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Baked Beet and Sweet Potato Chips

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Miraculous Meal Makeovers

Baked Beet and Sweet Potato Chips

Name: Baked Beet and Sweet Potato Chips
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: Olive oil cooking spray, for the baking sheets and vegetables; 2 teaspoons kosher salt; 1 teaspoon dried dill; 1/2 teaspoon garlic powder; Freshly ground black pepper; 2 medium beets, very thinly sliced; 1 medium sweet potato, very thinly sliced

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Level: Easy

Total: 50 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 50 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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Olive oil cooking spray, for the baking sheets and vegetables

2 teaspoons kosher salt

1 teaspoon dried dill

1/2 teaspoon garlic powder

Freshly ground black pepper

2 medium beets, very thinly sliced

1 medium sweet potato, very thinly sliced

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.
Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.
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.
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.
Remove the chips to cool.