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Beetroot chips

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Ingredients for 1 servings:

  • 300 g beetroot
  • 75 ml walnut oil, alternatively olive oil
  • n. B. smoked salt, natural
  • n. B. Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 30 minutes

a delicious snack for a TV evening with friends

Wash the roots and simmer in lightly salted water for about 45 minutes. Then plunge them into iced water, peel them, and cut them into wafer-thin slices. Pour the oil into a shallow dish. Drizzle the thin slices through the water and coat them with the oil. Place the slices on a baking sheet lined with baking paper and bake in an oven preheated to 150°C (convection oven). Bake for about 80 minutes. The chips should be crispy and crunchy. Mix a little smoked salt with paprika and season the chips with it. They can be eaten while still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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