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Sweet Potato & Beet Chips

Course Appetizer, Lunch, Side Dish, Snack
Cuisine Paleo, Primal
Calories 9 kcal


  • 1 Sweet potato (small)
  • 1 Beet (small)
  • Sea salt (Coarse ground)
  • Drizzle of EVOO


  1. Pre-heat oven to 375.
  2. Using a mandolin slicer, slice both the sweet potato and the beet very thin.
  3. Line baking sheet with parchment paper and lay sweet potato and beet flat - no overlapping. You may need to do this in batches depending on the size of your oven and baking sheet.
  4. Bake for 30 minutes at 375, making sure to flip the beets and sweet potatoes every 10 minutes. Watch them closely and adjust baking time depending on the “personality” of your oven.
  5. Once crisp, remove from oven, allow to cool slightly, sprinkle lightly with olive oil, and dust with coarse ground sea salt.
  6. Enjoy immediately - these will not last long and they aren’t good as leftovers because they lose the “crisp”.
Nutrition Facts
Sweet Potato & Beet Chips
Amount Per Serving
Calories 9
% Daily Value*
Fat 0.04g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 35mg2%
Potassium 67mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 0.3g1%
Vitamin A 15IU0%
Vitamin C 1.7mg2%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.