Chili Garlic Beet Jerky

By Ashley | Snack

Jun 29

Meat lovers, rejoice! Snack addicts, cheer! Campers and hikers, do a happy dance!

Beet jerky is now a thang!

Think all the salty, spiced flavor and addictive chewy texture of a Slim Jim, but NO MEAT! I repeat, this jerky is MEATLESS.

Turns out that tossing slices of a hearty root veggie in a flavorful marinade and slow cooking for a few hours creates a dehydrated snack totally competes with the classic carnivorous version.

And to think that the humble beet is capable of such transformation . . . .

Once again proving the potential of vegetables. Thanks again, nature.

So, wherever it is you are traveling this summer, start packing your bags for a spontaneous road trip, scenic hike, or beach retreat, and don’t forget to pack some Chili Garlic Jerky for some flavorful savory snacking!

Be sure to tag @thenakedfoodlife and #tnfl on social media when you whip up a batch 😉

Chili Garlic Beet Jerky


2 medium beets, peeled and cut into small wedges (about 1/4 inch thick)

5-6 cloves roasted garlic

3 tbsp rehydrated and diced dried chilis (such as chipotles), or 2 tsp chili powder

2 tbsp pure maple syrup (may sub 1 tbsp orange juice for 1/2 the maple syrup)

1 tbsp coconut aminos (soy-free) or Tamari (contains soy)

Juice from 1 lime, or 2-3 drops Lime Essential Oil, plus 1 1/2 tbsp water

1/2 tsp Himalayan sea salt

1 tbsp high-quality extra virgin olive oil (or avocado oil)


Marinade: Puree everything except the beets in a high-speed blender.

Toss the beets and marinade in a large bowls, taking care to coat them well.

Transfer beets to a parchment lined sheet pan and lay them in a flat layer.

Dehydrate in your oven at it’s lowest temperature (around 200 degrees) until caramelized and chewy (about 3-4 hours)

*If pressed for time you can turn the oven as high as 275 or 300 degrees, but make sure to watch closely and rotate the beets and pan often. In this case, it should only take 2 hours.

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