Oven Baked Sweet Potato and Beet Chips

• Vegan
• Gluten free

• Produce

  • 1 Beet, yellow
  • 1 Beet, red
  • 1 Chipotle
  • 1 Garlic and onion powders
  • 1 Pink beet
  • 1 Sweet potato
  • 1 White potato, regular

• Baking & Spices

  • 1 Paprika, smoked
  • 1 Sea salt

• Oils & Vinegars

  • 1/2 tsp Olive oil

Found on thehealthfulideas.com

Description

Ingredients

• 1 sweet potato
• 1 regular white potato
• 1 yellow beet
• 1 pink beet
• 1 red beet
• sea salt, pepper
• garlic and onion powders (optional)
• smoked paprika (optional)
• chipotle powder (optional)
• ½ tsp olive oil

Directions

• Preheat your oven to FAN 120C (248F).
• Start by washing your vegetables really well and peel them if not organic.
• Using a mandoline, slice all the vegetables thinly. If your slices are too thick, they may not get crispy enough.
• Lightly drizzle the vegetables with the oil. Mostly the potatoes as I find that the more oil you add to the beets, the less crispy they get.
• Line a baking tray with parchment paper and lay your slices onto the tray. Try not to overlap them.
• Sprinkle with sea salt and pepper, flip and either add a bit more salt or any other spices.
• Its best not to combine the vegetables on one tray as some of them may take longer to cook.
• Bake for 45-55 minutes, flipping them every 15 minutes or so. You can use multiple trays to cook more at once.
• You can lower the heat to 100C if the beets start turning too black.
• Theyre ready when theyre crunchy. I find that theyll crunch up a bit when they cool down.
• Store at room temperature for a few days in an airtight container.