Sweet Potato & Beetroot Crisps


  • 3 sweet potatoes, peeled
  • 3 beetroot, peeled
  • 2 tbsp olive oil
  • Seasoning - salt and pepper

Serving Suggestion:


  1. Preheat the oven to 200°C / Fan 180°C / Gas Mark 5.

  2. Using a knife, thinly slice the sweet potato and beetroot into wafer-thin slices. Spread out onto paper towel to remove any excess moisture.

  3. Place the slices into a large bowl and sprinkle with the oil and seasoning - toss to coat evenly.

  4. Arrange the slices in a single layer on baking trays and roast for 20 minutes, turning them after 10 minutes.

  5. Remove from the oven when crisp and golden and spread out on a paper towel until cool.


Perfect with Wychwood King Goblin

Allegedly brewed under a full-moon, Hand-crafted from roasted chocolate and crystal malts, smooth with a long finish. A beer for the connoisseur of the finer things.