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BEETROOT CHIPS WITH ORANGE AND SEA SALT

Healthy version of a vegetable chip

Ingredients

  • 2 organic large beetroots
  • 1 organic orange
  • 1 tablespoon of coconut oil unrefined
  • Sea Salt to taste

Instructions

  • Preheat oven to 160-180 degrees
  • Slice your beetroots into very thin discs – about 2-3mm
  • In an oven tray place some bleach free baking paper
  • Add your coconut oil and put in oven for 1 min to melt
  • Now remove tray from oven and dip beetroot discs on both sides in coconut oil and arrange flat on the tray with a sprinkle of sea salt
  • Bake for 20-30mins or until crispy
  • Try not to turn up the oven too high or they will burn
  • Once crispy take them out of the oven to cool for a little – they will crispy up further once you take them out
  • Season with sea salt to taste and a squeeze of orange juice