Salt Vinegar Beetroot Chips2

Salt & Vinegar Beetroot Chips


Preheat oven to 150ºC. Thinly slice beetroot with a sharp knife. Place beetroot slices in a large bowl and cover with the combined water and vinegar. Cover and allow to sit for 30 minutes.

Line a large baking tray and spray with oil. Drain the beetroot and lay the slices out on the tray in a single layer. Spray the top with oil. Bake for approx 15 minutes or until slightly browning but not burnt. Remove from oven, allow to cool and season with salt.

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