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Baked Beetroot Chips With Basil Pesto
Prep Time : 15 Minutes
Cooking Time : 45 Minutes
Serves : 4 people
You will fall in love with vibrant beetroot with our chef’s recommended recipe that turns them into crunchy baked chips. An everyday, healthy, delicious treat for your children or for guilt-free munching on movie nights, enjoy these chips with our vibrant, chunky Genovese Basil Seed Pesto sauce to add a nonna’s love to your snack.
PREP TIME 15 Minutes
COOKING TIME 45 Minutes
SERVES 4 people
6 pcs, Beetroot
5g, Rock Salt/ Sea Salt
60g, Olive Oil
1 jar, Sorrentina's Basil Seed Pesto
Preheat oven to 180°C. Peel beetroot and slice it 1/16 inch thick with a mandolin.
In a large bowl, toss beetroot with extra-virgin olive oil
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beetroot in a single layer. Stack another rimmed baking sheet on top of each.
Bake until the edges of beetroot begin to dry out, which will be about 20 minutes. Uncover and rotate sheets.
Transfer to a wire rack; chips will crisp up as they cool.
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram