All Dried Up

Change the texture, flavor, and shelf life of produce with one kitchen tool.

By Edward Lee

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Beet ChipsBeet Chips

  • 2 cups red beets, peeled and diced small
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
     

1. Place the beets in a small saucepan and add enough water to cover the beets 2 inches deep. Bring to a boil. Reduce the heat to medium and simmer the beets until cooked and very soft. Drain, reserving liquid.

2. Place the beets in a blender and add 1 or 2 tablespoons of the cooking liquid. Blend until thoroughly pureed, adding another tablespoon of liquid if needed. The mixture should be very thick and smooth. Add the vinegar, salt, and pepper and blend to incorporate.

3. Prepare a fruit roll tray for the dehydrator by wiping with vegetable oil. Spread the puree in an even, thin layer on the tray, about 1/4 to 3/8 inch thick. Place in the dehydrator and dry as recommended by the manufacturer’s guidelines for time and temperature for making leather—usually 8 to 10 hours at 135°F.

4. When done, the beet chips will be brittle and peel away from the tray in large pieces. Break them into shards and store in an airtight container until ready to use. It is best to use them in the next few hours, or they will reabsorb moisture and become soft.

Makes 1 tray (depending on dehydrator model)

Learn more about Chef Edward Lee.

Photos by Matthew Benson

Originally published in Organic Gardening Magazine August/September 2013.

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