Sweet Potato Chips:
- 2-3 medium sweet potatoes
- 3 TB coconut oil
- Pink Himalayan salt
- Cinnamon
Slice sweet potatoes in spiralizer (use the widest blade). You can also use a knife and finely chop sweet potatoes if you don’t have a spiralizer, but make sure they are cut in very thin slices. Melt the coconut oil and toss with the sweet potatoes then sprinkle with cinnamon and Himalayan salt.
We also mixed in purple potatoes as well and tossed them with olive oil along with salt and pepper.
Bake at 250 for at least an hour or until crisp (it may take up to 2 hours)
Beet Chips:
- 2-3 medium beets
- 2 golden beets
- Agave
- Red wine
Slice beets in spiralizer or finely slice. Boil the golden beets first in water with a dash of agave until the beets become a little translucent. Take out the golden beets and boil the regular beets in the water with red wine. Drain the liquid and dry the beets. Bake on 250 for at least an hour or until crisp. (it may take up to 2 hours)
No Comments