Baked Beetroot Crisps

One of the hardest things when eating healthy is finding healthy snacks. There are however, many amazing and creative options for healthy snacks. 

June is the perfect season for beetroot. In TCM it is said to strengthen the heart, improve circulation and purify the blood. It contains a high level of nitrates which are converted to nitric oxide which studies have shown to lower blood pressure. 

It’s also been linked to improving exercise performance, constipation and even improvements in dementia.

A favourite way to eat it is in veggie crisps. The recipe below is for beetroot crisps but you can basically make them any flavour you like and try other vegetables like carrots or parsnips too.

These are super easy to make although if you are sharing you may have to make several batches.  


Beetroots ( I would say around 6 for sharing) 

Salt & Pepper 

olive oil 

For something more exciting you can perhaps add a little garlic powder, rosemary or chili - whatever works for you! 


Preheat oven at 190°C / 375 F

Wash and peel you beetroots, then slice them very thinly (if you own a mandolin this is a very good time to use it) 

Line a baking tray with baking sheet. 

In a large mixing bowl place the beetroot half the salt and pepper ( and the seasoning of your choosing) and mix until it looks even. 

Place the beetroot slices on the tray and bake for 20-25 minutes turning once in between. 

they are ready when they look a little brown around the edges.