Air Fryer Recipe
Crispy Air Fryer Beet Fries
Crispy air fryer beet fries are a healthier alternative to traditional fries, offering a unique twist with their vibrant color and distinctive taste.
Ingredients
- 3 medium-sized beets, peeled and cut into fry-shaped pieces
- 1-2 tablespoons olive oil
- Salt
- Pepper
- Garlic powder
- Optional herbs like rosemary or thyme
Method
- Preheat air fryer to 180°C (350°F) for 3-5 minutes.
- Wash and peel the beets, then cut them into uniform-sized sticks.
- In a large bowl, toss beet sticks with olive oil and seasonings until evenly coated.
- Spread beet sticks in a single layer in the air fryer basket.
- Air fry for 15-20 minutes, shaking the basket every 5 minutes, until crispy and golden.
- Remove from air fryer, allow to cool slightly, and serve with a dip.
Why this works in an air fryer
Beetroot contains a lot of water and natural sugar, so crispness comes from cutting even sticks, lightly oiling for heat transfer, and leaving airflow around each piece. The air fryer’s fast convection drives off surface moisture while the sugars brown; too much oil or crowding turns them steamy and soft.
Equipment notes
Assumes a 4–5 litre basket holding the beet sticks in one loose layer; in a smaller basket cook in two batches. In a single-drawer air fryer, shake well and rotate edge pieces inward; in a dual-zone model, split evenly between drawers and start checking 2–3 minutes early as the smaller loads brown faster.
Common pitfalls
- Fries look wet and flexible at minute 10: the beet sticks are too thick or crowded; spread into a looser layer or add 4–6 minutes, shaking hard to expose new surfaces.
- Edges are blackening while centres stay firm: the sticks are uneven or too thin at the ends; cut closer to 1 cm batons next time and drop the heat to 170°C for the remaining time.
- Seasoning slides off and the basket has purple liquid pooling: the beetroot was not dried after peeling/cutting; pat thoroughly with kitchen paper before oiling and use the lower end of the oil amount.
- Fries taste leathery rather than crisp after cooling: they were cooked long enough to dehydrate but not browned; raise to 190°C for the final 2–3 minutes and serve immediately.
Variations & substitutions
- Use smoked paprika and a pinch of cumin instead of herbs; the spices toast quickly, so check the basket after 12 minutes for darkening.
- Swap olive oil for rapeseed oil for a more neutral flavour and slightly higher-heat tolerance if finishing at 190°C.
- Add a teaspoon of cornflour after oiling for a drier, lightly crusted surface, but shake extra well to prevent powdery patches.
- Mix beetroot with carrot or parsnip batons of the same thickness; start checking early because the paler roots show browning faster than beetroot.
Storage & reheating
Keep cooled beet fries in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes in a single layer until hot and re-crisped.
Nutrition
Calories: 250
