Roasted Beetroot Chips

This is now my preferred way to use up leftover beetroot and as a bonus it takes no time at all. They turn out really yum and crispy. The addition of a bit vinegar makes it that much yummier.

Ingredients:
2-3 fresh beetroots
Balsamic vinegar
Salt and pepper


To start with preheat your oven to 180 celcius, then slice your beetroot into thin slices, about 2mm thick.











Then you lay them out on a tray (I also use a chip tray if I want some extra crunch), drizzle the balsamic over the top and put salt and pepper on them.

Chuck them in the oven for about 10-15 mins, but make sure you keep an eye on them as I did mine over two shelves and got distracted and some of the bottom ones burnt.







My serving suggestion is to just eat them as is, however in the above pic we served them with bacon wrapped chicken and fried baby potatoes (these recipes will be put up soon).