Dehydrated Beet Chips
Homemade Beet Chips are one of my absolute favourite snacks to make in my food dehydrator. Crunchy veggie chips with AMAZING flavour & colour!
Servings: 4 Servings
Calories: 45kcal
Equipment
- Vegetable Peeler
- Mandolin Slicer
- Food Dehydrator
Ingredients
- 4 Small Beets
- Olive Oil
- Salt
Instructions
- Use a vegetable peeler to carefully peel your beets.
- Using a mandolin slicer set to the thinnest setting, cut your beets into even rounds. Note: If you you’re using mixed beets and don’t want “bleed”, peel, cut, and season (next step) the beets separately. Go with the yellow ones first, then striped, and save the red for last.
- Place beet slices in a large mixing bowl.
- Drizzle a little bit of olive oil over the beet rounds, and sprinkle with a bit of salt. (Measure with your heart, not a measuring spoon! You want a very light coating, not to drown them).
- Gently toss to coat the beets and distribute the salt, then arrange beet slices on food dehydrator trays.
- Dehydrate at 135 F for 8-12 hours. (Actual time will depend on the thickness of the beet slices.)
- To test for doneness, remove a beet chip from the dehydrator and let it cool to room temperature.
- It should feel dry to the touch, and be crispy. It should snap if you try to bend it. (Note: If any have too much olive oil on them, they can be dried through and still not snap. That’s ok - judge by the ones that aren’t overly oily!)
- Once beet chips are all fully dehydrated, allow to cool to room temperature before packing and storing. See below for information on conditioning and storing your homemade beet chips for longer term storage.
Notes
Condition the Beet Chips:
Keep an eye on the vegetable chips for the first 3 days or so.
If you see any evidence of residual moisture in that time frame - droplets on the bag, etc - return the mango leather to the dehydrator and let it dry a bit more.
If at any point you see any evidence of mold, throw the batch out.
Once you’re sure the beet chips are fully dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage
Dehydrated Beet Chips Storage
Beet chips should be stored in an airtight container, with as little oxygen - and light exposure - as possible.
If sealed into an airtight container WITHOUT OXYGEN, they should be good for a month or so in a cool dark place.
They do taste best when eaten within a few days, though.
Nutrition
Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
