If you are using yellow and purple beetroot, you will need to do the initial cooking in two separate pots with two amounts of the syrup to keep the colours defined. I used 5 baby yellow beetroot and 2 regular red beetroot.
2 medium beetroot, peeled
1 cup water
½ cup sugar
1 teaspoon white wine vinegar
sea salt and freshly ground pepper
Preheat the oven to 125°C.
Using a mandolin, slice the beetroots paper thin.
Put the water, sugar and vinegar in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Add the beetroot and stir so every slice is coated in the liquid.
Take off the heat and set aside for 15 minutes.
Tip the beetroot into a colander and leave to drain for 5 minutes.
Place the slices side by side on a flat lined baking tray. They will shrink during cooking.
Season with salt and pepper and bake for 20 minutes. Carefully turn the slices over and bake for a further 20 minutes or until they are dry. Cooking times depend on the freshness and thickness of the beetroot chips. They will become very crisp on cooling. Store the beetroot chips in a sealed container for 5 days. Makes plenty