Sweet Potato & Beet Chips

www.farmfoodiefitness.comWe 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 right before Halloween, 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 made a new recipe for my road trip down south tomorrow. I don’t eat fast food so I always have a hard time finding something quick to eat, especially on 95 South, unless I pack my little cooler to dig through as I pass through the states. So here’s my sweet potato and beet chip recipe, with my new Hungarian spicy paprika, one of my clients brought back for me last week! I couldn’t wait to use it! I’ll be frequently munching on my hidden stash to my favorite place this weekend, Charleston, South Carolina for my big book signing for my novel, “The Road to Chianti!”


  • 3 large sweet potatoes- washed and sliced thin
  • 2 large bunches of beets or 12-15 small beets- washed and sliced thinwww.farmfoodiefitness.com
  • 3 tablespoons olive oil
  • Himalayan Pink Sea Salt
  • Hungarian Spicy Paprika


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! 😉

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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