Air fryer recipe · Snacks
Beetroot Chips
Jewel-red crisps with an earthy crunch and a whisper of cumin and salt.
- 26 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 1.0 gprotein
- 4.0 gcarbs
- 4.8 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Beetroot2 medium
- Oil2 tsp
- Roasted cumin powder1/2 tsp
- Black salt1/4 tsp
- Saltto taste
Method
Slice paper-thin
Peel the beetroots and slice them as thin as you can, ideally with a mandoline. Thin, even slices crisp all the way through, while thick or uneven ones leave some pieces chewy in the middle and others burnt at the edge.
Soak and dry
Soak the slices in cold water for 15 minutes to rinse off surface starch, then pat every piece bone-dry between two towels. Any water left on the beetroot turns to steam in the basket, and damp slices simply never crisp.
Toss minimally
Coat the slices with just the 2 teaspoons of oil so they glisten without any pooling in the bowl. Hold the cumin and both salts back until the end, because ground spices scorch and turn bitter at frying heat and taste harsh.
Air-fry low and slow
Lay the slices flat with almost no overlap and air-fry at 160°C for 14 min, turning them halfway so they colour evenly. Dust the warm chips with roasted cumin, black salt and salt, then let them cool fully, as they crisp as they cool.
