Beets, while not a low-carb vegetable, is rich in the nutrients your body needs. You can use a dehydrator or oven to make dried beet chips. This is the best for Dried Dehydrated Beet Chips recipe in a Dehydrator and Oven. This is a deliciously nutritious snack
How to Make Dried Dehydrated Beet Chips recipe in Dehydrator
Start with fresh beets from the supermarket or from your favorite garden. Any variety of beets can be used for these chips. Wash it from dirt and cut off all the roots, cut off the skin with a thin layer. For best results, you can either cut the beets into thin slices with a mandolin or use a knife (thin, even slices will dry faster and more evenly). To make crisps that are incredibly crisp, beets need to be sliced very thinly. A mandolin can be used to slice beets to a thickness of 1/16 inch.
If you are using a dehydrator, you will need to place the slices on the dehydrator tray / s, try not to overlap each other, but leave some space between the slices. Dry the beetroot slices in a dehydrator at 52ºC / 125ºF for 8-12 hours. The thickness and number of slices on the tray can affect the time it takes to do this, so check after eight hours and increase the time as needed.
If you are using an oven:
Place the wedges on a baking sheet lined with parchment paper. Spread the beetroot slices so that there is a distance between them. At 50-60ºC / 120-140ºF, dry for about 8 hours. If the oven temperature does not get so low, select the lowest possible and open the door a little while drying. You can turn the beets in the middle of the stage so that they dry evenly, but this is not necessary.
Beet chips are ready when they are brittle and crack (rather than bend) when you break them.
Baked beetroot slices:
If you’re looking to make a savory beet chip snack and not just dehydrate, then try the recipe below for a beetroot snack. Prepare the beetroot slices in the same way as above (cut them into thin slices and place them in a single layer on a baking sheet). Salt the beetroot slices before baking to sweat and release excess moisture.
Toss the beetroot slices and salt in a large bowl and let sit for 15-20 minutes. Drain and blot the chips with a paper towel to remove excess liquid and salt. Baking in the oven will take less time since the beet slices will no longer have a lot of liquid and you will end up with crisper beet chips. Before baking, brush the beetroot slices with a little neutral oil and then place them in a single layer on prepared baking sheets. Without oil, you may not achieve such crispy results.
Place the prepared beetroot slices in the oven and bake at 300ºF / 150ºC for 40-60 minutes. I suggest cooking the chips for 30 minutes, flipping them over, and cooking longer until the texture is right. Oven cooking times can differ according to brand/model, so make sure you check after 30 minutes.
After transferring the crunchy beetroot chips from the baking sheet to another container, let them cool completely. Chilling will make them crispier.
How to store Dried Beet Chips?
Store chips in an airtight container. Beets can be stored for several months if completely dried. Beets baked in the oven can be stored for 2-3 weeks if they are completely dried.
I usually store dehydrated foods in a large stone jar, you can store them in Ziploc bags. I still prefer to use a stone jar or other glass container to avoid crushing them in the bags.
Are Beet Chips really healthy?
A number of nutrients can be obtained from beets, including fiber, vitamins, and folate. This vegetable also lowers blood pressure. However, beets are not as low in carbohydrates as many other vegetables. It belongs to starchy vegetables, like most root vegetables.
Of course, you can buy beet chips in the store, as is the case with other processed foods, but here you will definitely encounter the addition of various additives and preservatives that do not bring benefits to your body. This beet-and-salt snack is much healthier than potato chips or other processed vegetable snacks and offers the same tasty crunch as store-bought chips.
A quick guide to using beet powder
Did you know that you can make a wonderful powder from beet chips and use it widely in your kitchen? Grind your cooked beet chips with a blender or coffee grinder and use this powder. There are several ways to use it:
- Turn it into “juice” with a little liquid or add to other juice recipes
- Add to smoothies for extra color and nutrients
- Add as a natural color to soups
- Use in baking
How to Serve Beet Chips
If you are a big fan of these chips, here are some great options for where you can use beet chips:
- With a side of hummus or baba ghanoush
- On a cheese board or with charcuterie
- Beet chips would be a great lower carb alternative for croutons in salads
- As a topping for a cold beet gazpacho/ soup
You can experiment and make beetroot chips with different spices – for example, baking chips with rosemary, thyme, basil, black pepper, etc.
- 4 medium- large beets
- 1 tbsp salt or to taste
Peel the beets well and remove the stems and leaves. For best results, cut slices with a mandolin (thin, even slices will dry faster and more evenly) or with a knife. Cutting the beets into very thin slices is the key to getting a super crisp crust. When using a mandolin, 1/16 inch is sufficient.
