Sweet Potato and Beet Chips

Meredith Steele
  • Yield: servings


1large sweet potato
2medium beets
Sea salt, optional


  1. Preheat oven to 300F.
  2. Leaving the skin on, slice the potato as thinly as possible with a mandolin slicer.
  3. Line a baking sheet with parchment paper. Place the baking sheet in the oven and bake for 20 to 30 minutes, flipping the chips once during baking. Note: keep an eye on the chips after 15 minutes. They tend to burn at varying times.
  4. Immediately remove from baking sheet and place on a drying rack to cool. Sprinkle a pinch of salt over the chips if desired. At this time the chips will be slightly damp and pliable. Allow them to dry and soon you will have a crisp chip.
  5. Repeat the same steps with the beets. Note: The beets have a tendency to bake faster so watch them.
  6. After drying you will have a crispy fun treat! Store in an airtight container.
Recipe by Meredith Steele, In Sock Monkey Slippers

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