Make easy beetroot and sweet potato crisps – ‘guilt-free and totally tasty’

Many shop-bought branded crisps are high in calories, fat and salt, so while they are undoubtedly yummy, they aren’t always extremely nutritious.

If you want to enjoy the delectable crunch of a crisp without sacrificing your healthy diet, Tesco’s baked beetroot and sweet potato crisps are the perfect recipe.

The supermarket described them as “a guilt-free snack that takes no time at all and is totally tasty”. “Baking earthy beetroot and sweet potato really enhances the delicious flavours and gives them a satisfying crunch.”

Tesco’s recipe serves four people and takes just 15 minutes to prepare and 20 to cook.

It contains just 79 calories per serving, and is suitable for vegetarians, vegans, and those who are dairy and gluten free.

READ MORE: Make Jamie Oliver’s boozy Guinness and beef stew – recipe


  • Two beetroot
  • One sweet potato
  • Two tbsp sunflower oil
  • Half tsp cayenne pepper
  • Sprinkling of sea salt

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  1. Preheat the oven to gas six, 200°C, fan 180°C. Grab a mandolin or sharp knife and thinly slice the beetroot and sweet potato. Pat them dry, then mix the veg with the sunfower oil and cayenne pepper, then season.
  2. Spread the vegetables on a lightly oiled baking sheet and bake for 10-15 minutes. Turn them over and bake for another five minutes, or until they have crisped up. Transfer them on to a wire rack to cool down. Plate up and serve with a pinch of sea salt and a dip of your choice. Jamie Oliver’s “deliciously creamy” guacamole recipe is a great choice.

Little Prince Louis would probably love this recipe, as beetroot is his “absolute” favourite.

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