Bat Crackers with Roasted Beetroot and Apple Dip

RatingDifficultyBeginner

Bat Crackers with Roasted Beetroot and Apple Dip

Prep Time5 minsCook Time20 minsTotal Time25 mins
 6 small tortillas
 2 tbsp extra virgin olive oil
 1 tsp Cajun seasoning
 1 tsp fine salt
 1 Granny Smith apple
 ½ cup roasted beetroot
 clove garlic, minced
 ¼ cup aioli
1

Preheat oven to 160°C. Use a bat-shaped cutter on the tortillas, then arrange the shapes on a lined oven tray. Mix the oil, seasoning and salt, brush onto the bats, then bake for 15-18 minutes, until crisp. Cool on a wire rack.

2

Grate the apple coarsely and squeeze out the excess liquid. Put in a food processor with the beetroot, garlic and aioli and puree until smooth. Serve with the crackers.

TweetSaveShareShareBigOven

Ingredients

 6 small tortillas
 2 tbsp extra virgin olive oil
 1 tsp Cajun seasoning
 1 tsp fine salt
 1 Granny Smith apple
 ½ cup roasted beetroot
 clove garlic, minced
 ¼ cup aioli

Directions

1

Preheat oven to 160°C. Use a bat-shaped cutter on the tortillas, then arrange the shapes on a lined oven tray. Mix the oil, seasoning and salt, brush onto the bats, then bake for 15-18 minutes, until crisp. Cool on a wire rack.

2

Grate the apple coarsely and squeeze out the excess liquid. Put in a food processor with the beetroot, garlic and aioli and puree until smooth. Serve with the crackers.

Bat Crackers with Roasted Beetroot and Apple Dip
Copy link
Powered by Social Snap