There’s no need to buy chips when you can make this delicious alternative in minutes. The kids will love helping to make these Healthy Beetroot Chips and they’ll keep for weeks making them perfect for the lunchbox.
They store great in an airtight container in the cupboard for a few weeks.
Beetroots are a great alternative to potatoes when you’re looking for a savoury snack for the lunchbox. Not only are they lower in GI they’re packed with folate (folic acid) which is beneficial for tissue growth, especially that in the spinal cord of a growing baby.
Serves: 6 |  Preparation time: 5 minutes | Cooking time: 15 minutes
Ingredients:
4 large beetroots
3 tbsp coconut oil
Method of preparation:
Step 1: Preheat your oven to 195C and line two large baking trays. Wash the skin of the beetroots well and thinly slice them using a mandolin or food processor. If you have neither, use a knife but cut them very-very thin.
Step 2: Brush the beetroots with the coconut oil and then lay them flat on the baking tray, ensuring they aren’t overlapping.
Step 3: Bake for 15 minutes. Please watch these / adjust the temp of your own oven as they burn easily. Once crisp, allow to cool on tray and top with your desired toppings.
To Serve:
Sprinkle a flavour on top, you could try:
– Lime Zest and Chilli
– Apple Cider Vinegar and Salt
– Dried herbs
– S & P
