Rating: 3.5 stars 3.5
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!

Gallery

Recipe Summary

prep:
20 mins
additional:
8 hrs 10 mins
total:
8 hrs 30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and slice beets as thinly as possible with a sharp knife or mandoline.

    Advertisement
  • Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.

  • Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.

  • Dehydrate according to manufacturer's instructions, 8 to 12 hours.

Cook's Note:

You could substitute sliced yam or turnip for the beets. The texture will vary, but if sliced thinly enough, almost anything can become a chip.

If you don't have a food dehydrator, arrange beets on lined baking sheets and bake in the oven on the lowest temperature setting for 3 1/2 hours.

Nutrition Facts

113 calories; protein 3g; carbohydrates 17.9g; fat 3.7g; sodium 1466.3mg. Full Nutrition
Advertisement