Ingredients
650g beetroot
peeled, thinly sliced
olive oil spray
salt and pepper
for seasoning
Equipment
- 1 Oven
- 1 Baking trays
- 1 Baking paper
- 1 Mandolin
- 1 Disposable kitchen gloves
Instructions
- Heat oven to 155°C (135°C fan-forced). Line 2 baking trays with baking paper and spray lightly with oil spray.
- Peel beetroot and slice as thinly as possible (about 1-2mm) – a mandolin is recommended.
- Lay out beetroot on the baking trays, spray lightly with oil and season with salt and pepper.
- Bake in the oven for 2 hours. It’s good to open the oven every now and then to let the steam out.
- Keep an eye on the beetroot as the cooking time will depend on your oven and the juiciness of the beetroot – you’re looking for darker, crispy edges.
- Turn the oven off and allow the chips to cool completely – this is when they crisp up.
Notes
Tip
These are fantastic as crackers (low fat, big on vitamins) smeared with a little goats’ cheese or light feta or any cheese for that matter.
Tip
I strongly suggest wearing disposable kitchen gloves for peeling beetroot as it can stain your hands for days!
Storage
Store in an airtight container for up to five days.
