sweet potato and beet chipppps!

My girl LOOOOVES chips. Ninety percent of the time potato chips are not allowed in the house because the big kids, aka the husband and I, eat them like ravishing piranhas. When I recently found my 22 month old breaking into a kitchen at her second cousin’s birthday party for the salty addictive treats I realized I should probably find a good substitute. Hence, the creation of sweet potato and beet chips. You can find recipes all over the internet for these but for something so simple there are many different ways to do so. After plenty of testing I found that low and slow is the key and parchment paper is a must! Healthy, nutritious and amazingly tasty, she fell for the switch and ate them like there was no tomorrow! Also a great paring for this.

sweet potato and beet chips

  • 1 large sweet potato
  • 2 medium beets
  • sea salt optional

Let’s start with the sweet potatoes. Preheat the oven to 300°.

This is the one time where a mandolin is absolutely necessary. I found a cheep one at Target of all places. It might not last me forever but $14 sounded a lot better than $200. Leaving the skin on, slice the potato as thinly as possible. Watch those fingers!

Line a baking sheet with parchment paper. I was out on this round and found it to be my biggest mistake. The parchment paper creates a barrier between the heat of the baking sheet and the chip. If you do not have parchment paper watch the chips carefully during baking or they will burn fast! Place the baking sheet in the oven and bake for 20 to 30 minutes, flipping the chips once during baking. Note: keep an eye on the chips after 15 minutes. They tend to burn at varying times. It’s like they have a mind of their own.

Immediately remove from baking sheet and place on a drying rack to cool. Sprinkle a pinch of salt over the chips if desired. At this time the chips will be slightly damp and pliable. Allow them to dry and soon you will have a crisp chip.

Repeat the same steps with the beets. The beets did have a tendency to bake faster so watch them.

After drying you will have a crispy fun treat! Store in an airtight container.

I think we will be taking some of these on our vacation next week! Would you like to join us? The husband, Mia and I are taking our first family vacation to the mountains of Colorado to escape this blistering Texas heat. As always I expect it to be full of adventure, fun and humorous mishaps. That’s just how we roll. Please join us next week while we invade Colorado!

    Comments

  • Bonnie


    I’m inspired to make these just for myself!

  • Emily


    Such a great idea! I love Sweet potato chips but I’ll I can find are fried!

  • Tasty amy's Kitchen


    As always, awesome. I love your photography!

  • Allison


    I love love love this idea!

  • Mary


    What a great idea. I think my kids will love these and me too!

  • Gree


    I am so glad you mentioned using the parchment, I tried making these chips before and they got stuck to the baking sheet! And a mandoline is priceless, they truly are versatile.

    • In Sock Monkey Slippers


      Oh yeah parchment is the key! It took many a burnt chip to figure that one out.

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