Beetroot and Sweet Potato Crisps

You won’t believe how quick and simple it is to make and prepare your very own, healthy beetroot and sweet potato crisps. Crispy, crunchy and lightly salted , these make the perfect snack.


Beetroot and Sweet Potato Crisps

By Lucie Owen (

Serves 2 | Prep 10 mins | Cook 40 mins | Calories 206 (per serving)



5 medium beetroots
1 large, thin, sweet potato
2 tbsp olive oil
2 tsp coarse pink salt
½ tsp olive oil


1    Preheat the oven to 180°C/Gas Mark 4. Slice the beetroots as thinly as you can with a sharp knife. Toss the slices in 1 tbsp oil.

2    Arrange the slices in a single layer on two large sheet pans. Stack one pan on top of the other, then bake in the oven for 20 minutes. Rotate the pans and bake for a further 20 minutes, or until the chips are dried, being careful not to overcook the slices. Remove from the pans to cool.

3    Repeat the processes with the sweet potato and 1 tbsp olive oil.

4    Combine the salt and ½ tsp olive oil. Grind the mixture together, then toss in the crisps when still slightly warm.

lucie-what-im-wearing-tuesday0-647x1024About the author: Lucie is passionate about vegan, plant based living, and Ayurveda – the science of self healing. In her old life she was an undergraduate Nutrition student, and in her new life she is a fine art, lifestyle and portrait photographer. She started The Glow Within as a haven to inspire and educate others to build the best version of themselves possible. You can get in touch with Lucie on Facebook, Twitter and Instagram.