginger water. Stir until honey dissolves completely. Top with 500ml sparkling water just before serving. Pour over ice cubes in glasses for a bubbly and spicy refreshing drink.

11. Banana Chips

Slice 4 ripe bananas into thin rounds, about 3mm thick. Try to keep slices uniform for even cooking. Brush lightly with 1 tablespoon melted butter and sprinkle with 1 teaspoon cinnamon mixed with 2 tablespoons sugar. Dehydrate for 8-10 hours or bake at 100°C (200°F) for 3-4 hours until crispy. Store in airtight containers once completely cooled.

12. Watermelon Mint Cooler

Blend 500g cubed watermelon with 15 fresh mint leaves until completely smooth. Strain through fine mesh if desired. Add 250ml cold water, 2 tablespoons lime juice, and 1 tablespoon honey. Mix thoroughly until honey dissolves. Serve over crushed ice in tall glasses. Garnish with watermelon wedges and mint sprigs for a elegant treat.

13. Kale Chips

Remove stems from 200g fresh kale leaves and tear into bite-sized pieces. Wash thoroughly and dry completely with paper towels. Massage with 1 tablespoon olive oil and 1/2 teaspoon salt until leaves are well coated and slightly softened. Bake at 180°C (350°F) for 10-15 minutes until edges are crispy but not brown. Watch carefully to prevent burning.