Crisps are always a good snack, perfect for the road or a quick bite—but they don’t have to come from just potatoes. Plenty of other crops from the garden make surprisingly good chips!

In this blog, we’ll share eight crops that grow well in raised garden beds and transform beautifully into tasty chips. When sliced thin and dried low and slow—either in a dehydrator or oven—they become crunchy, flavorful bites that let the honest taste of the garden shine.

1. Sweet Potatoes

Sweet potatoes grow as perennials in zones 8 through 11, but most gardeners treat them as annuals. A few weeks after the last frost, they go into the ground, ready to sprawl all summer long. By fall, the vines begin to yellow—that’s your cue to dig.

To make sweet potato chips, thin slices dry best at 135°F for 8 to 12 hours. For a savory edge, sprinkle with chili powder or rosemary, or go for a sweet version with honey and cinnamon.

2. Carrots

Carrots are cool-season crops that grow well in zones 3 through 10. They are typically planted in early spring or late summer, depending on the region, and are ready for harvest around 70 days later when the shoulders emerge from the soil. Cut in thin slices to dehydrate at 130°F for about 10 hours. Their natural sweetness works well with a light dusting of sweet paprika or sea salt for a crisp, balanced chip.

3. Radishes

Radishes are one of the fastest crops to grow, thriving in cool-season gardens in zones 2 through 10. They mature in just three to four weeks in raised garden beds. Once harvested, slice them thin and dry at 130°F for 6 to 8 hours. Their peppery, slightly bitter flavor pairs well with sea salt and vinegar powder, giving you a salt-and-vinegar chip experience with a garden flair.

4. Strawberries

Strawberries grow well as perennials in raised garden beds in zones 4 through 10 and, once established, can produce for several years. Berries are best picked in the morning and sliced before dehydrating at 130°F for 6 to 10 hours. The result is a chewy, candy-like chip full of tang and sweetness—no additional flavoring needed.

5. Bananas

Bananas take the longest to grow of all the crops on this list and typically won’t thrive outside zones 9 to 11. Still, they remain a favorite for garden-style snacks and chips. For those already growing them, there’s no need to wait two to three years for a good snack. Sliced fruit dries into dense, chewy chips at 135°F over 8 to 12 hours. A light coating of cinnamon or cocoa powder turns them into an effortless dessert.

6. Kale

Kale is a reliable garden staple in zones 3 through 10, often tolerating light frosts and even overwintering in mild climates. Once the leaves are large enough, they can be torn into pieces and dried at 115°F for 2 to 4 hours. Seasoned with olive oil, nutritional yeast, and a touch of 

garlic powder, they mimic cheesy chips with a crispy, flaky crunch.

7. Beets

Beets grow best in the shoulder seasons and can be planted in early spring or late summer in zones 2 through 10. They’re ready for harvest around 60 days after planting in raised garden beds. After peeling and thinly slicing (without cooking), they dry at 130°F for 8 to 12 hours into bold, ruby-colored chips. Slightly thicker slices retain some chew and pair well with cumin or a balsamic glaze before drying.

8. Apples

Like banana trees, apple trees aren’t a crop that produces in a single season, but they’re a worthwhile long-term investment—especially in zones 3 through 8. Apple chips are typically sliced thin and dried at 135°F for 8 to 12 hours. Depending on the thickness, they can be either chewy or crisp. A light coating of cinnamon and honey is all that’s needed for a satisfying snack.

Final Thoughts

Take care of your health and manage your harvest wisely—any leftover crop can be turned into a healthy snack, whether sweet, salty, or spicy. It’s easy to rely on the grocery store, but there’s real satisfaction in knowing you grew and made your own treats!