If you’re missing popcorn or packaged snacks, you’ll want to try this one out. Oven-baked vegetables make for delicious snacks. Just make up a batch and take them into school or work with you, or keep some with you wherever you go to avoid giving in to cravings.
Sweet Potato & Beet Chips
- 1 Sweet potato (small)
- 1 Beet (small)
- Sea salt (Coarse ground)
- Drizzle of EVOO
Pre-heat oven to 375.
Using a mandolin slicer, slice both the sweet potato and the beet very thin.
Line baking sheet with parchment paper and lay sweet potato and beet flat - no overlapping. You may need to do this in batches depending on the size of your oven and baking sheet.
Bake for 30 minutes at 375, making sure to flip the beets and sweet potatoes every 10 minutes. Watch them closely and adjust baking time depending on the “personality” of your oven.
Once crisp, remove from oven, allow to cool slightly, sprinkle lightly with olive oil, and dust with coarse ground sea salt.
Enjoy immediately - these will not last long and they aren’t good as leftovers because they lose the “crisp”.
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