Beet Chips Raw Recipe
Ask anyone who knows me what my biggest downfall is when it comes to food, and they will tell you potato chips. When stress mounts, I can just hear the chips little voices. “Susan, we will make you feel better. Susan, we are crunchy and salty. Susan, we taste so good.” What they forget to say is, “Susan, we will bloat you like there is no tomorrow. We will load your bloodstream with fat. The oil we have been fried in will clog your arteries and you will feel like crap shortly after you eat us.” I know all of this but for some reason, when I am in that moment, the only thing I seem to hear is the chips siren song.
I have tried to find some alternatives that I really like. Potatoes just don’t get a good texture in the dehydrator. Plus, I am looking for color (phytonutrients) in my food. I had picked up some beets at the market, thinking that I would pickle them. But when I pulled them out, I changed my mind. Grabbing the mandoline, I started slicing. A little cider vinegar was added along with a final touch of Himalayan salt and a sprinkle of pepper. Into the dehydrator and 24 hours later I had a delicious snack that is giving those potato chips a run.
Dehydration Tip
Don’t worry about the higher start temp. In the beginning, the food stays cool because it is throwing off water. The food will never get above the 118 degrees to stay raw.
Beet Chips
- 5 beets, I used golden and red
- 1/4 cup raw cider vinegar
- 1 tablespoon olive oil
- 1/4 cup water
- Himalayan salt and pepper to taste
- Mix together cider vinegar, oil and water. Set aside.
- Slice the beets very thin. I used a mandoline for this.
- Soak the sliced beets in the water mixture for about 10 minutes. You may have to toss to coat.
- Spread on screens, sprinkle with salt and pepper. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for about 24 hours or until chips are crunchy.
*Note: Don’t worry about beginning dehydration temp. The food never goes above 115 and it’s raw integrity is not compromised. You can read more here: Dehydration
Ian wrote on July 7, 2016
Try using the same but, with Parsnips. The finished Parsnips are actually sweeter than the Beets.
IRENE wrote on September 12, 2015
Hi Susan, just wondering if it is a good idea to store them for later or I have to eat them right away? 🙂
Susan wrote on September 12, 2015
You can store them in an air-tight container and if they soften at all (humidity) just pop them back in the dehydrator. Cheers!
Bruce wrote on August 14, 2015
New to this. How do you peel beets? Potato peeler?
Susan wrote on August 14, 2015
Yes, you can use a vegetable peeler. Cheers!
Sarah wrote on June 26, 2015
Just wondering if you have to peel the beets first or just wash them well, then slice?
Thank you
Susan wrote on June 29, 2015
Hi, Sara, I do peel them. The skins are pretty tough. 🙂
Catharine wrote on May 8, 2015
Do you cook the beets first or just slice them?
Susan wrote on May 14, 2015
Hi, Catharine, Since this is a raw site, we don’t cook the beets. Cheers!
Sherry wrote on November 18, 2014
where I bought my dehydrated green beans the lady told me she uses fresh green bean . This is what I will be trying