Pregnancy Friendly Sweet Potato and Beet Chips
Total time50 min
Prep time15 min
Cook time35 min
5.0(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!