Sweet Potato & Beet Crisps
This brilliant site was launched during my first-ever cleanse. I've been torturing myself looking at all of the delicious-looking recipes on here (hello basil-cherry sangria and deep-dish pizza and pop tarts and marshmallows and baked oatmeal and snickerdoodles and...). Now that I can eat some solid food, I have to take it easy. This simple recipe comes from "The 3-Day Cleanse" by the founders of the Blueprint Cleanse. It's a challenge to get the thin slices crispy t not burned, but the yams in particular taste delicious. If you're going for super crunchy, though, get some Terra Chips instead.
- 1 medium sweet potato or yam, peeled
- 1 medium red beet, peeled
- 4 t extra virgin olive oil
- sea salt and black pepper to taste
Preheat oven to 400º.
Slice the potato very thinly (using a mandoline is easiest); place in a bowl. Slice the beet thinly and place in a separate bowl. Add 2 teaspoons olive oil to each bowl, along with salt and pepper. Toss the ingredients well. Oil 2 cookie sheets with olive oil. Spread potato slices on one sheet in a single layer and the beets on another. Sprinkle a bit more salt and pepper. Bake the sweet potatoes for 20 minutes and the beets for 25 minutes, flipping once halfway through. Remove from the oven and allow to cool completely before serving.