Step 1

Clean the beetroots well and remove their stems and leaves. Then, peel the beets (this isn't 100% necessary if it's not too dirty or has a thin skin, or if it's organic).

Step 2

Slice with a mandolin for best results (thin even slices will be dried quicker and more evenly), a peeler, or a knife. Slicing the beets very thin is the key to super crispy results when not using a deep fryer. 1/16th of an inch is thick enough if using a mandoline.

Step 3

If using a dehydrator, you'll need the lay the slices over the dehydrator tray/s making sure not to overlap them at all.Dry the beetroot slices in a dehydrator at 52ºC/125ºF for about 8-12 hours. The time can vary massively depending on exactly how thick your slices are and how many there are per tray - so check at eight hours and increase the time, as needed.

Step 4

Lay the slices on a baking sheet lined with parchment paper.

Step 5

If the temperature can go as low as 50-60ºC/120-140ºF, dry for about 8 hours. If the oven’s temperature doesn’t go as low, select the lowest possible and crack open the door while drying them (use a wooden spoon or other heat-proof utensil to prop open the door slightly). Dry for about 4-6 hours, keeping an eye on them not to burn.*

Step 6

The chips are ready when they are brittle and snap (rather than bend) when you break them.

Step 7

Finally, if you're wanting a chips snacks, rather than just dehydration - then you can massively reduce the oven time required.

Step 8

Prepare the beetroot slices in the same way as mention above (thinly sliced and in single layers on oven trays). However, this time, first salt the beetroot slices pre-baking, to allow them to sweat and release excess moisture.

Step 9

Simply toss the beet slices liberally with salt in a large bowl and allow to sit for 15-20 minutes. Drain any liquid and pat the chips with a paper towel to remove excess liquid and salt.This step will mean less oven time is needed, thus less chance of burning. Plus, less liquid = crispier beet chips.

Step 10

Once ready, toss with (or brush) a little neutral oil and then place in a single layer on prepared baking sheets.

Step 11

Then place in the oven and bake at 300ºF/150ºC for between 40-60 minutes. The oven time will vary depending on your specific make/model so I suggest you check on them after 30 minutes, flip the chips over and cook for longer, until the correct texture is achieved.**