Vegan Potato Chip Alternatives to Get Your Crunch On

Butternut Squash Chips

As fun as it is to be lathered in grease after finishing off a giant bag of chips (I’m looking at you, Cool Ranch Doritos), it’s less fun with the pimple breakouts and guilt trips loved ones give you when they’re looking for the empty bag you’ve hidden out of shame.

Here are some satisfyingly crunchy alternatives to appease the potato chip beast that lives within you.

Roasted chickpeas

Crispy Roasted Chickpeas

This crunchy, protein-filled snack can fill you up pronto. One cup of chickpeas equals almost a THIRD of daily protein needs for an adult. Potato chips will never achieve this kind of protein-rich lifestyle. All you need to get started is three ingredients, too!


  • Cooked or canned chickpeas (choose your amount)
  • Extra-virgin olive oil
  • Salt



  1. Preheat oven to 400.
  2. Drain and thoroughly rinse chickpeas.
  3. On a paper towel, spread your chickpeas out and make sure they’re totally dry by patting them repeatedly. They won’t crisp in the oven unless mostly dry.
  4. Put chickpeas on a parchment-lined baking sheet and drizzle olive oil over them. Gently toss and add salt.
  5. Put in oven and roast for 20 minutes or until crispy.
  6. After chickpeas are sufficiently crispy, sprinkle with desired flavorings. (Why not cool ranch? Vegan cheddar? Garlic powder to scare off vampires and mean family members?)


Original Recipe from Love and Lemons:


Eggplant Chips + Cashew Pesto Dipping Sauce

Some say these are better than Ranch Ruffles. Take one look at these beautifully-hued-blasting-with-flavor chips and you just might pass on the boring ol’ store-bought stuff. Bonus: they come with dipping sauce!


  • 2 cups fresh cilantro
  • 1/3 cup cashews, unroasted and unsalted
  • 2 cloves garlic
  • 1/2 cup olive oil and an additional 3 Tbsp.
  • 1/2 cup grated vegan cheese
  • 4 Japanese eggplants thinly sliced
  • 2 Tbsp. salt
  • 1 tsp. paprika
  • 1 tsp. garlic salt



  1. For the dipping sauce, combine cashews, fresh cilantro, and garlic into a food processor, mixed until finely chopped.
  2. Pour in the ½ cup olive oil while food processor is on and add in the vegan cheese. Taste and add in salt and pepper as needed.
  3. Slice the eggplants into thin rounds (approximately 1/3rd of an inch thick) and lay on a parchment-lined baking sheet. Sprinkle salt and let it soak in for about an hour.
  4. After the hour is done, preheat the oven to 350 degrees and blot the eggplant with a paper towel so it’s less watery.
  5. Combine the additional 3 tablespoons of olive oil, garlic salt, and paprika into a small bowl. Using a small brush, lightly brush the mix onto both sides of the eggplant.
  6. Bake for 25-30 minutes. Due to how thin these pieces are, check in periodically to make sure they aren’t burning.
  7. When finished, remove from oven and sprinkle with salt. Let cool and dip with Cashew Pesto dipping sauce!


Original recipe from What’s Gaby Cooking:


Butternut Squash Giants

These “chips” are absolutely huge! If you like your chip alternative to have a bit of sweetness (you BBQ hound, you), look no further. These lightly sweet chips taste a little like pumpkin and are the size of a baby’s face. Great for Instagram and for eating.


  • Butternut squash (choose your amount)
  • Salt (to taste)
  • Optional: maple syrup or brown sugar (to taste)



  1. Cut up butternut squash. The top part is seedless and can be cut into giant rounds, while the bottom part will need to be de-seeded, but still useable.
  2. Preheat the oven to 375 degrees.
  3. Bake for 20 minutes on a parchment-lined cooking tray. Midway through, flip until brown on the edges.
  4. Once done, sprinkle with salt, or sweeten them up further with a touch of maple syrup or brown sugar.


Original recipe found on Greatist:

Written by: Sarah Miller