Ingredients:
- 2 Large Sweet Potatoes, thin sliced w/ mandolin
- 2 Large Beets, thin sliced w/ mandolin
- 2 Tbsp. Olive Oil
- 1/4 C. Yellowbird Organic Habanero Hot Sauce
Instructions:
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Preheat the oven to 250˚F and position the oven rack in the center of the oven.
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Rinse and dry your sweet potatoes and beets thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
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Toss slices in Yellowbird Organic Habanero Hot Sauce and olive oil to lightly coat. Lay out in a single layer on a baking sheet, sprinkle with salt, and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. Rotate for more even cooking (optional, but recommended).
- Remove once crisp and golden brown. Some may feel a little tender in the middle, but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
