- 1 medium purple sweet potato, peeled
- 1 medium yucca root, peeled
- 2 medium red beets
- salt to taste
- vegetable oil for frying
Preheat oil to 350°F.
Using a mandolin or a sharp knife thinly slice root vegetables, about 1/8 - 1/16 inch slices.
Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.
Take one root vegetable at a time and fry, for about 4 to 5 minutes or until crisp and lightly browned around the edges (stirring the chips around with tongs occasionally so they don’t stick together).
Drain onto paper towels and season with salt. Repeat with remaining root vegetable slices. Allow chips to cool completely before serving.
- **To Bake: Preheat oven to 350°F. Follow steps 2 and 3 from above. Toss vegetable slices with 2 tablespoons extra virgin olive oil or coconut oil and a generous sprinkle of salt and arrange in a single layer onto baking sheets. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 minutes or until chips have crisped. Season with salt and allow chips to cool completely before serving.
Calories: 248kcalCarbohydrates: 58gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 112mgPotassium: 743mgFiber: 6gSugar: 10gVitamin A: 8057IUVitamin C: 27mgCalcium: 47mgIron: 1mg