Being on a special diet or healing protocol pretty much means any kind of fried potato chips (other than homemade) are out the window. (Especially on the GAPS diet protocol – no potatoes are allowed at all.)
This is not really a bad thing. I’ve been reading lately about the levels of acrylamide in commercial potato chips and french fries, and it’s a little alarming.
You see, I LOVE potato chips. The wavy kind…. paired with my dad’s kick-butt salsa. I’ve eaten countless bags of these things in my lifetime. Sometimes I wonder what all those chips did to my body, and babies’ bodies.
Oh well. . . I can’t think about those things for too long. Now that I am armed with this information, I can make better choices in the future! 🙂
But for now, like I said, potatoes are off limits. So what’s a gal to do?
Make some beet chips, you say? You got it!
Beet chips are simple, simple, simple. Healthy. They taste different from potato chips, of course, and corn chips, but they are packed with nutrition and add a nice, new flavor to shake things up a bit. Here’s how to do it.
How to Dehydrate Beets – Beet Chips
- several large organic beets – red or gold, however many you want to make. Gold will leave you with a milder beet flavor.
- Optional: 1 tablespoon extra virgin olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon of your favorite spices (things like garlic powder, onion powder, dill, what have you) – for flavored chips
- food processor, if using (makes things so much quicker)
- sharp knife & cutting board
- dehydrator – This is the one I use and love, but any dehydrator will work!
- Wash the beets well. (Sometimes I like to soak them in a big bowl of water with about 1/2 cup white vinegar thrown in, for extra cleaning. Your choice.)
- Cut tops off. If you’re using a food processor, set the slicing blade to one of the larger sizes for slicing. (See note!) I had to slice my beets in half in order to be able to feed them through the tube in my food processor – just do what you gotta do! 🙂
- If not using a food processor, carefully slice the beets about 1/8-1/4″ wide, trying your best to keep them as even as you can.
- If you are going to flavor them with oil, salt, and spices, toss all the ingredients in a large bowl for several seconds to thoroughly coat.
- Place them on your dehydrator trays, and dehydrate on low (or 130-140) for 10 – 12 hours.
- Store in an airtight container. (I love these containers.)
The first time I made these, I set my food processor to the largest size slice, and they ended up a tad too thick. I would recommend something a little smaller than the largest setting.
Enjoy the same way you would any other chip – with guacamole, salsa, dip, cream cheese, you name it! But do eat these in moderation – don’t pig out and eat the equivalent of a whole bag of potato chips – that would be a LOT of beets! 😉
Peace, love. . . and of course, beets,
P.S. Love dehydrating? Be sure to follow my Dehydrating board on Pinterest! 🙂
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