These vibrant root vegetable chips make eating your veggies exponentially more enticing. And (bonus!) there’s no frying involved. Instead, thin slices of beets and sweet potatoes are slowly roasted until irresistibly crisp—and stealthily healthy.–Angie Zoobkoff
Root Vegetable Chips
- 2 medium red or yellow beets, peeled or scrubbed
- 1 9 oz sweet potato, peeled or scrubbed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- Preheat the oven to 250°F (121°C). Line 2 large rimmed baking sheets with parchment paper.
- Using a mandoline or a sharp knife, slice the vegetables evenly about 1/8 inch (3 mm) thick. Place the beet slices in a medium bowl and the sweet potatoes in another medium bowl.
- Add 1 tablespoon olive oil and 1/2 teaspoon salt to each bowl and toss.
- Spread the beets in a single layer on 1 of the baking sheets and the sweet potatoes on the other, being careful not to let the slices overlap.
- Bake the root vegetable chips, rotating the pans after 1 hour, until crisp, 1 hour, 40 minutes to 2 hours for the sweet potatoes and 1 hour, 50 minutes to 2 hours for the beets.
- Transfer the chips to a large bowl and serve immediately. (In the unlikely event you have leftovers, they’ll keep for up to 3 days in an airtight container.)
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
What a fun way to eat root vegetables! It’s quite easy and straightforward. My only bit of advice is that using a mandoline would be the best way to slice the root vegetables. I hand-sliced the beets and sweet potato and it wasn’t always easy getting the exact same thickness, and that is key in this recipe.
To make these chips successfully, I would suggest ONLY using a mandoline, otherwise, the chips will bake unevenly. And if they’re too thick, they’ll never achieve the crispness required in a chip.
The vegetable slices shrunk quite a bit, so even though the recipe suggests not having the slices touch each other, it wouldn’t have been an issue. Touching is fine, just don’t overlap.
And the recipe suggests serving 4. It can serve 4 if they literally are a handful each serving. I found the yield was closer to serving 2-3.
I can’t comment on how they kept, because once cooled, we ate the whole thing!
These root vegetable chips are delicious. They’re similar to the packaged store-bought version but require a watchful eye to get the right balance of thickness versus time in the oven.
I peeled and sliced the beets and sweet potatoes to a thickness of 1/8 inch on a mandoline. If you don’t let them bake long enough, they’ll be soggy. If you leave them in the oven too long, they’ll take on a bitter, burnt flavor. They need to be sliced thinly enough that they will get crisp in the oven. They need to be watched carefully in the oven! I found that they became even a bit crisper as they cooled.
We ate most of them the day I made them. I kept some for a few days and they kept very well in an airtight container.
I must confess that 2 of us adults ate all of these root vegetable chips.
I’m used to making root vegetable chips at a higher temperature for a shorter period of time, but I do like this way better. The chips retained their colors without burning as I tend to do with higher temperature. Makes eating a rainbow a pleasure. I cooked both pans for 2 hours as well since we like veggie chips crispy.
We enjoyed these as a side with grilled burgers.