Beet, Carrot and Sweet Potato Chips


  • 4 – 5 medium beets
  • 2 – 3 large carrots
  • 2 medium sweet potatoes
  • 2 Tbsp. apple cider vinegar (secret ingredient!!!)
  • 2 Tbsp. olive oil
  • 1.5 tsp. sea salt
  • 1/2 tsp. pepper

The recipes I found told me to peel the beets, carrots and sweet potatoes…… but I skipped that part.
I scrubbed each root vegetable and  sliced them really thin with my trusty hand-held mandolin slicer (Secret tool) from Progressive.   I love this tool!!!!

  1. Peel and slice beets, carrots or sweet potatoes as thinly as possible with a sharp knife or mandolin.
  2. Combine sliced vegetables with apple cider vinegar,  olive oil, salt and pepper in a large bowl
  3. Arrange in a single layer on food dehydrator trays or cookie sheets for oven roasting.
  4. If using a Dehydrator set temperature at @ 125° for 8 to 10 hours.
  5. If using an oven preheat to 250°.   Lay veggies in single layer on a cookie sheet lined with parchment paper.  Bake for 15 – 20 minutes or until veggies are dry and crisp.