Made in the dehydrator, these Sriracha Beet Chips are a snacktastic blend of crispy, spicy, sweet and downright delicious.
I've been a Rodelle Ambassador for almost a year now and my excitement goes through the roof each time I receive a package stuffed with their wonderful baking ingredients. For my most recent shipment, I asked them to included a bottle of their Sriracha Seasoning. I've been on another dehydrator kick and I wanted to give my vegetable chips new flavour.
In addition to carrot and sweet potato chips, I made a batch of Sriracha Beet Chips - my best batch yet!
Instead of using a knife to slice the the beets, I ran them through my spiralizer, which produced paper-thin beet ribbons. So pretty, but so very messy. On the bright side, this meant shorter drying time. When I sliced them, they would take ten to twelve hours to produce crispy chips. This spiralized method had me snacking within six to eight hours.
I would normally pretreat my vegetables by blanching before dehydrating. According to my dehydrator instruction manual, this helps to extend shelf life, enhance nutritional value and helps vegetables (and fruits) retain the colour. Here's a shocker - microwave blanched vegetables have a brighter colour than steam blanched veggies. HA!
This time around, I decided to go the raw route - or what I refer to as the lazy route. I skipped the blanching, plunging in cold water, draining, patting with paper towels, seasoning and dehydrating and just washed, peeled, sliced, seasoned, dehydrated and snacked and snacked and snacked!
The Sriracha Seasoning added a perfect balance of sweet and spicy flavour and a little goes a long way. I also tried it with shrimps recently and WOW, what a kick!
Ingredients
- 3 Medium Beets organic
- Coconut Oil I sprayed the coconut oil, about 1 teaspoon should work fine
- Sriracha Seasoning
Instructions
- Wash and peel beets.
- Use a spiralizer or mandolin to slice beets paper thin.
- Place in a bowl drizzle with oil and toss with sriracha seasoning.
- Arrange on dehydrator trays, single layer.
- Dehydrate at 50-55 C (120-130 F) for 6 - 8 hours. Dehydrating times may vary from model to model. You will also need to take into account the thickness of the slices.
- You will want to eat them all straight, they're just so good! However, in the event you have left overs, store them in an airtight container
Disclosure: I am a Rodelle Ambassador, which means I am occasionally provided their ingredients to use in my baking. This post also contains Amazon affiliate links. Purchasing from these links results in a small commission for I Sugar Coat It. Thank you for supporting the brands and companies that help make I Sugar Coat It a little sweeter. 🙂
Sarah says
These flavors sound so intriguing together...a must try! Can't wait to make a batch! 🙂
I Sugar Coat It! says
Be warned - Addictive!!
Renee says
I need to get my hands on a dehydrator. The color of those chips is amazing!
I Sugar Coat It! says
Like little crunchy, spicy jewels! 🙂
Bella B (xoxoBella) says
These look so tasty! I love beets but never thought to make chips out of them before. Great idea!
I Sugar Coat It! says
You can bake and fry them, as well, but I like the dehydrator, hands-off approach. 😉
Sam | Ahead of Thyme says
Wow look at those chips! I believe a dehydrator is calling my name! I need one asap!!
I Sugar Coat It! says
Oh, there is so much you can do with one!!! You will love it!
Ilona @ Ilona's Passion says
Beets are my favorite. These chips are great for snacking between meals:) Pinning:)
I Sugar Coat It! says
Exactly! A little guilt-free snacking to tide you over. 😉
Deb|EastofEdenCooking says
What a great snack! The color is just fabulous! I imagine the spicy seasoning takes these beauties to the limit!
I Sugar Coat It! says
I wasn't sure at first, but the flavours totally work for me.
Meeta says
Oh I could indulge in these right now. The sweetness of the beetroot paired with the heat of the sriracha has got to be perfect!
Karla says
These are excellent! I’ve made them twice already, The second batch I used organic yellow beets. I like the srarchi seasoning very much.