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.
- 4 large beetroots, washed and skin left on
- 3 tbsp coconut oil
- 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.
- Brush the sliced beetroots with coconut oil and lay them flat on the baking tray, ensuring they aren't overlapping too much.
- 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.
- Serve with one of the following: lime zest and chilli, apple cider vinegar and salt, dried herbs or salt and pepper.
- 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.
- Prep Time: 5
- Cook Time: 15
- Serving Size: 6
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0