Homemade Beet and Sweet Potato Chips
By Isabel Smith, MS, RD, CDN
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.
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees F.
- Wash and prepare the sweet potato and beet, slicing thin.
- 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).
- Drizzle olive oil and salt and pepper on the sliced sweet potato.
- 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.
- 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.
- Remove from the oven, serve and enjoy!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 2