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
Tammy wrote on August 25, 2012
This recipe is delicious! Nice and crunchy, and a great snack alone, or also excellent in a salad. I put a bit of herb de provence on mine before putting in the dehydrator. I did not have any trouble with my white trays turning color after removing the beets. I just soaked the trays overnight.
My second graders loved this healthy snack, too!
Shoshannah wrote on August 22, 2012
Hi! I have some beets that I need to use, but was wondering if I could use this recipe for sweet potatoes as well, as I read that potatoes don’t turn out right in the dehydrator. Are sweet potatoes included in that as well, or just regular potatoes? What would you recommend? And if I were to serve these with a dip as an appetizer, what would you suggest? Thanks!!!
Judith wrote on July 21, 2012
Thanks! I am going to attempt these today. Yum!
Sondra wrote on June 18, 2012
Thanks for the recipe! I have a ton of Rutabaga and was on the hunt for a good use for them. Sliced, in the dehydrator, & excited to see the turnout. 🙂
Dawn Armstrong wrote on May 4, 2012
Use to have a dehydrator but it got sold at a moving sale. Any recommendations for a good dehydrator?
M wrote on April 10, 2012
Hi! How do you prevent the beets staining the screens and the bottom ones?
Thank you!
-:M:-
Susan wrote on April 10, 2012
I put the lighter beets on top and didn’t have any problems with staining of my screens. I use the orange screens from the TSM. Cheers!
Frank wrote on January 28, 2012
Must I remove the skin from the beets or can I slice with skin on?
Susan wrote on January 28, 2012
You can slice with skin on if you wish. 🙂
Anita wrote on October 26, 2011
I assume I do NOT have to peel the beets …. correct ?
Susan wrote on October 26, 2011
That’s up to you.:-)
Linden wrote on August 29, 2011
Could you let us know when you do find a mandolin you can reccommend? I need to invest in a good one as my crisp/chip addiction probably rivals yours! Thanks for your inspiration! L x