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 and still get excited every time a box of their baking ingredients arrives. For my latest shipment I asked for their Sriracha Seasoning, and it inspired me to experiment with vegetable chips in my dehydrator.
Alongside carrot and sweet potato chips, I made a batch of Sriracha Beet Chips—easily my best batch yet.
Rather than slicing the beets with a knife, I ran them through my spiralizer, which produced delicate, paper-thin ribbons. They look beautiful but can be messy to work with. The advantage: much shorter drying time. When sliced by hand the chips took 10–12 hours to crisp; spiralized ribbons were ready in 6–8 hours, so I was snacking sooner.
I normally pretreat vegetables by blanching before dehydrating. My dehydrator manual recommends blanching to extend shelf life, preserve nutrients and help retain vibrant color. Interesting tidbit: microwave-blanched vegetables often keep a brighter color than steam-blanched ones. This time, though, I took the lazy route and skipped blanching altogether. I simply washed, peeled, spiralized, tossed with oil and seasoning, and dehydrated—then snacked immediately.
The Sriracha Seasoning provides an ideal balance of sweet and spicy; a little goes a long way. I’ve also used the seasoning on shrimp with fantastic results—definitely packs a punch.
Deliciously crunchy and guilt-free, these chips make an addictive snack.
Sriracha Beet Chips
Method
Ingredients
- 3 Medium beets organic
- Coconut oil spray or about 1 teaspoon
- Sriracha seasoning
Method
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Wash and peel the beets.
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Use a spiralizer or mandolin to slice beets paper-thin.
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Place slices in a bowl, drizzle with coconut oil and toss with Sriracha seasoning to coat evenly.
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Arrange slices in a single layer on dehydrator trays.
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Dehydrate at 50–55°C (120–130°F) for 6–8 hours. Dehydrating times vary by machine and by slice thickness—check for crispness before finishing.
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These chips are best enjoyed fresh, but any leftovers can be stored in an airtight container.
Disclosure: I am a Rodelle Ambassador and occasionally receive ingredients to use in my baking. This post also may contain affiliate links; purchases through those links can result in a small commission that helps support I Sugar Coat It. Thank you for supporting the brands that help make this blog possible.