Beetroot wrap chips

Beetroot wrap chips

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  • 4
  • Easy
  • Dairy free Meat-free
  • 5 minutes
  • 10 minutes
  • Waterford Rosemary Rosé 2019


  • 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.

Discover more wraps recipes.

Photograph: Sadiqah assur-Ismail

Food assistant: Claire-Ellen van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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