For the last two weeks, I’ve been indulging in a bad treat: Sweets & Beets Terra chips.
Okay, they’re not that bad… but definitely not the best choice for my attempted better health. The main contents of these chips aren’t the demon here, but the fact that they’re saturated in canola oil definitely brings down their health value. Typically, an occasional splurge wouldn’t haunt my conscience, but I’ve been indulging in handfuls bowlfuls of these up to three or four times a day. On Tuesday, I almost devoured an entire bag at work. I can’t stop!! I decided that I needed to either re-evaluate my willpower situation, or figure out how to make a healthier version of these so I can munch in peace. Naturally, I chose the option where I can continue to stuff my face with chips.
I immediately made my way to Whole Foods to pick up some fresh sweet potatoes and beets. I always thought that chips had to involve deep frying and hot oil (something I’m not qualified to tamper with in the kitchen) but it turns out, these are ridiculously simple to make.
Ingredients:
- Sweet Potato
- Beets
- Extra Virgin Olive Oil
- Sea Salt
*To make these SCD legal, use carrot slices in place of sweet potatoes.
Directions:
Preheat over to 350° F. Wash and peel your sweet potatoes and beets. Slice both the beets and vegetables into very thin slices. You can do this either by using a mandolin peeler or by hand with a sharp knife.
sweets
beets
Pour extra virgin olive oil into a small dish and use a brush to coat the bottom of a large baking sheet. Lay sweet potato and beet slice on pan. Brush olive oil over the top of each slice. Be generous with the oil, it will help them become more crisp. Sprinkle chips with sea salt as desired.
Bake for 15 minutes and flip over the slices. Continue to bake for another 15-20 minutes or until ends start to turn up off the pan. Make sure that the chips are crisp all the way through before removing from the oven (you may have to taste test a few!) These shrink up when baked so feel free to make more than one batch.
taste-tested and approved
If you are like me, and crave a salty treat once in a while (or all of the time), these are a delicious alternative to greasy potato chips.
crispy, tasty chips!
I really need to make some beet and carrot chips. I wish I had a mandolin slicer because it’s hard to cut them thin (and tedious!) with a knife, not to mention it takes too long. Did you use a knife or a mandolin?
I used a mandolin for the beets but a knife for the sweets. I had bought a long skinny sweet potato because I knew I would be using it to make chips so so using the knife was pretty easy. The mandolin keeps the slices a bit thinner, but a knife does the trick if you don’t have one. However, slicing carrots might be a little more painful because they are so thin. I’ve yet to try making carrot chips.. it’s next on my list!
Thanks for the tips! I want to try making butternut squash chips too, but again, a mandolin would be handy.
Ohh great idea! Those would be delish. A mandolin would definitely be needed, those puppies are hard as rock!