Beetroot chips

Prep: 15 mins, Cooking: 40 mins
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Baked with cumin sea salt

By Food24 January 13 2015
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Ingredients (5)

2 beetroot — trimmed
2 sweet potatoes — large, ends trimmed
2 fresh chillies — 573
1 sea salt
1 tsp cumin — ground
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Method:

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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