Baked beetroot and sweet potato crisps recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 79 calories / serving
  • Healthy
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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. 

  1. 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.
  2. 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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  • Ingredients

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

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