We all love a tasty chip once in while, right? The good news is you can use vegetables to give you the ideal dipping crisp as a healthier option.

Beetroots and sweet potatoes are very tasty once baked aswell. I like to make a slightly thicker version of the sweet potato into fries too. Easy, simple, tasty.

By baking these yourself you have the added benefit of using one ingredient and avoiding added preservatives and sugars if you were to get store bought.

Ingredients

      1. 1 or 2 Large sweet potato

      2. 2 medium beets

      Sea salt, optional

Instructions

      1. Preheat oven to 300F.

      2. Leaving the skin on, slice the potato as thinly as possible with a mandolin slicer.

      3. Line a baking sheet with parchment paper. Place the baking sheet in the oven and bake for 20 to 30 minutes, flipping the chips once during baking. Note: keep an eyeon the chips after 15 minutes.

They tend to burn at varying times.

     4. Immediately remove from baking sheet and place on a drying rack to cool. Sprinkle a pinch of salt over the chips if desired. At this time the chips will be slightly damp and pliable.

Allow them to dry and soon you will have a crisp chip.

    5. Repeat the same steps with the beets. Note: The beets have a tendency to bake faster so watch them.

    6. After drying you will have a crispy fun treat! Store in an airtight container.