Candy and golden beetroot crisps
Around Christmas-time I think it’s always nice to have lots of snacks up your sleeves to feed impromptu visitors and this is one of my favourite snacks! So crispy and flavorsome, and all they require is a little coconut oil and a pinch of salt before going into the oven to bake for 20-30 minutes. These baked crisps are great enjoyed by themselves, added to salads or you can use them as a dipper to dunk them into guacamole or hummus for a creamy vs crunchy texture. The possibilities are endless.
Candy beetroot are of the prettiest vegetables in this world. When you cut into them, they have a gorgeous white and pink stripe and taste-wise, they’re not as strong tasting as dark red beetroot so they are worth a taste test if you don’t usually like beetroot as I know beetroot can be a rather polarising vegetable and people that dislike it passionately dislike it!
The trick to making these is making sure they are spread out on your baking tray so they don’t overlap. If you flip them half way through it also means they can crisp up on both sides. The result is a perfectly crunchy sweet crisp.
Enjoy your homemade crisps over this festive period, I hope you love them!
All the healthy best,
- 2 large candy or red beetroot
- 2 large golden/ yellow beetroot
- 2 tablespoons coconut oil, melted
- 2 teaspoons himalayan salt
- 1 teaspoon chili flakes (optional, for spice)
- Optional (handful of fresh dill, chopped)
- Preheat the oven to 175C.
- Wash and trim the beets and use a peeler to remove the skin.
- Cut the beets into very thin slices. You can use a mandoline, or a sharp knife with a steady hand. Transfer the thinly sliced beets into a large bowl. If you are using red beetroot rather than candy beetroot then transfer the yellow and red beetroot into separate bowls so the red doesn’t stain the golden beets.
- Melt the coconut oil and transfer into the large bowl(s). Rub the oil evenly over the slices.
- Sprinkle the salt and chili flakes over the beets and mix thoroughly.
- In a single layer, lay out the golden slices onto one tray. Make sure the slices are not over lapping so they can crisp up.
- Do the same with the red beets on the other tray.
- Bake for 20 minutes. After this time, flip the beetroot slices over and bake for a further 10 minutes to crisp up evenly on both sides.
- Remove the crisps from the oven and place on a drying rack to crisp. Blot them on paper towels to remove any excess oil and leave to cool for 10 minutes.
- Toss the crisps in a large bowl with salt and pepper to taste.
- Know that if the crisps are too thick in some spots may not crisp up all the way. They’re still delicious, just not as crispy as the uniformly thin chips. It takes practice!
- *I recommend organic beetroots for taste and health reasons, and this gives you the option of not peeling your beets since the skin is where pesticides reside when you buy non-organic which is why I’ve recommended you peel your beets.