Beet Chips Raw Recipe

by Susan on May 26, 2011


Ask anyone who knows me what my biggest downfall is when it comes to food, and they will tell you potato chips. When stress mounts, I can just hear the chips little voices. “Susan, we will make you feel better. Susan, we are crunchy and salty. Susan, we taste so good.” What they forget to say is, “Susan, we will bloat you like there is no tomorrow. We will load your bloodstream with fat. The oil we have been fried in will clog your arteries and you will feel like crap shortly after you eat us.” I know all of this but for some reason, when I am in that moment, the only thing I seem to hear is the chips siren song.

I have tried to find some alternatives that I really like. Potatoes just don’t get a good texture in the dehydrator. Plus, I am looking for color (phytonutrients) in my food. I had picked up some beets at the market, thinking that I would pickle them. But when I pulled them out, I changed my mind. Grabbing the mandoline, I started slicing. A little cider vinegar was added along with a final touch of Himalayan salt and a sprinkle of pepper. Into the dehydrator and 24 hours later I had a delicious snack that is giving those potato chips a run.


Beet Chips

  • 5 beets, I used golden and red
  • 1/4 cup raw cider vinegar
  • 1 tablespoon olive oil
  • 1/4 cup water
  • Himalayan salt and pepper to taste

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 screens, sprinkle with salt and pepper. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for about 24 hours or until chips are crunchy.

*Note: Don’t worry about beginning dehydration temp. The food never goes above 115 and it’s raw integrity is not compromised. You can read more here: Dehydration

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{ 64 comments… read them below or add one }

Jillian February 12, 2013 at 12:47 am

Hi Susan, Beautiful recipe. Would you say these had a shelf life? Roughly how long?

Susan February 12, 2013 at 1:17 am

It depends on your dehydration. If you dehydrate very dry, they will last quite a while. Mine never last long, though…we eat them. Cheers!

Dawn February 14, 2013 at 3:10 pm

I do not have a dehydrater, is there any other way I could make these, until I buy one?

bulaklak March 2, 2013 at 2:38 pm

I’ve tried these a lot of different ways, and am not having much luck. I think part of the problem is the slicing. When I try to slice them on the thinnest setting on the mandoline, it’s a pain and they don’t make full slices, only half. But if I use the next setting up, they are just a bit too thick to get really crunchy. Any tips?

Taylor March 12, 2013 at 9:48 pm

Do you skin your beets?

Susan March 12, 2013 at 9:56 pm

I do but you don’t have to. Cheers!

DENNIS A DUNN August 22, 2013 at 11:36 am

HELLO…AFTER FOLLOWING YOUR RECIPE THE DRIED BEETS STILL HAD RESIDUAL OLIVE OIL ON THEM & I WAS CONCERNED ABOUT SEALING THEM UP IN AIRTIGHT JARS FOR FEAR OF MOLD FORMING…CAN I OMIT THE OLIVE OIL OR IS MOLD AN “OLD SCHOOL” FEAR??? THANK YOU VERY… BEETS ARE REALLY DELICIOUS…

DENNIS A DUNN August 22, 2013 at 11:40 am

I’M CONCERNED ABOUT THE RESIDUAL OLIVE OIL ON THE DRIED BEET CHIPS MOLDING IN AIRTIGHT CONTAINERS ??? BEETS ARE STUPENDOUS TASTING…THANK YOU…

Sara January 26, 2014 at 1:51 am

Hi I’m just about to put these delicious beets in my dehydrator now, but I was wondering, why the apple cider vinegar?

Is it a taste thing or does it help preserve the nutrients?

Giles February 6, 2014 at 7:26 pm

I tried something similar 2 weeks ago. We picked ours from the garden peeled them sliced thin on the Mandolin then gave them a 30 second blanch. I prepared approx a litre of white vinegar by adding salt to it until I attained the required flavour profile the soaked the beetroot for a few hours. the [popped them in the Dehydrator and in the morning we had Salt and Vinegar beetroot chips

Angela May 6, 2014 at 2:49 pm

I have a dehydrator but it doesn’t have temperature settings could you recommend a time to dehydrate the beets?

Susan May 6, 2014 at 6:35 pm

I would just check until they are done. Without knowing what the temp is, it is impossible to know when they will be done. Cheers!

Renee July 3, 2014 at 8:35 am

Susan, I just tried your dehydrated green beans recipe after somewhat failing with the beet chips ( I think I soaked too long in the ACV and they were chewy). Just curious for the frozen Costco green beans if you let them thaw before putting in the dehydrator. Mine came out very chewy after putting them in frozen. I also realized I should not have put them on the parafin sheets because it prevented full heat to reach them. The beans in the back were much more crispy. I also had Kale chips going. I’m thinking the frozen beans kept too much moisture in the dehydrator. Thanks for any input ! Renee

Susan July 5, 2014 at 2:46 pm

I wish I could help you but I don’t have a recipe for dehydrated green beans. Maybe someone else’s blog? Cheers!

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