Ingredients
Beetroot
Olive Oil
Salt
Rosemary
Baked Beetroot Rosemary Chips
by Ooooby crewDirections
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.
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
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