Recipe for Beet / Beetroot Chips in Airfryer. No airfryer, you can even use the oven!
85 calories per serving
I remember the first time I tasted beetroot chips. It was in the US. Being my first time in the US, I was totally flabbergasted as to how a store can have an entire aisle dedicated to chips. Ah well, innocent times! The husband had this habit (those days) of lingering around in the chips aisle for more time than necessary. He once picked up a few packs of gourmet chips (Terra, I think), which had all mixed root veggies like carrots, beets, sweet potatoes, yam etc. I managed to go through a whole bag in one sitting. How could I not! It would transport me to chip-heaven. Soon, I realised that this was a dangerous thing to be addicted to and promptly banned him from getting them home.
Quite a few Hot-Chips stores in Chennai also stock up some mind boggling variety of chips. The senai (elephant foot yam) chips are particularly crunchy and addictive.
When I got the airfryer a couple of years ago, I wanted to try out these root veggie chips, because there was no way I would have tried deep frying them. If the airfryer could handle potato so well, then why not other root veg, right? All kinds of chip experiments were fairly successful.
Even if you dislike beets, I promise, you will love these chips. I’ve used only salt, but you can add any other seasonings of choice such as pepper or dried herbs. Since these are made in the airfryer, you can relish them without a trace of guilt. In fact, you can be happy about having consumed a fair share of a healthy veggie like beetroot!
Beetroot Chips in Airfryer
- 3 beetroot medium sized
- to taste salt
- To make beetroot chips, peel and thinly slice the beet, using knife and chopping board or using a mandolin slicer.
- Toss the slices in oil and 3-4 pinches of salt.
- Preheat the airfryer for 3-4 minutes at 200xb0C.
- Open the basket of the airfryer and slide in the beetroot slices. Shake the basket to spread the slices out (no need for them to be in a single layer).
- Slide the basket back into the slot and bake / airfry at 200C for 12-18 minutes. This depends on the thickness of your slices. Make sure to pull out the basket and give it a good shake 2-3 times during the whole process, so all of them get uniformly crisp.
- The chips will turn really crisp on cooling, so take care not to burn them by keeping it for too long.
- Remove the chips in to a dish. Allow to cool for 5-7 minutes and then serve immediately. Sprinkle some sea salt if you like, just before serving.
- To make these beetroot chips in a regular convection oven, preheat the oven at 180xb0C before slicing the beets. Follow steps 1 and 2. Layer the chips in a single layer in two baking sheets (or more) and bake for 15 minutes. Keep a watch so they don't burn.
Hi,won’t the beetroot slices fly onto the top of the fryer compartment and get stuck on top?it being very thinly sliced….
These beetroot chips look yummy! I have brought them from The Organic Garden yesterday and I am sure that I am going to try it very soon
@ashwini – no they didn’t – because unlike papad, the moisture adds to the weight.
Tried sweet potato chips the way u recommended using the above recipe..came out quite well but there were some bits which were cooked but not crisp n others were over crisp n slightly burnt…did shake them a couple of times in between,nevertheless!!
Wow, so delicious! I just made it for dinner, I am sure I will make it again!
Can I make these with canned beets?
That may not work out because of extra moisture content in cooked /canned beets. No harm trying though.