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
Ron wrote on July 18, 2011
Do you have to peel the beets. Could they possibly be sliced without peeling?
Susan wrote on July 18, 2011
I peel them. You are free do so what ever you wish! 🙂
ZD wrote on July 4, 2011
Thanks, Susan, I will do the same- measure the temp with an over thermometer & will mark on the temperature display.
ZD wrote on June 30, 2011
Hi Susan,
I am thinkign of buying a TSM D10 dehydrator & was wondering if your are still satisfied with yours? Also I was wondering how to you set a precise temperature when TSM has only a temperature range? Do you use a regular thermometer to monitor the temperature? Thanks in advance for answering, I really appreciate you taking time.
Susan wrote on June 30, 2011
I love the TSM. As of right now, it is my favorite dehydrator. As for temp check, I use an oven thermometer. I checked it once and it has been very accurate so now I just know where to set the knob. 🙂
Susan wrote on June 10, 2011
At this point I don’t have one to recommend because I am not in love with the one I use. I would suggest if you want a good one you should expect to invest some $$$.
Zemira wrote on June 10, 2011
I just tried these, having cut them with a mandoline (I borrowed) at the “super thin” setting. Some slices were thinner than others, though. It’s been several days and nights now with them dehydrating and still many of them are a bit leathery! (I’m beginning to understand why my friend paid $30 for her mandoline.)
Which mandolines would you recommend for the best, most consistent slicing action?
Victoria wrote on June 3, 2011
Oh wow! These sound & look RAWMAZING! =D
I went to Panera Bread recently for a salad and it came with Fuji Apple Chips on it! I was taken aback because I expected RAW apples on the salad, but I have to say, they were quite scrumptious. I will definitely be trying your beet chips. Love beets!
Thanks Susan. As always, you RAWK!!
Margaret Gail wrote on May 30, 2011
ohhh…YUM!!!! and I loved your story about the siren call of the p.chips 🙂
Laura wrote on May 29, 2011
Susan, These look great! I am always looking for ways to get more color into our diet at home. I’m new to dehydrating and my dehydrator doesn’t have a temperature control. I’m going to try these anyways and just try to check them and see if they are done. Do you have any tips to look for to know they are done? Are they crispy as soon as they come out?
Joy! wrote on May 29, 2011
Susan! I love your simple recipes! Seriously, simple and tasty. I have never gone wrong with one of your recipes. Thank you! And your pictures are delicious 🙂