Air fryer beetroot chips turn crisp in 10–18 minutes when slices are thin, dried well, and cooked in a single layer.
Beetroot chips are the snack that looks like it came from a fancy deli, yet it’s just sliced beets and steady heat. Done right, you get crackly edges, a gentle sweetness, and that deep ruby color that makes the bowl vanish fast.
The tricky bit is water. Beets hold a lot of it, and water fights crunch. This guide keeps that moisture in check, gives you clear timing ranges, and shows fixes for the usual slip-ups, so you can nail a batch in your own air fryer.
Choose beets that feel firm, with smooth skin and no soft spots. Medium ones cook more evenly than giant beets, since thick centers can lag behind. If your beets are muddy, soak them for a minute before scrubbing so grit doesn’t scratch your knife. After slicing, your hands may turn pink; a quick rub with lemon on fingertips can lift the stain. Then you’re ready to cook.
| Step that changes results | What to do | What you’ll notice |
|---|---|---|
| Beet size | Pick similar-size beets for one batch | More even cook, fewer underdone centers |
| Slice thickness | Aim for 2–3 mm for fast chips; 4–5 mm for sturdier chips | Thinner slices crisp faster; thicker slices stay chewy longer |
| Surface drying | Blot slices hard with towels until no shine sits on top | Less steam, cleaner crunch, brighter seasoning |
| Oil amount | Use 1–2 tsp oil per medium beet, just a light coat | Too little can taste dry; too much can soften chips |
| Salt timing | Salt after cooking, not before | Less water draw, better snap |
| Basket loading | Cook in one layer; run extra rounds for overflow | Fewer limp spots, more even browning |
| Mid-cook move | Shake once at the halfway mark; separate any stuck slices | Less sticking, more even edges |
| Cooling | Cool chips on a rack or a dry plate in one layer | Crunch firms up as steam escapes |
How To Make Beetroot Chips In Air Fryer
This method fits basket and oven-style air fryers. Your exact time shifts with slice thickness, beet moisture, and how hot your unit runs, so treat the ranges as guardrails, then lock in your own “sweet spot” after one batch.
Ingredients
- 2 medium raw beets
- 1–2 tsp neutral oil or olive oil
- Fine salt, added after cooking
- Optional: black pepper, garlic powder, smoked paprika, chili flakes, or dried herbs
Gear
A mandoline is fast so use a glove and slow hands.
- Mandoline or sharp knife
- Cut-resistant glove if you use a mandoline
- Large bowl
- Clean kitchen towels or paper towels
- Cooling rack (nice to have)
Step-by-step
- Scrub the beets under cool water. Trim the stem and root ends. Peel if you want a smoother chip; keep the skin if you like a rustic bite.
- Slice beets evenly. For classic chips, go 2–3 mm thick. If you like a sturdier chip, go 4–5 mm and plan on a longer cook.
- Rinse sliced beets in a bowl of water, then drain. This washes off some surface starch and beet juice that can glue slices together.
- Dry the slices. Spread them on towels, press another towel on top, and blot until the surface looks matte, not glossy.
- Toss slices with oil in a bowl until they’re lightly coated. Don’t add salt yet.
- Preheat the air fryer to 160°C / 320°F for 3 minutes.
- Lay slices in one layer in the basket or on trays. If you can’t fit them without overlap, cook in rounds.
- Air fry 10–18 minutes, shaking once halfway. Start checking early. Pull the slices that are crisp and keep the rest going.
- Cool chips in one layer for 5 minutes. Season with salt and any spices, then eat.
Making beetroot chips in an air fryer without soggy spots
If your chips soften, the cause is nearly always trapped steam. That steam comes from wet slices, crowded baskets, or salt pulling water out too soon. Fix those three and you’re in good shape.
Drying that works fast
After rinsing, give the slices a minute in a colander, then blot hard. Pressing matters more than waiting. You’re not trying to dry the beet all the way through, just the surface that turns to steam first.
Got time? Set the blotted slices on a rack for 10 minutes while the air fryer preheats and you mix seasonings. You’ll feel the edges tack up a little, which helps oil cling in a thin film.
Single-layer cooking rules
Air fryers cook by moving hot air around food. Overlap blocks that airflow. If you must overlap a tiny bit, keep it to a couple spots and separate slices during the halfway shake.
For oven-style air fryers with trays, rotate trays once. For basket models, shake, then use tongs to peel apart slices that stuck.
