- Serves: 2-4 as a snack
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 900 g large beetroot, peeled and thinly sliced to 1.5mm thickness
- 2 tbsp olive oil
Tips and Suggestions
The crunch of the crisps will vary depending on how thickly you slice the beetroot and how much oil you use. We highly recommend using a mandoline to keep the slices thin and consistent.
When the raw beetroot slices are baked, they will shrink considerably, so use large roots.
To avoid staining your hands, wear plastic gloves when slicing and handling the beetroot.
1. Preheat the oven to 175C/155C fan/gas 3 and line several baking trays with parchment paper.
2. In a large bowl, combine the beetroot slices and oil. Rub the oil evenly over the slices. On the prepared sheet pans, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25 to 30 minutes, rotating the pans once halfway through baking.
3. Cool the chips and blot them on paper towels to remove any excess oil. Toss the chips in a large bowl with salt and pepper to taste.
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