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
Renee wrote on July 3, 2014
Susan, I just tried your dehydrated green beans recipe after somewhat failing with the beet chips ( I think I soaked too long in the ACV and they were chewy). Just curious for the frozen Costco green beans if you let them thaw before putting in the dehydrator. Mine came out very chewy after putting them in frozen. I also realized I should not have put them on the parafin sheets because it prevented full heat to reach them. The beans in the back were much more crispy. I also had Kale chips going. I’m thinking the frozen beans kept too much moisture in the dehydrator. Thanks for any input ! Renee
Susan wrote on July 5, 2014
I wish I could help you but I don’t have a recipe for dehydrated green beans. Maybe someone else’s blog? Cheers!
Angela wrote on May 6, 2014
I have a dehydrator but it doesn’t have temperature settings could you recommend a time to dehydrate the beets?
Susan wrote on May 6, 2014
I would just check until they are done. Without knowing what the temp is, it is impossible to know when they will be done. Cheers!
Giles wrote on February 6, 2014
I tried something similar 2 weeks ago. We picked ours from the garden peeled them sliced thin on the Mandolin then gave them a 30 second blanch. I prepared approx a litre of white vinegar by adding salt to it until I attained the required flavour profile the soaked the beetroot for a few hours. the [popped them in the Dehydrator and in the morning we had Salt and Vinegar beetroot chips
Sara wrote on January 26, 2014
Hi I’m just about to put these delicious beets in my dehydrator now, but I was wondering, why the apple cider vinegar?
Is it a taste thing or does it help preserve the nutrients?
DENNIS A DUNN wrote on August 22, 2013
I’M CONCERNED ABOUT THE RESIDUAL OLIVE OIL ON THE DRIED BEET CHIPS MOLDING IN AIRTIGHT CONTAINERS ??? BEETS ARE STUPENDOUS TASTING…THANK YOU…
DENNIS A DUNN wrote on August 22, 2013
HELLO…AFTER FOLLOWING YOUR RECIPE THE DRIED BEETS STILL HAD RESIDUAL OLIVE OIL ON THEM & I WAS CONCERNED ABOUT SEALING THEM UP IN AIRTIGHT JARS FOR FEAR OF MOLD FORMING…CAN I OMIT THE OLIVE OIL OR IS MOLD AN “OLD SCHOOL” FEAR??? THANK YOU VERY… BEETS ARE REALLY DELICIOUS…