Salt and Vinegar Beet Chips
Beets were the very first thing we dehydrated with our new dehydrator. I have always loved beets. I love them in a cold beet salad, I love them boiled, I love them as soup, I love them in this cake and best of all I love them roasted. Hmmm, would I also love them dehydrated? Stupid question, of course I would.
I don’t know how many of you like salt and vinegar chips (crisps), but my husband loves them. That’s kind of the flavor we were going for with these beet chips. Personally, I would rather have them without the vinegar, but they were still really yummy.
This will depend a lot on how many trays you have in your dehydrator. We only have two trays, so we only used 2 beets.
- 2 medium raw beets, peeled
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1 Tablespoon olive oil
- salt to taste
What to do
1. Mix together cider vinegar, oil and water. Set aside.
2. Slice the beets very thin. I used a mandoline for this.
3. Soak the sliced beets in the water mixture for about 10 minutes. You may have to toss to coat.
4. Spread on dehydrator trays, sprinkle with salt. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for about 24 hours or until chips are crunchy.
I’m not very patient and waiting 24 hours was difficult. I kept testing them earlier, but it really did take the whole 24 hours before they got crunchy. We also made sweet potato chips, but didn’t do the vinegar water soak. They got done a lot faster. After all that, we only ended up with this small little bowl of beet chips. Now you know why I want more dehydrator trays!
These didn’t last long
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