I’m all outta beets, I’m so lost without them….
I’n an effort to use up my epic beetroot stash from last week’s veg haul, I made some beet crisps.
Ya’ll must have seen these in super markets by now. They are extortionate! And lets face it, when sat next to a pack of regular crisps for a third of the price, beet crisps are not going to a look in. Or is that just me?
I’ll save you the preaching about these being a ‘superfood’ (>> enter Gillian McKeith << … arghhhh) and a healthy ‘alternative snack’ – you guys know the score, I’m sure!
Serves: 2 beet per person – depends if it’s part of your meal/a snack.
Preparation time: 5 minutes (or as long as it takes you to peel and slice a raw beetroot!)
Cooking time: 35-45 minutes
Serve with: Main meal, or dips…because everything is better with dip. Fact.
Freezes well? Er, no
- 4 beets (or as many as you like really)
- 2-3 teaspoons olive oil
- Salt (preferably a coarse one)
- Pre-heat your oven to 175 degrees C.
- Peel your beetroot. Wash them beforehand if you like – it doesn’t matter too much!
- Slice your beetroot into thin slices.
- Toss together the beet, oil and salt. Or if you’d prefer, sprinkle the salt on once they are on the tray.
- Bake for 35-45 minutes, or until they have gone dry and crispy.
N.B. If you’ve got a good non-stick tray, you shouldn’t need to line it, but if you don’t, it would be worth lining the tray with baking parchment or a silicone baking mat. Also, although a beetroot might look quite big, once they are all baked-up they don’t go that far. If in doubt, prep another one, or five.