Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.
Instructions
- Preheat the oven to 130 C, Gas 1/2. Scrub the beetroot clean under cold running water. Cut away their roots and stems and peel before finely slicing using a food processor.
- Heat the oil to 180 C. Slip the beetroot slices into the oil in small batches and cook for about 2 minutes until they are speckled with tiny blisters. Do not cook until brown or they will be bitter. Remove and drain on kitchen paper before spreading on a baking sheet. Repeat until you have finished all the crisps.
- Now place in the oven for 30 minutes so that they gently dry out, before tipping into a large mixing bowl. Sprinkle with salt and thyme and serve warm or cold. If made in advance reheat in a low oven.
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