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How can I get my food processor (Dualit XL1500) to make 'chip' shaped veggies?

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Showing 1-25 of 37 posts in this discussion
Initial post: 2 Jan 2013 13:32:39 GMT
John Smith says:

I have just bought a food processor to chop my veggies. The problem is although my Dualit (XL1500) does come with a "Julienne" disk/blade, the veggies that it makes are too fine for a nice casserole and everything seems to be either very flat/wheel shaped or chopped far too fine!

Is it possible to get any additional spare cutting disks/blade other than the ones that come with the Dualit XL1500 (which I have just bought)?

Or perhaps I could modify a disk from a different brand and put it on my Dualit (?).

Basically I want to make large "chip" shaped vegetables, rather than just slices or very fine strips

Any thoughts?

With thanks


In reply to an earlier post on 2 Jan 2013 16:13:54 GMT
pixie says:
If you have a look at there is an adjustable slicing blade that you can buy. I don't know what came with your kit but take a peek,
Sometimes if I am preparing veg in my processor I pop the veg in the bowl and use the pulse switch to get the veg mix as I would like. This gives a more random cut. Trial and error John..give it a go.
If you would like advice I am sure the company has a help or "How to" page with recipes and customer's a good make!

In reply to an earlier post on 2 Jan 2013 17:54:22 GMT
John Smith says:
Interesting - yes, I hadnt thought about pulsing... I had assumed it might pulverise things too much.

If I absolutely have to, I suppose that I could gut my carrots etc length-wise a bit but that does rather destroy the whole (time saving) point of using the food processor in the first place!

For the record, you can see what came with the device here if you click on "Accessories"
PLUS there is a Julienne disk that they dont mention.


In reply to an earlier post on 2 Jan 2013 18:15:06 GMT
pixie says:
Well the adjustable blade sounded interesting...I didn't get that with mine.
The thing is that in a casserole the veg is best cut more or less the same size to cook evenly.
You have a lovely machine there....what else do you plan to make? Pastry is fab in the sweaty hands and it's quick and lovely and will have loads of fun with it...keep posting and welcome...we are all foodies here and I expect you will get lots of tips john...and hopefully you will give us a few!

Posted on 2 Jan 2013 18:35:45 GMT
John Smith says:
Fwiw, I'm told that the adjustible blade goes up to 7.5mm.

Hands up that I'm a no expert at cooking... so don't expact too much cooking wisdom from moi, but am happy to try to add my tuppence worthn where I can. My other problem I have is that I am currently intolerant of gluten (wheat), diary AND eggs! So my recipies will be necessarily be rather limited in scope.

Yes the Dualit has a good build quality, right enough. However I was *extremely* disappointed to discover that both the "polished chrome" and "brushed metal" finishes are not really metal or chrome as such. The casing is really made of PLASTIC - which having spent quite so much money (over GBP250) on a high-end machine - is a huge disappointment for me, because over time plastic is never going to hold its finish as well a real metal. Idiots! I would cheerfully have spent another £20-25 for something that will last properly i.e. a robust, good looking housing that is NOT made of plastic! If you see anyone from Dualit please tell them from me... :)


In reply to an earlier post on 2 Jan 2013 18:58:50 GMT
I have noticed the same thing over and over again with appliances and gadgets, John.

I have been considering a new stand mixer, but in looking around, I found that several of them on closer examination turned out to have painted or foil-coated plastic parts instead of metal. And when you are prepared to pay up that little extra for a high-end product, then you certainly do expect much better than that! - Kenwood? please also take note!

All posts are always very welcome on here, and I have posted the odd Gluten, Dairy, and Egg-Free recipe on a couple of threads. Although I don't think that I have any intolerances with them myself, I am currently weaning myself off too much Dairy as an experiment and desperately struggling to control my Cheese obsession! However, you will find that most of my recipes are usually for Cake! ;o>

In reply to an earlier post on 2 Jan 2013 19:00:24 GMT
pixie says:
You may be interested in...
Intolerant Gourmet, The there are lots of other books available too, alot of people have some kind of intolerance and it's well catered for.

