Beetroot Chips

SERVES 6 | PREP 5 Mins | COOK 15 Mins

Chips can be a staple in a kid's lunch box but the over-processed potato variety aren't ideal. Try making these healthy beetroot chips instead - they're made in minutes and store well.

Ingredients

  • 4 large beetroots, washed and skin left on
  • 3 tbsp coconut oil

Method

  • Step 1
  • Preheat your oven to 195°C and line two large baking trays with baking paper. Thinly slice the beetroots using a mandolin or food processor. If you have neither, use a sharp knife and cut the beetroots very, very thinly.
  • Step 2
  • Brush the sliced beetroots with coconut oil and lay them flat on the baking tray, ensuring they aren't overlapping too much.
  • Step 3
  • Bake for approximately 15 minutes. Please watch them and adjust the temp of your oven, if needed, as they can burn easily. Once crisp, allow to cool on tray and toss with your desired seasoning.
  • Serving Suggestion
  • Serve with one of the following: lime zest and chilli, apple cider vinegar and salt, dried herbs or salt and pepper.

Stacey Clare's Nutritional Tip

  • Beetroots are a great alternative to potatoes when you're looking for a savoury snack. Not only are they lower in GI and packed full of fibre, they're loaded with folate (folic acid) which is beneficial for tissue growth, especially that in the spinal cord of a growing baby.

Subscribe to the Stacey Clare - A Healthy Mum Newsletter

GET A FREE SNEAK PEEK OF MY ‘A HEALTHY LUNCHBOX’ EBOOK HERE. Sign-up to my newsletter to get your copy, it includes 10 recipes from my best-selling eBook.

SIGN UP NOW

Comments

Featured In