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Colourful beetroot and sweet potato chips
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Enjoy irresistible beetroot and sweet potato chips for the perfect snack.
Ingredients:
  • 500g sweet potato
  • 500g beetroot, washed and end trimmed
  • Olive oil spray or coconut oil spray
  • 1.20 gm salt flakes
Instructions:
  • Preheat your fan-forced oven to 120 degrees and line baking trays with baking paper.
  • Using a mandoline slicer, carefully cut the sweet potato and beetroot into thin rounds, keeping the skin on. If you don't have a mandoline, slice by hand as thinly as you can.
  • Prepare baking trays by lining one with sliced beetroot and the other with sliced sweet potato. Generously spray both trays with oil and lightly sprinkle with salt. Feel free to slightly overlap the chips, making sure to oil each layer before adding on top of the beetroot or sweet potato.
  • Bake the chips in the oven for 60 minutes until dried out and crispy, adjusting time for thicker slices if needed. Chips will become even crispier as they cool after being taken out of the oven. Let the chips dry for 15 minutes before serving.
  • For optimal freshness, enjoy these chips on the day they are made or store in an airtight container.

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