In reply to an earlier post on 2 Jan 2013 19:26:13 GMT
Last edited by the author on 2 Jan 2013 20:23:50 GMT
Pixie? I hate to be picky but that book doesn't seem to offer up many recipes that could be of use if you are also intolerant of Eggs as well?.....x

I've had a quick look and came up with this Learning to Bake Allergen-Free which has great reviews and 5* ratings on, being as it is an American book. This isn't a problem these days though when using American Measuring Cups and when you 'click to look inside' it also has a conversion chart at the back. It seems full of quite useful info on substitutes in cooking as well as in baking?

There is more about it and a few of the recipes on

In reply to an earlier post on 2 Jan 2013 19:48:00 GMT
Last edited by the author on 2 Jan 2013 20:00:27 GMT
pixie says:
Babra kafka is a very good food writer and there will be things in there to suit all sorts I am don't buy a cook book to cook one thing..there are lots of others out there it was just a suggestion.x

The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes: More Than 100 Mouth-watering Recipes for All the Family

Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the 'Sensitive Gourmet'
A couple of more ideas.....there are loads out there!x

In reply to an earlier post on 2 Jan 2013 20:23:05 GMT
Sorry Pixie! I really wasn't trying to be awkward, honestly?
It was only because I noticed that it had a lot of Egg recipes - which John, as he is intolerant of them, would not be able to use, that's all. I'm sure that Barbara Kafka is an excellent food writer and I was just wondering if you might have another book in mind that also covered Egg-free cooking as well.

I've only found a few and the reviews and ratings were really lousy?! So, it would be quite an interesting challenge for the Forum to see if anyone can find or recommend a really good one. This baking one I came across 'seems' to be the best one around, but the cooking side to it and the savoury recipes are quite basic. Perhaps some of your various more Ethnic cookbooks would be a better answer to that aspect of cooking.....x

Posted on 2 Jan 2013 20:35:07 GMT
Last edited by the author on 2 Jan 2013 21:08:19 GMT
I just found this interesting little gem in one of the book reviews - it is fascinating what you can find, isn't it?.....

"I have adapted the recipes very successfully after a quick search on the internet where you can find some alternatives to eggs - try replacing an egg with 1 tsp baking powder+1 tbsp water+1 tbsp vinegar for leavening - add more baking powder if you want better results. For binding, try 1/2 mashed banana (cut down on the sugar content of the recipe); 1 tbsp rice syrup (again cut down on the sugar content); or a 1/4 cup of apple puree (the pectin in the apple works as a binder) - all are the equivalent of one egg. You may have to adjust the liquid content of some of the recipes using trial and error, but it is worth the effort!".....

Well, I've used the last two in the past, but the first suggestion is a new idea for an Egg substitute to me - and sounds ideal for use in savoury dishes. I must try that one on my Cousin who is highly intolerant of Eggs and see if he has come across this before and if it really works too!

In reply to an earlier post on 2 Jan 2013 20:42:06 GMT
Last edited by the author on 2 Jan 2013 20:43:56 GMT
pixie says:
There are two I found I've put them on the post above...lots out there to choose from.
I don't do alot of sweet things so didn't go down that route...I was thinking of more cooking in general, didn't realise John meant baking...I'm sure they will all be helpful..xx

Edit...I didn't look at the sweet stuff in babara kafka..I was looking at the delicious pepper and fish and dips!

In reply to an earlier post on 2 Jan 2013 21:04:12 GMT
I don't know whether John will be particularly concentrating on baking either? - as I explained before, it was just all that I could come up with on Amazon, covering all of the food intolerances that he stated, in the one book that had anywhere near decent reviews and ratings. There must surely be better cookbooks out there? - as food intolerances are so much more known about these days.

Posted on 2 Jan 2013 21:23:16 GMT
wobberoo says:
Can you send me all the food anybody is intolerant to? Bin Soup can always use a little variety.

