The weather has shifted; there is a chill in the air, and all of a sudden, you find yourself craving warm, comfort food. Well, did you know that root veggies and greens can easily be turned into healthy snack food? With just three ingredients and an oven, you’re on your way to a nourishing, autumnal treat. (Added bonus: root veggies are grounding, so if you’ve been feeling scattered, this is the perfect snack for you!)
Sweet Potato “Fries”
2-3 medium sweet potatoes and/or yams, cut into 1/4 – 1/2 inch wide slivers
olive oil
sea salt
Head oven to 350 degrees Fahrenheit. Cut potatoes; coat lightly with olive oil and sprinkle with sea salt. Put in the broiler of the oven for 10 minutes; check on them and turn them over. Bake for another 10 minutes or more, until cooked through and browning. Eat straight from the oven with a friend! Bring the leftovers along to work for a healthy afternoon snack the next day.
Not sure how to pack in all your leafy greens? Try this crunchy alternative to chips!
Kale Crisps
1/2 bunch kale – any variety, deveined (i.e., just the leaves, not the stems)
olive oil
sea salt
Head oven to 350 degrees Fahrenheit. Tear kale leaves into pieces the size of your palm. Coat lightly in olive oil and sprinkle with sea salt. Place on a cookie sheet and bake in the oven for about 10 minutes, or until very crisp! Munch away.
The sweet, earthy “fries” and the salty, crunchy crisps make a great pair! Give it a go.
Oh, and p.s. you can bake these at the same time since the kale is in the oven and the sweet potatoes in the broiler! It’s a 2 for 1 special.
