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Beetroot Chips with Fennel Salt

Iron Chef Shellie
Print Recipe


  • 3 large beetroots
  • 1 tbs fennel seeds
  • 1 tsp sea salt
  • olive oil optional


  • 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.


If you drizzle with olive oil before putting in the oven, the chips take longer to cook. Watch carefully so they don't burn easily.