• ​Prep Time: 15 mins Cook Time: 20 mins

• Serves: 4 – 6 

Ingredients

• 1 SPAR Freshline Medium Sweet Potato
• 1 – 2 SPAR Freshline Beetroots
• ½ SPAR Butternut, peeled
• 30 ml SPAR Olive Oil
• 5 ml SPAR Barbecue Spice
• Home Made Guacamole:
• 1 SPAR Freshline Avocado
• 2 - 5 ml SPAR Lemon Juice
• Dash of SPAR Sweet Chilli Sauce

Method

1. Wash the sweet potatoes and beetroot. Leaving the skin on, shave them into crisp-sized lengths using a potato peeler or mandolin slicer. Take care when using sharp tools.  Do the same with the peeled butternut.
2. To Bake: Pre heat the oven to 180°C. Brush lightly with olive oil.  Arrange on a few baking sheets.  Do not overlap. Bake for about 10 – 15 minutes.  You must watch them as some cook quicker than others. 
3. To Microwave: Lower the microwave to 50 percent power and scatter the shavings on grease proof paper. Make sure they don’t overlap or you risk sogginess. 
4. Set the microwave for 50 seconds, then turn each chip and microwave for another 50 seconds. Season with the SPAR barbecue spice.
5. For the Guacamole, mash the avocado and add a few drops of lemon juice.  Add a little sweet chilli sauce and serve with the chips.