roasted beet and sweet potato chips

Welcome Our newest food contributor, foodie and lifestyle photographer Madeline Lu.  She’s wasting no time winning over the hearts of our healthful readership with this gorgeous recipe for CHIPS.

Next time you’re in the thrones of a no-holds-barred snack attack, bee-line it to this bookmark and whip up these five-ingredient rosemary beet and sweet potato chips – anti-inflammatory, full of phyto-nutrients, and as darned crunchy as can be…

Crispy Rosemary Beet + Sweet Potato Chips
Serves 1-2 


2 large beets, peeled
1 medium-sized sweet potato, thoroughly scrubbled.
1 Tbsp olive oil
Maldon salt or sea salt, to taste
1 sprig of rosemary, roughly chopped


Preheat oven to 400°F and line two baking sheets with baking paper.

Use a knife or mandolin to cut beets and sweet potatoes into thin slices.

Place slices in a large mixing bowl, then add olive oil and rosemary. Toss with hands until all slices are well coated.

Evenly spread slices on the baking sheets and season with Maldon salt. Make sure they are not stacked on top of each other.

Bake for 20-25 minutes, flipping the chips halfway through. Remove when beets lighten in color. Take them out and let them rest for about 10-15 mins. They will crisp up once cooled.

Serve immediately.

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