Spicy Sweet Potato & Beet Chips

Yet another totally bingeable, totally delicious spicy snack made with Yellowbird…surprise, surprise.

Truth be told, the only reason we’re writing this is to feed the SEO machine, so we’re at least going to try to set the mood for this recipe.

Pull out your baking sheet and heat up that oven. Then put on your best 90s jazzercise attire and plug those airpods in tight. Tap that "We Got the Beat" radio on Spotify, and let's make something spicy.

Preparation: 20 minutes

Cook: 2 hours

Serves: 4-6

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:

Preheat the oven to 250˚F and position the oven rack in the center of the oven.
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.
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.