I love vegetable crisps, but in my circle there is always a race to the beetroot ones, expertly dodging the parsnip, carrot and potato crisps, hoping that the others don’t notice! Something needed to be done, and so the recipe below solves the squabbles.
Chilli Beetroot Thins – enough for a small sharing bowl
- Preheat oven to 200C
- Peel one beetroot and thinly slice
- Using paper towel remove excess moisture. Then add to a bowl with a a teaspoon of olive oil, rock salt and chilli flakes
- In a single layer place on a baking tray for 40 minutes. Check and turn halfway through the cooking time
I love the vibrancy of beetroot. It looks stunning raw as well as cooked. Although always a chore to clean my hands after cooking, it’s always worth it. Below are some other vibrant red colour samples.