Smokey Roasted Beet/Sweet Potato Chips
I can’t even explain how pumped I am – to have mastered a few homemade chips recipes. Crunchy snacks are by far my absolute favourite thing to munch on. I consider myself a professional potato chip tester and am still patiently awaiting for my badge to arrive in the mail. I am human folks – I. Love. Chips. This is all part of my claim to being a normal Nutritional Coach – I know exactly what it’s like to crush a bag of chips, and likely be washing it down with a cold beer. Obviously the previous statement isn’t something we want to be doing Monday, Tuesday, Wednesday and Thursday – which is exactly why I was hell bent on coming up with alternative measures.
Beets and sweet potatoes are a great veggie to turn into chips. They have natural sugars (which make it easier to flavour), and are loaded with a long list of health benefits. Even though some nutrients are lost during a long baking period – these are still a great healthy version in comparison to store bought (let me just get into my sweat pants), deep fried potato chips. NOM NOM. So instead I give you:
- 1 small beet
- 1 small sweet potato
- 1 tbs of olive oil
- 1 tsp of garlic powder (salt free spice)
- 1/2 tsp chipotle chilli powder
- 3 cracks of rock salt
- 1/2 tsp of pepper
- 1/2 tsp of apple cider vinegar
- Find a good book or tv show (these take a while)
- Slice your beet and sweet potato as thin as possible - with a sharp knife or mandolin.
- Toss with spices and oil (make sure each one is coated well).
- Preheat oven to 300 degrees.
- Place chips onto a baking sheet with parchment paper and roast in the oven at 300 degrees for approx 1.5 hrs. Turning once.
- IMPORTANT : Remove from oven when 3/4 crispy; they get crunchier as they cool.
- Patience is a serious virtue here. Go away, find something to do and wait for the timer to tell you when they are ready. Trust me.
