Beetroot chips

Ingredients

• 800 g Beets, peeled and sliced into 0.25cm thick rounds
• 2 tbsp Olive oil
• 2 pinch Cumin, ground
• 2 pinch Salt, fresh ground

Method

1. Preheat oven to 160°C.
2. Line baking tray with parchment paper.
3. Peel beetroots and slice to thin slices, around 0.25cm thick.
4. Arrange slices on kitchen paper to dry a little then place in a bowl.
5. Drizzle with olive oil and toss to combine.
6. Arrange slices on the baking sheet and season with salt.
7. Sprinkle with cumin then bake for 20 minutes.
8. Flip chips on the other side and bake for 10 minutes more or until crispy.
9. Allow cooling and serve.