Air fryer recipe · Snacks
Ruby Beet Chips
Paper-thin beet rounds that crisp into jewel-toned, lightly salted chips.
- 18 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 1.0 gprotein
- 4.5 gcarbs
- 6.9 gfat
- 0.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Beetroot2 medium
- Olive oil1 tbsp
- Sea salt0.5 tsp
- Black pepper0.25 tsp
- Fresh thyme1 tsp
Method
Slice paper-thin
Use a mandoline to cut the beets into translucent, paper-thin rounds, as thin as you can safely manage. Keeping every slice the same thickness is the difference between crisp chips and chewy leather, as even slices dry at the same rate.
Dry the slices
Blot the beet rounds firmly between paper towels to lift off the surface moisture and juice. Damp slices only steam in the basket instead of crisping, so work in batches and don't let any sit wet for long before cooking.
Season lightly
Toss the dried slices with just enough olive oil to gloss them, then sprinkle over the sea salt, pepper and thyme. Go light on the oil, since too much leaves the chips limp, and coat evenly for consistent flavour throughout.
Air-fry low and slow
Lay the slices in a single layer without overlapping and cook at 160°C for 14 min, shaking gently every few minutes. The lower heat slowly dries them into crisps without scorching. They firm up fully as they cool, so don't overcook.
