This New Zealand-style snack opts for baking over frying, made by thinly slicing red beetroot and roasting it with olive oil. Getting the thickness right is the key to crispness, resulting in a snack far kinder to the heart than a deep-fried chip.
Slice the peeled beetroot into even, roughly 2 millimetre thick pieces using a mandoline.
Pat the slices dry with paper towel and toss them in a bowl with the olive oil, salt and black pepper.
Arrange the slices in a single layer on a baking tray without overlapping. Bake in a preheated oven for 30 minutes until crisp, flipping the slices halfway through.
After removing from the oven, let them rest on a wire rack for 5 minutes; the chips crisp up further as they cool.
Make sure all the slices are the same thickness — if they vary, the thin ones will burn while the thick ones are still soft.
You can try this with sweet potato instead of beetroot; since it has a higher sugar content I would shorten the baking time by 5 minutes, or the edges will darken quickly.
Admin DadaGastro · verified in test kitchenFırında gerçekten çıtır çıktı, yağda kızartma özlemini bastırdı ve mutfak da yağ kokmadı.
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