Love chips? These Beetroot and Kale Chips are not only delicious, and the perfect snack to enjoy with an ice cold drink, but they’re made with some of the healthiest vegetables in town.
Preheat oven to 175°F
Slice beetroot super fine using a mandolin or sharp knife. Toss with half the oil, thyme and a pinch of salt, pepper and spices.
Do the same with the kale. Lay beetroot and kale on a baking tray in a single layer.
Bake for about 10-15 minutes or until crisp. Allow to cool.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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