Filter
Reset
Sort ByRelevance
Almond Accents
Beetroot and carrot crisps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.
-
Peel the beets and the winter roots and scrape them into wafer-thin slices or strings. This is the fastest with a mandolin or cheese slicer.
-
Place the slices next to each other on the baking paper and brush them with oil. Sprinkle with a little sea salt and spices to taste.
-
Roast the crisps for about 20 minutes high in the oven. Allow to cool on a rack so that the beetroot and carrot crisps will turn crispy.
Blogs that might be interesting
-
30 minSnackpure or milk chocolate, spice nut, mini-smarties, baking decoration disco, baking decoration silver soft pearls,herb nutshells -
45 minSnackdried date, unroasted almonds, cocoa beans, coconut oil, ground coconut, rice waffle,almond date coconut coconut -
55 minSnackBN mini chocolate cookies, great bacon, Smarties pocket, lollies, dropgoms, English liquorice, fruit chewing gum, Mentos minis,candy bags -
30 minSnackwhole wheat flour, baking powder, ground cinnamon, baking soda, semi-skimmed milk, liquid honey, banana, frozen leaf spinach part cubes, sunflower oil, medium sized egg, cream cheese light, currants, almond stick,spinach muffins
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it