Homemade beetroot crisps


Certain bags of shop-bought vegetable crisps have been found to contain nearly twice as much fat as a Mars bar! By making our own beetroot crisps, we can ensure there are no hidden nasties in these delicious savoury snacks – and they’re so cheap to make. Finely slicing beetroot with a knife will create delicious, crunch crisps, but if you want them to be extra-fine, use a mandoline (and watch your fingers carefully!).

Wellbeing Wisdom

  • Beetroots are a very good source of fibre, as well as manganese and potassium.
  • These powerful pink vegetables are potent antioxidants and have been shown to increase the number of white blood cells.


  • 3 raw beetroots, finely sliced
  • 3-4 tbsp olive oil
  • 40g Parmesan cheese (or vegetarian hard cheese), finely grated
  • Sea salt and cracked black pepper


  1. Preheat the oven to 190°C/370°F/gas mark 5. Cut the stalks and leaves off the beetroot, then scrub and wash them before carefully slicing each one into disks about 1-2mm thick. Arrange them on baking parchment on a large tray so there is minimal overlapping. Drizzle with olive oil and sprinkle with salt and pepper. Massage the oil and seasoning into the beetroot discs.
  2. Pop in the oven for 40-45 minutes, taking them out halfway through to sprinkle with the Parmesan cheese, before putting them in for the final 25 minutes or so until they are deliciously crisp.
  3. Take them out and leave to cool before eating. Store in an air-tight container to keep fresh.