Junk food doesn’t have to be junky to be delicious. These homemade beet chips fit the bill when that salty, crunchy snack-attack hits. This recipe originally found from Susan over at Rawmazing.
- Mix together vinegar, oil and water and set aside.
- Wash and dry beets well, then slice as thin as possible (a mandolin makes this job a breeze).
- Put sliced beets into a large bowl (I actually found a 9×13 inch pan worked best) and pour vinegar/oil mixture over beets. Allow beets to “marinate” for 10-20 minutes, stirring occasionally.
- Arrange beets onto dehydrator trays and sprinkle generously with salt and pepper (and I do mean generously, much of the salty flavor evaporates out with the liquid).
- Dehydrate at 145℉ for 45 minutes, then reduce heat to 115℉ and dehydrate until beets are dry (about 24 hours).
- Test your beets, if you love the way they taste then move onto Step 7. I prefer my chips to be more…well…chippy. (And being that I’m not too concerned about eating all my food in a raw state, these beet “chips” weren’t quite crunchy enough.) To finish off your beet chips, arrange them on a cookie sheet lined with parchment paper and bake in the oven at 225℉ for 2-3 hours (or until crunchy). Chips will crisp up further once cooled.
- Seal up your chips in an airtight jar and snack away!
- Double, triple or quadruple this recipe as needed! Already having doubled how many beets I planted this year, I think next year may require even more rows allocated to these beauties.
- Be sure to seal chips in an airtight container, they may get a bit “chewy” if left out as they’ll absorb moisture from the air.
- Serving Size: 1/2 recipe
- Calories: 176
- Sugar: 4.1g
- Sodium: 331mg
- Fat: 11.9g
- Saturated Fat: 0g
- Carbohydrates: 13.3g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg