My fav crisps of all time are baked beetroot crisps. They're healthy, a great source of Vitamin C & Betaine, sweet and salty, and an amazingly delicious snack. They are easy to make, and can be eaten with various dips and soups [I sometimes crush them and use them as a topping for my soups, delish].

INGREDIENTS
2 large beets, washed
1 tbsp olive oil

1 sprig of seasalt
1 tbsp sea salt, (or a light sprinkle per batch)

DIRECTIONS

Preheat the oven to 180°C/350°F. 

In a blender add salt and rosemary and blend until fine (I once used a mortar and pestle which worked out just fine). 

Slice your beets with a mandolin, which you can find in any home store (be very careful!)

In a large bowl, lightly toss with oil, as too much oil will make your crisps soggy (yuck).

Add rosemary sea salt.

Lay crisps flat on a lined baking sheet (not greased). Greaseproof Paper

Bake for 10-15 minutes, until your slices are crispy.

Et Voila! The perfect snack.