These homemade beetroot crisps make a healthy snack and they are full of essential nutrients such as folate, vitamin C, potassium, and manganese. They also contain dietary fibre, which is essential for digestive health.
Try this easy recipe to make beetroot crisps:
Fresh beetroots (as many as desired)
Olive oil or cooking spray
Salt or any other desired seasonings
Mandolin slicer or sharp knife
Parchment paper or silicone baking mat
Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper or silicone baking mats. This will prevent the beetroot slices from sticking to the sheets.
Wash the beetroots thoroughly to remove any dirt. Peel the beetroots using a vegetable peeler or a knife.
Using a mandolin slicer or a sharp knife, slice the beetroots into thin, even rounds. Aim for slices that are about 1/16 to 1/8 inch thick. Thinner slices will result in crispier chips.
Place the beetroot slices in a large bowl and drizzle them with olive oil or spray them lightly with cooking spray. Toss the slices gently to coat them evenly with the oil.
Arrange the beetroot slices in a single layer on the prepared baking sheets. Make sure they are not overlapping to ensure even baking.
Sprinkle salt or any other desired seasonings over the beetroot slices. You can also experiment with spices like paprika, garlic powder, or cayenne pepper for added flavour.
Place the baking sheets in the preheated oven and bake for about 20-30 minutes, or until the beetroot slices are crispy and lightly browned. Keep a close eye on them, as the cooking time may vary depending on the thickness of the slices and your oven’s temperature.
Once the beetroot crisps are done, remove them from the oven and let them cool on the baking sheets for a few minutes. They will continue to crisp up as they cool.
Transfer the beetroot crisps to a serving bowl or store them in an airtight container for later use. Enjoy them as a healthy snack and these are great dipped in hummus or sour cream and chive dip.