Chips made of fruit and vegetables (banana, pear, stem celery and red beets) were prepared by a conventional drying of specially treated slices of raw material until their water content dropped below 3%. The product obtained is brittle, suitable for direct consumption and characterized by a high dietetic value. Sensory analyses showed that the products were attractive for consumers. Their appearance, brittleness and flavour were highly appreciated. The highest scores were given to chips made of stem celery covered with ground walnuts; chips made of pears and beets were slightly less attractive. The least attractive were banana chips. However, fat-free fruit and vegetable chips are highly hygroscopic products. Celery chips were most hygroscopic and relatively least hygroscopic were the banana ones.