Servings: 4 cups beet chips (approx.)
Equipment
- 1 Freeze Dryer and trays
- 1 Breville Sous Chef or food processor for slicing (optional)
- 1 Mylar bags or Mason jars in sufficient quantity for storage
- 1 Oxygen absorber for each bar or jar
- 1 Heat sealer
Ingredients
- 3-4 beets medium sized per medium freeze dryer tray
Instructions
Prepare Beets
- Method 1: Roast beets for about 1 hour at 350°F (175°C), remove skins and slice thinly.
- Method 2: Drain homemade or store bought pickled beets to remove pickling liquid.
- Arrange sliced beets (roasted or pickled) on your freeze dryer tray. Use parchment paper to separate layers. The beetroot can overlap a little.
- Pre-freeze for 24-48 hours.
Freeze Dry Beet Chips
- Load the trays into the freeze dryer and start the cycle.
- When the cycle is complete, ensure the chips are completely dry.
- Transfer into Mason jars or Mylar bags for storage. Add an oxygen absorber to each.
- Seal and label with contents and date.
Notes
- Beet Selection: Medium-sized beets are sweeter and make ideal chips.
- Roasting Tips: Roasting enhances natural sweetness; no oil is needed.
- Slicing: Thinner slices yield crispier chips.
- Storage: For long-term storage, use oxygen absorbers and keep in a cool, dark place.
- Flavor Variations:
- Roasted Beet Chips: Showcase the sweet, earthy flavor of beets.
- Pickled Beet Chips: Infused with the flavors of pickling spices; ensure you like the pickled taste before freeze drying.
- Enjoy as a healthy snack on their own.
- Pair with dips like hummus or yogurt-based spreads.
- Use as a crunchy topping for salads or soups.
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