Beet and Sweet Potato Chips!

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I must admit that I never met a chip I didn’t like. It doesn’t even matter what kind, I never discriminate. But my love for chips is plagued by calories, fat and too much sodium, so the relationship is a love-hate one. Every time I indulge in this salty snack, I am left with feelings of regret and a bellyache. However, don’t worry! There’s a healthy alternative for all of you who love chips as much as I do! They can be made at home and out of many other ingredients besides starchy potatoes. How about beets and sweet potatoes? Even for all you beet haters out there, give these chips a chance! Made with only 3simple ingredients you can indulge guilt-free, because you know exactly what you are eating. Delicious! All of the flavor, crunch and satisfaction and none of the remorse! Give these a try and include them in your lunches this week!

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In honor of Modern Families big win last night at the Emmy’s! Nathan and I went and found the house last week, so fun!

Serves 2 to 3

Ingredients:
1 sweet potato
3 medium red beets
salt to taste
olive oil

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1.Cut off the tops of the roots.

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2.Using a mandolin or a sharp knife thinly slice root vegetables. Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.

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3.Toss vegetable slices with 2 tablespoons olive oil or coconut oil. Arrange in a single layer on baking sheet.

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4.Sprinkle with salt! Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 min

1.Preheat oven to 350°F.

2.Using a mandolin or a sharp knife thinly slice root vegetables.

3.Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.

4.Toss vegetable slices with 2 tablespoons olive oil or coconut oil and sprinkle with salt. Arrange in a single layer on baking sheet.

5. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 min

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11 thoughts on “Beet and Sweet Potato Chips!

  1. Pingback: Baked Beet Chips | The Deroche Decibel

  2. Have the beets and sweet potatoes, also have a dehydrator, and have been making chips from veggies all summer. Delicious. I’ve even made tomato leather and have been indulging in that. Probably some fruit leathers in the future. The oven would be faster, but can get more done at once in the dehydrader.

  3. Ahh I first tried beet chips from the Ad Hoc cookbook with Thomas Keller’s cauliflower soup — WOW! I’d had no idea beet chips were so delicious! I love your baked version of these — friendlier than deep-frying for sure!

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