The crisps are easy to make and go so well with the creamy guacamole.
For the Crisps
3 fresh raw beets
1 tbsp coconut oil, melted
For the guacamole
1 large ripe avocado
1/2 red chilli chopped fine
2 scallions chopped finely
1/2 garlic clove grated
Juice of half lemon
Preheat the oven to 200C
Peel the beets and slice thinly using a mandolin (be careful of your fingers!)
Place in a bowl and add the melted coconut oil, salt and pepper and mix well.
Spread in a single layer over a baking sheet and place in the oven for 20/25 minutes.
Check regularly, turning every 5 minutes or so.
They are cooked when they are tender but beginning to brown at the edges.
Remove from oven and blot with kitchen paper to remove excess oil. They will begin to firm up as they cool.
Meanwhile peel the avocado, remove stone and add flesh to a bowl. Add remaining ingredients for the guacamole and blend with an immersion blender until smooth. Check seasoning and serve alongside your beetroot crisp! YUM!