Oven-baked beetroot and sweet potato chips
1 - 3
PersonalPoints™ per serving
Crispy beetroot and sweet potato chips flavoured with Moroccan seasoning and sea salt.
Orange sweet potato (kumara)
2 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper.
- Using a mandolin or sharp knife, thinly slice beetroot and potato.
- Spread chips on prepared trays and lightly spray with oil. Sprinkle with seasoning and sea salt. Season with pepper. Bake for 15 minutes or until golden and crisp. Serve.
TIP: You can use Cajun seasoning or lemon pepper seasoning instead of Moroccan seasoning.