Salt and Vinegar Beet Chips

Salt and Vinegar Beet Chips
  • Sumo

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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  1. DO you cook the beets first, or are they peeled/sliced raw. I have never peeled/sliced a raw beet – have always cooked them then slipped the skins off. Sounds great, but I don’t want to do it ‘wrong’ for this recipe!

    • Hi Sandra,
      Nope, we did not cook the beets first. Just peeled the raw beets with a vegetable peeler and sliced them thin with a mandolin. They can also be cooked up in the oven if you don’t have a dehydrator. For the oven, cook at 350 F for anywhere from 20-40 minutes (basically until they are as crispy as you like them). I hope they turn out for you 🙂

  2. Hi Lisa-I’ve been thinking about getting a dehydrator because both my husband and I REALLY miss crispy treats, you know… potato chips, tortillas etc. We found store-bought plantain chips and really got into them but noticed they are cooked in Palm Olein. Guess that’s not so good for us Paleo followers. So my question is does a dehydrator actually make zucchini, plantains, beets, kale, etc crispy???? Or maybe I should be looking for a small fryer which I would really hate since even not dieting we never did a lot of frying. Help!!!

    • Hi AnnMarie,
      A dehydrator does (eventually) get things fairly crispy, but it can take a really long time for some things. It took me 4 days to do blueberries! I have a hard time being that patient 🙂 I use mine mostly for apple chips and beef jerky. Apple chips get nice and crispy after about 5 hours. Zucchini didn’t work so well for me, but I’ve only tried it once. I have pretty good luck with kale, plantains and parsnip chips in the oven. Getting them really thin with a mandolin slicer helps.

  3. You can drastically reduce drying times by getting the dehydrator that fits your needs , I mostly do dehydrated meals for backpacking and bought the cabelas commercial 60litre model it did this recipe in 11hrs and they were super crunchy , jerkey in about 3-4 hours ,and got halved strawberries crunchy in 16hours definitely worth the investment, hope this helps

    • Thanks for the tips Arne 🙂