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Baked beetroot and sweet potato crisps recipe
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A guilt-free snack that takes no time at all and is totally tasty. Baking earthy beetroot and sweet potato really enhances the delicious flavours and gives them a satisfying crunch. See method
Ingredients
- 2 beetroot
- 1 sweet potato
- 2 tbsp sunflower oil
- ½ tsp cayenne pepper
- sprinkling of sea salt
Each serving contains
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Energy
330kj
79kcal
4%
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Fat
6g
8%
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Saturates
1g
4%
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Sugars
3g
4%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6.5g
Protein 0.8g
Fibre 1.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandolin or sharp knife, finely slice the beetroot and sweet potato; pat dry. Combine the veg with the sunfower oil, cayenne pepper; season.
- Spread the veg on a lightly oiled baking sheet and bake for 10-15 minutes, then turn and bake for 5 minutes, or until crisp. Transfer to a wire rack to cool. Serve with a sprinkling of sea salt alongside the Artichoke, spinach and pine nut dip.
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