So excited to find this recipe! I bought a package in a store really liked them and have not found any since! I am going to get what I need to make my own! Thank you!
Thanks for this. One of my favorite farmers at our Chicago, Uptown farmers market, has huge golden beets. They are large enough to yield a lot of shredded beet snacks.
Thank you. I really want to make these. Please make another and say if we cook them first or peel them raw. Also any tops on peeling would be helpful. I appreciated tip on how you stacked the shelves.
Thanks for the video. Last year my wife cooked the beets and froze them. Sadly they didn’t turn out that we’ll come time to use them. They where full of ice despite squeezing as much air out of the bags. So this year we are going to try the dryed raw way. Just wondering how, and if you can cook them later from dried. We have so many this year and already some are going wet and slimy on the stems so we need to get them done. Some are bigger than grapefruits and pretty heavy. Hope they don’t taste earthy.
haha yes we have a ton of giant ones this year also. You know, I have never tried rehydrating the beets as we always eat them as chips. My guess is that they would rehydrate the same as dried peppers which we then cook with. I’ll see if I can find any info on this and report back. Might be an experimentation type of thing.
Hi Suzanne- here’s the link to the full recipe with the details: farmtojar.com/low-carb-dried-beet-chips-with-video/ This mandolin doesn’t have the best settings but when I do it at my house I use the 1/4 inch setting. It’s at 135 for 8-10 hours. Tesla
I don't salt my beets, they bleed too much,prefer to have them as total nutrient and natural as possible...and I dried my stems and leaves to make powder with too
I have not tried that. My first thought is it might impact how “crispy” they turn out. You might try baking them in a hot oven with a little oil first and then finishing them off in the dehydrator. That might save the crispiness a bit.
You don’t need to salt them to dehydrate them. It’s just a seasoning. I like a simple salt as seasoning on most vegetables but some people use a range of different seasonings.
@@DorothyStainbrook i made some,like them without it better, im watching salt and sugars, and beets have a lot of natural sugar, but they are SO GOOD dehydrated😋
So excited to find this recipe! I bought a package in a store really liked them and have not found any since! I am going to get what I need to make my own! Thank you!
I have an American Harvester dehydrator that is older than this one..... In fact it’s easily over 15 years old. They work forever. I love it!!!
Agreed William! I tried a cheap one from Walmart and had to trash it. Got another American Harvester!
Thanks for this. One of my favorite farmers at our Chicago, Uptown farmers market, has huge golden beets. They are large enough to yield a lot of shredded beet snacks.
Thank you. I really want to make these. Please make another and say if we cook them first or peel them raw. Also any tops on peeling would be helpful. I appreciated tip on how you stacked the shelves.
You don’t need to cook them….just peel and slice raw. This article gives more details: farmtojar.com/low-carb-dried-beet-chips-with-video/
You did a good job, young woman. 😊
Thanks for the video. Last year my wife cooked the beets and froze them. Sadly they didn’t turn out that we’ll come time to use them. They where full of ice despite squeezing as much air out of the bags. So this year we are going to try the dryed raw way. Just wondering how, and if you can cook them later from dried. We have so many this year and already some are going wet and slimy on the stems so we need to get them done. Some are bigger than grapefruits and pretty heavy. Hope they don’t taste earthy.
haha yes we have a ton of giant ones this year also. You know, I have never tried rehydrating the beets as we always eat them as chips. My guess is that they would rehydrate the same as dried peppers which we then cook with. I’ll see if I can find any info on this and report back. Might be an experimentation type of thing.
@@DorothyStainbrook Thanks for the quick response. 👍
Soak them in boiling water until nearly soft. Add them to food near the end of cooking. Please don't overcook.
Should these be blanched/boiled at all before dehydrating?
We didn’t do that but I suppose you could. Are you thinking from a health perspective of using raw beets?
@@DorothyStainbrook Was just curious, never did beets.. texture, color, nutrients, etc.. :)
You two are adorable. Thank you
Ah, thank you!
Did you cook the beets first?
What thickness are they cut to? What temperature did you set it to? How long did it run for?
Hi Suzanne- here’s the link to the full recipe with the details: farmtojar.com/low-carb-dried-beet-chips-with-video/
This mandolin doesn’t have the best settings but when I do it at my house I use the 1/4 inch setting. It’s at 135 for 8-10 hours.
Tesla
@@DorothyStainbrook Thanks!
Love me some beets! 😋
Me too!!
I don't salt my beets, they bleed too much,prefer to have them as total nutrient and natural as possible...and I dried my stems and leaves to make powder with too
Do you ever put olive oil on them before putting them in the dehydrator. I realize that isn't traditionally raw, but I'm curious.
I have not tried that. My first thought is it might impact how “crispy” they turn out. You might try baking them in a hot oven with a little oil first and then finishing them off in the dehydrator. That might save the crispiness a bit.
did you nor cook the beets first?
Hi Carlos- No you don’t cook them first, just peel and slice!
Why fo you salt the beets?
You don’t need to salt them to dehydrate them. It’s just a seasoning. I like a simple salt as seasoning on most vegetables but some people use a range of different seasonings.
@@DorothyStainbrook
Thank you. I think I’ll try a bit of Himalayan rock salt.
Also, do you dehydrate them raw or cooked?
@@avechristusrex31 raw
You can always have a fun with daughter and not by wife
I wouldn't salt my beets
You certainly don’t have to. They would be just fine without salt. I think salt brings out the sugar in vegetables more and just prefer it that way.
@@DorothyStainbrook i made some,like them without it better, im watching salt and sugars, and beets have a lot of natural sugar, but they are SO GOOD dehydrated😋
SALTING BEETS CAUSES THEM TO BLEED OUT, and you get pink beets and its NOT needed if pressure canned and definitely not needed dehydrated
Typical dad. It could use more salt. I would have cooked it longer, it's okay I guess :-)
Typical dad is right! At least it is typical of her dad!
@@DorothyStainbrook.... typical of this dad also.
Wow where’s her sister mom? Lol😂😂😂😂😂😂