Beetroot Chips

How to prepare beetroot chips

1. Choose beetroot that isn't fibrous. Peel off the skin. Slice into very thin rounds using this type of slicer.
2. Arrange the slices on baking trays lined with parchment paper. Place the slices next to each other without overlapping. Sprinkle with sea salt.
3. Put 2 trays at a time in the oven at 180°C with fan and leave for 15-20 minutes. After this time, the edges will be slightly dried (they lift up and look lacy) and the center should be cooked through, meaning no longer raw/hard, but still soft. Transfer the chips to a wide bowl as each tray is done.
4. When you've finished baking them all, arrange the chips back on the trays, again next to each other without overlapping. They've shrunk quite a bit during baking, so they won't take up as much space and you'll have fewer trays.
6. Lower the temperature to 130°C with fan and bake for another 10 minutes, until the chips dehydrate further and become crispy.
7. Remove the trays from the oven and let the chips cool in them, this way they'll become even crispier. Only when completely cooled, transfer them to bowls (if eating immediately) or containers with lids (if storing for longer). If they soften after a while, you can put them back at 180°C for 5 minutes to crisp up again.

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