14 Easy Ways to Make Homemade Chips and Simple Drinks at Home

Making tasty snacks and refreshing drinks at home has never been easier. Your kitchen holds many possibilities for turning simple ingredients into crispy chips and flavorful beverages that taste better than store bought versions. With just basic tools and everyday ingredients, you can make foods from classic potato chips to exotic fruit drinks. Get ready to discover some simple recipes that will change how you think about homemade treats.

1. Classic Baked Potato Chips

Russet potatoes work best for this recipe because they contain less moisture than other varieties. Slice them paper-thin using a mandoline slicer or sharp knife, then soak the slices in cold water for 30 minutes to remove excess starch. Pat each slice completely dry with paper towels before tossing with olive oil and sea salt. Arrange on parchment-lined baking sheets without overlapping. Bake at 200°C (400°F) for 15-20 minutes, flipping halfway through until golden brown and crispy. Cool completely before storing in airtight containers.

2. Crunchy Kale Chips with Garlic Powder

Fresh kale leaves transform into delicate chips when baked properly. Remove thick stems and tear leaves into uniform pieces about two inches wide. Wash thoroughly and dry completely using a salad spinner or clean kitchen towels. Massage leaves gently with olive oil until they feel slightly softened, then sprinkle with garlic powder and a pinch of salt. Spread on baking sheets in single layers. Bake at 100°C (225°F) for 20-25 minutes until edges become crispy but centers remain slightly chewy. Store in sealed containers.

3. Sweet Apple Chips with Cinnamon

Honeycrisp or Granny Smith apples slice beautifully for this naturally sweet treat. Core the apples but leave peels on for extra fiber and color. Cut into thin rounds using a sharp knife or mandoline. Arrange slices on dehydrator trays or parchment-lined baking sheets, then dust lightly with ground cinnamon and a tiny amount of sugar if desired. Avoid overlapping pieces. Dehydrate at 60°C (135°F) for 8-12 hours, or bake at 100°C (200°F) for 2-3 hours, flipping once. Properly dried chips will feel leathery but not sticky when cooled.

4. Zucchini Chips with Paprika Seasoning

Summer zucchini becomes an unexpectedly tasty chip when prepared correctly. Choose medium-sized zucchini that feel firm and heavy for their size. Slice into rounds about 1/8 inch thick using a mandoline for consistency. Salt the slices generously and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels. Toss with olive oil, paprika, and garlic powder. Bake at 110°C (225°F) for 2-3 hours, checking every 30 minutes and flipping once. The chips are done when they feel crispy and no longer bend when picked up.

5. Banana Chips in the Oven

Slightly underripe bananas work better than fully ripe ones because they hold their shape during baking. Peel and slice into rounds about 1/4 inch thick, working quickly to prevent browning. Brush both sides lightly with lemon juice to maintain color, then arrange on parchment-lined baking sheets. Sprinkle with a tiny amount of salt to enhance natural sweetness. Bake at 100°C (200°F) for 2-4 hours, flipping every hour until edges curl slightly and chips feel dry. Cool completely before storing in airtight containers.

6. Refreshing Cucumber Mint Water

This spa-like drink requires only three ingredients but delivers maximum refreshment. Slice one large cucumber into thin rounds and roughly chop a handful of fresh mint leaves to release their oils. Fill a large pitcher with cold water and add cucumber slices and mint. Stir gently and refrigerate for at least 2 hours to allow flavors to infuse. Strain before serving over ice, or leave ingredients in for a stronger flavor. Add a squeeze of lime juice for more zing. This drink stays fresh for up to 24 hours when refrigerated.

7. Homemade Ginger Lemonade

Fresh ginger adds a warming spice to traditional lemonade that makes this drink memorable. Grate two inches of fresh ginger root and simmer with one cup of water and sugar for 10 minutes to make a syrup. Strain the ginger syrup through a fine mesh strainer, pressing solids to extract maximum flavor. Mix with freshly squeezed lemon juice from 6-8 lemons and cold water to taste. Serve over ice with lemon slices and fresh mint sprigs. Adjust sweetness by adding more syrup or dilute with sparkling water for a fizzy version.

