Beachy Beet Chips


Ume-plum vinegar, Himalayan pink salt and thin sliced beets. One of our favorite snacks from High Vibrational Beauty. Preorder your copy here for more exclusive content from the book before it comes out on April 3rd.

Our version of a salt-and-vinegar chip, but better. These salty, umami snacks are perfect to reach for when the craving hits. Thinly sliced beets marinated with sumac, ume plum vinegar and Himalayan pink salt are an elegant version of one of our favorite treats. Your snack drawer upleveled. 


Serves 2

Recipe from The High Vibrational Beauty Cookbook


4 medium beets, rinsed, scrubbed and tops removed

1 tablespoon olive oil or coconut oil

1 tablespoon sumac

2 tablespoons ume plum vinegar

1⁄2 teaspoon Himalayan pink salt


Preheat the oven to 350°F. Slice the beets into 1⁄16-inch slices on a mandoline. Place in a large bowl, and add the remaining ingredients. Toss well to combine. Transfer to a few parchment-lined baking sheets in a single layer with no overlapping. Bake for 10 minutes, flip the chips and roast for 5 to 10 minutes more. Chips will crisp as they cool. Alternatively, you could use a dehydrator set at 125°F for 8 to 12 hours.

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1 comment

  • I’m salivating. Plan to make these BEECHY BEAT CHIPS very soon. SEA, SMOKE AND CARROTS ? WILL SEND ME OVER THE MOON. YUMMY. THANKS ?? to all ❤️


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