How To Make Beetroot And Kale Chips
Love chips? Us too, but the crap you find in a packet is made with rubbish oils, poor quality vegetables and high amounts of salt (not the good kind).
These Beetroot and Kale Chips are not only delicious, and the perfect snack to enjoy with an ice cold beer, but they’re made with some of the healthiest vegetables in town.
Whip up a batch, get out a beer and switch on the footy… or cricket… or a rom com.
3 beetroots trimmed
5 kale leaves
- 100 ml coconut oil
3 sprigs thyme
- Preheat oven to 175°F
- Slice beetroot super fine using a mandolin or sharp knife. Toss with half the oil, thyme and a pinch of salt, pepper and spices.
- Do the same with the kale. Lay beetroot and kale on a baking tray in a single layer.
- Take for about 10-15 minutes or until crisp. Allow to cool.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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