If you clicked on this recipe, you must have an affinity for salty snacks. We do too! It’s even better when we get to make real food snacks that provide nutrition! That way, you get to feel responsible about snacking, and that’s what the world is all about, right?
Such is the case with these dehydrated beet chips. The most important instruction for these chips is that you need to slice them thinly with a mandoline. This helps the chips become nice and crispy in the dehydrator, and it also allows for even cooking time. Cutting the beets with your knife may yield uneven thicknesses, which you don’t want. Lastly, the recommended dehydrating time is eight hours, but you may need to dehydrate them longer if you want crispier chips.
- Prep Time: 20m
- Cook Time: 8h
- Total Time: 8h 30m
- 3 smallr beets
- 1/4 c water
- 1/4 c raw apple cider vinegar
- 1 tbsp. olive oil
- 1 tsp. sea salt
- Wash and peel the beets. Thinly slice them into chips using a mandoline.
- Add the beet slices to a large bowl and toss in the water, apple cider vinegar, and olive oil. Let them soak for 10 minutes.
- Strain the liquid and then arrange the beets in a single layer on food dehydrator trays. Sprinkle sea salt over the chips and then dehydrate the chips for about eight hours at 115º F.
- You may need to dehydrate the chips for a little longer, depending on your dehydrator and thickness of the beet slices.
- Once they are crispy, remove them from the dehydrator. Store in an airtight container and consume within a week.