Crunchy Baked Sweet Potato and Beet Chips – 45 Calories
Try these snappy veggie chips in place of potato chips. They are lower in fat and are an excellent source of fiber, vitamins, and minerals.
Nutrition Per Serving:
Protein: 1 g
Carbohydrate: 5 g
Total Fat: 1 g
Sodium: 102 mg
Fiber: 1 g
4 small sweet potatoes, peeled and very thinly sliced
4 small beets, peeled and very thinly sliced
Olive oil cooking spray
Sea salt and freshly ground pepper to taste
Preheat the oven to 300˚F.
Spray 2 baking sheets with cooking spray and arrange the beets in a single layer on one baking sheet and the sweet potatoes on another. Spray the tops of the chips with cooking spray and season with salt and pepper.
Bake the chips until slightly golden and crisp, about 20 minutes, flipping halfway. Allow the chips to cool to room temperature on the baking sheet. They will continue to crisp as they cool.
Yield: 4 servings
Prep Time: 30 minutes
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