Beetroot Chips

Name: Rote-Bete-Chips
Total time: 8 h
Ingredients: 1000 g Rote Bete (frisch); 15 ml Olivenöl; 10 ml Balsamico-Essig; 6 g Meersalz; 2 g Schwarzer Pfeffer gemahlen; 5 g Brauner Zucker (optional)

Spice MixOtherDehydratingMedium8-12 hrs55-60 °C

Beetroot can be dehydrated into beautiful, vivid red chips that serve both as a snack and as a garnish on dishes. The natural sweetness of beetroot concentrates during drying, resulting in an intense, slightly earthy flavour. With a little balsamic vinegar and salt, the chips become a special treat.

Ingredients(for 1 kg)

Fresh beetroot1000 g

Olive oil15 ml

Balsamic vinegar10 ml

Sea salt6 g

Ground black pepper2 g

Brown sugar (optional)5 g

Instructions

Preparation

25 minutes

Put on gloves. Peel beetroot and slice into even 2 mm thin rounds using a mandoline. In a bowl, mix well with olive oil, balsamic vinegar, salt, pepper and optional sugar. Leave to marinate for 10 minutes.

Drying

8-12 hours

Spread beetroot slices individually and without overlapping on the dehydrator trays. Set dehydrator to 55-60 °C. Check and flip once after 5 hours. Chips are done when completely crispy and no longer soft or sticky.

Cooling and Storage

20 minutes

Allow chips to cool completely as they only reach their final crispiness once cooled. Store in an airtight container at room temperature for up to 10 days. Consume immediately if any moisture develops.

Pro Tip

Always wear disposable gloves when peeling and slicing – beetroot stains intensely and is very difficult to remove from skin.

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