THIS HARVEST OF THE MONTH CAN’T BE BEET!

Beets and Sweets Heart-Shaped Chips

Adapted from Nourishing Balance (www.nourishingbalance.com)

Servings: 4 (or more as ¼ cup samples)

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Ingredients
3 beets, rinsed, scrubbed, do not peel or pierce
1 sweet potato, rinsed, scrubbed, do not peel
2 tbsp olive oil
Sea salt to taste

Directions

  1. Preheat oven to 400° F.

  2. Slice beets and sweet potato thinly using the slicing blade of a food processor, mandolin, or sharp knife. They should be the thickness of a thick potato chip. Cut them as consistently as possible.

  3. Cut sliced rounds with metal heart-shaped (or whatever you prefer) cookie cutter.

  4. On cookie sheet, toss chips with olive oil and salt.

  5. Spread evenly on cookie sheet.

  6. Roast 20-30 minutes, turning halfway through, until crisp. Check often to make sure they don’t burn. 

  7. Use toothpicks or small cups to serve. 

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HARVEST OF THE MONTH RECIPE: YUMMY CARROT SALAD!