Preheat oven to 250˚F and position 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 Condiment 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.
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