I was inspired to try out this beetroot chips recipe because the R 300 microwave chip maker thing that you can get at Entropé (or however you spell it) seemed just like a plate to me. Turns out it is. So I saved R 300 and gave it a bash myself. The above picture is from 1 beetroot and half a sweet potato that would cost about R 5 altogether. That is also cheaper than the vegetable crisps you can buy at Woolies. It takes 5 minutes for decent chips and 30 minutes for great ones.
If you have been following this website and my blog you will know I am a massive fan of beetroot. If you are newer to Food For Sport READ HERE for more on this super superfood. I added the sweet potatoes because I had one lying around and sweet potato is a great source of Vitamin A and beta carotene. These are important vitamins for development, growth, immune function and vision. The sweet potato also adds a nice sweetness to the earthiness of the beetroot.
Ingredients1-2 beetroot, trimmed & washed 1 large sweet potato, washed 1-2 tsp olive oil salt 2 sprigs rosemary
You may want to do the following steps with each vegetable separately so you do not stain the sweet potato with your beetroot juice!
Slice the vegetables into thin slices about 2 mm thick. Using a mandolin makes it easy but if you don’t have one a sharp knife will do. Don’t stress about different shapes and thickness too much. I also leave the peel on for a little extra fiber, flavour and goodness. Put the olive oil in a zip-loc or plastic bag and toss your vegetables in there to lightly cover them. Spread them out in a single layer on a microwavable plate and pop in the microwave for 3-5 minutes on high. If you have a microwaveable plate with holes in it like a steamer that would be best. The time to cook will depend on the strength of your microwave but your aim is a smaller, slightly shrivelled vegetable with a touch of brown. It should be a little crispy by now, black is too far! Again you may want to do this in batches to allow enough space on the plate while cooking.
Meanwhile preheat your oven to 50-60°C with the fan on if you have that function. Once your chips start coming out the microwave, salt them and place on a wire rack (important to allow both sides to air dry nicely) with the rosemary and stick them in the oven for 20-30 minutes until very crispy.
Done. It’s a pleasure.