Cornell researchers created oil-free, crispy beet snacks using microwave-vacuum drying, preserving nutrients and supporting healthy eating.

Cornell AgriTech researchers have developed a microwave-vacuum drying method that creates crispy, shelf-stable beet snacks without oil, preserving nutrients better than frying or baking. The process uses low heat and reduced pressure to puff and dry beet slices quickly, with starch content key to achieving crunch. The innovation, led by Assistant Professor Chang Chen and doctoral student Diane Makovic, may extend to other starchy vegetables and fruits, supporting regional farmers and expanding healthy, all-natural snack options. Funded by the USDA and Cornell AgriTech, the technology aligns with demand for functional foods rich in fiber, antioxidants, and micronutrients.