Baked Beet and Sweet Potato Chips with Guacamole

These warming veggie chips are about as simple as it gets!

When I was younger, I wasn't the biggest fan of beetroot or sweet potato, but i'm sure if someone had given them to me in the form of delicious and healthy baked veggie chips, it could have been a different story.

Of course nowadays I love both of these vibrant specimens, but if you're looking to use them a little more creatively, then you guys are going to love these chips! Plus, they are way healthier than regular potato chips.

If you own a mandolin slicer it will be easier to make consistently thin chips, but you can also do this by using a sharp knife (and some professional knife skills would help but don't stress too much!). When the raw slices are baked, they will shrink considerably, so try to use large beets.

All these ingredients should be in season at your local farmers market, so if you're going to the markets this weekend keep this simple and tasty recipe in mind.

Who doesn't love a good Guacamole right? but replacing the traditional tortilla chips with these veggie chips refreshes this well-loved snack.

Personally I think this is the best-ever Guac, but I'll let you all decide for yourselves. You could match these chips with any kind of dip, so if you have a favourite that you make a kick-ass version of at home, then you could easily replace the Guac with it. Or try our Rocket, Cashew and Parmesan pesto.



  • 2 sweet potatoes, finely sliced
  • 2 large beets, rinsed, scrubbed and finely sliced
  • 2-3 tbsp olive oil
  • Sea salt
  • Freshly ground black Pepper


  • 3 ripe medium avocados
  • 1/4 cup fresh coriander, coarsely chopped
  • 2 limes, juiced (about 1/4 cup juice)
  • 1 small tomato, diced finely
  • 1 small red onion, diced finely
  • 1 chilli, red or green, deseeded and finely chopped
  • Sea salt and freshly ground black pepper to taste



  1. Preheat oven to 180°C.
  2. Thinly slice beets and sweet potatoes with a mandolin (or a sharp knife), getting them as consistently thin as possible. Don't worry if they curl a little at the edges when cut, this will make them crispier.
  3. In a large bowl, toss beets and sweet potato slices with olive oil to coat evenly.
  4. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding.
  5. Bake until crisp and slightly brown, 15-20 minutes. Be sure to watch closely past the 15 minute mark to make sure they don't burn.
  6. Cool chips and blot with paper towels to remove any excess oil.
  7. Repeat this process, until all veggie slices are baked.
  8. Toss chips with salt and pepper to taste before serving.


  1. Halve and stone the avocados, and use a spoon to scoop out the flesh into the bowl.
  2. Tip all the other ingredients into the bowl, then season with salt and pepper.
  3. Use a whisk or the back of a fork to roughly mash everything together.
  4. Serve with chips.

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