We’re turning our fresh beets and sweet potatoes into a healthy, crunch-worthy snack. After having a few of these beet and sweet potato chips made from scratch, you won’t want to go back to store-bought chips again.
How To Make This Recipe
For these chips, we start with fresh beets and sweet potatoes. We thinly slice both of these using a mandoline slicer to ensure thin and even slices. If we cut them too thick, they won’t crisp up in the oven as expected. As always, we prefer to use fresh thyme here. But, a half a teaspoon of dried thyme will also do the trick.
We begin by preheating our oven. Next, we toss our sweet potatoes into a large mixing bowl with half of our olive oil. We season with half of our thyme and a little salt and pepper. Then, we place our sweet potato slices on a baking sheet lined with parchment paper taking care not to overlap the sweet potato slices.
Next, we repeat this exercise with our beets. So, we toss our sweet potatoes into a large mixing bowl with our remaining olive oil. We season with the rest of our thyme and a little salt and pepper. Then, we place our beets on a second baking sheet lined with parchment paper. Once again, we take care not to overlap our beet slices. Once we’ve handled our beets, we thoroughly wash our hands to prevent staining.
Finally, we bake our beet and sweet potato slices in the oven until they’re crisp. We watch them closely to prevent burning. Once crisp, we remove our chips from the oven and let them cool on the sheet.
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Recipe Card for Beet & Sweet Potato Chips
Here’s the recipe card for Beet & Sweet Potato Chips. Print, share or save!
Beet & Sweet Potato Chips
Equipment
- Mandoline slicer
- Baking sheet
- Parchment paper
Ingredients
- 3 each beets large, sliced thin
- 1 each sweet potato large, sliced thin
- 2 sprigs thyme removed and chopped
- 1 tablespoon olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375 F (190 C)
- Toss thinly-sliced sweet potatoes in the large bowl and coat lightly with olive oil. Season with thyme, salt and pepper. Place sweet potato slices on a second baking sheet. Take care not to overlap the slices.
- Pour thinly-sliced beets in the large bowl and coat lightly with olive oil. Season with thyme, salt and pepper. Place beet slices on a baking sheet. Take care not to overlap the slices. If you don’t want your hands to be stained pink, now would be a great time to wash them!
- Bake beet and sweet potato slices in the oven until crisp. These chips do burn easily, so start watching them very closely once you hit the 15 minute mark.
- Remove chips from the oven and let them cool on the sheet.
- Serve with fresh thyme, sea salt and fresh ground pepper or another garnish of your choice. Enjoy!
