Beetroot Crisps (4)

Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.

Beetroot Crisps (4)
Print Recipe
Beetroot Crisps (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 130 C, Gas 1/2. Scrub the beetroot clean under cold running water. Cut away their roots and stems and peel before finely slicing using a food processor.
  2. Heat the oil to 180 C. Slip the beetroot slices into the oil in small batches and cook for about 2 minutes until they are speckled with tiny blisters. Do not cook until brown or they will be bitter. Remove and drain on kitchen paper before spreading on a baking sheet. Repeat until you have finished all the crisps.
  3. Now place in the oven for 30 minutes so that they gently dry out, before tipping into a large mixing bowl. Sprinkle with salt and thyme and serve warm or cold. If made in advance reheat in a low oven.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *