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Beetroot, kumara and potato crisps
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Indulge guilt-free with these delicious and healthy low-fat crisps!
Ingredients:
  • 285g (1 1/4 cups) white sugar
  • 250ml (1 cup) water
  • 1/2 tsp chilli powder
  • 1/4 tsp ground allspice
  • Salt & freshly ground black pepper
  • 2 beetroot bulbs
  • 1 medium (about 350g) orange sweet potato (kumara), peeled
  • 2 large (about 200g each) desiree potatoes, unpeeled, washed, dried
Instructions:
  • Preheat your oven to 180°C and line two large baking trays with non-stick baking paper.
  • In a small saucepan, mix sugar, water, chili, and allspice. Season with salt and pepper. Cook over low heat for 5 minutes until sugar dissolves. Remove from heat and let it cool for 10 minutes before using.
  • To keep your hands clean, wear gloves while trimming and peeling the beetroot. Slice the beetroot into thin 1-2mm pieces and place them in a bowl. Slice the sweet potato and regular potato into 1-2mm-thin slices and place them in a separate bowl.
  • Coat sweet potato and potato slices with sugar mixture and let sit for 10 minutes. Drain in a colander, saving the sugar mixture.
  • Arrange the sweet potato and potato slices in a single layer on the prepared trays. Bake in a preheated oven, swapping trays halfway through cooking, for 20-30 minutes until light brown and crisp. (Remove slices once browned, as they may cook at different rates.) Transfer crisps to wire racks to cool.
  • Add the sugar mixture to the beetroot and allow it to soak for 10 minutes. Drain the beetroot and arrange them in a single layer on the prepared trays. Bake in the oven, swapping the trays halfway through, for 20-30 minutes until they turn light brown and crisp. Remove from the oven and let them cool on wire racks.
  • Transfer crisps to a bowl and offer with a variety of dips.

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