Sweet potato and beetroot crisps

Veg CrispsIngredients:

• 3 sweet potatoes, peeled
• 3 beetroot, peeled
• 2 tbsp olive oil
• Seasoning – salt and pepper

Method:

1 Preheat the oven to 200°C / Fan 180°C / Gas Mark 5.

2 Using a knife, thinly slice the sweet potato and beetroot into wafer-thin slices. Spread out
onto paper towel to remove any excess moisture.

3 Place the slices into a large bowl and sprinkle  with the oil and seasoning – toss to coat evenly.

4 Arrange the slices in a single layer on baking trays and roast for 20 minutes, turning them after 10 minutes.

5 Remove from the oven when crisp and golden and spread out on a paper towel until cool.

 

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