Baked Beet and Kale Crisps
This simple recipe is the perfect snack for a healthy diet. With the flavoursome taste and the perfect crunch, this recipe is bound to excite the crisp-lover!
Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
Using a sharp knife, cut the beet into very thin slices. Place in a large ziploc bag. Then cut the kale away from the stem and cut into smaller pieces. Add to a ziploc bag. Add in the olive oil, salt, and pepper and mix together well in zilpoc bag so everything is equally coated.
Sprinkle the mix in a single layer into your cast iron tray and bake for about 20 minutes flipping over half way through. Check after 20 minutes to see if the kale and beets are crispy but not yet burned. Serve immediately.
Tip: This can burn quickly so keep an eye on them throughout to make sure they do not burn.
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