Menu

Who doesn’t love a good ol’ crunchy chip, especially when they are baked, not fried, and just as satisfying as our beloved favs. Sprinkled with Himalayan Pink Salt, which contains the full spectrum of 84 minerals and trace elements,  these chips become a super snack of their own. Try these next time your entertaining, or simply as a study snack or when you’re craving that salty crunch.

Beetroot-chips

Ingredients

3 large beets

Himalayan pink salt

Olive oil

Mixed herbs

beetroot-chips

Method

Preheat the oven to 160 degreed celcius

Slice the beets thinly and lay on a baking tray.

Drizzle with olive oil and coat liberally, sprinkle with salt and herbs and place in the oven for 15 – 25 minutes.

Cooking time will vary, depending on how thick you have cut them – So keep watch.

Enjoy.

SHARE
|

author

Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.

FREE RECIPE E-BOOK

Join our Conscious Community to enjoy 20+ gluten-free, refined sugar-free recipes to help you on your wellness journey. 

Enjoy your e-book, you have now successfully subscribed to our newsletter.