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Baked Beet & Sweet Potato Chips | Amazing Vegan Lunch Ideas
Everyone loves snacks, right? Well, I sure do. Especially crunchy and slightly sweet snacks like these Baked Beet & Sweet Potato Chips. Make them at home, rather than buying them at the store. You'll save money, and homemade chips are so much healthier! For best results cut the sweet potato and beets with a mandolin. Make sure to let the veggies sit in the oil and salt before placing on a baking sheet. This will help them release their liquid so they can crisp up even better.
Ingredients
- 1 large sweet potato
- 1-2 beets
- 2 tablespoons oil
- 1/2-1 teaspoon sea salt
Instructions
- Thinly slice the sweet potatoes and beets into rounds using a mandolin.
- Place in a large mixing bowl, and coat in oil and salt. Toss and set aside for 20 minutes.
- Preheat the oven to 300°, and line at least 2 baking sheets with a silicon mat.
- Remove the veggies from the bowl, and lay them evenly onto the baking sheet. It's okay if they overlap a bit.
- Bake for 45-60 minutes until crispy.
- Remove from oven and allow them to cool completely before eating. As they cool they will crisp up even more!
- Store in a reusable plastic bag or air-tight container for 3-5 days.