The present invention relates to a method for the preparation of vegetablechips or French fries wherein the methodcomprises: (i) preparing a mixture comprising between 20 to 90% (w/w) of avegetable source and/or fruit source, a protein source,between 0 to 30% (w/w) water and a thickening agent； and (ii) moulding themixture prepared into chips or French fries wherein noneof said vegetable, fruit and protein sources comprise potato and, preferably,wherein the vegetable source is chosen from the groupconsisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean,haricot bean, leek, onion, beet, rutabaga, and combinationsthereof.
