Baked Beetroot Rosemary Chips

by Ooooby crew

Ingredients

Beetroot
Olive Oil
Salt
Rosemary

Directions

Thinly slice the beetroot using a mandolin or sharp knife. Place on a wire rack and brush both sides lightly with olive oil. Sprinkle with salt and finely chopped fresh rosemary. Bake in a hot oven (200C) for approximately 30 minutes (if they are on a baking sheet instead of a wire rack you will need to turn them over half way). Allow to cool - they will crisp up on cooling.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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