Tuesday, 8 November 2016


Easy, delicious and healthy - those beetroot crisps are a must try!

I got this weirdly shaped beetroot from my local organic veg bag scheme and they inspired me to experiment with veggie crisps.

This is such a simple recipe, but still full of lovely flavour. Beetroot is a great source of iron, folic acid, fibre and potassium.

Here's how to do it.
Prep time 5 mins, baking 15 mins

You will need:
2 or more beetroots, depending on how many crisps you would like to make - I used this cylindra shaped beets, but you can use the standard type
olive oil to sprinkle
sea salt
fresh rosemary

Preheat the oven to 180 degrees.
Peel and cut the beets in round, fairly thin disc shapes. Place all in a bowl, sprinkle with sea salt, drizzle olive oil and add fresh rosemary. You can also add ground black pepper if you want to add a bit of heat to the crisps.

Once all mixed up, lay the beetroot discs on a baking tray, using greaseproof paper so they don't stick. Make sure you scoop out all the oil and rosemary too.
Place in the oven on the middle tray. Bake for around 10 mins then turn the crisps over and bake for another 5 mins till they get crispy.
And here you are, beetroot crisps ready.

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