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Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe

Sweet Potato and Beet Chips with Garlic Rosemary Salt

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Average Rating:

Total Reviews: 32

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  • on October 03, 2007

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    My whole family loved these! My husband even wants me to make them for our next Titan's tailgate party. However, we were all in agreement the chips were too salty. I used Kosher salt as suggested on the show. What Giada did not tell us on the show is that when using Kosher or sea salt that you normally don't need quite as much. I will try sea salt or reg. salt next time. Also, I used the same mandolin as Giada (OXO and cut them as directed to 1/8". Mine did not cook in 2-3 min. but rather more like 6 min. per batch. Also, I picked the thinner sweet potatoes to make these, so they would stay consistent with the size of reg chips. (still came out bigger My mandolin guard would not fit the sweet potatoes so didn't use. You really need to watch your fingers. The smallest and thinnest chips were the crunchiest and best. Next time I will cut to 1/16" thickness. Thanks Giada. Love these!

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  • on September 29, 2007

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    Some much better then the bagged one, I will make a lot now, will also try other root veggies....

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