Home
Recipes
Sweet potato chips

Sweet potato chips

IndianIndianEasyEasyAppetizerAppetizer
Top view of baked beetroot and sweet potato chips
recipe-like
0 Like
recipe-save
Save
Share
recipe-like
0 Like
recipe-save
Save
Share

The Ultimate Snack Upgrade: Baked Beetroot And
Sweet Potato Chips
With Masala Sprinkle

55 mins
Cooking Time
Easy
Difficulty
11
Ingredients
Gluten free
Diet
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)
½ tspAmchur (dry mango powder)
½ tspBlack salt
1 tbspFinely chopped fresh coriander (optional)

Follow
Directions

Description - Step 1

Step 1: Prepare the vegetables

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.

Step 1
Step 1: Prepare the vegetables
10 Minutes
Step 2
Step 2: Make the masala sprinkle
5 Minutes
Step 3
Step 3: Toss and coat the chips
5 Minutes
Step 4
Step 4: Bake until crispy
30 Minutes
Step 5
Step 5: Letting them cool
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Store the baked chips in a glass jar, and once ready to eat, serve them on a dark plate.

 

... Read More

Pairing Instructions

pairing-instructions-image

Pair with pudina chutney or a spiced herby yoghurt dip to complement the masala of the baked chips. 

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Sprinkle herbs like dried coriander, mint, or oregano over your baked chips for a pop of flavour

... Read More

You may also
like

share-image
Share
save-later-image
Save for later
Toast Like A Pro: The Ultimate Avocado Toast Guide
Veg + Egg
heart image
Toast Like A Pro: The Ultimate Avocado Toast Guide
15mins
|
Easy
share-image
Share
save-later-image
Save for later
Homemade Vegetable Chowmein – A Perfect Indo-Chinese Treat
Vegan
heart image
Homemade Vegetable Chowmein – A Perfect Indo-Chinese Treat
30mins
|
Intermediate
share-image
Share
save-later-image
Save for later
How to Make Perfect Medu Vada – A South Indian Breakfast Classic
Vegan
heart image
How to Make Perfect Medu Vada – A South Indian Breakfast Classic
34mins
|
Easy
foodies-logo
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
About UsContact UsSite Map
FAQsPrivacy PolicyTerms of Use
ITC Portal

Copyright © 2025 Foodies Only

instagram-logofacebook-logoyoutube-logo