Learn more Shop now Learn more Shop now Shop now Shop now Learn More Shop now Shop now Learn more Shop Fire Shop Kindle Worried Blues Shop now Fitbit
Customer Discussions > cooking discussion forum

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

Sort: Oldest first | Newest first
Showing 1-25 of 37 posts in this discussion
Posted on 9 Jun 2014, 23:49:44 BST
John Smith says:
The Dualit is broadly fine - and the adjustable slicer works okay. But that chipper disk is a disaster! Also I would prefer to be able to adjust the speed like you used to be able to on many food processors. For some reason variable speed seems to be out of fashion.

In reply to an earlier post on 9 Jun 2014, 23:19:01 BST
Leanne says:
Thank you for your honest view. I've already been disappointed once with a food processor so really want to get it right this time and so I'll be following your advice and avoiding! Thank you! I'm thinking I'll go for the Sage kitchen wizz pro. Look it up if you end up going for another one eventually!

In reply to an earlier post on 9 Jun 2014, 12:32:06 BST
John Smith says:
I wouldn't be sure. One problem is that the machine only has one speed setting and that's FAST. It might well work for a while, however I doubt it would last very well. It was immediately obvious as soon as it arrived that it was under-engineered, but I thought maybe they knew something I didn't and I thought I would just put it through its paces and put some normal potatoes through the thing. It didnt survive for more than 1 minute.

I was tempted to modify it myself with industrial strength glue and/or brazing etc however
a) there things would not fare well in a dish washer
b) they might contaminate the food
c) life is too short (!)
To be honest I have lost all respect for Dualit over this issue. They set themselves up as a premium quality and I did quite a lot of research before buying this product as I am more than happy to pay for genuine quality. However they simply do not know how to do basic engineering. Also I find the basic cutters do not work very well either and quite a lot of over-sized food slips through un-sliced.
I shall not buy Dualit again.

Posted on 9 Jun 2014, 11:18:06 BST
Leanne says:
Do you think the chipping disc would be strong enough to cut softer things like courgettes and peppers? (I am aware though it is called a 'chipping' disc so really ought to be able to cut potatoes as well!) It seems to be about £30 extra to buy it...

In reply to an earlier post on 9 Jun 2014, 09:04:47 BST
John Smith says:
The variable disk that comes with it work fine - not brilliant but OK. The extra fat chipping disk is made out of too thin metal and is a total disaster. I destroyed mine on the very first use just doing straight-forward chipping.

In reply to an earlier post on 9 Jun 2014, 02:57:46 BST
Last edited by the author on 9 Jun 2014, 03:03:18 BST
We don't eat many chips these days, but one of my neighbours recently demonstrated to us something that looks exactly like this chipper. She has been using it for the last few years in preference to all the powered machines cluttering her worktops. Her kids are very happy with either sized cut of the chips. It reminded me of the one my daughter used to use in her restaurant.

In reply to an earlier post on 8 Jun 2014, 23:20:06 BST
Leanne says:
Hi. Sorry this is an old thread but I'm looking to buy the Dualit XL1500 and have the same issue of wanting to cut larger 'sticks' of vegetables and potatoes...did the chipping disc work as you wanted? I bought a Kenwood (disaster - don't buy Kenwood - chocolate cake mixture all inside the motor!) partly for cutting veg but like you said it was so thin it was useless for what I wanted and still ended up chopping everything by hand. This time I want to get a food processor that'll do what I want it to!! Any advice would be appreciated!

Posted on 13 Apr 2013, 10:05:37 BST
Poor John, all this time and no real solution to your problems. Sometimes the manufacturers mislead us, or our expectations are too high. I,ve got a magimix, and yes, that,s plastic too!!
To be honest I don,t use it a great deal, there are only two of us now and I prefer a knife for my veggies, as you say it is difficult to get the size and shape you want. I love it for pastry, salsa,s breadcrumbs, and chopping large quantities of veg for coleslaw, ooh, and curry pastes etc ,but that,s about it. I,ve got a chip cutter on mine so that cuts veg to a bigger size, but it also depends on the shape and size of the veg as to what you get finally.

