Friday, May 13, 2016

Sweet Potato and Beet Chips




Today is National Hummus Day! A few weeks back I got a fun package from Sabra filled to the brim with a variety of Hummus'. I posted a picture on social media and got a slew of comments about what their favorite kind of Sabra hummus is and also what their favorite thing to eat with hummus is. My mind went on and on about what the best things to dip in hummus is.



The next few days I inhaled way too much hummus. I ate it for lunch several days in a row and of course a favorite is to snack on it as I make a meal as a little appetizer before dinner. My entire family loves when I bring out a platter with multiple hummus' and thing to dip them with!



One of my new favorites are these sweet potato and beet chips! Super easy to make and super super yummy!

And Sabra even has a coupon on their website for you all to enjoy today! 



Grab some beets and sweet potatoes from you local market or grocery store

Wash and scrub the beets and sweet potatoes 

 Grab a madeline and thinly slice them. About 1/8 inch thick

Lightly toss them with olive oil

Then lightly toss the beets in olive oil.

Arrange them on a cookie sheet try not to stack or layer any of them

 Sprinkle with salt

Bake at 350 for 30-40 minutes flipping half way through.




Remove from oven. They will crisp up more when they begin to cool.




Then serve with your favorite kind of hummus!




Sweet Potato and Beet Chips

4 medium beets
2 medium sweet potatoes
2 Tablespoons olive oil (1 Tablespoon for beets and 1 Tablespoon for sweet potatoes)
Salt to taste

Preheat oven to 350 degrees. Wash beets and sweet potatoes. Use a mandolin to slice them about 1/8 inch thick. Place in separate bowls and toss with olive oil. Evenly spread of baking sheet. Do not stack them. Season with salt and bake for 30-40 minutes. Flip them half way through. They will crisp up even more when they cool. Store in airtight container once they are completely cooled.




*Disclosure: This is a sponsored blog post from Sabra. I have been compensated however recipe, thoughts, and opinions are my own*

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