Crispy Beet & Sweet Potato Chips

My full proof recipe for crispy Beet and Sweet Potato chip


I’ve done it. I’ve perfected the baked beet chips – and added sweet potato for good measure. Here’s the recipe folks! The trick is a high temp, keeping an eye on them and flipping throughout!


I also included my recipe for a spicy vegan cashew & turmeric dip! It’s so good and versatile. I love drizzling it on pizza or avocado toast.



Baked Sweet Potato & Beet Chips with a vegan cashew Turmeric dip

PREP TIME: 10 min
 TIME: 30-45min

1 Large Beet
1 Large Chioggia Beet (Striped Beet)
1 Large Sweet Potato
1 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp of black pepper


1 cup cashews (soaked in water for an hour)
1/3 cup water
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
1 tbsp of nutritional yeast
1 tbsp of juice of 1 lemon
1 tsp Turmeric
1/4 tsp of cayenne

  1. Rinse and peel beets & sweet potato.
  2. Slice thin – and I’m talking THIN (see photo of sliced beets, I want to say like 3mm)
  3. Line baking sheet with tin foil and evenly arrange the beets so there’s no overcrowding. Drizzle with avocado oil, salt and pepper.
  4. Bake beets and sweet potatoes in a 500 degree oven for 35-45 minutes, watching them and flipping them as they cook so they are evenly crisp on both sides.
  5. **Trick to keeping them crispy – let them cool on a baking rack so the air circulates under the chips.
  6. Arrange with dipping sauce – best to serve after cooling, so much moisture in the vegetables that they will soften within a couple hours.

Turmeric Cashew Dip

Processed with VSCO with 4 preset

Soak the cashews for an hour, you can do over night but I find an hour works just as good. Drain the cashews and rinse. Blend the cashews in a blender with water, nutritional yeast, lemon, turmeric, cayenne, garlic, salt and pepper. If it’s too think just add more water till it’s the consistency you like!

I hope you guys like the recipe, happy snacking!

Till next time, Emily



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