From the Ultimate Paleo Guide
Your energy sinks, headaches arise and your stomach grumbles…it’s feeding time, but you don’t want the same old carrots and celery and raw almonds. With a little preparation on a Sunday evening, you can make mouth-watering snacks to keep your hunger at bay and mind focused while satisfying your taste buds.
Makes up to 4 servings
Sweet potato, small
1 Beet, small
Sea salt, coarse ground, to taste
1 tsp olive oil
Pre-heat oven to 375. Using a mandolin slicer, slice both the sweet potato and the beet very thin. Line baking sheet with parchment paper and lay sweet potato and beet flat—no overlapping. (You may need to do this in batches depending on the size of your oven and baking sheet.) Bake for 30 minutes, making sure to flip the beets and sweet potatoes every 10 minutes. Watch them closely and adjust baking time depending on the “personality” of your oven. Once crisp, remove from oven, allow to cool slightly, sprinkle lightly with olive oil and dust with coarse-ground sea salt. Enjoy immediately; these will not last long, and they aren’t good as leftovers because they lose the crisp.