Beetroot chips

Recipe from: 13 January 2014
recipes, vegetables, bake

Ingredients 5
Servings 0
Minutes 00:15
  • 2
    large beetroot, washed and ends trimmed
  • 2
    large sweet potatoes, washed and ends trimmed
  • 2
    olive oil
  • 1
    sea salt
  • 1
    ground cumin


Preheat the oven to 120°C.

Finely slice the beetroot and sweet potatoes.
Toss with the olive oil.
Spread over lined baking trays.
Mix the salt and cumin together.
Sprinkle the cumin salt over the slices to taste.
Bake for about 40 minutes or until crispy.
Makes 4-6 cups.

Recipe reprinted with permission of Source Food.

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