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Baked beetroot and sweet potato crisps recipe

25 ratings

A guilt-free snack that takes no time at all and is totally tasty. Baking earthy beetroot and sweet potato really enhances the delicious flavours and gives them a satisfying crunch. See method

Serves 4
15 mins to prepare and 20 mins to cook
79 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 beetroot
1 sweet potato
2 tbsp sunflower oil
½ tsp cayenne pepper
sprinkling of sea salt

Each serving contains

Energy
330kj
79kcal 4%
Fat
6g 8%
Saturates
1g 4%
Sugars
3g 4%
Salt
0.3g 5%

of the reference intake
Carbohydrate 6.5g Protein 0.8g Fibre 1.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandolin or sharp knife, finely slice the beetroot and sweet potato; pat dry. Combine the veg with the sunfower oil, cayenne pepper; season.
Spread the veg on a lightly oiled baking sheet and bake for 10-15 minutes, then turn and bake for 5 minutes, or until crisp. Transfer to a wire rack to cool. Serve with a sprinkling of sea salt alongside the Artichoke, spinach and pine nut dip.

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