Recipe - Beet and Sweet Potato Chips

I'm on Jessica Murnane's One Part Plant podcast this week talking about life, work and food of course! Part of the deal was that Jessica asked me to share a favorite plant based recipe. So I whipped up a batch of beet and sweet potato chips. See how to make this nutritious, yummy treat below.

3 large beets, peeled
3 large sweet potatos
4 tablespoons olive oil
Sea Salt
Cracked Pepper

Preheat oven to 350°. Line several baking sheets with parchment paper. Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Really watch the oven because the chips go from crips to burnt in a matter of moments. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked. Toss chips with 1/4 teaspoon salt and pepper to taste. 

The beet and sweet potato slices really shrink down so you have to bake a lot of batches to yield a decent amount of chips.

This recipe is based on one I found on Epicurous

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