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- Ingredients
- Recipe
- Sweet Potato2 unit(s)
- Beetroot2 unit(s)
- Carrots or yams2 unit(s)
- Olive oil and salt to taste
- Preheat the oven to 180ºC and peel the chosen ingredient. Cut it into thin, even slices, about 1mm is fine. If you choose sweet potato, as mentioned above, you will need to soak it in a mixture of salted water for at least 15 minutes, then dry it well on a paper towel or napkin. Mix a little olive oil with salt to taste, in enough quantity to spread a thin layer over the chips. Arrange the slices on a baking sheet with parchment paper and with the help of a brush brush this mixture of oil and salt. Bake for 20 minutes, turn the slices over, lower the oven temperature to 160ºC and return the pan to finish baking. Watch it from time to time, every 10 minutes, or every 5 minutes (if your oven is a little crazy). It will take a total of 40 minutes to get ready. I recommend that you consume these chips on the same day, but if you want to store them, store them in a tightly closed glass jar. I've kept it for about 2 days and it's still crunchy.
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