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!).
- 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
- 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.
- 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.
- Take them out and leave to cool before eating. Store in an air-tight container to keep fresh.
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