These root vegetable chips are easy to make and completely irresistible. The snack, which tastes just like the chips from Terra, are made by roasting thin slices of beet and sweet potatoes until crisp.

A pile of beet and sweet potato root vegetable chips.

Adapted from Ilona Oppenheim | Savor | Artisan, 2016

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

  • Quick Glance
  • 20 M
  • 2 H, 40 M
  • Serves 2 to 4
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Ingredients

  • 2 medium red or yellow beets (8 oz), peeled or scrubbed
  • 1 sweet potato (9 oz), peeled or scrubbed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt

Directions

  • 1. Preheat the oven to 250°F (121°C). Line 2 large rimmed baking sheets with parchment paper.
  • 2. 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.
  • 3. Add 1 tablespoon olive oil and 1/2 teaspoon salt to each bowl and toss.
  • 4. 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.
  • 5. 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.
  • 6. 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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