INGREDIENTS
3 Red beets
3 Yellow beets
Sea salt (optional)
Fresh cracked black pepper (optional)
MARINADE
1/2 cup raw apple cider vinegar
1/2 cup water
2 Tablespoons of extra virgin olive oil
Note: Do not mix the yellow and red beets together after slicing. The red will bleed into the yellow.
Peel the beets and slice very thin. I used a mandoline and set the slicing blade to 1/32.
Equally separate the marinade into two bowels large enough to hold 3 sliced beets.
Place the red beets in the first bowl and the yellow beets in the second bowl.
Toss lightly and allow beets to Marinate for 15 minutes.
Spread single layers of beets on teflex sheets, sprinkle with sea salt and fresh cracked ground pepper.
Place teflex sheets on the dehyrator trays. Set the temperature to 115°F. Dehydrate for 20 hours or until the chips are crunchy.
No comments:
Post a Comment