Are you craving something salty and crunchy? You've come to the right place. These easy beetroot crisps are a healthier version of everyone's favourite salty snack, potato crisps. You can season them to your taste, and they taste great with a dip or sauce too.
Nutrition (1 serving)
- 327 kcal
- 30 g carbohydrates
- 19 g fats
- 5,1 g protein
Per 1 portion
- 3 beetroot
- 2 tbsp olive oil
- salt
- pepper
- rosemary
- Thyme
Instructions
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Preheat the oven to 180 °C.
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Thoroughly wash the beetroot and peel it.
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Using a mandoline or a very sharp knife, slice the beetroot very finely. The thinner the slices, the crispier the crisps.
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Thoroughly dry the beetroot slices using a paper towel.
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In a bowl, mix the beetroot slices with olive oil and season to taste with salt and pepper. We also added rosemary and thyme, but it's up to you what seasoning you like.
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Line a baking tray with parchment paper and spread the beetroot slices evenly on the tray, ensuring they're not overlapping.
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Bake in the preheated oven for 15‑20 minutes, until they're crispy. Flip them regularly when they're in over to prevent burning.
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Leave them to cool on the tray after baking – this will make them even crispier.
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Serve them with your favourite dip. Enjoy!
