Creating your own crisps makes a nutritious, & delicious snack.
- 3 bulbs of beetroot
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1 tsp ground cumin
- Sea salt & black pepper
- Preheat the oven to 180C & line a baking tray with baking paper. Thinly slice the beetroot with a mandolin or a very sharp knife. Mix the apple cider vinegar & olive oil in a bowl & mix together. Toss the beetroot in the mixture & leave to soak for 10 minutes.
- Spread the beetroot slices on the baking sheet & season with the sea salt, black pepper & cumin. Bake for 15-20 minutes until crispy, turning them over half way through cooking. Transfer to a wire rack to cool completely.
Beetroot is a great root vegetable & is packed with loads of vitamins & minerals. As well as being a powerhouse they are an excellent source of folic acid & fibre, manganese & potassium. Beetroot has been shown to increase the level of antioxidant enzymes in the body. They are one of the richest sources of glutamine, an amino acid, which is essential to the health & maintenance of the intestinal tract.
They are also associated with numerous health benefits including improved blood flow, lower blood pressure & increased exercise performance.
This recipe is perfect to be eaten in the spring because it is beetroot season. They are also great for children who are selective eaters & this recipe makes a great alternative way of increasing children’s macro-nutrient content of their diet.