We bought some root vegetable crisps from the shops recently, and they tasted delicious. So much more flavour to them than plain potato crisps, it’s no wonder that potato crisps have such a range of flavours added to them to make them more interesting. These need nothing adding, not even salt in my opinion.
So I couldn’t wait to give it a go with some of my beetroot. There are various methods available if you do a web search for recipes, but in wanting to keep them as healthy as possible, I decided to go for the baked method, rather than fried. I also used rapeseed oil, which is very good for you.
The method basically involves peeling and then finely slicing the raw beetroot. As fine as you can get it. Then in a dish, coat the slices with oil, ensuring both sides are thoroughly covered.
Lay the slices out on a baking sheet covered in greaseproof paper, and bake in an oven at around 150˚c (140˚c for fan oven) for about an hour. They may need a bit longer than this, depending on the thickness of the slices, but keep checking them.
You know when they’re done, when they’re completely crisp (obvious I know). If they’re still a bit floppy when you pick them up, keep baking a little bit longer. They also start to curl up at the edges when they’re done.
They come out in the most beautiful colours, and so sweet. I can’t wait now for my parsnips to be ready, and I might also try it with carrots, swede and turnips which I’m also growing. Root veg never tasted so good.