SWEET POTATO + BEET CHIPS
VEGAN | GLUTEN-FREE | PALEO
INGREDIENTS
FOR THE DISH
2 Sweet Potatoes, Sliced
2 Beets, Sliced
1 Tbsp. Olive Oil
2 Tbsp. Organic Habanero Condiment
Yellowbird Organic Habanero Condiment
PREPARATION
2 HOURS / 6 SERVINGS
- 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.