Looking for an alternative to potato chips? Try this baked version for a crunchy treat.

SWEET POTATO AND BEET CHIPS

Ingredients:

1/4 cup olive oil

1 clove garlic, minced

1 teaspoon chopped fresh rosemary

1 teaspoon lemon zest

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 medium sweet potatoes, 6- to 8-ounces each

2 medium beets, 6-ounces each

Directions:

Position oven racks on center and top tier in oven. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Set aside. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, kosher salt and pepper. Set aside. Peel sweet potatoes, beets and cut into 1/16-inch slices using mandolin or sharp knife. Arrange slices in a single layer on prepared baking sheets. Brush tops of slices with olive oil mixture. Bake for 30 minutes, rotating baking sheets after 15 minutes. Turn slices over and brush with remaining olive oil mixture. Bake for 15 to 30 minutes more or until golden and crisp, rotating baking sheets and turning slices over as needed. Cool chips on a wire rack. Store in an airtight container up to 3 days.

Nutrition:

Serves 8. Per serving: 120 calories, 2 grams protein, 13 grams carbohydrate, 3 grams fiber, 7 grams fat, 290 milligrams sodium. Source: Adapted from Hy-Vee Back to School 2014. Hy-Vee.com