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
-
10 minSnackKale, egg, butter, sugar, vanilla sugar, lemon, self-raising flour, poppy seed, powdered sugar,lemon-kale poppy-seed muffins
-
15 minSnacklime, sea salt, cranberry juice, tequila, Cointreau,cranberry margarita
-
20 minSnackwhipped cream ice cream, milk chocolate with hazelnuts, chocolate cookies, coconut biscuits,chunky ice cream sandwich
-
15 minLunchwhipped cream, vanilla sugar, five spice powder, cinnamon powder, coconut milk, espresso coffee,spicy café latte with coconut
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it