Whilst chips are not known to be healthy or good for you but these beet chips are a healthier version that are far tastier. Traditionally most chips are made from potatoes, and more recently potatoes have been substituted by sweet potato, beet and even carrots.
This version of chips that I share today are made using fresh beetroot and coconut oil. Treat yourself with these tasty beetroot chips. They make for a pretty colourful addition to a lunch or dinner plate or are just tasty on their own as a delicious snack.
Beet Chips recipe
Ingredients
Method
Wash your beetroot and peel the skin off them.
Slice the beetroot very thinly (I would advise using a mandoline - just watch your fingers)
Dry them on some kitchen Carlton paper towel.
Heat the oil in a shallow frying pan.
Fry the beetroot till they are crispy. Let them drain on kitchen towel.
Cut your fresh rosemary into small pieces and mix with the pink Himalayan salt. Sprinkle over the chips.
Enjoy straight away.
Ingredients
Directions
Wash your beetroot and peel the skin off them.
Slice the beetroot very thinly (I would advise using a mandoline - just watch your fingers)
Dry them on some kitchen Carlton paper towel.
Heat the oil in a shallow frying pan.
Fry the beetroot till they are crispy. Let them drain on kitchen towel.
Cut your fresh rosemary into small pieces and mix with the pink Himalayan salt. Sprinkle over the chips.
Enjoy straight away.
Do you have any other pretty purple beet recipes that you love?! Why not share them with us below? If you are into healthy living you might like this Aubergine lasagne recipe that we shared.
Recipe and food styling by Lauren Kim Food Photography.
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