Earthy, crunchy, moreish goodness. Serve straight out of the oven sprinkled generously with salt, or even better with truffle salt. The crisps are also delish dipped into Torello Farm seasonal hummus. Best eaten on same day as making. Enjoy.

Makes 2 cups 

3 medium beetroot, rinsed, dried and ends trimmed

2 tablespoons extra virgin olive oil

Sea salt or Red Hill Truffle Farm salt, to sprinkle

Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper.

Using a mandolin, finely cut beetroot into thin 2mm slices. In a bowl toss the slices with the olive oil to lightly coat all sides. Spread out in a single layer over the baking trays.

Roast for about 25 minutes, or until slices are crisp, checking halfway and turning slices over. Drain on paper towel. Sprinkle with salt.

Recipe by Fiona Hammond, July 2024.