I recently found myself with a surplus of beets. I like beets, but I also know that they will last for weeks in the fridge, so I tend to overlook them, eating the more perishable items from my CSA box first. Then, a month goes by, and I realize that I have a dozen or so neglected beets stuffed behind the jars of jam on the bottom shelve of the fridge. What to do with these tasty little guys?
I mentioned in a somewhat recent tomato dehydration post that I now have access to a dehydrator, belonging to my roommate. I had also seen recipes online for beet chips, and I decided that this would be a good experiment.
To make beet chips, you need:
-Beets: As many as you’d like. I used 8
-Oil: I used grapeseed, but any cooking oil will do
-Food processor, mandoline, or some tool that cuts very thin slices
Peel the beets. Cut into thin slices – about 1/8″. Spread out the slices in a large bowl or on a cookie sheet. Lightly drizzle with oil, then rub the oil into both sides of the slice. Sprinkle with salt. (If you’re feeling adventurous, I imagine that a little cayenne or chili powder would be nice with these.) Place beet slices onto the trays of the dehydrator. Dehydrate at 52 C, until crispy, approximately 9 hours. (This will vary depending on the thickness of your slices.)
Note: I found that they were dry, but not particularly crispy when I first removed them from the dehydrator, as they were still warm. They crisp up nicely when cool.
Yours in food,
PS If you don’t have a dehydrator, you can make beet chips in the oven. I haven’t tried it yet myself, but here’s a recipe that looks promising.