Who needs white potatoes to make chips? The texture and flavor of beets and sweet potatoes are perfect for making the crunchy, salty, addictive snack. Not to mention, they’re both more nutritious than a standard potato.
Virtually every chip brand (even the fancy kind) you can find at stores is cooked in toxic vegetable oils that go rancid even before they are used for frying. That’s why it’s much better to make these at home.
- 4 medium beets
- 2 medium sweet potatoes
- 1 tbsp olive oil
- Salt to taste
- Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible) Place slices in a large bowl and toss with olive oil
- Evenly spread slices on a baking sheet (be sure they are not stacked on top of one another) and season with salt
- Bake for 30-40 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.
- Store in an airtight container for up to a week.