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Beet Chips

Beet Chips

I’ve done some experimenting with beet chips in an attempt to determine what is the best way to turn out reliable results. The most important factor is using a mandoline (Protect those fingers!) so that the chips’ thickness is uniform and they dry out evenly.

It is possible to bake the chips on a parchment lined baking sheet in an oven set to a very low temperature (150 degrees Fahrenheit or lower) for a few hours. While the oven works well at higher temperatures if your timing is perfect, the chips can burn in an instant and the second they burn even slightly the sweetness of the beet disappears. Using a food dehydrator is the safest bet since the temperature can be set very low.

Also, beets that are at least three inches wide have less of a tendency to shrivel up during dehydrating.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Yield 2 servings
Calories 35 kcal
Author Cindy Rowland

Ingredients

  • 2 medium Raw Beets washed and peeled

Instructions

  1. Slice the prepared beets paper-thin with a mandoline.
  2. Lay the sliced beets out onto dehydrator trays.
  3. Set the dehydrator to 125 degrees Fahrenheit and dry the chips for approximately 3 to 4 hours. Drying time varies depending on the thickness of the chips and the humidity level near your dehydrator.
  4. Serve or store in an airtight container. Depending on how dried out the chips are, they are probably good for at least few weeks. They are easily squashed if stored in a bag, so opt for a sturdier container.