Beetroot & Zucchini Chips Recipe
A nutritious alternative to store-bought, deep fried chips. A clever way to get your kids to eat more vegetables.
Equipment
- 1 Air Fryer, or baking trays & oven
- 1 pastry brush
- 1 mandolin
Ingredients
- 1 large zucchini or 4 baby marrows, washed
- 2 beetroot washed and peeled
- 5 tbsp olive oil
- 3 tsp desert or sea salt
Instructions
- Using a pastry brush (or painting brush), brush your baking trays with olive oil.
- Thinly slice the zucchini (or baby marrows) and beetroot (a mandolin is great for this).
- Place the slices on the prepared baking trays and brush lightly with olive oil.
- Sprinkle the salt over all the slices (less is more!)
- Bake in the oven for approximately 2 hours – they should be crispy, not soggy or brown.
- Cool on a wire rack and serve.
- These can be stored in an airtight container for 3 days. If they get a little soggy, simply ‘refresh’ in the oven until crispy again.
Notes
Air Fryer cooking instructions:
- Cook at 180 C for 15-18 minutes flipping half way through.