Content
- Beet drying - delicious alternative for chip lovers
- When do you get the beetroot and how can you process it?
- Beetroot chips from the oven
- Beetroot chips from the dehydrator
Beetroot chips are delicious and healthy
Beet drying - delicious alternative for chip lovers
The beetroot is related to the sugar beet and the mangold. It is a winter vegetable, which was already known in the Middle Ages. Cooked and pickled, it is often used, but also dried, it is a delicious snack in between.
When do you get the beetroot and how can you process it?
The red winter vegetables can be bought fresh in the supermarket between September and March or harvested in the garden from September. Cooked and vacuumed, beets are available all year round. They are prepared in different ways, for example as a salad sour or prepared as a carpaccio with salt, coarse pepper and Parmesan cheese.
A very good way to offer beetroot tasty is the preparation of beetroot chips.
Beetroot chips from the oven
Wash the tubers and remove the skin with a peeler. It is recommended at work disposable gloves
because the beetroot is strong. Using a slicer, the tuber is then cut into fine, wafer-thin slices and placed on a baking sheet covered with baking paper. Spread the slices liberally with olive oil so that they do not dry out.
Now push the tin into the oven preheated to 180 ° and dry the beetroot for about 40 minutes. Once the chips are done, remove the sheet from the oven and let it cool. Only now the chips are getting crispy. Finally treat them with coarse sea salt.
Beetroot chips from the dehydrator
Prepare the beetroot as well as the oven method, wash, peel, plane. The beetroot is also brushed with olive oil or marinated in a large bowl of olive oil. Now place the thin slices loosely on the tray of the Dehydrator and let it dry for four to six hours at 40 degrees. Finally, sprinkled with a pinch of sea salt, the crunchy snack is ready.