Root vegetable recipes Archives

Asian recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Bacon recipes

Sweet potato and Cremezola bake

25 minutes

Carrot recipes

Sweet potato mash with peanuts

45 minutes

Chickpea recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Beetroot recipes

Beetroot wrap chips

10 minutes

Beetroot wrap chips

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

4 Woolworths beetroot or plain wraps
1 T olive oil
sea salt, to taste

Method

1. Preheat the oven to 180°C. Line a baking tray with baking paper and drizzle with olive oil.

2. Stack the wraps and cut in half, then into quarters and again into eighths to make little triangle chips.

3. Scatter the wraps onto the baking tray and season with salt. Bake for 10 minutes. Flip each chip over and bake for a further 5 minutes or until crisp. Serve with the cannellini bean dip or broccomoli.

Cook's note: These freeze well in a Ziploc bag. Bake in the oven or even better, crisp up in an air-fryer. Also delicious baked with grated cheese until melted for nachos, or as croutons on soup.

Discover more wraps recipes.

Photograph: Sadiqah assur-Ismail

Food assistant: Claire-Ellen van Rooyen

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Beetroot wrap chips

Beetroot wrap chips

Ingredients

Method