• 2 large sweet potatoes
• 4 large beets
• 1/4 cup EVOO
• 1 tablespoon sea salt

1. Wash and dry veggies.
2. Use a mandolin to cut very thin, round pieces of sweet potatoes and collect in a large serving bowl.
3. Do the same for the beets. Place in a separate bowl as beets will stain.
4. Pour olive oil over the rounds in both bowls and toss until evenly coated.
5. Sprinkle salt and additional spices, if desired and toss to coat.
6. Spread the “chips” on parchment paper line cooke tray in a single layer, one by one in a row.
7. Place in preheated 350 degree oven for 20 minutes.
8. Flip the chips, rotate the pan, and put back in the oven for 5-10 minutes.
9. Remove from oven and let cool before serving.
10. The chips will be soft when they come out of the oven, but will crisp as they cool.

*Every oven is different, so watch carefully the last 5-10 minutes as they burn quickly. Beet chips take longer to cook than sweet potato chips.*

adapted from recipe by toneitup.com / photo anabolicmen.com