Crispy Beetroot Chips
Paper-thin beetroot crisps for colour, height and clean beet flavour.
One beetroot's worth of thin chips
Ingredients
Batch
- Beetroot, very thinly sliced; golden beetroot gives colour contrast1 each
- Oilfor light brushing or frying
- Fine saltto taste
Method
For the oven method, brush the slices very lightly with oil and bake at 150°C for 45 to 60 minutes, until crisp.
For a faster service method, deep-fry the thin slices until crisp, drain thoroughly and season lightly.
Keeping
Cool completely and keep in a dry airtight container. The source gives 2 to 3 days of good crispness.
Last refined · September 2026