quick and easy way to make a healthy and pretty snack
cut the beetroot into very thin slices. the thinner the better. place them on baking paper lined pan, brush with bit of coconut oil and sprinkle pink himalayan salt and fresh thyme or go for unsalted option with just cinnamon. your choice. they all taste delicious. bake for 20minutes but watch the chips closely as they tend to burn easily especially when they are very thin. let them cool down to achieve the crispiness.