Cumin beet chips
Very thin, crisp beet chips seasoned with cumin.
8h 15minPrep 15minCooking 8h 4 servings🟢 EasyDESHYDRATEURVeganGluten-freeLactose-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Peel and slice the beets very thinly with a mandoline.
- 2
Mix with the oil, cumin and very little salt.
- 3
Arrange in a single layer without overlapping and dehydrate until dry.
🌡 55°C⏱ 480 min🔧 plateau déshydrateur💡 The time varies depending on thickness.
- 4
Leave to cool before assessing crispness.
Frequently asked questions
Why are my chips still soft?▾
They are often too thick or still slightly moist; continue in 30-minute increments.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
