Healthy and Homemade: Beet and Sweet Potato Chips

We wholeheartedly embraced the fall last week with three mouthwatering recipes (a delectable squash soup, roasted cauliflower, and grilled chicken sausage with shredded kale and apples—yum!). Yes, this is the season of seasons for cozy meals and Sarah Kudlack of Juniper & Dash is reminding us to keep our snacks healthy and homemade (because we might have a tendency to splurge on apple cider donuts). Even though she admits, “I’ve always been intimidated with making chips of any sort,” Alexandra found an easy way to make crispy vegetable chips at home and we’re excited she’s sharing it today! Her recipe for homemade beet and sweet potato chips couldn’t be simpler and we love the vibrant colors of this healthy snack.

Beet & Sweet Potato Chips

By: Sarah Kudlack

4 medium beets
2 medium sweet potatoes
1 tbsp olive oil
Salt to taste

1. Preheat oven to 350 degrees. 
2. Slice beets and sweet potatoes into thin layers, about 1/8 of an inch (use a mandolin if possible)
Place slices in a large bowl and toss with olive oil
Evenly spread slices on a baking sheet (be sure they are not stacked on top of one another) and season with salt
Bake for 30-40 minutes, flipping the chips halfway through. Remove when beets lighten in color. They will crisp up when cool.
6. Store in an airtight container for up to a week.

  • These sound delicious! What temperature should the oven be?

    • It says 375. Fahrenheit I am assuming. 🙂


    • Hi! Whoops, guess they didn’t post that. It’s 350 F! They were definitely delicious when we made them!

      • 4. Bake for 30-40 minutes at 375 degrees, flipping the chips halfway

  • SJ

    Thank you. Do you need to boil the beets first?

  • The photography is beautiful! They’re such saturated colors!

    Can’t wait to try these.


  • Yum! I am going to make this tonight. I actually have these ingredients ready to go!

  • These look amazing. I love sweet potatoes. This is a great new way to eat them.

  • This sounds easy enough! I still need to give kale chips a go. (Happy Kale Day!)

    Catherine | the latest on

  • naomi

    do you suppose you could do these in a dehydrator?

  • Lauren

    These burned too quickly when I followed the instructions on here. Personally, I find that baking them at 200F for a longer period of time allows them to dry out and crisp up more evenly. Just my opinion and experience.

  • debbie

    Cooked for less time than stated and at 350, quite a few burned. I ended up turning it down to 200 for the last 10 minutes and then turned oven off and left them in there. Definitely nice and crunchy doing it this way but I need to play around with the temperature.