Salt and Vinegar Beet Chips - Dehydrated Vegetable Chips Recipe
Salt and Vinegar Beet Chips - Dehydrated Vegetable Chips Recipe
Paleo Backpacking Recipes
I have always loved beets! Ever since I was little I have been pretty low on iron. Did you know that beets are really good to supplement your iron? Neat right?
Well, my mom makes the absolute best beets. Like seriously so good. She boils them, slices them, seasons them, and then keeps them in the fridge to munch on. Well hey… if you are interested check out the recipe here:
Delicious Beet Recipe
So, of course I had to try and dehydrate them with a similar recipe :) Let me tell you, they turned out amazing!
Lets dig into the recipe:
Ingredients
1 - 2 large red beets
2 tsp olive oil
2 tsp apple cider vinegar
Splash of red wine vinegar
1/2 tsp sea salt
1/2 tsp of black pepper
Things you will need to make these Dehydrated Beet Chips
Dehydrator Directions:
Using a mandolin (I use this one) or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
Place all vegetables in a large mixing bowl. Toss the slices with olive oil, apple cider vinegar, salt, and pepper.
Once thoroughly covered, place in a single layer on your dehydrator trays.
Dehydrate chips at 135°F for 8 to 12 hours, until light and crisp. Let cool before packing in resealable plastic bags or glass jars.
Oven Directions:
Heat oven to 250 degrees
Using a mandolin (I use this one)or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
Mix all ingredients in a bowl until beets are well coated
Spread vegetable chips out on a cookie sheet
Bake in the oven for 60 minutes or until they begin to turn a golden brown. (check at 55 minutes.)
Makes 2 servings.
I hope you all enjoyed this recipe. If you tried it don't forget to leave a comment and share with your friends. It really supports this small little blog :)
Wishing you nothing but fun, healthy, beautiful adventures!
Bessie
Looking for more delicious backpacking recipes or recipes for your next adventure? Check these out:
