One of my main focuses this year is to reduce waste, both in my kitchen and in other areas of my life. These chips are a great way to avoid waste while cooking and they taste GREAT with a crisp white wine!
Try my recipe for the best chips ever by clicking HERE.
- 50 g Beet Root
- 50 g Sweet Potato
- Pre heat oven to 200 C.
- Line 3 baking trays with baking paper.
- Peel both veg with a veggie peeler, then slice them with the peeler in slivers. Spread the chips in one layer on the trays, and bake until crisp.
- Check at 10mins, they catch easily and are not great burnt.
- Add salt if you need it, but they are so tasty without!