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
-
15 minLunchself-raising flour, mature cheese, curry powder, egg, milk, leeks, smoked chicken fillet,chicken-cheese-pre-muffins -
10 minSnackGreek yoghurt, coconut milk, banana, pineapple piece, lime, blackberry, cruesli, coconut grater, lime grater,yellow bowl -
15 minSnackcocktail tomato, leaf parsley, fresh basil, 30 grated cheese,fast fresh tomato soup -
10 minSnackGreek yoghurt, lemon juice, honey, mineral water with carbonic acid, ice Cube, mint leaf, lychee,japanese yogurt soda
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it