baked beetroot crisps
These take a while to cook but don’t require much attention. A mandolin makes the slicing quick and easy.
- 2 medium beetroots, peeled + finely sliced (leave some stalk attached to hold on to when you slice)
- 1 tbsp sunflower or vegetable oil
- sea salt
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Method
- Preheat oven to 150˚C or 140˚C fan assisted.
- Put the beetroot in a bowl and add the oil.
- Mix thoroughly to coat all the slices.
- Line two oven trays with nonstick baking parchment (or use nonstick trays) and spread the beetroot slices over them in a single layer.
- Bake for 1 hr, checking after 30 mins – if your oven cooks unevenly you may need to rearrange the slices and swap the position of the trays.
- Continue cooking until slices are dry and crisp. This may take well over an hr (depending on the thickness of your slices). Sprinkle with sea salt.
