Clean Food. Healthy Bodies.

Sweet Potato Chips + Roasted Beets

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This month’s Eat Clean Heath Newsletter is all about deconstructing cravings, listening to your body, and finding healthy alternatives for sugar hankerings. One of the best ways to keep sugar cravings at bay is to substitute highly processed, refined sugar for roasted root vegetables, which satisfy sweet cravings, create a ‘hearty’ sensation in the body, AND fill your body with fiber, nutrient-dense yumminess. Here’s a couple recipes to get you started:

Sweet Potato Chips

  • 2 large organic sweet potatoes
  • 1-2 Tbsp. olive oil
  • Dash of sea salt (optional)


  1. Preheat oven to 200 degrees.
  2. Rinse and dry your sweet potatoes and slice them as thin as you wish. (Mandolin’s are great for this. Target has them at very affordable prices!)
  3. Coat the slices thoroughly with olive oil and a sprinkle of salt, if you desire. Lay the chips out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
  4. Remove chips when they’re crisp and slightly golden brown.
  5. Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

*If you’d like to play around, you could always try a batch with coconut oil as well! This recipe is basic and clean, and if you’d like to add some pizazz to it, you can always add cayenne or cinnamon and spice it up!


Roasted beets are another fantastic source of root vegetable deliciousness. Like the potato chips, feel free to use olive oil or coconut oil to make them a tasty treat everyone will enjoy. Eat them warm or chill in the refrigerator up to 3 days for quick, tasty snack!

Roasted Beets

  • 8-10 beets, peeled and sliced
  • 2 Tbsp. coconut oil
  • 1-2 tsp. thyme, fresh or dried


  1. Preheat oven to 400 degrees.
  2. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don’t touch. Sprinkle the beets with sea salt, if desired.
  3. Roast until the beets are tender, approximately 30-40 minutes, rotating every 15 minutes to that the beets to roast evenly.
  4. Remove from oven, cool slightly, and enjoy! Eat aloe or cut up and add to salads.


For additional recipes, clean eating tips, healthy living motivation, and nutrition information, don’t forget to sign up for Eat Clean Health’s monthly newsletter, delivered straight to your inbox on the 2nd Wednesday of every month!



Jodi Geigle is a board certified nutrition and wellness professional highly experienced in nutrition counseling, wellness program creation, effective client behavior modification, corporate wellness and large scale team leadership with an emphasis in operations, technology and start up culture. Jodi has been featured in Women's Running, and MindBodyGreen.

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