Beet Chips Raw Recipe

Susan | May 26, 2011

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.

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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

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Molli wrote on May 26, 2011

Thanks for this recipe. Every year I give up chips for Lent. Last year I lost 12 pounds. Hopefully this will fit the bill and I’ll have to give them up for Lent. I like the other comments that suggest yams and rutabagas. I think I’ll try a jicama too. Let you know how that turns out.

I was so happy to see these and the other tips about trying the yams and rutabaga. I may even try some jicama. Just to let you know, I give chips up for Lent every year. Last year I lost 12 pounds. That’s pretty bad!

Mindy wrote on May 26, 2011

Yep, that’s my downfall too. Potato chips and regular fritos. I was just in a store, and they had moved the little chip display (mini bags of chips) that used to be far on the other side of the store into the produce section, and of course it feels like a test. I haven’t had any in weeks, and have recently become more determined than ever not to eat them at all. Fortunately, I was succesful today. These chips look great. I will definitely be trying them.

Desi@ThePalatePeacemaker.com wrote on May 26, 2011

Susan, these chips look amazing! I recently bought my own dehydrator, so I’m constantly on the lookout for recipes I want to try out with it. This one definitely makes the list. Do the chips turn out with a “salt and vinegar” type of flavor? Also, did you slice them as thinly as possible with the mandoline? My mandoline has two settings: thin and very thin, so that’s why I ask. Thanks so much!

Susan wrote on May 26, 2011
I would get them as thin as possible.

Niv wrote on May 26, 2011

Beautiful! Try sweet potatos and kohlrabi in kind of the same way.(no vinager though)maybe a lil nutritional yeast.I guess the vinager helps maintaining the vibrant color.