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Sunday, February 5th, 2012

Crispy Sweet Potato Chips Recipe

Sunday, February 5th, 2012

Sweet Potato, Beet & Turnip Chips

Linda Wagner sweet potato chips

It’s Superbowl Sunday in the US and I wanted to give you guys an easy recipe for some simple, healthy chips! These are made from root vegetables and make a fabulous snack for any party!

Serve ’em up with salsa, vegan cheese dip, or a simple guacamole (mash avocado with lime juice and sea salt using a fork – takes 2 mins!).

You’ll need:

  • 2 medium sweet potatoes, beets and turnips scrubbed and sliced 1/8 inch thick. I used a mandolinebut you could also use a knife.
  • 1 tablespoon extra virgin olive oil for each vegetable
  • 1/2 teaspoon coarse sea salt

Preheat oven to 400 degrees. Start with sweet potatoes. Using a mandoline or knife, slice sweet potatoes into thin 1/8 inch pieces. In a plastic ziplock bag, toss the slices with 1 tablespoon olive oil and layer them evenly on a baking sheet lined with parchment paper or a silpat. Do not overlap them! They will not be crispy if they are touching or overlapped. Bake on middle or lower oven racks, flipping every 5 mins, until centers are soft and edges are crisp, about 20 to 25 minutes. Remove trays from oven, sprinkle with salt, and let sit for a few mins to cool and crisp. Repeat the same process with turnips, beets and any other root vegetables of your choice.

You have to keep an eye on these bad boys. They can go from almost done to burned in no time! Flipping them frequently helps to keep them crisp. I always have some that crisp nicely, some that are soft and chewy and some that are very brown!! They are all super yummy though, and WAY healthier than the majority of chips you will find in the grocery store!

Have fun, remember to make & eat your food with LOVE, and enjoy a wonderful Superbowl Sunday!! xo

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image source: beet chips, turnip chips

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