- 3 medium-sized beets, cleaned and scrubbed
- 2 medium-sized sweet potatoes, cleaned and scrubbed
- ¼ cup of olive oil, divided
- 6 garlic cloves, chopped
- 2 tbsp of flaked sea salt
- 2 tbsp of thyme, roughly chopped
- Pre-heat the oven to 300 degrees F and line two baking sheets with parchment paper.
- Slice sweet potatoes and beets into 1/16 inch thick slices (if possible) using a mandolin (be very careful!).
- Place beet slices in a medium-sized bowl and add ⅛ cup of olive oil and 3 of the chopped garlic cloves. Toss lightly to evenly coat all slices. Let the beets “steep” for about 10 minutes. (This will help to draw out some of the natural water content of the beets and keep the color vibrant.)
- Place sweet potato slices in a separate, medium-sized bowl. Add ⅛ cup of olive oil and remaining chopped garlic cloves. Toss lightly and evenly to coat.
- Evenly lay the sweet potato slices on a parchment lined baking sheet. (Drain off any excess oil.) Helpful tip – do not stack slices directly on top of one another. Using a paper towel, blot off any excess oil. Add another layer of parchment paper on top of your first layer of “chips,” and evenly lay out your second round of sweet potato slices. Again blot as needed.
- Once the beets have “steeped’ place the beet slices on your second, parchment lined baking sheet. (Drain any excess oil.)
- Repeat the steps outlined for sweet potato slices (e.g. blot, do not directly layer on top of one another, add your second sheet of parchment paper on top of the first layer of slices, add more slices).
- Bake chips for 30 minutes.
- Remove from the oven and flip the chips.
- Turn the oven temperature up to 350 degrees F and let the chips bake for an additional 15 minutes. Important! Oven times may vary. Keep a close eye on your chips during this step or they could burn!
- Remove sweet potato and beet chips from the oven and transfer to a wire rack. They will crisp up as they cool.
- While chips are cooling, mix sea salt and thyme together in a small bowl. Set aside.
- Once cool to the touch sprinkle chips with thyme salt and enjoy!
To peel or not to peel? That is the question. I tried both ways (chips with the skins on and off) and decided that I liked my chips with the skins on! Feel free to play around with this.
Another flavor combo that would be fantastic here is the addition of truffle oil. If you have any handy or want to splurge, consider adding 1 tsp to the olive oil-garlic mixture. A little goes a long way!