Ingredients with Measurements:
- 2 medium-sized beetroots
- 4 medium-sized carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Mandoline slicer or sharp knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash the beetroots and carrots thoroughly and peel them.
3. Using a mandoline slicer or a sharp knife, slice the beetroots and carrots into thin rounds.
4. In a large bowl, toss the sliced beetroots and carrots with olive oil, salt, and black pepper.
5. Line a baking sheet with parchment paper and arrange the sliced beetroots and carrots in a single layer.
6. Bake for 20-25 minutes or until the chips are crispy and golden brown.
7. Remove from the oven and let the chips cool for a few minutes.
8. Serve the chips immediately or store them in an airtight container for up to 3 days.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of seasoning instead of salt and black pepper.
Variations:
- You can add other vegetables such as sweet potatoes or parsnips to the mix.
- You can sprinkle some grated Parmesan cheese on top of the chips before baking.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Use parchment paper to prevent the chips from sticking to the baking sheet.
- Don't overcrowd the baking sheet, or the chips will not crisp up properly.
Storage instructions:
- Store the chips in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the chips, place them in a preheated oven at 375°F (190°C) for 5-10 minutes or until crispy.
Presentation ideas:
- Serve the chips in a bowl or on a platter with a side of dip such as hummus or tzatziki.
Garnishes:
- Sprinkle some chopped fresh herbs such as parsley or cilantro on top of the chips.
Pairings:
- Serve the chips as a snack or as a side dish with grilled chicken or fish.
Suggested side dishes:
- Serve the chips with a side salad or roasted vegetables.
Troubleshooting advice:
- If the chips are not crispy enough, bake them for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
- Store the chips in an airtight container to prevent contamination.
Food history:
- Beetroot and carrot chips have become popular in recent years as a healthy alternative to traditional potato chips.
Flavor profiles:
- The chips have a sweet and earthy flavor with a hint of saltiness.
Serving suggestions:
- Serve the chips as a snack or as a side dish with your favorite main course.
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