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Beetroot crisps
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 67
  • Fat about 5g
  • Carbohydrates about 5g
  • Protein about 1g
This is needed
This is needed for 8 people
Beetroot
  • 3 tbsp olive oil
  • 3 raw beetroots (approx. 600 g)
Pepper seasoning
  • 0.25 tsp pepper
  • 0.25 tsp sea salt
  • 0.5 vanilla pod, seeds scraped out
Lime & curry seasoning
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 0.5 tsp mild curry powder
  • 0.25 tsp salt
Cumin & chilli seasoning
  • 0.5 tsp ground cumin
  • 0.5 tsp chilli flakes
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Beetroot
Cut the beetroot into wafer-thin slices, mix in a bowl with the oil.
To bake
Spread the beetroot onto baking trays lined with baking paper, do not overlap. Bake for approx. 25 mins. in an oven preheated to 160 °C (convection).
Pepper seasoning
Mix the pepper, vanilla seeds and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.
Lime & curry seasoning
Mix the lime zest, curry and salt in a wide bowl. Toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.
Cumin & chilli seasoning
Mix the ground cumin, chilli flakes and fleur de sel in a wide bowl, toss 1/3 of the hot beetroot crisps in the seasoning, leave to cool on a rack.