Beetroot Chips with Sea Salt

Name: Rote-Bete-Chips mit Meersalz
Total time: 8 h
Ingredients: 1000 g Rote Bete (roh, geschält); 30 ml Olivenöl; 10 g Grobes Meersalz; 15 ml Apfelessig; 3 g Schwarzer Pfeffer (grob gemahlen)

Spice MixOtherDehydratingEasy8-10 hrsN/AN/AN/A

Paper-thin beetroot chips, gently dried and refined with coarse sea salt. Dehydrating concentrates the natural sweetness of the beetroot and creates a wonderfully crispy texture. These vibrant red chips are not only visually stunning but also a nutrient-rich snacking experience.

Ingredients(for 1 kg)

Beetroot (raw, peeled)1000 g

Olive oil30 ml

Coarse sea salt10 g

Apple cider vinegar15 ml

Black pepper (coarsely ground)3 g

Instructions

Preparation

20 minutes

Peel beetroot and slice into uniformly thin slices of approx. 2 mm using a mandoline slicer. Pat the slices dry with paper towels to remove excess moisture.

Seasoning

5 minutes

Mix beetroot slices in a bowl with olive oil and apple cider vinegar. Then sprinkle coarse sea salt and black pepper evenly over them.

Dehydrating

8-10 hours

Lay slices on the dehydrator trays without overlapping. Set the dehydrator to 57 °C and dry for 8–10 hours until the chips are completely dry and crispy.

Cooling and Storage

20 minutes

Allow chips to cool completely at room temperature. Store in an airtight jar. When stored dry, they keep for up to 2 weeks.

Pro Tip

Wear disposable gloves when cutting beetroot to avoid staining your hands. An even slice thickness is crucial for uniformly crispy chips.

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