This article was written for Annabel & Grace, which is now part of Rest Less.
Baked Beetroot and Sweet Potato Crisps
The crunch of the crisps will vary depending on how thickly you slice the beetroot and how much oil you use. Use a mandolin to keep the slices thin and consistent.
When the raw beetroot slices are baked, they will shrink considerably, so use large roots. I used cooked steamed beetroot (readily available in the supermarket) and it worked well. Either way, wear plastic gloves when slicing and handling the beetroot.
Ingredients serves 4, 79 cals
2 beetroot (raw, large)
1 sweet potato
2 tbsp sunflower oil
1/2 tsp cayenne pepper
sprinkling of sea salt
How to prepare
Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandolin (or, if you don’t own one, a sharp knife), finely slice the beetroot and sweet potato; pat dry. Combine the veg with the sunflower oil, cayenne pepper and season.
Spread the veg on a lightly oiled baking sheet and bake for 10-15 minutes, then turn and bake for 5 minutes, or until crisp. Transfer to a wire rack to cool when they will crisp up. Serve with a sprinkling of sea salt. You can store them in an airtight container for up to a week (if you can resist eating them all in one sitting!)
If you like beetroot as much as I do, check out Ellie’s recipe for Thai Beetroot Soup. It is one of the best soups I have ever tasted, so highly recommend it to you.