Sweet Potato and Beet Chips

Recipe

Appetizer
Sweet Potato and Beet Chips

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User Rating

3.83 out of 5 stars
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6 ratings

Recipe Data

8
Servings
30min
Prep
30min
Total

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Description

Kids will cheer for these easy-to-make chips. Use a mandoline or handheld slicer to quickly produce very thin, even slices of sweet potatoes and beets. If you don't have a slicer, use a sharp, heavy knife.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
¼ c.Hy-Vee Select olive oil
1clove garlic, minced
1 tsp.chopped fresh rosemary
1 tsp.lemon zest
1 tsp.kosher salt
½ tsp.Hy-Vee black pepper
2medium sweet potatoes, 6 to 8 oz each
2medium beets, 6 oz each

Directions

  1. Position oven racks on center and top tier in oven. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside.
  2. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, kosher salt and pepper; set aside.
  3. Peel sweet potatoes and beets; cut into 1/16-inch slices using mandolin or sharp knife. Arrange slices in 1 layer on prepared baking sheets. Brush tops of slices with olive oil mixture.
  4. Bake for 30 minutes, rotating baking sheets after 15 minutes. Turn slices over and brush with remaining olive oil mixture.
  5. Bake for 15 to 30 minutes more or until golden and crisp, rotating baking sheets and turning slices over as needed.
  6. Cool chips on a wire rack. Store in an airtight container up to 3 days.

Nutrition facts

Servings

120 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Total Carbohydrates: 13g
  • Protein: 2g

Daily Values

0%
Vitamin A 160%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Back to School 2014.