Beet & Sweet Potato Chips


Kyle Deneke

Dec 05, 2010

I bought a bag of these at Publix the other day and they were so good so I thought I would try making my own! It was easy and they are delicious. I will caution you that it is tempting to eat the whole batch in one sitting so don’t make these if you have no self control! 🙂 Beet & Sweet Potato Chips: 1 sweet potato 2 beets Extra Virgin Olive Oil Celtic Sea Salt Slice beets and sweet potato in to thin slices (a mandolin works well if you have one. Or if you are too lazy to get it out of the cabinet like me you can just slice them by hand.) Throw them in a bowl and drizzle EVOO. Toss around to coat. Spread in a single layer on 2 baking sheets. Place 1 baking sheet on the middle rack and the other on the lower rack of oven and bake at 400 degrees for around 25 minutes. Turn chips once during cooking. When finished cooking, sprinkle lightly with salt. *The crispier, the better in my opinion. Some of my sweet potatoes turned a little brown and almost looked burnt, but they tasted good. The ones that didn’t get cooked as well weren’t as crispy the second day.

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