I have a few leftover organic beetroots and wanted to find a quirky way for Harry to snack on them (he loves beetroot). My fancy-baking-sister mentioned I could make crispy vegetable chips and I thought fuuuuun. I used beetroot, potato and various spices to see how they would turn out.

They were surprisingly crispy and delicious. Harry is right into the “crunch” sound at the moment, so he loved these, and I am a complete chipoholic.

Tip: If you are using olive oil the chips will cook much quicker, so watch them.

Ingredients

• 1 potato (or beetroot, pumpkin, sweet potato)
• 1 bowl of cold water
• Salt and other seasonings (optional - see below)
• Olive oil (optional)
• Seasoning ideas
• Pinch of cayenne pepper (adults only!)
• ½ tsp chopped fresh rosemary
• ½ tsp chopped fresh lemon thyme
• ½ tsp chopped fresh dill

Method

Step 1

Preheat the oven to 180°C. Line a tray with baking paper.  -

Step 2

Slice the potato as thin as you can. You should use a mandolin on the 1/16 setting. Once cut, place in the bowl of cold water. Leave to soak for around 3-5 minutes.  -

Step 3

Rinse the slices in cold water, then dry each slice thoroughly on paper towel (this all helps with the crispiness so stick with it).  -

Step 4

(Optional) In a bowl add spices and olive oil. Toss slices to coat. -

Step 5

Arrange as many slices as will fit in a single layer on your tray. Brush unseasoned slices with olive oil (optional). Bake in the oven for around 15 - 30 minutes (depending on chip size), rotate your trays to ensure even cooking.  -