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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys beetroot crisps, gluten, dairy, egg, soy & nut-free. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Take 4 medium beets
  2. Take 2 tsp extra virgin olive oil
  3. Get 1 garlic rosemary sea salt
Instructions 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

So that is going to wrap it up with this special food vickys beetroot crisps, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!