Veggie Chips

I’ve had some beets in the refrigerator for quite a while now, and wanted to try something besides simply roasting them in the oven (even though they’re delicious prepared that way). I found a ton of recipes for beet salads of all kinds, but wasn’t feeling especially inspired by any of them. I found a few recipes for beet chips, but they called for deep frying them and I didn’t want to deal with the mess, so I stuck with a recipe that baked them instead. These are very easy to make and customize with whatever spices or flavors you desire.

Beet and Sweet Potato Chips

Veggie Chips


  • 2-3 medium beets, scrubbed and thinly sliced
  • 1 – 2 medium sweet potatoes, scrubbed and thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • Other spices of your choosing (Thyme is good on sweet potatoes)


  1. Preheat oven to 350° F.
  2. Place sliced vegetables in a bowl, and add enough olive oil to lightly coat them. Add the salt, pepper, and other spices and stir to make sure all the pieces are coated.
  3. Place the beet and sweet potato slices on baking sheets. Cooking time really depends on how thinly sliced the beets and sweet potatoes are – mine took quite a long time because they were sliced thicker. I’d shoot for 10- 15 minutes to start, then check them. If they seem pretty close to being done, flip them over and bake for another 10-15 minutes. You want these nice and crispy. When the chips are done let them cool on cooling racks.

Source: Adapted from Cooking Light


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