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Roasted Beetroot Chips
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
3 servings
Nathalia Baldo
@natbaldo- Ingredients
- Recipe
- Small beetroot3 unit(s)
- Olive oil2 tablespoon
- Pepper to taste
- Salt to taste
- Preheat the oven to medium heat. Cut the beets into thin slices. Tip 1: It is better to use the knife to cut, as the grater will make the slices very thin and the chips will be without consistency. Tip 2: It can be made with other vegetables such as carrots, sweet potatoes, etc.
- Line a baking sheet with parchment paper and place the beetroot slices on top. Spread them out, covering the entire bottom of the roast, but leave spaces between one slice and another. Reserve.
- Mix the oil, pepper and a little salt well in a bowl. Brush this mixture on the beetroot slices.
- Place in the oven and bake until the edges of the chips are golden brown, which should take about 18 minutes.
- Then, turn the chips aside and put them in the oven again to bake for a few more minutes. But keep an eye on it at all times to not let it burn. Then remove from the oven and let it cool.
- If you are not going to eat the natural snack right away or if you have some leftovers, keep the chips already cold in a bag or package tightly closed so that they last a few more days.
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