Prep: 20 mins
Dehydrate:6 hrs


2 Beets
Sea Salt
Olive Oil Spray
Apple Cider Vinegar


Slice beets to about 1/2cm thick using a mandoline.
In a medium mixing bowl, stir together apple cider vinegar, water, oil & 1/8 tsp salt.
Add sliced beets to bowl to lightly coat and allow to sit for 30 minutes. Spread beets out on a Paraflexx® lined Excalibur® dehydrator tray
Dry at 51°C for 6 to 11 hours or until all beet slices become crisp chips.
Let chips cool to room temperature and store in an airtight container.

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