Air Fryer Recipe
Air Fryer Beet Chips
Air fryer beet chips are a crunchy and nutritious alternative to traditional potato crisps, retaining more nutritional value when air-fried.
Ingredients
- 3-4 medium-sized beets
- 1-2 tablespoons of olive oil
- 1 teaspoon of sea salt
- Optional: black pepper, garlic powder, or rosemary for seasoning
Method
- Wash and peel the beets.
- Slice the beets into 1/8-inch thick disks using a mandoline or sharp knife.
- Toss beet slices with olive oil, sea salt, and optional seasonings.
- Preheat air fryer to 180°C (350°F).
- Arrange beet slices in a single layer in the air fryer basket.
- Cook for 15-20 minutes, flipping halfway, until crispy and browned on edges.
Why this works in an air fryer
Thin beetroot slices crisp because the air fryer’s fast convection drives off surface moisture before the natural sugars scorch. A light oil coating improves heat transfer and helps seasoning adhere, while the single layer prevents trapped steam, which is the main reason beet chips turn leathery rather than crisp.
Equipment notes
Assumes a 5-6 litre basket holding roughly one medium beetroot in a true single layer; cook in batches if needed. In a single-drawer fryer, rotate or shake the basket after flipping for even browning; in a dual-zone model, split the slices between drawers and start checking 2-3 minutes earlier, as the smaller loads dry faster.
Common pitfalls
- Centres still bend while edges are dark at minute 15? The slices are too thick or uneven; lower to 160°C and cook 3-6 minutes longer, removing any crisp pieces early.
- Chips look blistered but feel chewy after cooling? They were crowded and steamed; recook in a single layer at 170°C for 3-4 minutes to drive off moisture.
- Edges blacken before the middle dries? Beetroot sugars are scorching; reduce the temperature by 10-20°C and slice closer to 3 mm rather than thick 1/8-inch rounds.
- Seasoning tastes harsh or burnt? Garlic powder or dried herbs were added too early; cook mostly with salt and oil, then add delicate seasonings for the final 2-3 minutes or after cooking.
Variations & substitutions
- Golden beetroot works the same way but usually browns less visibly, so judge by dryness and curled edges rather than colour.
- Candy-striped beetroot is milder and slightly wetter; pat the slices very dry and expect the pattern to fade as it cooks.
- Smoked paprika and a pinch of cumin give a savoury version, but add paprika lightly because it can darken quickly in the air fryer.
- Use a neutral oil such as rapeseed instead of olive oil for a cleaner flavour and slightly higher scorch tolerance.
Storage & reheating
Keep cooled beet chips in an airtight container for up to 2 days, then re-crisp in the air fryer at 160°C for 2-4 minutes in a single layer.
Nutrition
Calories: 250
