Rosemary beetroot crisps

Name: Rosemary beetroot crisps
Total time: 1 h 5 min
Cuisine: British
Ingredients: 4 raw beetroots, peeled; 1 tbsp rapeseed oil; 2 tsp fresh rosemary, very finely chopped; 1 tsp black pepper; 1 tsp smoked paprika

Thin baked beetroot slices that crisp up deep ruby red, a crunchy snack with no frying.

Time1 hr 5
LevelMedium
Costabout £0.55 a head
Oven150°C (130°C fan)

4 servings

Ingredients

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4raw beetrootspeeled
1 tbsprapeseed oil
2 tspfresh rosemaryvery finely chopped
1 tspblack pepper
1 tspsmoked paprika

Method

1
Heat the oven to 150°C (130°C fan). Line two large baking trays with baking paper.
2
Slice the beetroot as thinly as you can, ideally 2 mm, using a mandoline or a very sharp knife. Wear gloves, as it stains.
3
Toss the slices with the oil, rosemary, pepper and paprika.
4
Lay them out in a single layer, not touching.
5
Bake for 45 to 55 minutes, swapping the trays halfway, until the edges curl and the slices feel dry. They crisp more as they cool.
50 min
6
Cool on the trays for 10 minutes before eating.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.