Sweets-n-Beet Chips

So with my new job, I spend A LOT of time in my car. A challenge I have (and many others) is what to eat and how to eat when you’re not in a traditional office setting. HECK, people in traditional office settings struggle with this too.

I will do a post on some tips for this in the coming weeks.

One thing I have been doing is “structured grazing”. I’ll elaborate more on this in an upcoming post but it’s basically just turning lunch into a bunch of smaller snacks from like 11-4, and eating what I pack intuitively.

One thing I LOVE is CRUNCH. And this is a total weakness of mine. If I stop to get gas, it is a total struggle to not go get a bag of chips or cheesy poofs. Especially when I am stressed.

So preparing and packing of items that will help me stay ahead of the curb with this is essential.

I’ve tried making sweet potato and beet chips prior to buying my spiralizer, but I could never get the cuts thin enough or very even.  And then, I bought a spiralizer, and my life changed.

For my beet chips I either use beetroots (and cut off the greens and use them for other things) or sometimes I get a little wild and buy some “I Love Beets” beets – these are lightly marinated/seasoned beets, and they are in my top 10 favorite things at the grocery store.

For my sweet potatoes I use 1 large sweet potato (that is good enough for two trays of sweet potato chips).

When you make these chips – low (heat) and slow (longer amount of time) is the way to go- along with even spacing on your parchment paper.

So without further distraction, here are the steps to making the perfect sweets n beets chips:

  • Pre-heat your oven to 300, and line 1-2 baking sheets with parchment paper
  • Pull out your mandolin slicer or your spiralizer (ribbon blade) and get to work on slicing your sweet potato and/or beets
  • I also recommend a light toss in your favorite fat, and season as desired.
    • For the beets I don’t really season them when I use the “I Love Beets”, for both the sweet potatoes and the beets I am a big lover of Flavor God, and use the various blends to season my chips
  • Once they are ready to go in the oven, make sure the chips are evenly spaced (just really make sure they aren’t overlapping), and get them going.
  • Bake them for about 20-30 minutes or until the edges are brown, and the chips are crisp

Then enjoy.


 I’ve only started enjoying beets in the last year or so, when I started to try to cut more processed carbs out, and needed nutritious sources to add in.  Enter “I Love Beets”, and their variety of seasoned beets on salads, or as sides.  Bonus: when you buy beetroots – you can and should eat the beet greens – cut them up, and saute them: Beetroots and their greens are the legitimate epitome of “eating a rainbow” of color and nutritional value.

For the beetroots per 1 cup you’re getting good sources of potassium, phosphorus, magnesium, manganese, Vitamin C, folate and copper.

The beet greens are essentially an antioxidant powerhouse, containing really respectable amounts of Vitamins A, and C, and also Vitamin K, potassium, magnesium, folate, and calcium (per 1 cup).

Additionally – where beets are concerned there is a growing body of evidence that supports that beets are beneficial with athletic performance (in addition to just being nutritious). A study in published in April 2012 in the Journal of the Academy of Nutrtion and Dietetics showed eating cooked beets improved running performance. Runners who were in the “experiment group” we’re fed 7 oz baked beets prior to a 5k treadmill run- these runners were 3% faster. This was a small study, and obviously other factors besides eating beets need to be addressed (sleep, diet, current activity level) but it’s still a promising one. 

Again, even if you’re not an endurance athlete, runner, cyclist, etc. Please remember beets are still super nutritious and are a great addition to meals! 

I would say if you’re new to eating beets beet chips are a good place to start, along with shredded beets in salads, and then progress to roasted beets and so on. 

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