This recipe is one of my new favourites. Although beware. The beetroot will stain your hands something shocking. There are a gazillion things worse than flaunting pink-tinged flesh on your palms. I figure it’s a small price to pay.
Only two ingredient and less than an hour in the oven. These chips make a beaut snack, side or meal paired with homemade guacamole!
- 6 baby beets, peeled and chopped into very skinny slices. Either go old school and use a knife or use a mandolin slicer. Wear gloves! Mandolins can be lethal. I have the scars to prove it!
- Coconut oil, to coat the chips
Method
Preheat oven to 150 degrees C (fan-forced) and melt coconut oil on two small or one large baking tray (what ever you have is fine). Just add the solid oil to the trays and melt in the oven for a few minutes.
Lay chips down so that they are spread evenly both sides with oil and bake for 1/2 an hour.
Remove chips from oven, turn to crisp up other side and return to oven for another 20 or so minutes, depending on how thin your chips are and how crispy you want them*.
Remove chips from oven and allow to cool. They get crispier as they cool. Enjoy as is or with your fave guac recipe.
Notes
*Some chips may be ready before others. Check every 10 minutes and remove done chips and set aside. It may seem fiddly but I promise the fuss is worth it for 100% perfect chips.