beet & carrot chips with sage crisps

the other day I spent my day off walking around the farmers market, sipping on warm apple cider (they had already run out of doughnuts…shame) and marveling at all the beautiful fall vegetables that adorned every stand. 

beets and carrots are still out in full swing, and I decided to grab a few of each to make a little homemade, healthy snack-food.  beets & carrots are wonderful because they’re both so naturally sweet, so they are a great choice for satiating a sweet craving.  beets help promote circulation, aid the liver, and help alleviate constipation.  carrots also promote elimination, as well as lowering blood sugar and acting as a tonic to the kidneys.  both carrots & beets help to purify the blood.

these beet & carrot chips are a great alternative to store bought chips – although they will not get nearly as crispy, they are still great!  they also have a nice autumny feel because of the sage, which turns deliciously crispy in the oven.  try them out with any excess veggies you might have from your CSA box this week, or go to your local farmers market, grab your ingredients, and get into your kitchen!

beet & carrot chips with sage crisps

2 large beets

2 large carrots

10 medium-large sage leaves + 2 sage sprigs

2 cloves garlic, skin on

extra virgin olive oil

2 teaspoons salt

 

Preheat oven to 375 and thoroughly oil a baking sheet – make sure it’s completely oiled or the beets & carrots will stick.  Bring a medium pot of water to boil.

Peel beets and carrots – careful, beets will stain!  Slice beets width-wise and carrots length wise into ¼” slices.  If carrots are long, you can slice them in half lengthwise as well.

Chiffonade sage, meaning slice sage lengthwise into very thin strips.

Once water is boiling, par-boil the veggies for 3 minutes.  Remove from water and toss in enough olive oil to coat them thoroughly.  Add salt & sage and mix well.  Lay out on the baking sheet in one row, making sure not to overlap the veggies or they will cook unevenly.  Lay out sage sprigs & garlic cloves over them. 

Cook for 25-30 minutes, flipping once midway through.  Allow to cool on a cooling rack.  If desired, add more salt to taste once they’re out of the oven.