Beet and Sweet Potato Chips

For years I've tried to stick to a good budget for our groceries. When we recently got an Aldi here in town, I was just thrilled, as grocery shopping is a bit of an art form for me as I love to cook, and want to plan ahead as we live in the country. Lucky for us, Aldi is pretty awesome, and I've got to buy a TON more fruits and veggies as they're gorgeous, often organic, and super inexpensive. So of course this leads to more cooking of things I would maybe buy, but could make for a lot less, and with much tastier results. This is how I came to make some beet and sweet potato chips.

Beet and Sweet Potato Chips

-2 beets

-2 medium sweet potatoes

-2 t. extra-virgin olive oil

-salt and pepper

Directions: Pre-heat oven to 350. Using a mandolin or other device that slices very thin, ( Some cheese graters have that option) slice beets into one bowl and sweet potatoes into another. Put 1 t. olive oil in each bowl and toss together until covered, and add salt and pepper to taste. In a single layer, lay beets on one baking sheet, and sweet potatoes on another. Bake 25-30 minutes, or until the sides are slightly dried out on the chips  and they look crispy. Rotate the pans halfway through bake time. Store in a tupperware or plastic bag up to 5 days.

A little prettier and more exciting than a side of regular old potato chips, eh?

These are super easy and healthy little treats. Be careful not to mix the beets and potatoes together, as they can cause quite the nasty coloring if the beet juice gets all over the potatoes, and that's not too appetizing looking. Some recipes for beet chips call to place another baking sheet on top of the one you're using and uncover it half way through to keep the chips flat, but I have never tried it, as I think the curly effect gives them character. As though beets need more character. Enjoy!