These delicious beetroot crisps look particularly good if you grow different coloured beetroots such as yellow ‘Burpees Golden’ and red-ringed ‘Chioggia’. Home-grown carrots can be made into great dips.


  • As many as you like Beetroot
  • Sprig of rosemary
  • Enough to sprinkle over your crisps Coarse sea salt
  • 500g Carrots
  • 5 Unpeeled cloves of garlic
  • 1 dessert spoon Olive oil
  • 2tsp Ground sumac
  • 1 dessert spoon Runny honey
  • 1tsp Cumin seeds


Beetroot crisps

  • STEP 1

    Take one or two each of several differently coloured beetroots. Peel and slice with a mandolin and drop, up to ten at a time, into hot oil.

  • STEP 2

    Wait until the slices stop bubbling entirely – this is the moisture being driven out of them – and then cook for a minute more.

  • STEP 3

    Lift out and drain on kitchen paper.

  • STEP 4

    Deep-fry a sprig of rosemary, then crumble the leaves on to the crisps, along with some coarse sea salt.

  • STEP 5

    Toss carrots and the unpeeled cloves of garlic in a mixture of one dessert spoon of olive oil, one dessert spoon of runny honey, a teaspoon of cumin seeds and two teaspoons of ground sumac.

  • STEP 6

    Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.

  • STEP 7

    Blend in a liquidiser or with a hand-held blender, adding two tablespoons of tahini, a good sprinkling of salt, the juice of half a lemon and a little more olive oil.

  • STEP 8

    Serve warm or at room temperature, with a little ground sumac sprinkled on top.