Lucy Bee Beet Crisps with Sea Salt & Thyme

Beet Crisps

Lucy Bee Beet Crisps with Sea Salt & Thyme

  • Servings: 2
  • Difficulty: easy
  • Print

It was my mothers birthday over the weekend so we went for a lovely sunday lunch at Baslow Hall in Derbyshire. They served canapés of parmesan shortbread and parsnip crisps. It started a conversation about creating the perfect homemade crisp. I love Marks and Spencer’s range of beetroot and apple chips. So much healthier for snacking on than potato chips.

My sister was complaining that she can never get her root crisps to crisp up properly … so I decided to experiment using my favourite coconut oil, fresh garden thyme and Anglesey sea salt.

I’ve used pretty, colourful beets in this recipe but regular ones will work just fine (careful because everything they touch turns pink!). The key is to slice them super super thin. You will need a sharp knife and patience!

Beetroot Chips

INGREDIENTS

2 large beets (the chips shrink in the oven)

2 tbsp lucy bee coconut oil

Pinch of sea salt

Sprinkling of pepper

Handful of fresh thyme

HERE’S HOW

Scrub the beets so that the skin is clean and mud free. Slice them super super finely using a sharp knife

Toss the beet slices in a bowl with Lucy Bee and a pinch of sea salt. Rub the oil into the slices and ensure they’re evenly coated

Lay the slices on a flat tray, making sure they’re not overlapping

Bake in a pre-heated oven at 180C for 15 mins. Turn and bake for a further 5-10mins until crisp and brown around the edges

Allow to cool and serve with fresh thyme and sea salt

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