The Best Beetroot ChipsPosted in Food on April 30, 2015
3-4 medium beetroots, rinsed and scrubbed
1-2 Tablespoons of coconut oil
3-4 sprigs of fresh rosemary
1. Preheat the oven to 200 degrees Celsius
2. Slice the beetroots as thin as possible. If you have a mandolin, use this!
3. Toss in a bowl with the coconut oil and salt. Spread evenly over two baking trays with baking paper. Sprinkle the rosemary over the chips.
4. Cook for 20 minutes. ( keep an eye on them that they don’t burn!)