Dehydrated beet chips are a crunchy, naturally sweet snack that delivers all the earthy flavor of beets in a satisfying, chip-like form. Unlike fried or baked versions, dehydrating at a low temperature preserves more nutrients and produces an intensely crisp texture without any oil. This recipe is simple, requires minimal hands-on time, and yields a healthy snack you can feel good about munching on.
Ingredients
- 3 medium fresh beets (about the size of a tennis ball each)
- 1 tablespoon olive oil (optional, for crispier texture)
- 1 teaspoon sea salt (or to taste)
- Optional seasonings: black pepper, garlic powder, smoked paprika, or dried herbs
Instructions
- Wash the beets thoroughly and trim off the leafy tops and root ends. You can peel them if you prefer, but leaving the skin on adds fiber and color—just scrub well.
- Using a mandoline slicer or a very sharp knife, slice the beets into uniform rounds about 1/8-inch thick. The thinner and more even the slices, the more consistent the drying will be.
- Place the beet slices in a large bowl and toss with olive oil and salt (if using). Ensure each slice is lightly coated but not dripping.
- Arrange the slices in a single layer on your dehydrator trays, leaving a little space between each slice for air circulation. If you don’t have a dehydrator, you can use an oven set to its lowest temperature (usually around 150°F/65°C) with the door slightly ajar—but a dehydrator works best.
- Set the dehydrator to 135°F (57°C) and dry for 6 to 8 hours. Start checking at the 6-hour mark: the chips are done when they are dry, crisp, and snap easily. Thicker slices may take up to 10 hours.
- Once done, remove the chips from the dehydrator and let them cool completely on a wire rack. They will crisp up further as they cool.
Tips
- Uniform thickness is key: Use a mandoline for consistent slices. If some chips are thinner, they will dry faster; remove them early to prevent burning.
- Don’t skip the oil: A light coat of olive oil helps the salt and seasonings stick and contributes to a crisper finish. You can omit it for oil-free chips, but they may be more brittle.
- Check for doneness: Chips may still feel slightly pliable when warm; they firm up as they cool. If they are chewy after cooling, return them to the dehydrator for another hour.
- Soak to reduce drying time (optional): Soaking slices in cold water for 30 minutes before drying can help remove excess starch and speed up the process, but it also removes some nutrients.
Serving Suggestions
Serve dehydrated beet chips as a standalone snack, paired with hummus or a yogurt-based dip. They also make a vibrant, crunchy topping for salads, soups, or grain bowls. For a party, mix them with other dehydrated veggie chips—like carrot or sweet potato—for a colorful platter.
Variations
- Herbed Beet Chips: Add dried rosemary, thyme, or dill to the oil and salt mixture before dehydrating.
- Spicy Beet Chips: Sprinkle with cayenne pepper, chili powder, or a pinch of smoked paprika for a kick.
- Sweet Beet Chips: Toss the slices with a teaspoon of maple syrup or honey (if not strictly raw) and a dash of cinnamon for a dessert-like treat.
- Pickled Beet Chips: Soak slices in a mixture of apple cider vinegar, water, and salt for 30 minutes before dehydrating for a tangy twist.
Storage and Reheating
Store dehydrated beet chips in an airtight container at room temperature for up to two weeks. They will stay crisp if kept away from moisture. For longer storage, place them in a sealed bag or jar and keep in a cool, dark pantry—they can last up to a month, though quality may decline. If they lose their crunch, you can re-crisp them in a dehydrator at 135°F (57°C) for 30 minutes or in a low oven (around 200°F/93°C) for 10 minutes. Let them cool before sealing again.
Frequently Asked Questions
Why are my beet chips chewy instead of crispy?
Chewy chips usually mean they haven’t dried long enough. The drying time depends on thickness and humidity. Return them to the dehydrator for another hour and check again.
Can I use a regular oven instead of a dehydrator?
Yes. Set your oven to its lowest setting (usually 150°F/65°C), place slices on a baking sheet lined with parchment paper, and prop the door open slightly to let moisture escape. Drying may take longer—up to 10 hours—and you’ll need to flip the slices halfway.
Do I need to peel the beets?
No, peeling is optional. The skin is edible and contains fiber. If you leave it on, scrub well to remove dirt. Some people find the skin slightly tougher, so peeling may yield a more delicate chip.
How thin should I slice the beets?
Aim for about 1/8-inch (3 mm) thick. Slices that are too thick will take forever to dry and may remain chewy; slices that are too thin can become brittle and burn easily.
Can I dehydrate beet chips without oil?
Absolutely. The oil is optional and helps with crispness and flavor. Without it, the chips will be lighter and slightly less crispy, but they will still be delicious.
Are dehydrated beet chips healthy?
Yes. Beets are rich in folate, potassium, and antioxidants. Dehydrating preserves most nutrients, and since no oil is required (unless you add it), they are a low-calorie, whole-food snack compared to fried chips.