Beetroot Chips With Fennel Salt
Beetroot Chips with Fennel Salt
Print RecipeIngredients
- 3 large beetroots
- 1 tbs fennel seeds
- 1 tsp sea salt
- olive oil optional
Instructions
- Preheat oven to 220C (or 200C fan-forced).
- Peel and thinly slice beetroot using a mandolin or sharp knife.
- Arrange sliced beetroot on a baking tray lined with baking paper, and bake for approx. 25 minutes - keeping an eye out in case they start burning.
- Using a mortar and pestle, grind the fennel seeds and salt together.
- Once beetroot chips are cooked, take them out of the oven and sprinkle over the fennel salt.
Notes
Winston
Beetroot never looked so sexy. Love how psychadelic that vibrant colour and rings from the beetroots are. Sure to make anyone trippy from staring at them for too long, not that I’m complaining =)
Padaek
These look moreish and must make/bake them very soon. Such an awesome/versatile veg. Go beetroot! 🙂
leaf (the indolent cook)
Love the photo essay! x
Sarah
That looks really pretty and delicious – so autumnal. 🙂 I love that photo you have with the raw beetroot slices side-by-side with the cooked ones. 🙂
Gourmet Getaways
I would definitely love to try this for snack. Beetroot is just about one of the healthiest alternatives to the common chips. Thanks heaps for sharing!
Julie
Gourmet Getaways
Maureen | Orgasmic Chef
Beetroot chips aren’t the most beautiful things in the world but add that fennel salt and I’m in love.
Sara
These look amazing! Love beetroot and chip form just makes them even better. Fennel salt would just go so well with them.
Heidi - Apples Under My Bed
YES! So much yes. I always burn my beetroot chips. I think I over oil them… x
milkteaxx
ooh! love beets in my salads, never thought of making chips from them!