Preheat Oven to 325 degrees (for convection,  350 for conventional)

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1. Scrub and pierce 2 slender long sweet potatoes (preferably the purple heirloom variety) and two large beets (any variety/color)  It is not necessary to peel veggies.

2. Slice  sweet potatoes and beets with mandolin, food processor or meat slicer (approx 1/16” inch)

3. Place in large bowl with 1/2 tsp. sea salt, freshly ground pepper and 1-2 Tbsp. olive oil. Toss to coat

4. Place sweet potato slices and beet slices in a single layer on parchment lined cookie sheet.

5. Bake for 10 minutes or until golden and starting to curl at ends. 

6. Remove from oven and turn over. 

7. Bake on other side for an additional 10-15 minutes or until crispy and golden. 

8. Top each slice with a dollop of guacamole and sprinkle with pumpkins seeds and cilantro.