“Sometimes, I just feel like something crunchy! These homemade sweet potato and beetroot chips top up your veggie intake, don’t have any additional fats or oils and are soooo easy to make! Brightly coloured veggies like beetroot and sweet potato are a great sources of antioxidants which help our cells stay healthy and vibrant!”
Ingredients
- I large sweet potato
- 2 bulbs of beetroot
- Himalayan sea salt
Method
- Preheat oven to 180 degrees.
- Finely slice the sweet potato as thin as you can get them.
- Repeat the process with the beetroot.
- Arrange your slices on a baking tray.
- Sprinkle with Himalayan salt.
- Bake in the oven until crispy (this time will depend on the thickness of your slices, but is usually between 15 – 20 minutes).
NOTE: Keep an eye on your chips as they can go from ‘almost there’ to ‘burnt’ in a couple of minutes.
