This recipe takes beetroot and sweet potato slices to replace the typical potato chips. It’s colourful, baked, not fried and sprinkled with a desi masala blend. The combination of cumin, amchur, and coriander brings out the earthy sweetness of the root vegetables. It’s a guilt-free snack and a good eye-catching tea-time treat.
Ingredients
UNITSIngredients
2 mediumBeetroot (thinly sliced) For the chips
2 mediumSweet potato (thinly sliced)
2 tbspOlive oil or mustard oil
to tasteSalt
1 tspRoasted chaat masala (For the masala sprinkle)
½ tspGround cumin (jeera)
½ tspGround coriander (dhania)
¼ tsp Kashmiri red chilli powder (adjust to taste)
Wash and peel the beetroot and sweet potatoes. Use a sharp knife to slice them evenly into thin rounds (2-3 mm thickness). Soak the slices in cold water for 30 minutes to remove excess starch (for extra crispiness). Drain and pat dry thoroughly using a clean kitchen towel.
Description - Step 2
Step 2: Make the masala sprinkle
Mix roasted chaat masala, ground cumin, coriander, Kashmiri chilli powder, amchur, black salt, and regular salt in a small bowl.
Description - Step 3
Step 3: Toss and coat the chips
Preheat your oven to 180°C (350°F). Add the dried beetroot and sweet potato slices to a large bowl. Drizzle with olive or mustard oil and toss to coat each slice evenly. Sprinkle the masala mix over the slices and toss again so every chip is coated.
Description - Step 4
Step 4: Bake until crispy
Arrange the slices in a single layer on baking sheets lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping the chips halfway through. Keep a watchful eye, so the chips don’t burn. Aim to get crisp chips with slightly browned edges.
Description - Step 5
Step 5: Letting them cool
Remove from the oven and let them cool slightly for maximum crunch.
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Indian
Easy
Appetizer
