Air Fryer Beet Chips
28 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
These air fryer beet chips hit the salty-crunchy spot with sweet earthy flavor, and they get shatter-crisp without a vat of oil.
Perfect for happy hour, lunchboxes, or a bold salad topper, I season them like I mean it with sea salt, black pepper, and a kiss of garlic, so they scratch that potato chip itch with less mess.
Ingredients (2 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 2 medium fresh beets, peeled, very thinly sliced (use a mandoline for best results) fresh red beets 0.8 lb medium
- 1 Tbsp olive oil olive oil
- ¼ tsp sea salt sea salt 0.05 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- ¼ tsp garlic powder (optional) garlic powder 0.03 oz
How to Make Air Fryer Beet Chips
-
Slice the beets paper-thin
Peel beets and slice on a mandoline at 1 to 2 mm thickness for even, quick crisping.
Wear a cut-resistant glove and use a darker wooden board or a sheet of parchment to keep stains in check.
-
Dry the slices well
Spread slices on towels and blot aggressively until no surface moisture remains.
Moisture is the enemy of crunch, so do not skip this part.
-
Season with control
Toss slices with olive oil, sea salt, black pepper, and garlic powder if using until just coated, not dripping.
Use a wide bowl and your hands so every slice gets a light, even sheen.
-
Preheat and line the basket
Preheat the air fryer to 320 F for 3 minutes.
Optional: add a perforated parchment liner to reduce sticking while keeping airflow strong.
-
Air fry in a single layer
Lay slices in one layer with minimal overlap, working in batches if needed.
Cook at 320 F for 12 to 15 minutes, flipping or rotating the basket at the halfway mark.
Pull chips that look done and keep the rest going; if edges brown too fast, drop to 300 F and add a few minutes.
-
Cool to set the crunch
Transfer chips to a rack to cool 5 minutes so they crisp fully.
Taste and finish with a pinch more salt if needed, or a dusting of smoked paprika or vinegar powder for extra pop.
Substitutions
- Olive oil -> Avocado oil
- Avocado oil handles heat like a champ and gives a clean, buttery finish, helping the chips crisp without any olive fruitiness sneaking in.
- Black pepper -> Aleppo pepper
- Aleppo pepper brings gentle heat and a sun-dried, slightly fruity vibe that plays beautifully with beet sweetness without overpowering it.
- Garlic powder -> Smoked paprika
- Smoked paprika adds a subtle smoke and warmth that makes the earthy beets taste deeper and more savory while keeping the texture just as crisp.
Tips
- Mandoline discipline
- Set your mandoline thin and stay consistent so every slice finishes at the same time, and always wear a glove because beets are slippery.
- Airflow is king
- Crowding kills crunch, so cook in true single layers and rotate trays or shake the basket halfway for even drying.
- Dry like you mean it
- Blotting until the slices feel tacky, not wet, is the difference between snap and flop in an air fryer.
- Dial the heat like a pro
- Start at 320 F and drop to 300 F if you see fast browning; thin slices cook fast, so remove outliers early and let stragglers finish.
- Optional crunch boost
- Toss the dried slices with 1 teaspoon oil plus 1 teaspoon cornstarch per 2 beets for glassier, louder crunch without tasting starchy.
- Cool on a rack, not a plate
- Letting chips breathe on a rack prevents steam buildup so they stay crisp from edge to center.
- No waste mindset
- Save beet peels and ends for stock or to pickle with vinegar and spices, or oil and roast peels into a crunchy salad topper.
Nutrition Facts *
| Energy | 138 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chips came out soggy. What went wrong?
- The slices were likely too wet or crowded, or you cooled them on a solid surface. Blot thoroughly, cook in single layers, and cool on a rack so steam can escape.
- The edges burned before the centers crisped. How do I fix that?
- Lower the temperature to 300 F and extend the time, and make sure your slices are truly even. Pull darker pieces as they finish and keep the rest going.
- I do not have a mandoline. Can I still make these?
- Yes. Use a sharp chef’s knife to cut thin planks, stack 2 to 3 at a time, and slice into thin rounds. Chill beets 15 minutes to firm up for cleaner cuts.
- How should I store beet chips so they stay crisp?
- Cool completely, then store in an airtight container lined with a paper towel. If they soften, re-crisp in the air fryer at 300 F for 2 to 3 minutes.
- Can I use golden or Chioggia beets?
- Absolutely. Golden beets are a little milder and slightly less earthy, and candy-cane Chioggia beets look gorgeous, though the rings can blur when cooked.
- Can I make these in the oven instead?
- Yes. Use convection at 325 F for 20 to 30 minutes, flipping once and rotating pans, and keep them in a single layer on parchment-lined sheets.
Serving Suggestions
Serve these with a garlicky yogurt-lemon dip or a tahini-sumac sauce if you want to keep it dairy-free, and finish the chips with a squeeze of orange for a bright edge.
If you are feeling extra, toss the warm chips with a pinch of dill and vinegar powder for a salt-and-vinegar riff that hits all the crunchy, tangy cravings.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
