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Beetroot Chips


  • 1 large beetroot peeled and shaved into approximately 1 mm thick, even slices
  • salt


  • Preheat oven to 130°C and line a baking tray with baking paper.
  • Place the beetroot slices onto the baking tray in a single layer and sprinkle with salt.
  • Bake for 40-60 minutes until crispy. In between open the oven door every then and now to allow the steam to escape. Allow the chips to cool for serving to get them special crispy.


For 1 baking tray:
vegetarian | vegan | gluten free:
Adapted from Kuechenchaotin