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 minSnackbutter, white caster sugar, lemon, egg, flour, powdered sugar, lemon,lemon slices -
35 minLunchpizza dough with tomato sauce, Italian stir-fry vegetables, salami, grated young mature cheese,rolled up pizza rolls -
20 minSnackegg, sunflower oil, fruit curd banana, fruit quark peach, sugar, self-raising flour, white raisin, pineapple jam, marasquin, passion fruit liqueur,cottage cheese muffins with warm pineapple sauce -
10 minSnackoatmeal flake, almond, honey, butter, peanut butter, cocoa powder, dried cranberries, date,oatmeal bars with cocoa, almonds and cranberries
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it