Beetroot crisps
Ingredients
for 8 person
| 3 | raw beetroots (approx. 600 g) |
| 3 tbsp | olive oil |
| ¼ tsp | pepper |
| ½ | vanilla pod, seeds scraped out |
| ¼ tsp | sea salt |
| 1 | lime, rinsed with hot water, dabbed dry; use grated zest only |
| ½ tsp | mild curry powder |
| ¼ tsp | salt |
| ½ tsp | ground cumin |
| ½ tsp | chilli flakes |
| ¼ tsp | sea salt |
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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