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 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 thin
- 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! 😉