Sweet Potato and Beet Chips

Snack / 2 hours

Diet

Vegan / Whole30 / Paleo

Yields

6 Servings

Prep Time

10 min

Cook Time

2 hours

Ingredients

2 sweet potatoes
2 beets
2 tablespoon Yellowbird Habanero Condiment*
1 tablespoon olive oil
*Use our 100% Organic Habanero Sauce to make it Whole30 friendly!

Made with Yellowbird®

1

Preheat oven to 250ºF and position oven rack in the center of the oven.

2

Rinse and dry your sweet potatoes and beets thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.

3

Toss slices in Yellowbird Sauce and olive oil to lightly coat. Lay out in a single layer on a baking sheet, sprinkle with salt, and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. Rotate for more even cooking (optional, but recommended).

4

Remove once crisp and golden brown. Some may feel a little tender in the middle, but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.