Roasted Red White & Blue Crisps
Servings
12
Servings
12
Ingredients
  • 4cups red beetslarge (peeled and sliced into thin rounds)
  • 6tablespoons macadamia nut oil
  • 4cups jicamalarge (peeled, quartered and sliced thin – place on a paper towel to absorb excess moisture)
  • 4cups white sweet potatoes(peeled and sliced into thin rounds)
  • a few drops Natural Blue Food Dye(made from purple cabbage, found online or in health food stores)
  • saltto taste
Instructions
  1. Line your sheet pans with parchment paper.
  2. Preheat your oven to 375°F (convection bake if possible).
  3. Peel and slice the red beets.
  4. Toss with 2 tablespoons of macadamia nut oil.
  5. Spread evenly on two or three baking sheets. Roast about 10 minutes and flip. While these are baking, prepare the sliced the jicama.
  6. When the red beets are starting to crisp and have golden edges, remove from oven and line the baking sheets with fresh parchment.
  7. Toss the peeled, sliced jicama with 2 tablespoons of macadamia nut oil.
  8. Spread evenly on two or three baking sheets and repeat the baking steps as the beets. Again, flipping and watching for the edges to turn golden.
  9. When the jicama is finished, toss the peeled and sliced white sweet potato rounds with 2 tablespoons of macadamia nut oil plus a few drops of Natural Blue food dye.
  10. Spread evenly on two or three parchment lined baking sheets and repeat the baking process one more time, flipping and watching for the edges to turn golden.
  11. Return all crisps to oven briefly before service.
Recipe Notes

These chips are oven-roasted and will use several lipped sheet pans/cookie sheets. If you only have a couple, then simply rotate as you finish baking each batch. All chips should be close to crispy and have a slightly golden edge. You may need to babysit the crisps as some will start to brown sooner while the rest will require a few more minutes. If you feel your chips are not crisping after cooling, often a second last-minute round of baking on a fresh sheet of parchment right before service will help. Restaurants who make their own chips or fries often follow a two-step process that involves double crisping. Watch them closely to keep from over-browning. Jicama holds quite a bit of water and may need extra time. You can also use more white sweet potato (without dye) in lieu of the jicama. If you prefer all sweet potatoes, use purple sweet potato in lieu of beet. These are great paired with Almond Cream French Onion Dip.

 

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 Roasted Red White & Blue Crisps
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Servings
Ingredients
  • 4 cups red beets large (peeled and sliced into thin rounds)
  • 6 tablespoons macadamia nut oil
  • 4 cups jicama large (peeled, quartered and sliced thin - place on a paper towel to absorb excess moisture)
  • 4 cups white sweet potatoes (peeled and sliced into thin rounds)
  • a few drops Natural Blue Food Dye (made from purple cabbage, found online or in health food stores)
  • salt to taste
Servings
Ingredients
  • 4 cups red beets large (peeled and sliced into thin rounds)
  • 6 tablespoons macadamia nut oil
  • 4 cups jicama large (peeled, quartered and sliced thin - place on a paper towel to absorb excess moisture)
  • 4 cups white sweet potatoes (peeled and sliced into thin rounds)
  • a few drops Natural Blue Food Dye (made from purple cabbage, found online or in health food stores)
  • salt to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Line your sheet pans with parchment paper.
  2. Preheat your oven to 375°F (convection bake if possible).
  3. Peel and slice the red beets.
  4. Toss with 2 tablespoons of macadamia nut oil.
  5. Spread evenly on two or three baking sheets. Roast about 10 minutes and flip. While these are baking, prepare the sliced the jicama.
  6. When the red beets are starting to crisp and have golden edges, remove from oven and line the baking sheets with fresh parchment.
  7. Toss the peeled, sliced jicama with 2 tablespoons of macadamia nut oil.
  8. Spread evenly on two or three baking sheets and repeat the baking steps as the beets. Again, flipping and watching for the edges to turn golden.
  9. When the jicama is finished, toss the peeled and sliced white sweet potato rounds with 2 tablespoons of macadamia nut oil plus a few drops of Natural Blue food dye.
  10. Spread evenly on two or three parchment lined baking sheets and repeat the baking process one more time, flipping and watching for the edges to turn golden.
  11. Return all crisps to oven briefly before service.
Recipe Notes

These chips are oven-roasted and will use several lipped sheet pans/cookie sheets. If you only have a couple, then simply rotate as you finish baking each batch. All chips should be close to crispy and have a slightly golden edge. You may need to babysit the crisps as some will start to brown sooner while the rest will require a few more minutes. If you feel your chips are not crisping after cooling, often a second last-minute round of baking on a fresh sheet of parchment right before service will help. Restaurants who make their own chips or fries often follow a two-step process that involves double crisping. Watch them closely to keep from over-browning. Jicama holds quite a bit of water and may need extra time. You can also use more white sweet potato (without dye) in lieu of the jicama. If you prefer all sweet potatoes, use purple sweet potato in lieu of beet. These are great paired with Almond Cream French Onion Dip.

 

Brain & Body Power Max
A powerful, higher-dose daily regimen of 3 essential supplements for extra-strength brain, memory, and body health.

 

 

 

Health Strategies: Rewrite Your Story ... Listen now on The Brain Warrior's Way Podcast.