These chips are fun to make, fun to eat, and fun to serve for a spring break treat or at a party. Because they’re bright orange and red, they’ll stand out on your table and look way more impressive then a bag of potato chips from the store. Impress your guests or let your kids have fun with their veggies with these baked chips.

For this recipe, you’ll need a mandolin for even slicing and two baking sheets to help the chips bake faster. Using only one baking sheet will take a long time, depending on how many chips you want to make, so use two if you can. Fun fact, you can also slice up and bake kohlrabi, parsnips, carrots, and apples, all of which are in season right now!

Sweet Potato and Beet Chips with Honey Garlic Goat Cheese Dip

Makes about 5 dozen chips and 1 cup of dip

Total time: 90 minutes

In My Basket

3 whole red Beets (from Tangerini’s Spring Street Farm, Millis MA)

1 large Sweet Potato (from Oakdale Farms, Rehoboth MA) 

1 clove of Garlic (from Stearns Farm, Framingham MA)

4 oz Sea Salty Feta cheese, crumbled (from Narragansett Creamery, Providence RI)

3 tbsp Raw Wildflower Honey (from Boston Honey Company, Holliston MA)

4 tbsp Olive Oil (from Fiore, Bar Harbor ME)

From the Pantry

2 tbsp Greek yogurt

salt and pepper, to taste

1. Preheat the oven to 350°F. Wash and dry all fresh produce. Using a mandolin, slice the sweet potatoes and beets to your desired thickness (we suggest 1/6 in). Add slices to a large bowl, drizzle with olive oil, and toss to coat.
2. Pull one slice out of the bowl and let the excess olive oil drip off, then spread in a single layer on a baking sheet lined with parchment paper. Season slices with salt and pepper to taste, then bake in the oven for 15 minutes and turn each slice over. Bake another 10-15 minutes, or until they start to dry out and turn lighter in color. Transfer to a wire rack to cool, and repeat step 2 until all slices are baked.
3. While the chips bake, mince the garlic or use a garlic press and add to a large mixing bowl. Add crumbled cheese, honey, yogurt to the bowl, season with salt and pepper to taste. Whisk until thoroughly combined.
4. Transfer chips to a large bowl and transfer dip to a small bowl. Serve with sandwiches or as a snack. Enjoy!

Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.