Dehydrated Recipes

Root Vegetable Medley | Commercial Dehydrators

These days you will find dozens of root vegetable chips in the snack aisle of your grocery store. The recipe below combines your favorite root vegetables with simple seasonings to create a colorful, crunchy, salty snack. Be sure to scrub these vegetables thoroughly as they tend to have a fair amount of dirt on them. Root vegetables cook at different rates so separate them on different dehydrator trays.

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Serves
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 2 medium beets
  • 1 sweet potato
  • 2 medium parsnips
  • 1 medium celery root
  • 3 Tbsp. olive oil
  • 1 1/2tsp. salt
  • 1 tsp. garlic powder
  • 1/2tsp. oregano
  • Pinch of black pepper
Ingredients
macros
  • 2 medium beets
  • 1 sweet potato
  • 2 medium parsnips
  • 1 medium celery root
  • 3 Tbsp. olive oil
  • 1 1/2tsp. salt
  • 1 tsp. garlic powder
  • 1/2tsp. oregano
  • Pinch of black pepper
Instructions
  1. Wash, peel and slice vegetables as thinly as possible, preferably with a mandolin.
  2. Place vegetables in a bowl. Mix olive oil with seasonings and pour over vegetables. Toss to coat.
  3. Lay vegetables on trays using different trays for different vegetables. Dehydrate at 105°F (41°C) for at least 8 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 2 medium beets
  • 1 sweet potato
  • 2 medium parsnips
  • 1 medium celery root
  • 3 Tbsp. olive oil
  • 1 1/2tsp. salt
  • 1 tsp. garlic powder
  • 1/2tsp. oregano
  • Pinch of black pepper
Ingredients
macros
  • 2 medium beets
  • 1 sweet potato
  • 2 medium parsnips
  • 1 medium celery root
  • 3 Tbsp. olive oil
  • 1 1/2tsp. salt
  • 1 tsp. garlic powder
  • 1/2tsp. oregano
  • Pinch of black pepper
Instructions
  1. Wash, peel and slice vegetables as thinly as possible, preferably with a mandolin.
  2. Place vegetables in a bowl. Mix olive oil with seasonings and pour over vegetables. Toss to coat.
  3. Lay vegetables on trays using different trays for different vegetables. Dehydrate at 105°F (41°C) for at least 8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/