Air fryer recipe · Snacks
Spiced Beet Chips
Ruby-red crisps with an earthy sweetness and a whisper of warm cumin.
- 24 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 90kcal
- 1.4 gprotein
- 6.1 gcarbs
- 7.1 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Beetroot3 medium
- Olive oil1 tbsp
- Ground cumin1/2 tsp
- Sea salt1/2 tsp
- Cracked pepper1/4 tsp
Method
Slice paper-thin
Peel the beets and slice them as thinly and evenly as you can, ideally with a mandoline. Uniform thickness is the secret to chips that crisp at the same rate without burnt edges.
Blot the slices
Lay the rounds on a clean towel and press a second towel on top to draw out surface moisture. Drier slices crisp faster and won't stick together in the basket.
Season lightly
Toss the slices with olive oil, cumin, salt, and pepper until each one carries a faint sheen. Use a light hand with oil so they crisp rather than fry into chewy disks.
Single-layer them
Arrange the slices in a single layer with minimal overlap, working in batches as needed. Overlapping chips steam each other and stay limp in the middle.
Air-fry until crisp
Air-fry the beet slices at 160C for 16 minutes, shaking and separating every 4 minutes, until the edges curl and they feel dry; cool on a rack so they finish crisping.
