Beet and Sweet Potato Chips



GUESS WHAT.. it is apple season now! My family picked the first apples of the season yesterday (honeycrisp and gala) at Duffield's farm! You know summer is coming to an end when our town gets busier with vacations ending, people coming home from their beach houses, and sports starting back up. This is a time to start working back into a schedule. A new schedule with school, workout plans, sleep, and eating habits. Time to pack meals to be prepared and prevent the "I am so hungry I will eat everything in sight" situation. I always make sure to pack healthy snacks with me to prevent me from getting "hangry" (hungry and angry). Just like most of America, I enjoy my crunchy snacks, but try to stay away from the packaged snacks.  

The Recipe Redux's theme for August is to show your favorite healthy snack recipe that provides a crackle and crunch.There is something about a crunchy snack. Maybe it is hearing the crunch of you chewing (but please chew with your mouth closed!) or feeling the crunch between your teeth. I am not sure why it has become essential to have something crunchy as a snack and/or with lunch. Most often chips or pretzels are the first options to be picked. These aren't always the best options. I love chips and often bake my own, like these beet and sweet potato chips below. If I am short on time, my go-to snacks are almonds and a rice cake. Below are some other healthy crunchy snacks
  • carrots
  • celery
  • cucumber
  • rice cakes
  • baked chips (homemade is best...recipe below)
  • popcorn
  • nuts
  • seeds
  • roasted chick peas
  • popchips
  • apple chips 

Beet and Sweet Potato Chips

Serves: 3-4
Ingredients:
  • 2 small-medium sweet potatoes, sliced thinly
  • 3 small-medium beets, sliced thinly 
  • 2 tsp olive oil  
  • Salt, pepper, any seasoning (I used garlic and herb)
Directions:
  1. Preheat oven to 400degrees F. 
  2. In a medium bowl, mix veggies with olive oil and seasoning.
  3. Place one layer on baking sheet (I use my stone baking sheet). 
  4. Bake for 30 minutes. Turn off oven and let them sit in hot oven for 5-10 minutes.
  5. Let them cool and enjoy as an after school snack, with a meal, or a snack during the day. (Keep in wax or brown paper to keep them from becoming too soft)






Produce from Duffield's Farm




Beets Nutrition Tips
High in dietary nitrates (which turn into nitric oxide): relaxes and dilates blood vessels which helps lowers blood pressure, boosts blood flow to the brain, and increased endurance and stamina 

Betaines (antioxidant): promote liver detoxification; lowers levels of homocysteine (high levels can cause cardiovascular problems); inhibit inflammation 

Pectins: water-soluble fiber to help remove toxins 

Betacyanins: prevention in cancer

High in iron: to help prevent anemia

High in vit C: which increases iron absorption; immune booster

High in fiber: healthy GI, reduce cholesterol and triglycerides

High in mineral boron: boosts libido; bone health

High in beta-carotene: antioxidant capabilities for eye health 

High in folate: essential in pregnancy to prevent neural tube defects

Potassium: essential electrolyte for healthy nerve and muscle function; vasodilator helps blood pressure

How to cook: roast, saute, steam, marinate, grill, dehydrate 
You can add the greens in a salad, smoothie, or saute 





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