Naturally, when one says beetroot we tend to turn up our noses. This little hero has been abused by Chinese salad bar buffets and grandmothers for too long and I will stand by no longer whilst they pickle, boil and saute.
Beetroot is so rich in nutrients and is such a delicious vegetable when cooked correctly and I'm here to share my favorite (and the easiest) way to cook it. CHIPS!
30 minutes, 4-5 ingredients, 1 pan. Go.
Ingredients
3 medium-large beets, rinsed and scrubbed and a good sized sweet potato
Heaped tablespoon of Animal fat: lard, dripping, goose fat etc.
Pinch each sea salt + black pepper
You can flavor with a herb of your choice (I like rosemary)
Preheat oven to 375 degrees F (190 C) and place baking paper on/in over tray.
Thinly slice beets & sweet potao with a sharp knife, getting them as consistently thin as possible (exactly like a potato chip). They should curl a little when cut. This will ensure crispiness.
Place slices on the oven tray, make sure they aren't touching.
Place clumps of fat/lard over the top of the slices.
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely as past the 15-minute mark as they can burn quickly.
These chips are super tasty paired with some guacamole or tzatziki!
Ta-da. Chips without the guilt and digestion upset, in fact, beetroot works wonders as a natural laxative... So happy travel ;)