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