I am always looking for tasty, healthy snacks to munch on, and these detox beetroot crisps are a perfect guilt-free way to satisfy these cravings.
I love the Thomas Chipman Organic Beetroot Chips I get at SpiceBox Organics, but I always eat them so quickly! So I decided that I needed to learn how to make them myself in order to satisfy my cravings in between shops. And off to the kitchen I went. After testing out a few recipes, I feel that simple is best. You can go to town experimenting with adding rosemary, cumin, oregano oil drops, garlic and more. But I always go back to what’s easy and fast, so I stick with just a little salt, pepper, coconut oil and vinegar. I find all these organic ingredients at my favourite health shop in Hong Kong: SpiceBox Organics!
According to a study by Wake Forest University, drinking beetroot juice before exercising makes an adult’s brain perform more efficiently, basically acting like a young brain. It’s reasons like this that I like to incorporate beetroot into my daily diet. High in vitamin C, fibre and magnesium, beetroot has properties that may also reduce blood pressure and increase stamina and endurance as well as lower inflammation to fight against disease and ageing.
Extra, extra! Beet greens (not the roots!) contain vitamin A and carotenoids to fight free radicals and ageing, so don’t throw them away! Blend them in a smoothie with some carrot and apple for a great superfood kick to start your day.
- 3 large organic beetroot
- 1 tbsp coconut oil
- 1 tbsp balsamic vinegar
- pink Himalayan salt, to taste
- fresh ground black pepper, to taste
- Preheat oven to 190°C.
- Thinly slice beetroot – cut as evenly as possible to get the slices crisp and baked at the same time.
- Place the sliced beetroot into a large bowl and add the rest of the ingredients. Toss to coat.
- Evenly arrange the slices on parchment paper.
- Bake for 15–20 min, or until crisp.
- Remove from oven and serve when cool.
- Protein: 5g
- Calories: 240kcal
- Carbs: 30g
- Fat: 12g
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