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Sliced beets on a dehydrator tray ready to be made into homemade beet chips

Homemade Beet Chips

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.
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Course: Snacks
Prep Time: 15 minutes
Cook Time: 1 day
Total Time: 5 hours 43 minutes
Servings: 2 servings
Calories: 176kcal
Author: Full of Days



  • 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: 1/2 recipe | Calories: 176kcal | Carbohydrates: 13.3g | Protein: 3g | Fat: 11.9g | Sodium: 331mg | Fiber: 5g | Sugar: 4.1g