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Made in the dehydrator, these Sriracha Beet Chips are a snacktastic blend of crisp, spicy, sweet and downright pretty.
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Sriracha Beets Chips

Made in the dehydrator, these Sriracha Beet Chips are a snacktastic blend of crisp, spicy, sweet and downright pretty.
Course Snack
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Author I Sugar Coat It

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