This is a great replacement if you love potato chips!
Team this with some hummus for a delicious snack.
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Sweet Potato And Beetroot Chips
Part - Fat Burning Plate Snack
Customize Your Recipe:
1/2Sweet Potatolook for a smaller one - Very thinly sliced
PinchSea SaltCeltic or Himalayan is best
2tbspExtra Virgin Olive Oil
Preheat oven to 140C/290F
NOTE: You may need to do these in batches depending on the size of your tray/s. If you are doing both Sweet Potato and Beetroot then do the Beetroot first as they stay crisp longer.
Thinly slice Sweet Potato and Beetroot and put in separate bowls (I have one of those Hand Slicers that make this really easy to get even, thin slices).
Add 1 tablespoon Olive Oil and Celtic Sea Salt (optional) to each bowl and toss to coat all of the slices
On a baking tray lined with parchment paper, lay the slices out making sure they don’t overlap.
Bake for approx 15-25 minutes each side - the first couple of times you have to watch them carefully until you know how they work in your oven.
The point of the baking is to dry them out BUT once they are dried they will start to go brown on the edges and in a couple of minutes they will burn so it’s important to keep a close eye on them for the first couple of times.
When dried out place them on a wire rack/cooling rack to cool. As they cool they will become hard and crisp.
NOTE: Don’t leave them on a surface as the bottom will sweat and they won’t crisp up.
TIP: Eat with my yummy Bean Salsa or hummus for a complete Fat Burning Snack