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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These look gorgeous, and ever so tempting. I’ve never tried dehydrating beets…lovely. Thank you for sharing.
yum! thanks for sharing this recipe!
Oh, I love beet chips. Parsnips work well in the fall too.
Those look awesome! Loooooove beet chips
Beautiful! Try sweet potatos and kohlrabi in kind of the same way.(no vinager though)maybe a lil nutritional yeast.I guess the vinager helps maintaining the vibrant color.
Susan, these chips look amazing! I recently bought my own dehydrator, so I’m constantly on the lookout for recipes I want to try out with it. This one definitely makes the list. Do the chips turn out with a “salt and vinegar” type of flavor? Also, did you slice them as thinly as possible with the mandoline? My mandoline has two settings: thin and very thin, so that’s why I ask. Thanks so much!
I would get them as thin as possible.
The vinegar is there for flavor.
Yep, that’s my downfall too. Potato chips and regular fritos. I was just in a store, and they had moved the little chip display (mini bags of chips) that used to be far on the other side of the store into the produce section, and of course it feels like a test. I haven’t had any in weeks, and have recently become more determined than ever not to eat them at all. Fortunately, I was succesful today. These chips look great. I will definitely be trying them.
I was so happy to see these and the other tips about trying the yams and rutabaga. I may even try some jicama. Just to let you know, I give chips up for Lent every year. Last year I lost 12 pounds. That’s pretty bad!
Thanks for this recipe. Every year I give up chips for Lent. Last year I lost 12 pounds. Hopefully this will fit the bill and I’ll have to give them up for Lent. I like the other comments that suggest yams and rutabagas. I think I’ll try a jicama too. Let you know how that turns out.
Vinegar eh? Interesting… These look just like those uber-fatty (and yummy) Terra Chips. Definitely want to try these.
xo
Eco Mama
I need a dehydrator. what do you suggest for a newbie to this way of eating ?
These remind me of the Terra Chips as well. They look soooo delicious! Thank you for the recipe!
Thank you!
Chips are my downfall too! I love the texture, the crunch and the salt too! I hear them calling my name, that siren song, when I’m stressed/worried as well lol
These are a great idea, i’ve done the kale chip a few times and attempted the potato (your right, odd texture)..so i’m totally up for trying beets! Thanks for the awesome recipe!!
xoxo
Maggie
Rosanne, I would suggest spending some time on the site. There are tons of articles and recipes here. Also, my cookbook, Easy Raw Food is a great resource.
Oh my, what a stunning photograph! Inspires me to pant my red and white pinwheel beets today, and definitely will give these a try! Thank you!
mmm, that would be “plant” not pant
Those look so appealing! I’ve actually never had beets in any form, I’m not sure why not. I did try making kale chips once or twice, but they wouldn’t count as raw, since I did it in the oven. Perhaps I should invest in a dehydrator, if I can fit it into the budget.
Susan! I love your simple recipes! Seriously, simple and tasty. I have never gone wrong with one of your recipes. Thank you! And your pictures are delicious
Susan, These look great! I am always looking for ways to get more color into our diet at home. I’m new to dehydrating and my dehydrator doesn’t have a temperature control. I’m going to try these anyways and just try to check them and see if they are done. Do you have any tips to look for to know they are done? Are they crispy as soon as they come out?
ohhh…YUM!!!! and I loved your story about the siren call of the p.chips
Oh wow! These sound & look RAWMAZING! =D
I went to Panera Bread recently for a salad and it came with Fuji Apple Chips on it! I was taken aback because I expected RAW apples on the salad, but I have to say, they were quite scrumptious. I will definitely be trying your beet chips. Love beets!
Thanks Susan. As always, you RAWK!!
I just tried these, having cut them with a mandoline (I borrowed) at the “super thin” setting. Some slices were thinner than others, though. It’s been several days and nights now with them dehydrating and still many of them are a bit leathery! (I’m beginning to understand why my friend paid $30 for her mandoline.)
Which mandolines would you recommend for the best, most consistent slicing action?
At this point I don’t have one to recommend because I am not in love with the one I use. I would suggest if you want a good one you should expect to invest some $$$.
