Beet Leather Chips Recipes

BEET CHIPS

Steps:

• Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.

EASY BEET CHIPS

Steps:

• Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
• Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

BEET LEATHER CHIPS

Steps:

• Roast beets by enclosing in foil and roast till tender.
• Or Steam: Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet.
• Remove skin when cool to handle.
• Place beets into a blender.
• Spread thinly, about 4 inch thick. The outer edges will dry faster, so make the outside a little thicker, up to 3/8 inch. Use Excalibur Paraflexx sheets, parchment paper, or the fruit leather inserts that came with your dehydrator. Don't use waxed paper. Dehydrate for 8-10 hours. Peel away the paper store chips in airtight container.

BEET CHIPS WITH ROSEMARY

Steps:

• Preheat oven to 300 degrees.
• Line 2 large baking sheets with parchment paper.
• Slice beets on thinnest setting using a mandolin. This gives you paper thin wafers that are relatively consistent in thickness. TIP: Use a glass or non-porous cutting board/mat. Beets stain surfaces! You can use red or yellow beets, or a mixture.
• Place sliced beets in a glass bowl and toss with EVOO and salt. Allow to sit for 20 minutes. This process (salt) draws excess moisture from the beets. Once 20 min have passed toss beets in their liquid and drain.
• Place slices in a single layer on parchment lined baking sheets. Sprinkle with a bit of sugar, this brings sweetness back out. Sprinkle with rosemary powder.
• Bake 30-50 minutes. Until crisp. Remove from oven and allow to cool.
• Place in air tight container with a silica packet. If you do not have some silica packets laying around (they come in jerky packages, etc.) make a small rice sock. This process keeps the chips crisp while in container rather than the chips absorbing the moisture from the air the rice/ silica do.

BEET CHIPS- ROOT VEG CHIPS

Steps:

• slice your beets paper thin on a mandolin.
• Tarot root also can be done the same way.
• you can also use a potato peeler to peel strips of parsnips or sweet potato.
• Heat you vegetable oil to 350 deg.
• For beet or tarot chips, fry in batches flipping during cooking.
• For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
• Cook till crisp.
• remove to a paper towel lined pan.
• Season immediately with salt.

UNFRIED CRISPY BAKED BEET CHIPS (LOW FAT)

Steps:

• Preheat oven to 325 degrees F.
• Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
• Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
• Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).
• serve as is, or with sour cream or another favourite dip.

BEET CHIPS

Steps:

• Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
• In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.