Crispy, Crunchy Delicious: Baked Kale and Sweet Potato Chips

Crispy, Crunchy Delicious: Baked Kale and Sweet Potato Chips

Get your chip fix – and your veggies in – with this easy recipe!

We all love the crispy, crunchy crackle of fresh chips in our mouth. But how about taking a healthy spin on an old favourite? Get your veggies in and still get your chip fix.

Here’s how!

Baked Kale, Beets and Sweet Potato Chips
Serves about 5


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1 bunch of kale, stems removed, chopped into 3-inch pieces
2 medium sweet potatoes, washed well and peeled, cut into 1/8-inch slices
2 pounds large, peeled beets
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Sea salt, to taste


  1. Preheat oven to 350 F, and line a baking sheet with parchment paper

  2. Wash and prep kale leaves, potatoes and beets, and pat all dry with Bounty paper towels
  3. In a medium mixing bowl, toss all ingredients together until evenly coated
  4. Spread all ingredients evenly apart on the baking sheet, and then bake about 5 to 8 minutes until kale is crispy, avoiding browning around the edges

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