Today I’m proposing a vegetable snack that’s easy to make and very healthy. These beet and sweet potato chips, with the crispy texture given by dehydration, are a great option to keep hunger at bay at any time of day. A snack full of flavor — because we add a delicious hint of spice! —, and nutrients from both tubers, that keeps wonderfully once ready.
To make these chips, besides the sweet potato and beet, you need two more ingredients: time and temperature. To control them as easily as possible, the best option is the WMF food dehydrator. Although there are other ways to prepare them, such as frying them or drying them in the oven, without a doubt doing it in a dehydrator is easier, cheaper, and healthier, with the added benefit that you do not have to keep an eye on the process.
By dehydrating fresh foods, in this case beet and sweet potato, we extend their shelf life, preserving all their nutrients while enhancing the flavor, as the water they contain disappears. It is a great way to preserve seasonal mushrooms, aromatic herbs or even cuts of meat, as well as vegetables and fruits.
Here is the recipe for these crispy beet and sweet potato chips.
Ingredients
- 2 whole fresh beets
- 1 sweet potato
For the marinade
- EVOO (2-3 tablespoons)
- Curry powder
- Sweet paprika
- Salt
- Pepper
- Cayenne or chili flakes
Preparation
- Mix all the marinade ingredients. Use the amount of each one according to your taste. Add a little more EVOO if necessary.
- Peel the beets and the sweet potato, and slice them thinly (about 2-3 mm).
- Spread the marinade over the tuber slices and mix well so it coats them as much as possible.
- Place the slices on the racks of the WMF food dehydrator and set the time (7-8 hours) and temperature (70 °C).
Notes
- As you can see, this recipe is very easy. And as I always say, feel free to adapt the marinade to your taste with the ingredients you like most. The marinade indicated in the recipe is one option, but if you do not like one of the ingredients, you can leave it out, or if there is one that is not included and you want to add it, it will surely turn out great too.
You will find more great recipes made with a dehydrator in the recipe book I leave below and that you can download: Recipes for the WMF dehydrator.
Comments
Claudia&Julia said:
Hola Ana,
Para deshidratarlos en el horno, el tiempo aproximado será de unas 2-3 horas, y deberás ponerlos a unos 90-100 ºC (mejor con ventilador) y darles la vuelta más o menos a mitad de la cocción.
¡Saludos!
Claudia&Julia said:
Hola Alicia,
Toda la razón, había un error en el tiempo, ya que no son 8 minutos. El correcto es de 7 a 8 horas, tal como comentas. En el recetario descargable que aparece en la receta está bien indicado.
¡Muchas gracias por avisarnos!
Ana said:
Hola! Si los quiero deshidratar en el horno, cuánto tiempo tengo que ponerlos? Gracias!
Alicia said:
Hola, se indica de tiempo 8 minutos. Creo que es un error, serían más bien horas ¿No?