You've asked for it and here it is! I serve these homemade yummy sweet potato and beet chips with either fresh hummus or guacamole. You'd be surprised how wonderful they taste and they are really, truly, Healthy On You!
Just a little note: it may seem like a lot at first when you are baking these, but through the dehydration process in the oven, the chips reduce significantly in size. Also, if the edges seem crispy and middle still a little soft, remove them from the oven and let them rest for 10 minutes. This will allow them for fully crisp in the center.
Baked Root Vegetables
2 unpeeled medium sized sweet potatoes (purple and orange)
1 large sized beets, peeled using a vegetable peeler (two yellow and one red)
2 tbsp. Healthy On You® Moroccan Spice Blend
2 tbsp. Olive Oil (if using your new EVO oil sprayer give two to three sprays)
Pinch of sea salt
Preheat the over to 250 degrees. Using a mandoline slicer on the first notch setting for the thinnest whole slices, begin cutting the vegetables into round slices. Keep the colors separated and keep the red beets away from all other vegetables because the color will transfer and they won't look as great when baked. Spray each batch with olive oil and add the Moroccan Spice a pinch of salt. Add parchment paper to a baking tray and evenly lay out each individual slice to fill the tray. Bake for 1.5 hours. Enjoy!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.