Air Fryer Beet Chips
28 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 18 min | 28 min |
Introduction
These air fryer beet chips turn simple beets into a crunchy, salty snack that actually feels fun to eat.
They are perfect when you want something potato-chip crispy, but a little lighter and veggie packed.
With just a handful of pantry ingredients, they make an easy appetizer, lunchbox side, or movie-night snack.
Ingredients (2 servings)
Ingredients
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How to Make Air Fryer Beet Chips
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Prep the beets
Wash, peel, and very thinly slice the beets, using a mandoline for even slices about 1⁄16 inch thick.
Pat the slices dry with paper towels to remove surface moisture, which helps them crisp instead of steam.
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Preheat the air fryer
Preheat the air fryer to 300°F for 3 to 5 minutes so the beet slices start cooking immediately.
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Season the beet slices
Place the beet slices in a large bowl and drizzle with the olive oil.
Sprinkle with sea salt, black pepper, and garlic powder if using, then toss until every slice is lightly coated.
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Arrange slices in the basket
Lay the beet slices in a single layer in the air fryer basket, working in batches if needed.
Avoid overlapping slices, or they will steam and stay soft.
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Air fry until crisp
Air fry for 10 minutes, then gently flip or shuffle the slices with tongs.
Continue cooking for 6 to 10 more minutes, checking often, until the edges are dry and lightly curled.
Remember that the chips will crisp further as they cool, so pull them before they darken too much.
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Cool, season, and serve
Transfer the beet chips to a wire rack or plate lined with paper towels in a single layer.
Let them cool completely for maximum crunch, then taste and add a pinch more salt if you like.
Serve right away, or store once fully cool in an airtight container for up to two days.
Substitutions
- Olive oil -> avocado oil
- Use avocado oil in the same amount for a very neutral, clean flavor. It has a higher smoke point, which helps the chips crisp without any hint of burnt taste.
- Sea salt -> everything bagel seasoning
- Swap some or all of the sea salt for everything bagel seasoning. You get a savory crunch with garlic, sesame, and onion notes that make the chips extra snackable.
- Red beets -> golden or Chioggia beets
- Use golden or Chioggia beets for a sweeter flavor and gorgeous yellow or pink striped chips. They tend to bleed less color and look very fun on a snack board.
Tips
- Slice the beets as evenly as possible
- Uniform slices cook at the same rate, so you avoid some chips burning while others stay chewy. A mandoline on the thinnest safe setting gives the best crunch and most consistent texture.
- Do not skip patting the slices dry
- Extra moisture on the beets turns to steam and keeps them leathery instead of shatteringly crisp. Dry slices also hold seasoning better, so the flavor stays on the chip.
- Work in small batches
- Crowding the basket traps moisture and gives you soft beet slices rather than crunchy chips. Cook in layers of one slice only, even if it means three or four quick rounds.
- Use the color to your presentation advantage
- Serve the beet chips with a pale dip, like yogurt or ranch, so the ruby color really pops. They also look great scattered over salads just before serving for a crunchy garnish.
- Adjust time for your air fryer model
- Every air fryer runs a little differently, so watch the first batch closely and note your ideal timing. If chips brown too fast, drop the temperature by 10 to 15 degrees and try again.
Nutrition Facts *
| Energy | 141 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my beet chips turn out soft instead of crispy?
- Soft chips usually mean the slices were too thick, too wet, or the basket was crowded. Slice thinner, pat very dry, and cook in a single layer for the crispiest results. You can also extend the cook time by a few minutes at 300°F, watching closely.
- How do I keep the beet chips from burning around the edges?
- Burnt edges often mean the temperature is slightly too high for your specific air fryer. Lower it by 10 to 15 degrees and check a bit earlier next time. Pull the chips when they look dry but still slightly flexible; they crisp more as they cool.
- Can I make these without any oil?
- Yes, you can skip the oil, but the chips will be a little less rich and may dry unevenly. If you go oil free, watch closely and shake the basket halfway through to help them cook evenly.
- How long do air fryer beet chips stay crisp, and how should I store them?
- They are crispiest the day they are made, but can stay crunchy for about two days. Store fully cooled chips in an airtight container at room temperature with a paper towel to absorb moisture. If they soften, re-crisp briefly in the air fryer at 275°F.
- Can I slice the beets ahead of time?
- You can slice beets a few hours ahead, but they dry out and discolor if left uncovered. Store sliced beets in cold water in the fridge, then drain and dry very well before seasoning.
Serving Suggestions
These air fryer beet chips bring crunch and jewel-toned color to everything from snack boards to simple lunches.
Pair them with creamy hummus or herby yogurt dip for a snack that feels special but stays light.
For a fun twist, dust warm chips with smoked paprika or chili powder for a smoky, slightly spicy version.
More pairings:
Reviews
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Brooke, Chula Vista, CA: I wasn’t expecting these chips to be *this* good, and they’re ready in no time. I'll probably never buy packaged chips again!
: Love hearing that, Brooke! 😊 Slicing the beets super thin and keeping them in a single layer really is the secret to that quick, crispy crunch.
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Chloe: Delicious! I dusted them with smoked paprika and chili powder. Absolute bliss.
: Love that swap, Chloe! Smoked paprika and chili powder are perfect with beets, and I’m glad the chips hit the spot.
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Ryan, SLC: Love these beet chips! Wonderfully layered and crunchy. Total keeper!
: Happy they turned out layered and crunchy for you, Ryan, and love that they’re a keeper! 😊
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Shawn: Was a bit hesitant to try bc of the negative review, but I'm happy I tried anyway. They came out fine and they were delicious!
: Happy they turned out crispy and delicious for you, Shawn! Thin, even slices and not overcrowding the basket really make these beet chips shine.
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Carol Schmidt, Des Moines: I made these for a birthday snack board and they came out mostly chewy with some burnt edges, even after slicing super thin and cooking in batches 😕🎂
: Sorry that happened, Carol 😕 For crisper chips with fewer burnt edges, try patting the slices very dry before oiling, cooking in a single layer at a slightly lower temp, and checking early with a quick shake or flip since the thin edges can brown fast.
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