Baked Beetroot Leaf Crisps

Paper-thin, crispy, and guilt-free snack-worthy πŸ˜‰πŸ™ŒπŸ»πŸŒΏ

Baked beetroot leaf crisps

Ingredients:

  • 1 large bunch of beetroot leaves
  • Olive oil
  • Salt & freshly ground black pepper

Method:

  1. Pre-heat oven to 180C/350F. Line two baking trays with baking paper.
  2. Wash beetroot leaves and pat with paper towels to remove excess water. Cut any thick stems off the end of the leaves.
  3. Place the leaves on the baking trays and space out in a single layer. Brush each side with a bit of olive oil and sprinkle with a small pinch of salt & pepper.
  4. Bake the leaves for 5-10 mins or until dried out and crisp, turning over halfway through baking.

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