Beetroot crisps


beetroot,vegetables, crisps,healthy recipes,cupcak

Ingredients 4
Servings 1 cup
Time 15min

Ingredients

  • 5-6
    beetroots (about 200g), peeled
  • 1
    tsp
    olive oil
  • 1/4
    tsp
    salt
  • 1
    tsp
    dried sweet basil
 

Method

30min
 

Preheat your oven to 180°C and line a baking tray with baking paper.

Use a vegetable peeler to slice the beetroot into thin rounds.

Pop the beetroot slices into a bowl. Add the olive oil, salt and basil and toss well so that the beetroot is nicely coated. Arrange the beetroot slices on the baking tray in a single layer. They must not overlap so bake them in two batches if necessary.

Bake the beetroot for 20-30 minutes or until lighter in colour and crispy. Allow to cool slightly then serve.

NB. Cooking time will vary depending on the size and thickness of your slices so keep an eye on them! When checking them you can always remove the ones that are done and put the rest back for a few more minutes. 

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

ALSO TRY

Cheesy low carb Parmesan chips with bacon guacamole
Homemade veggie crisps
Crunchy pork fat chips
Beetroot and cottage cheese stacks


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