Colorful Beetroot Chips

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Colorful Beetroot Chips
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Colorful Beetroot Chips

Ingredients

  • 1 ½ raw red beet (about 1 ½ cup)
  • 1 ½ raw golden beet (about 1 ½ cup)
  • 3 Tbsp olive oil
    Seasoning:
  • ½ tsp cumin powder
  • ½ tsp curry powder
  • 1-2 capsules of Organixx Turmeric 3D, opened up OR 1/2 tsp turmeric powder
  • ¼ tsp pink Himalayan Salt

Instructions

  1. Preheat oven to 350F. Slice the raw beets very thinly and place each variety in a different bowl. Add 1 T of oil to each bowl and gently toss. (Note: if you mix different varieties of beets in one bowl the colors will bleed.)
  2. Mix all the spices together in a bowl. Sprinkle approximately 1/2 of the spice mixture over the beet slices in each bowl. Toss gently.
  3. Spread the beet slices on one or more large baking sheets lined with parchment paper. Do not overlap slices.
  4. Bake until crisp (approx 25-30 min), rotating the sheets once during baking.
  5. Leave the beets on the baking sheets to cool to help them crisp up.
  6. Once cool, serve immediately or store in a covered glass container in the fridge or a cool, dry place (if they’re very thin and crispy) for 1-2 days.
https://organixx.com/colorful-beetroot-chips-recipe/

Turmeric 3D from Organixx provides you one of the most “bioavailable” forms of turmeric due to its unique fermentation process. This means your body experiences the maximum benefits of the purest, most potent turmeric available!

Reader Interactions

Comments

    • Hi Marlene, thank you for your question.

      Unfortunately, we do not have the resources to give instructions on how to do this recipe using a dehydrator. Nevertheless, we wish you the best in recreating this recipe!

    • I was going to ask this exact Q as dehydrating keeps them raw thus more nutritious. I’m sure we can find the process (temp and amount of time to dehydrate) by googling “dehydrating beet chips”, which I’m going to do right now. 🙂

      But thank you Katrina, for a wonderful recipe as usual! 🙂

    • Marlene ~ I was going to ask this exact Q as dehydrating keeps them raw thus more nutritious. I’m sure we can find the process (temp and amount of time to dehydrate) by googling “dehydrating beet chips”, which I’m going to do right now. 🙂

      Also, for anyone who doesn’t have a food processor or doesn’t want to try to slice with a knife (very tricky to get them thin), you can also use a mandolin (being VERY careful. Using the mesh gloves that are made for using a mandolin is very helpful in keeping your hands safe. Just a tip). 😉

      But thank you Katrina, for a wonderful recipe as usual! 🙂

  1. They look wonderful. I live in a small RV – no food processor (have a knife though) — No oven. Will find one! Someone will want to share the recipe!

    • Thank you for your feedback, Carol! We admire your interest to try out this recipe and we wish you the best in recreating this chips! We’d love to hear how it turned out for you!

  2. May I suggest you place sliced beets, oil, spices into gal size zip-loc bag to shake-up, mix thoroughly. Clean and fast process.

    • Hi Bonnie! Thank you for the suggestion.

      We really appreciate it. It definitely sounds like a clean and fast process. Have you ever recreated this recipe that way? We’d love to know how it turned out for you.

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