Baked beetroot and sweet potato chips

Ingredients

For 1 serving

• Beets80 g
• Sweet potatoes80 g
• Extra virgin olive oil1 teaspoon
• Dried rosemaryto taste
• Saltto taste

In season: October – February

Method

1. Heat a conventional oven to 160 °C and line two baking trays with baking paper.
2. Meanwhile peel the raw beetroot and sweet potato and slice them very thinly, about 1–2 mm, on a mandoline; wear a glove for the beetroot, as it stains.
3. Pat the slices dry with kitchen paper, then toss them in a bowl with the oil, dried rosemary and salt, keeping the beetroot separate so it doesn't colour the sweet potato.
4. Spread them on the trays in a single layer, without overlapping.
5. Bake for 25 minutes, turning them halfway, until the edges curl and they are dry; let them cool on the tray until crisp.