When using a dehydrator
Place the slices on the trays of the dehydrator, leaving a space between them. Dry the beetroot slices in a dehydrator at 52ºC / 125ºF for 8-12 hours. Time can vary greatly depending on how thick you have sliced and how many are on the tray, so check periodically.
When using the oven
- Place the wedges on a baking sheet lined with parchment paper using the same technique.
- At 50-60ºC / 120-140ºF, dry for about 8 hours. If the oven temperature does not get so low, select the lowest possible and open the door a little while drying. Check periodically while drying.
- Chips are ready when they are brittle, and crack (rather than bend) when you break them.
When baking chips
- Make delicious beetroot snacks. Arrange the thin slices of beetroot in a single layer on a baking sheet. However, this time, salt the beetroot slices first before baking to sweat and release excess moisture.
- Toss the beetroot slices and salt in a large bowl and let sit for 15-20 minutes. Drain and blot the chips with a paper towel to remove excess liquid and salt. This step will mean you need less time in the oven as the slices already contain less liquid. Plus, less liquid = crisper beet chips.
- When done, stir (or brush) the slices with neutral oil and place in a single layer on prepared baking sheets.
- Then place in oven and bake at 300ºF / 150ºC for 40-60 minutes. Oven cooking time will depend on your specific brand / model, so check the slices periodically until the texture is correct.
Beetroot Chips with Rosemary Salt and Garlic
Have you ever tried to make rosemary, mushroom, hot pepper flavored beet chips? The ingredient you add to sea salt depends only on your tastes and desires. All you have to do is add a certain ingredient to the sea salt and place everything in a coffee grinder and whisk to make a semi-fine powder.
- 1 lb beets
- 1 tsp dried rosemary (or any other ingredient)
- ¼ tsp garlic powder
- 2 tsp sea salt
- 4-6 tbsp coconut oil
- Preheat oven to 350° F
- Place rosemary, garlic powder and salt in a clean coffee grinder and pulse until you have a semi-fine powder. Set aside.
- Using a mandoline or sharp knife, slice the beets into very thin pieces
- Place them in a large, shallow bowl or pan and drizzle with 4 tablespoons coconut oil
- Using your hands, mix the oil and beets together until the beets are thoroughly coated. Add another 1-2 tablespoons of oil if needed.
- Spread beet slices in a single layer over two parchment paper-lined baking sheets and sprinkle with rosemary salt. Adjust the amount of salt to your liking. In any case, you will always find a use for it.
- Place in the oven with the racks in the center and lower positions and bake at 350F for 10 minutes, then rotate the baking sheets in the oven and bake for an additional 5 minutes. Rotate again and bake for an additional 3-5 minutes and begin checking the chips every 3-5 minutes so they don’t burn. Baking times will vary depending on how thin the chips are. Remove them when the edges are crispy and just slightly brown. Chips on outside edges of the baking sheet may cook more quickly and need to be removed while the ones in the center finish baking.
And, voila, you have your own beet chips. Enjoy them!
What is a mandoline slicer?
A mandolin slicer is a sharp-edged tool that is used to slice food to the desired thickness. You insert the blade into the vegetable and slide it over the board and the product is cut into thin slices. In this or that model, you can adjust the thickness of the slices, this is a very convenient function.
You know there are always reasons to get a certain device, in this case, a mandoline slicer. Let’s take a look at what they are:
- Undoubtedly, and this is the main thing – uniform cutting, you can adjust the thickness and choose circles, sticks, and straws
- Save time
- You can choose a folding model, which will simplify the issue with storage
How healthy are dried beets?
There are many health benefits associated with beets. Among them are their ability to aid in weight loss. Calorie-efficient. The beet is a great source of vitamins and minerals, including fiber and folate. Nitrates and pigments in beets can lower blood pressure and make sports performance more efficient.
Why are my beet chips soggy?
Fresh beets contain a fair amount of moisture, which can lead to raw chips. You can remove excess moisture using a method called sweating. Simply place the beetroot slices on a paper towel and sprinkle them with a layer of salt. Remove the resulting liquid with a paper towel and place in trays for further drying.
1 thought on “Dehydrated Beet Chips Recipe: The best and fastest recipe”
“I was more than happy to uncover this site. I wanted to thank you for your time for this particularly fantastic read!! I definitely liked every bit of it and i also have you book-marked to see new information on your blog.}”