Posted on 12 Apr 2013, 21:00:11 BST
John Smith says:
The theory is good. However I have yet to find a mandolin that is useful anything more than very very occasionally. They are good at certain things. Such as if you need to make large numbers of very fine veg slices. Or if it is important to you to make your food be cut into EXACTLY equal sizes i.e. look like it has come out of a machine... but after much experimentation I find that they are very hard to use. Large lump of veg like to twist in the hand. Small lumps of veg require to be stuck onto the guide-spikes thing for fear of doing EXTREME damage to your fingers. Bits often fall off the guide-spikes thing too... And then of course the bl**dy thing needs to be washed up! All rather painful.

But overall knifes arent much better. Although they are obviously dead easy to wash up, what I hate is the way that as you cut each slice of veg, it almost always seems to stick to the knife blade (by surface tension) and then the slices sort of pile up on the blade and (with swift knife action) eventually start flying off in strange directions.

The knives with the little dimples seem to be a slight con - they just dont work very well. I suppose you could us a cheese knife if you REALLY hate that adhesion... but they you lose all that rather nice weight (& momentum) of a nice big kitchen knife.

Finally back to my Dualit. I find it bl**dy awful for slicing veg. Yes it is bearable (and super-fast) if
a) doing huge volumes (e.g. cooking caseroles in bulk)
b) if you dont mind rather fine slices
But if the slices are too thin then everything tastes the same.

All-in-all I'm NOT very pleased with my Dualit food processor. And knives both take time and are faintly irritating. Mankind HAS to be able to find a better faster way of chopping the humble veg.

Meanwhile if anyone has any answers I'd love to hear them !

Posted on 11 Jan 2013, 21:25:21 GMT
wobberoo says:
Do they also sell drum kits, at Lakeland, Di A Mond? Such a versatile store, always diversifying. x

Posted on 11 Jan 2013, 20:00:02 GMT
Lakeland are offering a new mandolin from OXO good grips. No fiddly blades to change you just turn the knob to select the cut you require, a holder for your veg so that your fingers are safe, it's not a cheapie but it looks very sturdy and practical to use..... They are also offering a proper chipper which can also cut cubes. Modern version of an old fashioned gadget but worth a look, Lakeland test their products thoroughly before they take them on for sale.xxxxxx

Posted on 11 Jan 2013, 18:08:19 GMT
Last edited by the author on 12 Jan 2013, 11:56:12 GMT
John Smith says:
What about creating vegetable stock? I guess when making stock (and/or soups) the pretty small vegetable slices will work just fine.
Any tips about what is the best thickness of blade to use for that would be?

Btw, I also have a new mandoline manual vegetable slicer that might be useful...


P.S. Fwiw, this is the mandoline I have: "Zyliss Folding Mandoline"
I've only used it a few times so far, but it is
a) slightly easier to clean, taking up less space on the drying rack etc., so long as you do so soon after use. [not much in it, mind you!]
b) Also it can produce much more *precisely* chopped results -if that's important to you. For example you can easily create rather beautiful paper-thin slices of veggies, that would be extremely difficult to produce even with a very sharp carving/kitchen knife. These slices are rather tempting to eat raw... Whereas the Dualit thunders through veggies at very high speed but doing so rather coarsely.

On the down-size, being hand-driven, the mandoline is of course nothing like as fast as a food processor.

PPS. Btw, the other irritation is that I am finding that on most of the blades, because they dont have a vertical lip on the disk to catch them, unprocessed veggies can all too easily slip out past the processing disks ending up in the bowl. Anyone else having that problem?

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.

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?

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?

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?

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!

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

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.


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, 12:10:17 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, 12:02:55 GMT
I swear my magimix is the same silver covered plastic, well dissapointed was I.xxx. 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

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

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 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.
‹ Previous 1 2 Next ›
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in

Recent discussions in the cooking discussion forum (723 discussions)


This discussion

Discussion in:  cooking discussion forum
Participants:  8
Total posts:  37
Initial post:  2 Jan 2013
Latest post:  9 Jun 2014

New! Receive e-mail when new posts are made.
Tracked by 2 customers