8. Frozen Watermelon Slush

Cubed watermelon freezes beautifully and blends into the most refreshing summer drink imaginable. Cut fresh watermelon into chunks, remove seeds, and freeze in single layers on baking sheets for 3-4 hours. Blend frozen watermelon chunks with a splash of lime juice and a tablespoon of honey until smooth and slushy. Add more liquid if mixture seems too thick. Pour into chilled glasses and serve immediately with colorful straws. Garnish with fresh mint leaves or small watermelon wedges. This drink is better enjoyed with some minutes of blending.

9. Iced Hibiscus Tea

Dried hibiscus flowers steep into a beautiful ruby-red tea that tastes tangy and refreshing. Bring 4 cups of water to a boil and add 1/4 cup of dried hibiscus flowers. Steep for 15 minutes off the heat. Strain through a fine mesh strainer, pressing flowers to extract color and flavor. Sweeten with honey while still warm, then refrigerate until chilled. Serve over ice with orange slices and a sprig of fresh rosemary. The natural tartness pairs beautifully with citrus fruits. This tea keeps well in the refrigerator for up to some weeks.

10. Coconut Water Smoothie

Coconut water provides natural electrolytes and a subtle tropical flavor that pairs well with many fruits. Combine 1 cup of coconut water with frozen mango chunks, pineapple pieces, and a handful of spinach for nutrition. Blend until completely smooth, adding more coconut water if needed to reach desired consistency. The spinach adds vitamins without affecting the tropical taste. Pour into chilled glasses and serve immediately. Top with toasted coconut flakes or chia seeds for added texture. This smoothie provides sustained energy and tastes like a tropical beverage.

11. Beet Chips with Sea Salt

Raw beets slice into stunning crimson chips that taste earthy and slightly sweet. Wear gloves while handling to avoid staining your hands. Peel beets and slice paper-thin using a mandoline or vegetable peeler. Toss slices with olive oil and coarse sea salt, then arrange on parchment-lined baking sheets without overlapping. Beets take longer to crisp than potatoes, so patience is key. Bake at 150°C (300°F) for 45-60 minutes, checking every 15 minutes and removing crispy pieces as they finish. Store cooled chips in airtight containers.

12. Sparkling Fruit Punch

Combine different fruit juices with sparkling water for a drink that works for many occaisons. Mix equal parts orange juice, pineapple juice, and cranberry juice in a large pitcher. Add sliced strawberries, orange wheels, and fresh berries for color and flavor. Chill the mixture for at least one hour to allow fruits to release their juices. Just before serving, add chilled sparkling water or club soda to taste. Pour over ice and garnish with fresh fruit pieces. This punch stays bubbly for about 30 minutes after adding sparkling water.

13. Carrot Chips with Cumin

Large carrots peel and slice into sweet chips. Choose thick, straight carrots for easier slicing. Peel and cut diagonally into thin ovals about 1/8 inch thick. Toss with olive oil, ground cumin, and a pinch of salt. The cumin adds warmth and complexity to the natural carrot sweetness. Arrange on baking sheets in single layers. Bake at 375°F for 25-35 minutes, flipping once halfway through. Watch carefully during the last 10 minutes to prevent burning. Properly baked carrot chips will be brown and crispy when cooled.

14. Mint Chocolate Milk

Fresh mint leaves transform ordinary chocolate milk into something restaurant-worthy. Gently muddle 8-10 fresh mint leaves in the bottom of a small saucepan to release their oils without tearing the leaves completely. Add 2 cups of milk and 3 tablespoons of cocoa powder, whisking constantly while heating over medium heat. Sweeten with honey or sugar to taste. Heat until steaming but not boiling. Strain through a fine mesh strainer to remove mint pieces, then serve hot or chill for iced mint chocolate milk. Garnish with whipped cream and a fresh mint sprig for an elegant presentation.