Root Vegetable Chips

Root Vegetable Chips


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Toss the store bought potato chips and make a much healthier snack. If you’re not a beet lover then just substitute a different root vegetable that you love.

  • 2 Sweet Potatoes (Peeled)
  • 4 Medium Purple Beets (Peeled)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Olive Oil
  1. Preheat oven to 375 degrees.
  2. Grease two large-size baking sheets with 1 tablespoon olive oil. Set aside.
  3. Use a mandoline to slice vegetables as thin as possible. Dab any excess liquid with paper towels if beets are juicy. Arrange vegetable slices in single layer on prepared baking sheets. Drizzle 1 tablespoon olive oil over vegetable slices. Sprinkle with kosher salt and pepper.
  4. Place in oven and bake for 10 minutes. Remove baking sheets from oven and let stand 5 minutes. Return baking sheets to oven and bake 5 to 8 minutes more. Remove baking sheets to check for doneness every minute after 5 minutes. Chips are done when centers no longer look wet.
  5. Transfer chips to paper towels and let cool 5 minutes.
  6. Serves 4
  7. Prep Time: 30 Minutes Cook Time: 18 Minutes Total Time: 48 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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