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
-
20 minSnackyoung cheese, cucumber, celeriac, cherry / Christmas,Christmas pricks -
10 minSnackvanilla bean, milk, White chocolate, marshmallow,warm white chocolate with marshmallows -
45 minSnackmango, fresh mint, vanilla custard,custard ice creams with mango and mint -
20 minSnacksoft butter, light brown caster sugar, honey, egg, banana, cottage cheese, self-raising flour, unsalted peanut, unsalted peanut, coconut grater, mascarpone, honey, orange grater, coconut grater,peanut banana cake with coconut
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it