Eosinophilic Esophagitis Friendly Sweet Potato and Beet Chips
Total time50 min
Prep time15 min
Cook time35 min
5.0(6)
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Learn more →Ingredients
4 servings
- 1 medium sweet potato (about 10 oz), scrubbed
- 2 medium beets (about 10 oz total), scrubbed and peeled
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 1 tsp fresh thyme leaves
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a very sharp knife, slice the sweet potato and beets into rounds 1/16 to 1/8 inch thick — aim for uniform thickness so the chips bake evenly. Keep the sweet potato and beet slices in separate piles, as they will bake at slightly different rates.
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