Beetroot Crisps With Black Salt
Indian black rock salt is considered a cooling spice in Ayurveda
The ancient tradition of Indian medicine and it adds a salty sour
Note to savory dishes. The grains are more pinkish-grey than
BlackincoLour. If you cannot get hold of black salt, coarse sea salt
PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
Large bunch of beetroot (approx 450g)
Olive oil for brushing
Generous pinch of powdered black salt
1 Pretheatthe oven to 200C/gas mark 6. Line a baking tray with greaseproof paper.
2 cut off the stalks and leaves from the beetroots and discard.Wash and peel the beetroot and slice them thinly and asevenly as you can.
3 Place the beetroot slices on the baking tray in a single layer, Not overlapping. (You will need to cook them in batches. Brush lightly with olive oil and bake for about 10-15 minutes, Checking from time to time to make sure they don’t burn.
4 Remove from the oven and leave to cool until they become Crisp. Sprinkle with the black salt and serve, or store in an a Beetroot Crisps With Black Salt airtight container for up to 6 days.