The 7 Healthy Chips Week, Day 04: Parmesan Crusted Beetroot Crisps

These chips look so gorgeous, the crimson on them make them POP! A little sweet, a little savoury and a little bitter, they may be a bit of an acquired taste. Though luckily, T took to them real quick so that was good. We however, took longer.



  • One Beetroot
  • 1 Teaspoon Olive oil
  • Parmesan cheese, shredded
  • Salt and pepper
  • Mixed herb mix



  • Slice super thin the beetroot
  • Rub a good amount of olive oil to them along with the seasoning
  • Grate the parmesan over the chips
  • Pop into the oven for about 10 – 15 mins on 200°C
  • Flip them around once to avoid burning
  • Remove from oven once they have started to crisp and let them rest
  • Serve them to your toddler when cool


  • These will not remain crunchy for long so consume immediately