Recipes
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Beetroot Crisps

Thin, ruby beetroot crisps baked until crackly — an earthy, colourful swap for shop-bought crisps.

Ingredients

  • 3 beetroot, very thinly sliced
  • 1 tbsp olive oil
  • Salt
  • Optional: rosemary

Method

  1. 1

    Preheat the oven to 150°C (300°F).

  2. 2

    Pat the beetroot slices very dry and toss with olive oil and salt.

  3. 3

    Lay in a single layer on lined trays.

  4. 4

    Bake 25–35 minutes, turning, until crisp.

  5. 5

    Cool completely to crisp up.

Swaps & variations

  • Parsnip or sweet potato crisps
  • Add rosemary or thyme
  • A pinch of chilli

Storing & freezing

Store airtight 2–3 days.

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