Sweet Potato & Beet Crisps

Serves: 2
Prep Time: 30 minutes
Cooking Time: 15 -20 minutes
2 Beetroots
1 Sweet potato
2 Tablespoon’s uSisi Coconut Oil
uSisi Beetroot Infused Grinder
Preheat the oven to, 200°C or with a fan 180°C.
Using a mandolin or sharp knife, finely slice the beetroot and sweet potato; pat dry.
Combine the veg with the uSisi Coconut Oil, uSisi Beetroot infused salt grinder to season.
Spread the veg on a lightly oiled baking sheet and bake for 10-15 minutes, then turn and bake for 5 minutes, or until crisp.
Transfer to a wire rack to cool. Serve with another liberal grind of uSisi Beetroot infused salt.