Baked beetroot and sweet potato crisps recipe
A guilt-free snack that takes no time at all and is totally tasty. Baking earthy beetroot and sweet potato really enhances the delicious flavours and gives them a satisfying crunch.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 79 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 beetroot
- 1 sweet potato
- 2 tbsp sunflower oil
- ½ tsp cayenne pepper
- sprinkling of sea salt
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Shop ingredientsEach serving contains
- Energy
- 330kJ 79.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 6.5gProtein 0.8gFibre 1.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandolin or sharp knife, finely slice thebeetrootandsweet potato; pat dry. Combine the veg with the sunfower oil, cayenne pepper; season.
- Spread the veg on a lightly oiled baking sheet and bake for 10-15 minutes, then turn and bake for 5 minutes, or until crisp. Transfer to a wire rack to cool. Serve witha sprinkling of sea salt alongside theArtichoke, spinach and pine nut dip.
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