Sweet Potato and Beet Chips

Recipe From: Laura Watson

These sweet potato and beet chips are perfect if you're looking for a healthy snack.  My family devoured these babies in one sitting.  They tasted a lot like sweet potato fries and the beets were super tasty as well.  Add a dollop of ketchup on the side and there you have your 'fry fix'.  :)   Be sure to get a mandolin slicer so they cut and cook evenly.  I used two cookie sheets with this recipe. However, I put them both in at the same time but didn't quite fit evenly, laying side by side.   So consequently,  the one on the top burned somewhat.  Be sure to cook one batch at a time!

Serves 2-4

1-2 beets, peeled and thinly sliced

1 large sweet potato, thinly sliced (I don’t bother to peel the sweet potatoes)

olive oil cooking spray

sea salt

Preheat your oven to 350 degrees.   Generously spray 2-4 baking sheets with the olive oil cooking spray.  {If you have a gigantic oven, you can do these all at once.  Lucky you.  I have to do mine in batches, so I only use two sheets.}

Place the thin slices on the baking sheet so they are not touching or overlapping.

Spray the top with the olive oil spray and sprinkle with your desired amount of sea salt.  Bake for 10 minutes, then remove the trays and flip the chips over.   {I find the easiest way to do this is using a fork to lift the chip off the pan and then flipping the chip over with my fingers.}  Bake for another 5-9 minutes.  You really just have to watch the chips at the end to catch them at just the right time and not allow them to burn.  When they look like they are just starting to brown, they are ready.  The timing seems to be different for me each time; it really depends on your oven, the size of your chips, etc.

When you first pull them out of the oven, they will not feel crispy.  Allow them to sit for a  minute or so on the pan and they will crisp up.  If they don’t, they need another minute or two in the oven.  These should be crispy, not soft or soggy at all!