Directions:
- Preheat the oven to 350°F.
- Run a vegetable peeler along the length of the sweet potato to create ribbons.
- Cut the beetroot into paper thin slices with a vegetable peeler, or knife.
- Cut the potato into thin slices using a mandolin slicer. (crinkle cut blade).
- Heat oil until cube of bread browns in 10 seconds.
- Cook the vegetables in batches for about 30 seconds, or until crispy.
- Drain on paper towels, and season with salt.
- Place the chips on a baking tray, and keep warm in the oven, while cooking the remaining vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.82 Kcal (242 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 53.29mg | 2% | |
| Potassium | 283.15mg | 6% | |
| Total Carbs | 13.04g | 4% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 23.2mg | 129% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68 Kcal (285 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 62.67mg | 2% | |
| Potassium | 333mg | 6% | |
| Total Carbs | 15.33g | 4% | |
| Sugars | 5g | 17% | |
| Dietary Fiber | 2.67g | 9% | |
| Protein | 2g | 3% | |
| Vitamin C | 3mg | 4% | |
| Vitamin A | 0.7mg | 19% | |
| Iron | 27.3mg | 129% | |
| Calcium | 26.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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