Beetroot & Carrot Crisps

📝 Ingredients

• 1 raw beetroot (about 250 g)
• 2 carrots (about 120 g each)
• 2 tbsp olive oil (1 for the carrots, 1 for the beetroot)
• ½ tsp dried thyme
• ½ tsp fleur de sel
• 150 g Greek yoghurt, 2% fat (for the sauce)
• ½ garlic clove (for the sauce)
• Black pepper

🍴 Utensils

• Mandoline
• 2 baking trays and baking paper
• Mixing bowl
• Clean tea towels
• Kitchen tongs

📖 Steps

1. Preheat the oven to 140 °C, fan if possible so you can bake 2 trays at once. Line 2 baking trays with baking paper. Peel the beetroot while holding it in a piece of kitchen paper so it doesn't stain your fingers, then peel the carrots.
2. Slice the beetroot very thinly on the mandoline, 1 to 2 mm thick, always using the hand guard. Cut the carrots lengthways into slices of the same thickness: evenness is the key to uniform cooking.
3. Spread the slices out on a clean tea towel, keeping the beetroot separate (it stains everything), cover with a second tea towel and press firmly to soak up as much moisture as possible: moisture is the enemy of crispness.
4. Put the carrots in a bowl with 1 tbsp of the oil and half the thyme, and toss with your hands to coat every slice. Do the same with the beetroot, the last tbsp of oil and the rest of the thyme. Don't salt them now: salt would draw out water.
5. Arrange the slices on the trays in a single layer without overlapping. Bake for 20 min, then turn them over one by one with tongs and swap the trays round for even cooking.
6. Continue baking for 15 to 25 min, checking every 5 min. Remove the crisps as they're ready, once their edges curl up and they're no longer soft in the centre. The carrots brown faster: take them out as soon as they turn golden.
7. Leave the crisps to cool flat for 10 min: they finish crisping up as they cool. If some are still soft, put them back in the oven for 5 min. Sprinkle with flaky sea salt just before serving.
8. While they cool, make the sauce: mix the Greek yoghurt with the very finely grated garlic, a pinch of flaky sea salt and some pepper. Serve the crisps with the sauce for dipping.