I think we can all agree that our CSA boxes have been exceptional lately! I get the medium box, and lately I've been feeling like Mary Poppins with her magic tapestry bag, except I'm pulling out delicious veggies instead of mirrors and coat racks. That being said, this weeks recipe is super simple and only involves 4 ingredients. Although, you can add a whole Marry-Poppins-tapestry-bag's worth of toppings for a versatile snack you won't ever tire of. And the colors here are just perfect for the fall season - a definite but simple way to impress your guests. 

Beet and Sweet Potato Crisps

• 4-5 beet roots, peeled
• 2-3 sweet potatoes, peeled
• 4 tbs. olive oil
• fresh cracked sea salt

Preheat the oven to 250ºF

Slice the peeled vegetables thinly, using a mandolin or a sharp knife. When using a mandolin, I like to leave a tiny bit of width to the slices, instead of slicing them as thinly as possible. This will leave the chips with a bit of a bite. 

Put the sliced beets and sweet potatoes in separate bowls so that the beets don't turn everything pink. Toss each with 2 tbs. olive oil and a good dose of cracked sea salt. 

Lay out the chips on separate baking sheets, with 1/4 inch of space in between each one.

Bake for 45 minutes, flip each chip so the the other side will crisp up too, and then bake for another 30-40 minutes. 

After removing the chips from the oven and transferring them to a bowl, toss with a bit more sea salt and any other toppings you would like!

Suggested toppings:

• Rosemary and Parmesan
• Honey and Chili Powder 
• Lime Zest and Cilantro
• Sea Salt and Fresh Dill

Suggested dipping sauces:

• Dill Greek Yogurt
• Sriracha Lime Ketchup
• Basil Pesto
• Pepper Jelly over Cream Cheese
• Artichoke Dip