Baked Chile Sweet Potato and Beet Chips

Healthier than regular potato chips, these sweet potato and beet chips are just as delicious. With ancho chile pepper seasoning, these chips are perfect for dunking in guacamole and fresh salsa.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 14 mins 375°F
  • Stand: 5 mins

Baked Chile Sweet Potato and Beet Chips

Directions

  1. Preheat oven to 375 degrees F. Lightly coat two large baking sheets with cooking spray.
  2. Using a mandoline, cut vegetables into 1/16-inch slices. Sandwich beet slices between paper towels and press firmly to remove excess moisture. Arrange vegetable slices on prepared baking sheets. Coat with cooking spray and sprinkle with salt, black pepper, and ground chile pepper.
  3. Bake 10 minutes. Remove from oven and let stand 5 minutes. Bake 4 to 8 minutes more or until centers appear dry, checking chips every minute and removing them when done. Transfer to paper towels and cool 5 minutes (chips will crisp as they cool). If desired, serve with guacamole and/or salsa.

From the Test Kitchen

To Store

Store in an airtight container at room temperature up to 24 hours. If necessary, recrisp chips by baking them in a 325 degrees F oven 3 to 4 minutes.

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Nutrition Facts (Baked Chile Sweet Potato and Beet Chips)

  • Per serving:
  • 56 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 181 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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