1/4 cup raw apple cider vinegar
1 tablespoon olive oil
1/4 cup water
Himalayan salt and pepper to taste
1. Mix together apple cider vinegar, oil and water. Set aside.
2. Slice with mandoline the beets, carrot and radishes very thin. Soak the sliced beets, carrot and radish in 3 different bowls with the water mixture for about 10 minutes.
3. Spread on screens, sprinkle with salt and pepper.
4. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for about 8 hours or until chips are crunchy.