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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.
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.