Beetroot crisps


Total time: 45m
Preparation Time: 45m

Servings
For 8 people


Nutritional Information

Contains 67 Kcal, 1g Protein, 5g Carbohydrates, 5g Fat


Ingredients

  • Beetroot
  • 3 raw beetroots (approx. 600 g)
  • 3 tbsp olive oil
  • Pepper seasoning
  • 0.25 tsp pepper
  • 0.25 tsp sea salt
  • 0.5 vanilla pod, seeds scraped out
  • Lime & curry seasoning
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 0.5 tsp mild curry powder
  • 0.25 tsp salt
  • Cumin & chilli seasoning
  • 0.5 tsp ground cumin
  • 0.5 tsp chilli flakes
  • 0.25 tsp sea salt

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Instructions

  • Beetroot

    Cut the beetroot into wafer-thin slices, mix in a bowl with the oil.
  • To bake

    Spread the beetroot onto baking trays lined with baking paper, do not overlap. Bake for approx. 25 mins. in an oven preheated to 160°C (convection).
  • Pepper seasoning

    Mix the pepper, vanilla seeds and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.
  • Lime & curry seasoning

    Mix the lime zest, curry and salt in a wide bowl. Toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.
  • Cumin & chilli seasoning

    Mix the ground cumin, chilli flakes and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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