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Almond Accents
Beetroot and carrot crisps
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Ingredients
Directions
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Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.
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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.
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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.
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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.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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