In reply to an earlier post on 3 Jan 2013 01:44:02 GMT
It's such a shame that nobody has an intolerance to Lemon Drizzle Cake, hey Roo?!!.....x

In reply to an earlier post on 3 Jan 2013 12:02:55 GMT
I swear my magimix is the same silver covered plastic, well dissapointed was I,ve got a chip blade with mine, but even with spuds it doesn,t really do proper chip shaped chips and other veg like carrots are probably too small to begin with for the shape you want. I,m afraid there is no magic machine out there. But it is great for a lot of stuff as Pix says, mayo is a doddle,pastry perfect,sauces and soups smooth, herbs,spices,curry mixes, coleslaw all quicker than by hand, but you still need to do a bit of prep. Xxx

Posted on 3 Jan 2013 12:10:17 GMT
We've found that the quickest and easiest way to cut chips is to use something like this.

Hon. No.1 Daughter bought her chipper in France for use in the restaurant.

In reply to an earlier post on 3 Jan 2013 12:11:43 GMT
pixie says:
The oldies are the best R. F...always goes full circle..I agree great little gadget.

Posted on 3 Jan 2013 12:46:45 GMT
Last edited by the author on 3 Jan 2013 12:53:08 GMT
John Smith says:
Yes there are an AMAZING number of allergy cook books out there. But being moderately sensitive to dairy, wheat AND eggs (okay prawns/shellfish and several types of nut) I am a tricky customer.

The other problem is have any of you actually *tried* any of your recommended books to see what the stuff tastes like?

Regarding 'chipping' some people say a sharp cooks knife is fastest and easiest - at least for fairly small volumes. I do own and use a couple of very sharp Robert Welch cooks knives but I absolutely hate the way the veggies - esp if they contain a moderate/high water content (e.g. potatoes, butternut squash etc) stick to the blade and sort of pile up on the blade and eventually fly off over the working surface. Very messing and bl**dy irritating!

I also have a knife with the dumples but *still* the veggie slices cling on,
...but still the veggies fail to fall away and start piling up on the blade and soon ping off around the work surface.
Also the knife isnt anything like as well balanced in the hand as my proper cooks knife and sort of twist in the hand slightly in use.

Meanwhile I am going to try a mandoline (this one is from Zyliss which seems quite well made...):

It looks like a pain to wash up! But I have discovered that if you rinse under warm water IMMEDIATELY after use, then washing up is fairly trivial.


Posted on 3 Jan 2013 12:49:11 GMT
This can make chip-shaped chips.

In reply to an earlier post on 3 Jan 2013 12:52:44 GMT
pixie says:
Haven't any of those books John but you should read the reviews it would give you an idea of what to expect...if there is a look inside facility you can sometimes grab a recipe and try it out....Have you thought of the online "Allergy" food blogs with recipes? That's what I would do...good luck and I hope you find something to interest you!

In reply to an earlier post on 3 Jan 2013 13:38:03 GMT
Nope! That's why I am always very keen to state 'came across' when I've been wandering around the books and gadgets, John. I have been personally recommended books in the past that have turned out to be not at all what I wanted, and so I will only 'recommend' on the books that I do actually own and use.

And good luck in your ongoing quest to find the perfect chipper - do let us know how you get on won't you?

Posted on 3 Jan 2013 17:16:25 GMT
wobberoo says:
Yes, John, I hope your chipper is chipper. HA HA HA HA HA HA! I'm a wag, aren't I?

Posted on 10 Jan 2013 23:45:34 GMT
John Smith says:
I have been in touch with Dualit and they are sending me a Chipping Disk. This is a bit like their Julienne disk that came with my Dualit XL1500, except that instead of being 0.5cm the chips are twice that size at 1.0cm. Still rather small for me but I'll let you know how I get on with it.

Btw, do you people think a food processor is not the way to build a large casserole - i.e. it would be quicker/better with a knife?

In reply to an earlier post on 11 Jan 2013 00:31:31 GMT
Last edited by the author on 11 Jan 2013 00:33:02 GMT
Yes, it probably would be quicker, and possibly better with a knife, John?
But as someone who now struggles to hold a knife properly and to exert any pressure on it to cut too, I definitely appreciate anything that can make my life that much easier - and also allows me to stay as independent as I possibly can be within my own kitchen area. It is whatever works for you that really matters.
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Initial post:  2 Jan 2013
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