(ALMOST RAW) BEETROOT CRISPS/CHIPS (V+, P, NF, GF, GrF, ChF)
Today is a pretty special day. I mean a super special day. I mean a super duper special day because my little sister’s first single from her first album has been unleashed! (I mentioned my sister Sumera before, here and here, remember?) (WHOOOOOOOOO!!!!! HOOORRRAAAYYYY!!! YIIIHHAAAA). Oh man, our entire family – in London, Spain, Holland, Ecuador, Colombia, Portugal, the Caribbean, the US - EVERYONE is oh so excited, proud and over the moon that all her hard work has resulted in the masterpiece that is WOLF. And this spot in cyberspace is MY opportunity to brag about Sumera because I am utterly and completely besotted with her work.
But there is more: Not only can Sumera sing, she is also a gifted songwriter and actually wrote this killer track, how cool is that? So all I can think about right now, is how much I just hope that WOLF gets the credit it deserves because I can tell you blood, sweat and tears went into this project. Moreover, Sumera is one of the sweetest people out there, so you better listen to this hauntingly beautiful track... or else ;).
Now, after you’ve watch the video (10 times, no less), shared it with all your friends, passed it to a DJ and bribed him into play it every weekend for the next 4 years, you’re cordially invited to scroll down and check out this awesome beetroot crisps/chips recipe I promised you a few weeks ago. But remember, only after you’ve done all I mentioned above, ok? Good, glad I’ve made myself clear ;).
Enjoy and thanks for your support everyone!
(ALMOST RAW) BEETROOT CRISPS/CHIPS (V+, P, GF, NF)
Preparation Time: 35min (less if you have a food processor)
Cooking Time: 10-12 hours
500g beetroot, peeled and thinly sliced
1 tbs olive oil
¼ tsp salt (I used Pink Himalaya Salt) + a little extra salt for serving (optional)
Pre-heat the oven to 50C/130F. (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.
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.
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.
Place the trays in the over for 10-12 hours (I did this overnight).
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.
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.
Tip 1: As you can tell from the picture, I used the traditional purple beetroots. You can of course use golden beetroot too or mix them up for visual effect. The most important thing is that they are thinly slices.
Tip 2: I tried this recipe 3 times, with different variations. So with the oven a little bit warmer, much warmer, the slices a bit thicker etc. But I found the recipe above was the healthiest and most flavoursome. If the slices are too thick you don’t get the crispy crunch and trying to speed up the process by upping the temperature left the edges a bit too dark (read: slightly burned) which didn’t taste particularly nice. Lastly, this way they are almost raw, so full of nutrients, can’t ask for more, can you?
Tip 3: You can make this very, very low in fat by just using 1/2 tbs of oil. You'll loose some of the flavour, but it should still taste crunchy and nice. Your choice.
Eat with... the root veg soup. Just beautiful.