You will need - 

  • 3 medium beetroots, rinsed and scrubbed
  • 2-3 teaspoons of Olive or canola oil
  • Sea Salt + Black Pepper

Instructions -

  1. Preheat oven to 190°C and place oven rack in the centre of the oven.
  2. Thinly slice the beetroots with a mandolin, making sure they are consistently thin slices. They will curl a little when cut. This will ensure that there is even baking and crispiness.
  3. Add the beetroot slices to a large bowl with 2-3 teaspoons of olive oil and a pinch of salt. Toss the beetroot and make sure the slices are evenly coated.
  4. Arrange beetroots in a single layer on a baking tray lined with baking paper. You will need to do this a few times until all the beetroot slices are gone.
  5. Bake for 15-20 minutes or until crispy and slightly brown. Make sure to watch the slices closely after you reach 15 minutes as they can burn quickly. If they need longer, then continue baking them in 5 minute increments.
  6. Once done, you can remove them from the oven to let cool.


Recipe thanks to Simone - Basil and Chook