"My junky food weakness has always been chips. Perhaps it's the crunch, the salt/oil/MSG, or it's just a mindless bad habit, but I know that when I make my own snacks, like these Roasted Purple Sweet Potato and Beetroot Chips, they're infinitely healthier, made with simple nutritious ingredients, and I feel great about eating them. The best part is that they're easy to make!"
Beet Root And Purple Sweet Potato Chips
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RECIPE:
Using a mandolin, thinly slice the root vegetables to 1/8" thickness. Then lightly coat both sides with olive oil and a sprinkle of salt, and any spices if you like. Roast at 275°F for 20-30 minutes, flipping them once until crisp.
Using a mandolin, thinly slice the root vegetables to 1/8" thickness. Then lightly coat both sides with olive oil and a sprinkle of salt, and any spices if you like. Roast at 275°F for 20-30 minutes, flipping them once until crisp.