Sweet Potato & Beetroot Crisps
Serves 4 or 1 really hungry person!
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)
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.
Sprinkle with salt