Do you wander around food markets and buy produce because it looks pretty? I do.
I have taken to buying things I wouldn’t normally buy just because I like the look of them – and let me tell you, it’s a fun way to shop. It usually means you find yourself cooking up a storm on the weekend making things up as you go along. I’ve certainly become a lot more adventurous since starting this blog!
Last weekend we found some wonderful baby yellow beetroots at the Ramsgate Organic Foodies Market and not knowing what I would do with them, I bought them without hesitation.
Scotty’s mum has recently taken to buying Macro beetroot chips from Woolworths. We love them as they are really tasty, but are clearly loaded with oil and deep fried. Today I thought I would make the beetroot chips we so love, but decided I would baking them instead of fry them for a much healthier version.
As this is a very quick and easy recipe i’m making it a Chew Town Bites post. The chips turn out wonderfully crisp and tasty and baking the chips was just as good as the fried version. The best thing about this is that it would work for sweet potato, carrots, and normal beetroot. My main tip is to make as many of these as you can. They will shrink significantly and you’ll just want to keep eating them!
BAKED YELLOW BEETROOT CHIPS
2 bunches of baby yellow beetroot, peeled (or other root vegetable)
1/2 cup sugar
1/2 cup warm water
1 tsp sea salt flakes
Preheat oven to 180 degreed Celsius. Using a mandolin or very sharp knife but beetroot into very thin slices.
Combine sugar and water in a bowl and stir until sugar dissolves. Add the beetroot to the sugar water and soak for 10 mins. Drain well.
On a tray lined with baking paper, arrange the beetroot slices in a single layer. Bake in over for 30 min or until beetroot chips are dry and tender. Remove from the oven and set aside to crisp up. Once cooled completely, place in a serving dish and crush sea salt flakes over.
They should keep for a full day, but let’s face it… there won’t be any left overs.