Beetroot wrap chips
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- Hannah Lewry
- 4
- Easy
- Dairy free Meat-free
- 5 minutes
- 10 minutes
- Waterford Rosemary Rosé 2019
Ingredients
- 4 Woolworths beetroot or plain wraps
- 1 T olive oil
- sea salt, to taste
Cooking Instructions
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.
Photograph: Sadiqah assur-Ismail
Food assistant: Claire-Ellen van Rooyen
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