Beetroot crisps

Beetroot crisps

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 67 kcal
, Fat: 5 g
, Carbohydrate: 5 g
, Protein: 1 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot

3 raw beetroots (approx. 600 g)
3 tbsp olive oil

Pepper seasoning

¼ tsp pepper
½ vanilla pod, seeds scraped out
¼ tsp sea salt

Lime & curry seasoning

1 lime, rinsed with hot water, dabbed dry; use grated zest only
½ tsp mild curry powder
¼ tsp salt

Cumin & chilli seasoning

½ tsp ground cumin
½ tsp chilli flakes
¼ tsp sea salt
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How it's done

Beetroot

Cut the beetroot into wafer-thin slices, mix in a bowl with the oil.

To bake

Spread the beetroot onto baking trays lined with baking paper, do not overlap.

Bake for approx. 25 mins. in an oven preheated to 160 °C (convection).

Pepper seasoning

Mix the pepper, vanilla seeds and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.

Lime & curry seasoning

Mix the lime zest, curry and salt in a wide bowl. Toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.

Cumin & chilli seasoning

Mix the ground cumin, chilli flakes and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.

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