Homemade Beet and Sweet Potato Chips

Chips are a year-round favorite, but there’s something about summertime that calls for this crunchy snack. But they are usually loaded with oil, salt and can be a total calorie bomb with little nutritional value. This simple recipe bakes sliced sweet potato and a golden beet with minimal oil and just a little salt and pepper. These chips are great source of nutrients like potassium and beta carotene as well as digestive-healthy fiber. Enjoy them as an alternative to store-bought chips this summer.


  • 1 medium golden (or red) beet, sliced thin
  • 1 medium sweet potato, sliced thin, skin left on
  • 1 tsp olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees F.
  2. Wash and prepare the sweet potato and beet, slicing thin.
  3. Lay the thin slices of beet and sweet potato out on a cookie sheet lined with parchment paper (you may need two cookie sheets depending on the size of your oven).
  4. Drizzle olive oil and salt and pepper on the sliced sweet potato.
  5. Place the tray in the oven and bake for about 20 minutes, then flip the slices over for even baking and place back in the oven.
  6. After another 20-30 minutes (about 40-50 minutes total), the chips should be golden brown and slightly crispy and ready to be removed from the oven; if the chips still need more cooking continue to cook until golden brown and crispy.
  7. Remove from the oven, serve and enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Servings: 2