Sue Stubbs
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Ingredients
Method
1.
Preheat oven to 210°C or 190°C fan-forced.
2.
Trim, peel and thinly slice beetroot. Line baking trays with baking paper. Lay beetroot in a single layer on prepared trays. Bake for 20–30 mins or until crisp.
3.
Cool before storing in sealable bags. If the chips go a little soft, reheat on trays in the oven for 5 mins to crisp up before serving.
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