Sweet Potato & Beet Chips


Total time: 10 minutes + 35 minutes baking time (passive)

Serves: 2-3


1 medium sweet potato
1 medium beet
Drizzle olive or coconut oil
Sea salt to taste


1. Preheat oven to 350º F.
2. Peel sweet potato and beet.
3. Using a very sharp knife or mandoline slicer, cut 1/8 inch, even round slices.
4. Arrange in a single layer on baking sheets. Blot slices with a paper towel to remove excess moisture.
5. Drizzle a little oil and sprinkle sea salt to taste.
6. Bake for 20 minutes, flip slices over and bake for another 15 minutes or until crispy. NOTE: Depending on how juicy the beet is, it may need a few extra minutes.
7. Allow to cool and serve.


  • good source of beta-carotene, great for the skin
  • high in anti-oxidants
  • high in fiber
  • good for the liver, detoxifying
  • good source of folate, manganese
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor forThe Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray