An amazing alternative to those out of a packet, these home made oven roasted chips are crispy, healthy and great for the lunch box! 2 beetroots
1 tsp apple cider vinegar
1 tsp olive oil
Preheat oven to 180°C. Mix together the oil, cider and a pinch of salt. Peel, trim and thinly slice, with a mandolin, the beetroot. Throw beetroot into bowl and coat in vinegar mixture and then lay in a single layer on a tray lined with baking paper. Bake for 20 mins, then turn oven down to 100°C for a further 10 mins or until crispy. For really flat chips, lay another sheet of baking paper and a baking tray on top to weigh them down while cooking. These can be stored in zip lock bags for an easy snack and if they go soft, just place in a hot oven for 5 mins to crisp up.