Beet chips are the kind of snack that looks fancy but takes almost no effort. They’re earthy, slightly sweet, and incredibly crisp when done right. If you’ve ever struggled to make oven chips stay crunchy, the air fryer makes it simple and fast.
These chips are great on their own, with dips, or crumbled over salads for a pop of color and crunch. You only need a few pantry staples and about 20 minutes.
In this article:
Why This Recipe Works
Air fryers circulate hot air quickly, which dries beets out without drowning them in oil. That means you get light, crisp chips instead of soggy slices.
A short salt rest pulls out surface moisture, so the chips cook evenly. Thin, uniform slices are key, and the air fryer’s basket helps them crisp on both sides without flipping every single piece. A touch of oil boosts browning and helps spices stick, while low-to-medium heat avoids burning the natural sugars.
Shopping List
- Fresh beets (3–4 medium, any color: red, golden, or candy-striped)
- Olive oil or avocado oil (1–2 tablespoons)
- Fine sea salt
- Black pepper (optional)
- Garlic powder (optional)
- Smoked paprika or chili powder (optional)
- Apple cider vinegar powder or fresh lemon zest (optional, for tang)
Instructions
- Prep the beets: Wash and peel the beets.
Trim the ends. If using red beets, know they can stain—use a cutting board you don’t mind coloring.
- Slice thinly and evenly: Use a mandoline for best results, aiming for 1/16 to 1/8 inch slices (about 1.5–3 mm). If using a knife, go slowly and keep slices as uniform as possible.
- Quick salt rest: Place slices in a bowl and sprinkle with 1/2 teaspoon fine salt.
Toss and let sit for 10 minutes to draw out moisture. This step improves crispness.
- Pat dry: Spread the slices on a clean kitchen towel or paper towels and press gently to remove excess moisture. The drier they start, the crispier they finish.
- Season lightly: Toss the slices with 1–2 teaspoons oil (just enough to lightly coat).
Add a pinch of salt, pepper, and any spices you like. Go easy—beets are naturally sweet and don’t need much.
- Preheat the air fryer: Set to 300°F (150°C) for a more forgiving, even crisp. If your air fryer runs cool, go to 320°F (160°C).
- Arrange in a single layer: Place slices in the basket without overlapping.
A little edge touch is fine, but avoid stacks. Work in batches for best texture.
- Cook and check: Air fry for 12–18 minutes, shaking the basket gently halfway. Begin checking at 10 minutes.
Chips are done when edges curl and centers feel firm, not soft.
- Carryover crisp: Transfer chips to a wire rack as they finish. They’ll crisp further as they cool. If some are still bendy, return them for 1–2 more minutes.
- Season to finish: Taste and add a final pinch of salt or a dusting of smoked paprika.
If using vinegar powder or lemon zest, sprinkle while the chips are warm.
Storage Instructions
Let the chips cool completely before storing. Any trapped warmth creates steam and softens them. Keep in an airtight container at room temperature for up to 3 days.
If they lose crispness, pop them back in the air fryer at 280–300°F (140–150°C) for 2–3 minutes. Avoid the fridge—it adds moisture and makes them chewy.
Why This is Good for You
Beets are rich in fiber, which supports digestion and helps you feel satisfied. They also contain betalains, plant compounds with antioxidant and anti-inflammatory properties.
The air fryer method uses very little oil, keeping calories lower than deep-fried chips. You’re also getting potassium, folate, and natural nitrates, which may support healthy blood flow. It’s a snack that feels indulgent but stays wholesome.
Pitfalls to Watch Out For
- Slicing too thick: Thick slices won’t dry out evenly and may burn at the edges while staying chewy in the center.
- Skipping the dry step: Wet slices steam instead of crisp.
Pat them dry after salting.
- Overcrowding the basket: Piled slices trap moisture. Keep to a single layer and cook in batches.
- Too much oil: A light coat is enough. Extra oil can make chips leathery.
- Heat too high: Beets have natural sugars that can scorch.
Moderate heat gives you a gentle, even crisp.
- No cooling rack: Letting chips cool on a plate can trap steam underneath. Use a rack so air can circulate.
Recipe Variations
- Smoky BBQ: Toss with smoked paprika, garlic powder, onion powder, and a pinch of brown sugar.
- Salt and Vinegar:</-strong> Use vinegar powder after cooking, or mist warm chips lightly with malt vinegar and return to the fryer for 1 minute to re-crisp.
