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Raw Veggie Chip Recipe

on May 13 | in Uncategorized | by | with 26 Comments

We all know that raw veggies are good for us, but the same green salad over and over is just boring. These chips are an easy, different take on raw veggies. They still have all their enzymes, vitamins and minerals intact but they’re chips! Can’t beat that!

Beet Chip Ingredients

  • 2 medium beets
  • 1.5 tsp olive or coconut oil
  • 1/2 tsp salt

Zucchini Chip Ingredients

  • 2 large zucchini
  • 1.5 tsp olive or coconut oil
  • 1 tsp salt
  • apple cider vinegar (optional)

Step 1: Slice Veggies

Using a mandoline cut the veggies into thin pieces. If you don’t have a mandoline it’s unlikely you will be able to slice beets thinly enough and they will be chewy. If you want to try, though, you can finish them off in the oven at 150-170 degrees!

Step 2: Marinate

If you like salt and vinegar chips give this step a try. Pour 50/50 apple cider vinegar and water over veggies until completely covered.  It helps preserve the natural color of the chip and tastes good, too. Yum!

* Apple cider vinegar is really good for you. It contains enzymes that help with digestion, vitamins, beta-carotene, pectin and minerals such as potassium, sodium, magnesium, calcium, phosphorous, chlorine, sulphur, iron, and fluorine. Just sayin’

Step 4: Mix in Oil and Salt

Massage oil thoroughly into the veggies. For the beet chips I used 1 tsp coconut oil and 1 tsp salt. I used 1/2 tsp salt and 1 tsp coconut oil on the zucchini. (You may find that you need to use less salt when you marinate in vinegar)

* I use Redmond’s Real Salt because it contains 50+ trace minerals, including iodine. Also, adding a little healthy fat in the form of olive oil or coconut oil helps the body digest the nutrients in your chips.

Step 5: Place in Dehydrator

If you have time it’s best to place them on a teflex sheet or mesh screen while they’re really moist because they tend to stick to the dehydrator screen. (I didn’t, so I just put them on the screens and flipped them more often.) Dehydrate for 4-6 hours and then transfer from teflex/mesh screen to dehydrator screen. Make sure to flip them over when you transfer. Continue dehydrating until they are crispy.

Enjoy!

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26 Responses to Raw Veggie Chip Recipe

  1. Crystalyn says:

    Thanks — I want to try these! Do you have a dehydrator that you recommend? We don’t have one… yet

    • Heather says:

      I am going to ask for an Excalibur for my birthday, but right now I use a Nesco and it works pretty well. I like the Excalibur more though because it has temperature settings AND a timer, which means I can leave the house and not worry about over-drying my beef jerky, etc. They are more expensive but worth it in my book . . . especially when trying to make a lot of snacks for toddlers.

  2. Mae says:

    Ok, I’m trying this right now. My last batch did NOT work. They came out super chewy, especially the beets and sweet potatoes…I’ll let you know how it goes

  3. Esther says:

    ooo, yum! Curt loves kale chips so I know he’ll enjoy these as well.

  4. Melanie Buck says:

    I can’t wait to give this a try. I would love you to point me in the direction of a good dehydrater as well. Have you tried pineapple. I love the pineapple at Sprouts and would love to make my own.

  5. Crystalyn says:

    Thanks, Heather! I’m going to look into the Excalibur… I’ll let you know how it goes when I get one and when I make my first batch of goodies! (meat won’t be touching mine, though :-) )

  6. Shelley Belcourt says:

    Hi Heather. Thanks for this wonderful resource. I am very keen to try these chips as we are dependent on veges.

    Can you please confirm the times for marinading, and dehydrating? Also the dehydrating temp.

    Thank you so much
    Shelley

    • Heather says:

      Shelley, the marinating and drying times will vary depending on how thinly your veggies are sliced. If they are too thick they will be chewy. Raw food purists will recommend dehydrating at 105 degrees to maintain as many enzymes as possible. In most cases I agree, but I find that there is a bitterness to beet chips when prepared at a super-low temp so I’ll often finish them off in the oven at around 150-170 degrees.

  7. svea says:

    These sound great — I will try it! I really like making kale chips too, & the method is much the same except for tearing the sections from the core instead of slicing.

  8. Heather,

    These look amazing. I have lots of beets growing in the garden and anticipate a good amount of zukes from the CSA so I will surely try this. I love my excali!!!!

    Thanks for the tip on marinating in vinegar! Yum!!! I will certainly share this (and reference you!) with my clients as well!

    Carrie Thienes

  9. Vanessa Stegner says:

    I have two co-op beets staring me down and I thought I’d check you out. I remember seeing a pic of Katie downing a lacto-fermented beet but cant find the recipe. Do you think I could make chips without the dehydrator and just use the oven?? HELP!

  10. Kristine Garcia says:

    How long should I marinate them for?

    Also Ive tried beet chips before at 105 degrees and they never seemed to get dry. I had to leave them in for an entire day and still didnt get dry. I had thinly sliced them in my food processor so I thought they would dry quick. They tasted good but were chewy and rehydrated quickly if left open to the air for a little bit (I live in florida… very humid) I think this time I will try a higher temp.

  11. Krista says:

    Just found this recipe! Any suggestions on how to do this without a dehydrator? On my list of wants, but we dont have one yet!

  12. Camille says:

    I tried the beet chip recipe yesterday. We live in Phoenix and have a solar dehydrator that my husband bulit last summer. The chips were done within 24 hours. They’re tasty but some are a tad bitter. I noticed that the recipe doesn’t state whether or not to peel the beets first. Would peeling the beets resolve the bitterness? Thanks for sharing the recipe. Can’t wait to try zucchini and more beets. Both are abundant at the farmer’s market right now.

  13. James says:

    I agree on the higher temperature for beets. I have been successful in the Excalibur (it goes over 150 degrees if you want) at higher temps. I start out at 145 for two hours, then drop down to 110 for the rest of the drying till crisp. According to what I have researched, the vegetables do not lose that much in enzymes and nutrients at this temp if you only it do it for a short period at the beginning. Also…I have found that a great technique for getting the bitter edge off is to scrub their skin vigorously with a brillo pad (I keep one just for veggies) till you have knocked off the outer layer. It goes much faster than trying to peel them. Love this recipe!

    • Heather says:

      Great tip, James! I use a carrot peeler :)

    • James says:

      Another thing I tried with your recipe in the last batch was yummy and looked beautiful. Instead of salt, I put the oiled beet slices in a ziplock bag with dried celery powder (ground up fine in a spice grinder or blender). It is a bright green powder…looks spectacular and tastes great! Dehydrated celery powder is an easy substitute in place of salt.

  14. [...] Squash & Beet ChipsIf you have a dehydrator, make beet and squash “chips”.  They can also be done in your oven if you have an oven that stays at really low temperatures.http://www.mommypotamus.com/raw-veggie-chip-recipe/ [...]

  15. […] more variety? Mommypotamus tells us how to make Beet and Zucchini […]

  16. Reynada says:

    Are these hard and crunchy? Some dehydrated veges get so hard I can’t eat them.

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