Eating veggies just got a little more exciting! Kale chips are delicious, but so are homemade root veggie chips! Beet chips are naturally sweet and can even stand on their own without any spice. Sweet potato and purple potato chips are both loaded with antioxidants due to the coloring of their flesh.



Making chips from home provides you the opportunity to mix and match spices, and to control the ingredients added to the chips. Rather than frying them in oil and loading them with slat, play around with some different seasonings like nutritional yeast, cayenne, chili powder, and garlic powder for a spicy nacho chip. Toss the beets in rosemary and garlic for a sweet and savory chip. Endless possibilities for creating healthier, tastier chips at home. Spices add boatloads of antioxidants with just a pinch! So spice up those chips!




10-20 small purple potatoes  or 1-2 medium sweet potatoes

5-10 small beets

1 tsp granulated garlic (or to taste)

1 tsp Italian Blend (or to taste)

black pepper (to taste)

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1. Wash the potatoes and/ or beets. Preheat oven to 375 F. Line baking pans with parchment paper.

2. Cut the beets and potatoes using a mandoline slicer. If you don’t have a slicer, carefully chop the beets and potatoes as thin as possible (~1/8 inch). Place the veggies onto the parchment paper.

3. Toss the potatoes and beets with a little black pepper, granulated garlic, and/or  Italian seasonings. *

4. Cook in the oven for 10 minutes, and then rotate the beets/potatoes. Cook for another 5-10 minutes or until the veggies are crispy. Allow the chips to cool and then enjoy!

*Optional to add 1 tsp of avocado oil to the chips, though it’d be healthier to use no oil!

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