We just recently went to our annual “You Pick” farm in western Maryland. I love this farm, it’s so much fun! Lots of things for the kids to do especially during the fall going into winter, they have hayrides, mazes, a big cookout where you can buy everything from pulled pork to warm apple cider, or you can even bring your own picnic and sit by the pond and eat away. On the other side of the farm, you can spend the day picking all your vegetables, of course as the seasons change so do the fruits and vegetables. I’m still desperately trying to get there in June and July to pick blueberries, raspberries, blackberries, and even your own tomatoes.
This time we got to pick our own beets, broccoli, Swiss chard, spinach, apples, and tomatoes (since it’s been so warm here, they were still ripening on the vines!) Pure heaven for me I even loaded up on green tomatoes to fry and can! But with the giant bags of beets, I was a little overloaded still after a week and a half later so I’ve been making new recipes! So here’s my sweet potato and beet chip recipe, with my new Hungarian spicy paprika, one of my clients brought back for me! I couldn’t wait to use it!
Ingredients:
• 3 large sweet potatoes- washed and sliced thin
• 2 large bunches of beets or 12-15 small beets- washed and sliced thin
• 3 tablespoons olive oil
• Himalayan Pink Sea Salt
• Hungarian Spicy Paprika
Preparation:
Preheat oven to 350 degrees F. On 1 baking sheet, drizzle olive oil and lay out sliced sweet potatoes. On another baking sheet, drizzle olive oil and lay out beets. Sprinkle on top with sea salt and spicy paprika. Cook in oven for about 30 minutes or until crispy. Allow to cool, before storing in an airtight container or ziplock bag. Then indulge as much as you want! 😉