Beetroot chips with citrus & rosemary salt | Women's Weekly Food
Learn how to make crispy beetroot chips for your next party! Serve with citrus and rosemary salt, for the ultimate snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 5 medium (850g) beetroots, scrubbed, unpeeled
- 1 tablespoon finely chopped rosemary
- ¼ cup sea salt flakes
- 2 teaspoons finely grated lemon rind
- 1 teaspoon finely grated orange rind
- olive oil, to deep-fry
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