Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys beetroot crisps, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Beetroot Crisps, Gluten, Dairy, Egg, Soy & Nut-Free is something that I’ve loved my entire life. They’re 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 that.

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

1. Prepare 4 medium beets
2. Prepare 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

So that’s going to wrap this up with this exceptional food vickys beetroot crisps, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!