An amazing alternative to those out of a packet, these home made oven roasted chips are crispy, healthy and great for the lunch box!
Each day is like a roller coaster in a house with toddlers, it seems to cycle through crazy, smooth, scary and fun like nothing I have experienced before. I wouldn’t change it for anything, but some days are intense! This morning very much started on the crazy part, pretty much up until morning snack time……. I had just made these chips, which they must have loved as we then had a short period of fun followed by smooth, which then all of a sudden went back to crazy and that’s when I called nap time….. I then had a blissful two hours of smooth…….. We are lucky enough to live on a large block with bush land, so when everyone woke up we went exploring and I had one of those little moments where I truly realised just how lucky I am in this life right now….. We were all picking flowers for Georgia and trying to find different ones that she didn’t have yet and it was so enjoyable!…… and then we came inside and it went back to crazy…………
salt & vinegar beetroot chips
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.