You won’t believe how quick and simple it is to make and prepare your very own, healthy beetroot and sweet potato crisps. Crispy, crunchy and lightly salted , these make the perfect snack.
Beetroot and Sweet Potato Crisps
By Lucie Owen (www.theglowwithin.com)
Serves 2 | Prep 10 mins | Cook 40 mins | Calories 206 (per serving)
GF SF DF EF V MF
5 medium beetroots
1 large, thin, sweet potato
2 tbsp olive oil
2 tsp coarse pink salt
½ tsp olive oil
1 Preheat the oven to 180°C/Gas Mark 4. Slice the beetroots as thinly as you can with a sharp knife. Toss the slices in 1 tbsp oil.
2 Arrange the slices in a single layer on two large sheet pans. Stack one pan on top of the other, then bake in the oven for 20 minutes. Rotate the pans and bake for a further 20 minutes, or until the chips are dried, being careful not to overcook the slices. Remove from the pans to cool.
3 Repeat the processes with the sweet potato and 1 tbsp olive oil.
4 Combine the salt and ½ tsp olive oil. Grind the mixture together, then toss in the crisps when still slightly warm.
About the author: Lucie is passionate about vegan, plant based living, and Ayurveda – the science of self healing. In her old life she was an undergraduate Nutrition student, and in her new life she is a fine art, lifestyle and portrait photographer. She started The Glow Within as a haven to inspire and educate others to build the best version of themselves possible. You can get in touch with Lucie on Facebook, Twitter and Instagram.