Rosemary Beet and Sweet Potato Crisps
4.5(781 ratings)Root vegetable crisps usually mean a deep fryer, yet a mandoline and a dehydrator produce something just as addictive. The trick is slicing thin and evenly so every piece dries at the same pace. Rosemary infused into olive oil gives a savory, piney aroma that suits the earthy beets and sweet potato. Pile them into a dark bowl to show off the colors.
- Hands-on
- 25 min
- Dehydrate
- 12 hr
- Total
- 12 hr 25 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Stir the chopped rosemary into the olive oil and leave it to infuse for at least 15 minutes while you prepare the vegetables.
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Step 2: Slice the beets and sweet potatoes as thinly as your mandoline allows, keeping each vegetable in a separate bowl.
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Step 3: Brush or toss the slices very lightly with rosemary oil, then season with salt and pepper.
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Step 4: Lay the slices flat on mesh trays, beets on their own trays, and dehydrate at 115F for 10 to 12 hours until they snap.
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