Pepita Aris

Sweet and Salty Vegetable Crisps

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

The Spanish love new and colourful snacks. Try these brightly coloured crisps, which make an appealing alternative to potato crisps. Serve them with a bowl of creamy, garlicky allioli, and use the crisps to scoop it up.

Ingredients

  • 1 small fresh beetroot (beet)
  • caster (superfine) sugar and fine salt, for sprinkling
  • olive oil, for frying
  • c

Method

  1. Peel the beetroot and, using a mandolin or a vegetable peeler, cut it into very thin slices.

  2. Lay the slices on kitchen paper and sprinkle them with sugar and fine salt.

Photos