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.