Hi Susan,
I am thinkign of buying a TSM D10 dehydrator & was wondering if your are still satisfied with yours? Also I was wondering how to you set a precise temperature when TSM has only a temperature range? Do you use a regular thermometer to monitor the temperature? Thanks in advance for answering, I really appreciate you taking time.
I love the TSM. As of right now, it is my favorite dehydrator. As for temp check, I use an oven thermometer. I checked it once and it has been very accurate so now I just know where to set the knob.
Thanks, Susan, I will do the same- measure the temp with an over thermometer & will mark on the temperature display.
Do you have to peel the beets. Could they possibly be sliced without peeling?
I peel them. You are free do so what ever you wish!
Could you let us know when you do find a mandolin you can reccommend? I need to invest in a good one as my crisp/chip addiction probably rivals yours! Thanks for your inspiration! L x
I assume I do NOT have to peel the beets …. correct ?
That’s up to you.:-)
Must I remove the skin from the beets or can I slice with skin on?
You can slice with skin on if you wish.
Hi! How do you prevent the beets staining the screens and the bottom ones?
Thank you!
-:M:-
I put the lighter beets on top and didn’t have any problems with staining of my screens. I use the orange screens from the TSM. Cheers!
Use to have a dehydrator but it got sold at a moving sale. Any recommendations for a good dehydrator?
Thanks for the recipe! I have a ton of Rutabaga and was on the hunt for a good use for them. Sliced, in the dehydrator, & excited to see the turnout.
Thanks! I am going to attempt these today. Yum!
Hi! I have some beets that I need to use, but was wondering if I could use this recipe for sweet potatoes as well, as I read that potatoes don’t turn out right in the dehydrator. Are sweet potatoes included in that as well, or just regular potatoes? What would you recommend? And if I were to serve these with a dip as an appetizer, what would you suggest? Thanks!!!
This recipe is delicious! Nice and crunchy, and a great snack alone, or also excellent in a salad. I put a bit of herb de provence on mine before putting in the dehydrator. I did not have any trouble with my white trays turning color after removing the beets. I just soaked the trays overnight.
My second graders loved this healthy snack, too!
Does anyone know if these get crispy in the dehydrator? I have tried sweet potato and zucchini chips in the dehydrator, but could not eat them because of the rubbery texture even though they were sliced very thin on my mandoline. Thank you!
They get crunchy in the dehydrator. Not like fried chips, but definitely not soggy. Cheers!
Yum, these sound like a fantastic way to enjoy the copious amount of beets flowing from my farm
cannot wait to make a batch tomorrow!
Thanks for this great, yet simple recipe.
I found your site after searching what to do with two drawers full of beets going mouldy. I blanched them to kill the mould and for easier cleaning. Then I followed your recipe with about a half-dozen beets. The mandolin was a perfect tool as it thinly slices the beets quickly. I just stopped slicing when I felt too close to the blade for comfort (the remainder was cut in chunks for soup).
Your simple vinaigrette enhanced the flavour of the beets. This being said, I found adding the salt after soaking the beets gave uneven results (some were too salty, some were not). Next time, I will try dissolving the salt in vinaigrette first (and go easy on the salt as the beets’ sweetness is what makes this recipe special).
My family loved the chips. The easiest way of making my teenagers eating beets!
We will try to do the same with other vegetables. This was such a success!
Thank you again for posting this recipe and simple preparation method. You made one more family very pleased.
can this recipe work as well in the oven? if so, what temp. and for how long?
SInce this is a raw food site, these recipes have been specifically formulated to be made in a dehydrator to preserve their raw status. I do not have instructions for using an oven. Please feel free to experiment on your own. Cheers!
I have made beet chips in the oven (375F for 20-ish minutes). The problem besides loss of some nutrition is that getting them just crisp and not burnt is a very tricky bit. I moved to doing them 15 minutes in the oven and finishing in the dehydrator. Tonight I will be trying the dehydrator only method. I am hoping for a slightly sweet flavor and a definite crunch. Nutrition and health are great but only if I’ll eat them. Here’s to hoping!
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