Air Fryer Recipe
Beetroot Crisps
Beetroot crisps are a flavourful and nutritious snack that you can easily make at home using an air fryer.
Ingredients
- 2 medium-sized beetroots
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- Optional: Various seasonings such as black pepper, rosemary, or thyme
Method
- Preheat your air fryer to 160°C (320°F).
- Wash and dry the beetroots thoroughly. Peel the skin if desired.
- Slice the beetroots into even, thin slices using a mandoline slicer or sharp knife.
- In a mixing bowl, toss the beetroot slices with olive oil, sea salt, and any chosen seasonings until evenly coated.
- Arrange the beetroot slices in a single layer in the air fryer basket or tray, avoiding overlap.
- Air fry the beetroot slices for 15-20 minutes, shaking the basket or rotating the tray halfway through cooking.
- Remove the beetroot crisps from the air fryer once crispy and slightly golden, and allow them to cool completely on a wire rack.
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 film improves heat transfer and helps seasonings cling, while cooling on a rack lets steam escape so the slices finish firm rather than leathery.
Equipment notes
Assumes a 4–5 litre basket holding about half the slices in a true single layer; cook in batches if needed. In a single-drawer model, shake and move edge pieces to the centre halfway. In dual-zone drawers, split the beetroot evenly and start checking 2–3 minutes early, as smaller drawers can crisp faster.
Common pitfalls
- Crisps are bendy after cooling: the slices were too thick or damp; return them to the air fryer at 150°C for 3–5 minutes, then cool again on a rack.
- Edges are black while centres are soft: the slices are uneven; use a mandoline if possible and remove very thin pieces early while thicker ones continue cooking.
- Slices stick together in clumps: the basket was overcrowded or pieces overlapped; separate them, cook in a single layer and work in smaller batches.
- Bitter dark patches appear before minute 12: too much oil or sugary beetroot juices are scorching; blot the slices, reduce to 150°C and extend the cooking time slightly.
Variations & substitutions
- Use golden beetroot for a milder, less earthy crisp; it may brown less visibly, so judge by dryness and curled edges rather than colour.
- Add smoked paprika after oiling for a savoury version; paprika can darken quickly, so check from 12 minutes onwards.
- Swap olive oil for rapeseed oil for a more neutral flavour and slightly higher heat tolerance, useful if your air fryer runs hot.
- Season with vinegar powder after cooking for a salt-and-vinegar style crisp; adding acidic liquid before cooking makes the slices wetter and delays crisping.
Storage & reheating
Keep fully cooled beetroot crisps in an airtight container for up to 2 days, and re-crisp in the air fryer at 150°C for 2–3 minutes before serving.
Nutrition
Calories: 250
