Sweet Potato & Beetroot Crisps

Serves 4 or 1 really hungry person!

Ingredients:

1 sweet potato, washed and dried

1 beetroot, trimmed, washed and dried

1.5 tbs olive oil, warmed, plus a little extra for greasing (if you don't like olive oil, coconut oil will do)

Method:

Preheat your oven to 160ºC.

 

Lightly grease two large baking trays with olive oil.

Slice the potato and beetroot as thinly as possible or use a mandoline if you have one. Place into a bowl and drizzle with the olive oil and rub to coat.

Arrange the potato and beetroot slices on the prepared trays in a single layer.

Bake for 20 minutes. Check frequently and turn occasionally, until crisp and lightly coloured.

 

Remove and cool on a rack.

To serve

Sprinkle with salt

© 2016 by Miniature Media.