Beetroot Chips
Vibrant red beetroot chips are sliced paper-thin and dehydrated with a sweet-savory glaze. The natural sweetness of beetroot is beautifully balanced by balsamic vinegar and sea salt. The result is intensely colored, crispy chips with a complex flavor profile.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesPeel beetroot (wear gloves) and slice into uniform 1-2 mm thin rounds using a mandoline. Pat slices dry on paper towels to remove excess moisture.
Marinating
30 minutesWhisk together balsamic vinegar, olive oil, brown sugar, sea salt, pepper, and thyme into a marinade. Brush beetroot slices evenly or gently toss in a bowl. Allow to marinate for 30 minutes.
Dehydrating
10-12 hoursPlace slices side by side without overlapping on dehydrator trays. Dehydrate at 52-57 °C for 10-12 hours. Flip halfway through. Beetroot contains a lot of moisture, so patience is required.
Curing and Storage
20 minutesAllow finished chips to cure in the air for 20 minutes – they become crispier as they cool. Check for crispiness and dehydrate for another hour if needed. Store airtight for up to 1 week.
Pro Tip
Always wear disposable gloves when cutting and handling beetroot, and protect cutting boards. Slices should be as uniformly thin as possible for even drying.
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