Healthy Mama Magazine Purple Issue - May 2015

healthy TEN GLU 5 ingredients, great for under 5's. FREE crispy & cr Y DAIR O LE PA y! ch n u FREE VEG AN NUT E FRE (ALMOST RAW) BEETROOT CRISPS/CHIPS By Kimberly from The Little Plantation | Serves 2 1lb/500g beetroot, peeled and thinly sliced 1 tablespoon olive oil ¼ teaspoon salt + a little extra salt for serving (optional) 1 Pre-heat the oven to 130°F/56°C (I used a fan setting, but this is not absolutely necessary). Next, wash, top and tail, peel and thinly slice the beetroot. I used a handheld mandolin, which took a bit of time, but if you have a food processor, great, use it ensuring you slice the beetroot super thinly. 2 Place the sliced beetroot in a mixing bowl, together with the olive oil and salt. Mix so that the oil and salt is evenly distributed over the beetroot slices. 3 Next prepare a baking sheet with greaseproof baking paper. Spread the sliced beetroot over the baking tray/baking paper, ensuring none of the slices cover each other. I used about 4 trays in total for the above mentioned amount, but this depends on your oven size and how big/small you make the slices of course. 4 Place the trays in the oven for 10-12 hours (I did this overnight). 5 Before serving sprinkle with a little bit of extra salt, if you wish. Best eaten right there and then, but you can store them in an airtight container if you wish for a few days. 6 IMPORTANT: After about 1-2 hour I flipped the chips over very gently to ensure they didn’t stick to the paper, then left them in the oven for the remaining time, without worrying about them any further. aditional used the tr o e picture, I beetroot to tell from th As you can use golden Tip 1: course t thing is You can of st importan beetroots. purple ct. The mo l effe up for visua or mix them . thinly sliced s. So that they are nt variation with differe sa 3 times, er, the slice this recipe much warm ip 2: I tried T armer, althia little bit w was the he ith the oven cipe above w don’t d the re o thick you . But I foun slices are to it thicker etc b e. If the ss by p the proce t flavoursom to speed u st and mos e ad: d trying too dark (re y crunch an edges a bit et the crisp g left the stly, rly nice. La temperature te particula upping the idn’t tas ’t ask for ed) which d trients, can slightly burn o full of nu st raw, s ey are almo this way th ou? t using more, can y in fat by jus ry, very low is ve r, but it an make th f the flavou Tip 3: You c ose some o u'll lo oice. on of oil. Yo ice. Your ch ½ tablespo nchy and n taste cru should still HEALTHY MAMA MAGAZINE 25

Healthy Mama Magazine Purple Issue - May 2015 | Page 25