Raw Chioggia Beet Chips

I am demonstrating the beauty of my Chioggia Beets and the clever art of dehydration. Though I tried to produce a crunchy, thoroughly crisp chip, many drying hours later, I still had a fruit leather like substance. Not good. I wish I knew how to make them more “crispy” without cooking the diddly out of them.



A self congratulatory note here : the initial stage looked mighty fine, did’nt it? I promise to apply myself to this technology again. In the meantime, and for the record, my salt and vinegar sweet potato chips were a hit last weekend!