Sweet Potato and Beet Chips

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Serves 8.

All you need:

1/4 c. Hy-Vee Select olive oil
1 clove garlic, minced
1 tsp chopped fresh rosemary
1 tsp lemon zest
1 tsp kosher salt
1/2 tsp Hy-Vee black pepper
2 medium sweet potatoes, 6 to 8 oz each
2 medium beets, 6 oz each

All you do:

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.
In a small bowl, combine olive oil, garlic, rosemary, lemon zest, kosher salt and pepper; set aside.
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.
Bake for 30 minutes, rotating baking sheets after 15 minutes. Turn slices over and brush with remaining olive oil mixture.
Bake for 15 to 30 minutes more or until golden and crisp, rotating baking sheets and turning slices over as needed.
Cool chips on a wire rack. Store in an airtight container up to 3 days.

Nutrition information per serving:
Calories: 120
Carbohydrate: 13g
Cholesterol: 0mg
Dietary Fiber: 3g
Fat: 7g
Protein: 2g
Saturated Fat: 1g
Sodium: 290mg
Sugars: 6g
Trans fats: 0g

Daily nutritional values:
160% vitamin A
20% vitamin C
2% calcium
4% iron