Recipe of Homemade Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys beetroot crisps, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have vickys beetroot crisps, gluten, dairy, egg, soy & nut-free using 3 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Get 4 medium beets
2. Get 2 tsp extra virgin olive oil
3. Make ready 1 garlic rosemary sea salt

Steps to make Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Preheat the oven to gas 4 / 180C / 350°F with and line 2 baking trays with foil and have 2 spare baking trays handy
2. Peel the beets and slice very thinly, 1/16 inch thick with a mandolin but be careful of your fingers. In a large bowl, toss the sliced beets with the extra virgin olive oil
3. Arrange the beets in a single layer on each tray and sprinkle with a small amount of the salt. You can use plain sea salt or any flavoured salt of preferrence. Stack an extra baking tray on top of each layer of beetroot. This keeps the crisps flat. Put one tray on the oven top shelf and the other on the bottom
4. Bake until the edges of the beets begin to dry out, about 20 minutes. Peek around 17 minutes to check! Remove the extra trays that are on top of the beets and rotate the trays so the top one now goes in the bottom and the bottom one goes to the top
5. Bake a further 17 - 20 minutes. Remove the crisps as they become lighter in color. Transfer to a wire rack, they will crisp up as they cool
6. Keep in a lidded container for up to a week

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