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Oven Baked Veggie Chips - red, yellow, and pink beets, sweet potatoes, and some regular potatoes is all you need! Plus your favorite seasoning. You'll absolutely love these. Crunchy & delicious. |

Oven Baked Sweet Potato and Beet Chips

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 3 cups 1x
  • Category: Snack


I chose one of each for the recipe but feel free to only use sweet potato or any beets of your choice.


  • 1 sweet potato
  • 1 regular white potato
  • 1 yellow beet
  • 1 pink beet
  • 1 red beet
  • sea salt, pepper
  • garlic and onion powders (optional)
  • smoked paprika (optional)
  • chipotle powder (optional)
  • 1/2 tsp olive oil


  1. Preheat your oven to FAN 120C (248F).
  2. Start by washing your vegetables really well and peel them if not organic.
  3. Using a mandoline, slice all the vegetables thinly. If your slices are too thick, they may not get crispy enough.
  4. Lightly drizzle the vegetables with the oil. Mostly the potatoes as I find that the more oil you add to the beets, the less crispy they get.
  5. Line a baking tray with parchment paper and lay your slices onto the tray. Try not to overlap them.
  6. Sprinkle with sea salt and pepper, flip and either add a bit more salt or any other spices.
  7. It's best not to combine the vegetables on one tray as some of them may take longer to cook.
  8. Bake for 45-55 minutes, flipping them every 15 minutes or so. You can use multiple trays to cook more at once.
  9. You can lower the heat to 100C if the beets start turning too black.
  10. They're ready when they're crunchy. I find that they'll crunch up a bit when they cool down.
  11. Store at room temperature for a few days in an airtight container.