Beet and Sweet Potato Chips
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Recipe courtesy of Trisha Yearwood

Baked Beet and Sweet Potato Chips

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.
  2. Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.
  3. Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn’t touch.
  4. Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes.
  5. Remove the chips to cool.