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 minSnackpandan rice, Spinach, olive oil, shallot, garlic, chicken breast, lemon, egg, bread crumb, bread-crumbs, frying oil,thai rice balls -
20 minSnackblack tea, cardamom pod, cardamom powder, cinnamon powder, clove, ginger powder (djahé), black peppercorns, almond milk, honey,chai with frothy almond milk -
30 minSnackpeeled pistachio nuts, gelatin, lemon, orange, cornstarch, sugar, powdered sugar, water,Turkish fruit -
15 minSnackpineapple, orange liqueur, ice Cube, bitter le,something yellow
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it