Recipe Box: Sweet Potato and Beet Chips

sweet potato & beet chips 
Sweet Potato and Beet Chips

Yesterday, I packed Kurt's lunch, and with his coffee, book bag, work scrubs and gym clothes, he embarked on the first of many 12+ hour marathon days of school, then gym, then work. He's enrolled in school again, this time pursuing an academic career in biochemistry. It makes for a long day, prone to bouts of hanger (hunger+anger). In efforts to prevent potentially devastating snack-deprived meltdowns, we've vowed to seriously up our game in the snack department.

We're already professional snackists when it comes to twelve-thousand-layer nachos, stove-popped popcorn, open faced crispbread sandwiches, hummus platters and soft pretzels. Go big or go home, our snacks cheer. But what about the times when we can't go home? What we need now are snacks that are long sustaining, non-processed, portable, temperature stable, and nutritious. Preferably inexpensive, easy and homemade too. Aside from my Lara Bar recipe and the obvious apple or handful of nuts, not many ideas spring to mind. Hm Hrm. A challenge.

Here's what I've proposed. Each week, among the usual fruit, yogurt cup and container of last night's leftovers, there will be a bonus snack that fits our ridiculously long and uppity list of snack guidelines. This week, we decided on these crunchy and delicious sweet potato and beet chips. Ingredients? Sweet potatoes, beets, sea salt. Simple, healthy and wildly addictive.  Here's how to make them:

Sweet Potato and Beet Chips: 

2 large beets
2 large sweet potatoes
Sea Salt
2 tsp olive oil (for oven method only)

Food dehydrator** method:
  1. Slice beets and sweet potatoes into thin rounds, about 1/8" - 1/16" inch thickness.*
  2. Arrange vegetables in single layers on dehydrator trays. Sprinkle with seat salt. 
  3. Choose the appropriate setting, according to your dehydrator's directions. Dehydrate 8 or more hours, until they reach the desired level of crispness.
Oven Method (adapted from Martha Stewart):
  1. Preheat oven to 350 degrees, with racks on lower and upper thirds.
  2. Slice beets and sweet potatoes into thin rounds, about 1/8" - 1/16" inch thickness.*
    In a large bowl, toss beet and sweet potato slices with oil. 
  3. Arrange in a single layer on two baking trays lined with parchment paper. 
  4. Bake until edges of beets begin to dry out, about 20 minutes. Rotate trays. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

* For best results, use a mandoline to slice vegetables. If you don't have one, a sharp knife, patience and a steady hand will do the trick.
** Having a food dehydrator totally rocks. I highly recommend this method! We've also used it to make these and these. Yum.

1 comment:

  1. I love sweet potatoes and beets, but have only had the sweet potatoes in chip form. The recipe looks amazing- thanks for sharing!


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