Beetroot crisps

1 cup serving Prep: 15 mins, Cooking: 30 mins
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If you are wanting to make your own healthy snacks (and also have full control over the ingredients), and you don't mind pink fingers for a few hours then this is the recipe for you!

By Food24 July 03 2017
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Ingredients (4)

5-6 beetroot — peeled
1 tsp fresh chillies — 573
1/4 tsp salt
1 tsp dried basil
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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.


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