Low Histamine Sweet Potato and Beet Chips
Crunchy, colorful, and genuinely satisfying, these oven-baked root vegetable chips are the kind of snack that disappears fast. The combination of golden sweet potato and deep ruby beet rounds makes for a visually stunning bowl that tastes just as good as it looks. For anyone navigating a low-histamine lifestyle, store-bought chips are often a minefield of vinegars, flavor enhancers, and preservatives — this recipe sidesteps all of that with just five clean, whole-food ingredients. A light toss in olive oil and sea salt, a careful single-layer bake, and a finish of fresh thyme leaves is genuinely all it takes. The technique here is straightforward but thoughtful: patting the slices dry before baking and keeping the two vegetables on separate sheets ensures everything crisps up properly rather than steaming into something soft and sad. Makes four servings, so it's easy to prep as an afternoon snack or a crowd-pleasing side that won't leave anyone feeling left out.
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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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