Root Vegetable Crisps

Name: Root Vegetable Crisps
Prep time: 10
Cook time: 20min
Yield: 0 Servings
Cuisine: British
Ingredients: 3 sweet potatoes, peeled; 3 beetroot, peeled; 2 tbsps olive oil; Salt and pepper

preparation 10
cook time 20min
Serves 0

Ingredients Method

3 sweet potatoes, peeled
3 beetroot, peeled
2 tbsps olive oil
Salt and pepper

Preheat the oven to 200°C/400°F/ Gas Mark 5. Using a knife, thinly slice the sweet potato and beetroot into wafer-thin slices. Spread out onto paper towel to remove any excess moisture.

Place the slices into a large bowl and sprinkle with the oil and seasoning – toss to coat evenly. Arrange the slices in a single layer on baking trays and roast for 20 minutes, turning them after 10 minutes. Remove from the oven when crisp and golden and spread out on a paper towel until cool.

Print Recipe

Ingredients

3 sweet potatoes, peeled

3 beetroot, peeled

2 tbsps olive oil

Salt and pepper

Method

Preheat the oven to 200°C/400°F/ Gas Mark 5. Using a knife, thinly slice the sweet potato and beetroot into wafer-thin slices. Spread out onto paper towel to remove any excess moisture.

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