- Herby Lemon: Add lemon zest and dried thyme or dill after frying.
- Chili Lime: Sprinkle with chili powder and a squeeze of lime juice just before serving (re-crisp if needed).
- Everything Seasoning: Toss warm chips with sesame, poppy seeds, dried garlic, dried onion, and a touch of salt.
- Golden Beets: Use golden varieties for a milder, less earthy flavor and a sunny color.
FAQ
Do I have to peel the beets?
No, peeling is optional. The skins are edible, but peeling gives a more delicate texture and cleaner look.
If you keep the skins, scrub beets well to remove any dirt.
Can I use pre-cooked beets?
It’s not ideal. Cooked beets hold more moisture and tend to steam, leading to soft chips. Start with raw beets for the crispiest results.
What if I don’t have a mandoline?
A sharp chef’s knife works.
Aim for very thin, consistent slices. If some are thicker, sort them into a separate batch and cook a little longer.
Why are my chips still chewy?
They were either sliced too thick, cooked too hot, or crowded in the basket. Lower the heat to 300°F (150°C), spread slices in a single layer, and give them a few extra minutes.
Let them cool on a rack to finish crisping.
Can I make these oil-free?
Yes. Skip the oil and season with salt and spices. The texture will be a touch drier, but still crisp.
Watch closely to prevent scorching.
How can I keep the color bright?
Use moderate heat and avoid overcooking. Golden or candy-striped beets naturally keep a vivid look. A tiny squeeze of lemon after cooking can also brighten flavor without affecting crispness.
What dips pair well with beet chips?
Try whipped feta, lemony yogurt, hummus, or garlic aioli.
Their tang balances the beets’ sweetness nicely.
Can I double the recipe?
Yes, but cook in batches. Overloading the basket leads to uneven cooking and soggy chips. Keep each batch to a single layer for best results.
Will beet juice stain my air fryer?
It might tint the basket slightly if you’re using red beets.
Line with a perforated parchment specifically designed for air fryers to reduce staining, and clean promptly after cooking.
In Conclusion
Air Fryer Beet Chips deliver serious crunch with minimal effort and just a hint of oil. With simple seasoning and a few smart steps—thin slicing, a light salt rest, and patient cooking—you’ll get reliable results every time. Keep a jar on the counter for snacking, use them to top salads, or serve with your favorite dips.
They’re colorful, crisp, and a fresh take on a classic chip craving.
Air Fryer Beet Chips – Crispy, Colorful, and Surprisingly Easy
Ingredients
- Fresh beets (3–4 medium, any color: red, golden, or candy-striped)
- Olive oil or avocado oil (1–2 tablespoons)
- Fine sea salt
- Black pepper (optional)
- Garlic powder (optional)
- Smoked paprika or chili powder (optional)
- Apple cider vinegar powder or fresh lemon zest (optional, for tang)
Instructions
- Prep the beets: Wash and peel the beets.Trim the ends. If using red beets, know they can stain—use a cutting board you don’t mind coloring.
- Slice thinly and evenly: Use a mandoline for best results, aiming for 1/16 to 1/8 inch slices (about 1.5–3 mm). If using a knife, go slowly and keep slices as uniform as possible.
- Quick salt rest: Place slices in a bowl and sprinkle with 1/2 teaspoon fine salt.Toss and let sit for 10 minutes to draw out moisture. This step improves crispness.
- Pat dry: Spread the slices on a clean kitchen towel or paper towels and press gently to remove excess moisture. The drier they start, the crispier they finish.
- Season lightly: Toss the slices with 1–2 teaspoons oil (just enough to lightly coat).Add a pinch of salt, pepper, and any spices you like. Go easy—beets are naturally sweet and don’t need much.
- Preheat the air fryer: Set to 300°F (150°C) for a more forgiving, even crisp. If your air fryer runs cool, go to 320°F (160°C).
- Arrange in a single layer: Place slices in the basket without overlapping.A little edge touch is fine, but avoid stacks. Work in batches for best texture.
- Cook and check: Air fry for 12–18 minutes, shaking the basket gently halfway. Begin checking at 10 minutes.Chips are done when edges curl and centers feel firm, not soft.
- Carryover crisp: Transfer chips to a wire rack as they finish. They’ll crisp further as they cool. If some are still bendy, return them for 1–2 more minutes.
- Season to finish: Taste and add a final pinch of salt or a dusting of smoked paprika.If using vinegar powder or lemon zest, sprinkle while the chips are warm.
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