- Preheat the oven to 250°F (120°C).
- Line two cookie sheets with paper towels.
- Cut the sweet potatoes and beets into thin slices with a knife or a mandolin vegetable slicer. Season with fleur de sel place them on the paper towels. Leave them to sit between 15 and 30 minutes.
- Transfer the slices into a large bowl and season with the ground spice mix. Place the slices on one or two cookie sheets lined with parchment paper, in a single layer, so that they do not touch each other. Cook in the oven for 90 minutes.
You can conserve the chips in a container or in plastic bags for a maximum of 4 to 5 days.
You can also make these chips with carrots or taro.
A recipe by Arik De Vienne, from the Épices de Cru spice shop in Jean-Talon Market.