Prep time

15 minutes

Cooking time

40-50 minutes

Ingredients

• 1 big beet
• 1 big sweet potatoe
• 1 tbsp olive oil
• Salt to taste

Directions

Preheat the oven to 130 °C. Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible). Place slices in a large bowl and toss with olive oil. Evenly spread slices on a baking sheet (be sure they are not stacked on top of one another) and season with salt. Bake for 40-50 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.

Store in an airtight container for up to a week.

Enjoy!