Oven-baked beetroot and sweet potato chips
If you’re a fan of salty snacks, you’ll love these crispy beetroot and sweet potato chips flavoured with Moroccan seasoning.
Orange sweet potato (kumara)
1 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper.
- Using a mandoline or sharp knife, carefully cut beetroot and sweet potato into very thin slices.
- Spread chips on prepared trays and lightly spray with oil. Sprinkle with seasoning and 1 teaspoon sea salt. Season with pepper. Bake for about 15 minutes or until golden and crisp. Serve warm or at room temperature.