Cook time and temperature ranges you can trust
Beetroot sugars can brown faster than you’d expect. Lower heat keeps color bright and gives you time to react before edges go dark. These settings are a steady starting point for most machines.
Time by thickness
- 2–3 mm slices: 160°C / 320°F for 10–14 minutes
- 4–5 mm slices: 160°C / 320°F for 14–18 minutes
Near the end, check every 2 minutes. Beet chips can swing from “nearly there” to “too dark” in a short window.
When to raise the heat
If your air fryer runs cool, you can finish with 2–3 minutes at 175°C / 350°F. Keep an eye on them during this finish step. Pull any chips that crisp early, and let thicker ones ride a bit longer.
Beets are naturally sweet and bring nitrates, folate, and potassium. If you track nutrition, the USDA FoodData Central beetroot nutrient profile is a solid reference point for raw beets.
Seasoning that sticks without turning chips soft
Salt goes on after cooking. Spices can go on before or after, yet powders can scorch if you run hotter than 175°C / 350°F. When you season after, you get clean flavor and crisp texture.
Quick flavor combos
- Sea salt and black pepper: classic, sharp, and simple
- Garlic powder and smoked paprika: savory with a gentle smoke note
- Chili flakes and lime zest: bright heat with a citrus lift
- Dried dill and lemon pepper: a tangy, snacky vibe
- Cinnamon and a pinch of sugar: sweet crunch that suits beet sweetness
Oil choices
Neutral oil gives a clean chip. Olive oil brings a fuller taste. If you use spray oil, keep it food-safe and meant for cooking surfaces. A thin coat beats a heavy slick.
Fixes for common beetroot chip problems
Chips can fail in a few predictable ways. The good news is you can often rescue them with a short re-crisp, and you can stop the problem next batch with a small tweak.
| What went wrong | Why it happens | What to do next time |
|---|---|---|
| Chips turn chewy | Slices are thick or wet, or the basket is crowded | Slice thinner, blot harder, cook in rounds |
| Edges get dark fast | Heat is high or slices are too thin for the setting | Stay at 160°C / 320°F, start checks early |
| Chips taste bitter | Over-browning from sugar burn | Lower temp, shorten finish step, pull early |
| Slices stick together | Juice and starch glue the surfaces | Rinse, dry, then separate at the halfway shake |
| Seasoning falls off | Too little oil, or seasoning added while chips are cold | Use a light oil coat, season while chips are warm |
| Chips feel greasy | Too much oil, or the basket is overloaded | Cut oil, spread slices, blot after cooking if needed |
How to store and re-crisp beetroot chips
Beet chips stay crisp longest when they cool all the way before you seal them. Warm chips trap steam inside a container and soften fast.
Store cooled chips in a jar or container with a tight lid. Add a paper towel at the bottom to catch moisture. Keep the lid closed between grabs.
For food safety, chill leftovers if you won’t finish them the same day. The USDA FoodKeeper storage guide helps you pick a safe fridge window for cooked foods.
Re-crisping steps
- Preheat the air fryer to 160°C / 320°F.
- Spread chips in one layer.
- Heat 2–4 minutes, shaking once.
- Cool 2 minutes, then eat.
Batch planning for parties and meal prep
If you’re making a big bowl, plan on cooking in rounds. The first round can cool while the next one cooks. That cooling time also firms crunch, so your snack table wins.
To keep batches consistent, weigh or count slices per round and keep thickness steady. If you swap to a new beet that’s wetter or larger, expect a longer cook.
If someone asks how to make beetroot chips in air fryer with no oil, you can do it, yet the chips can taste dry. Try a quick mist of water before cooking, then season after. If you want the classic chip feel, a small amount of oil is the easier path.
Small details that make the method repeatable
Calibrate your air fryer once
Run a mini batch: 8 slices at 3 mm thickness. Cook at 160°C / 320°F and start checking at 10 minutes. Note the minute where the first slice turns crisp. Next time, use that minute as your first check point for a full basket.
Use color as a clue
Beet chips shift from shiny to matte, then the edges start to wrinkle. That wrinkling is your cue to check texture. If the center still bends, give it 2 more minutes, then check again.
Keep hands and tools clean
Beet juice stains. Rinse your board and knife right after slicing. If you use a mandoline, wash it at once so dried beet doesn’t glue the blade area.
Serving ideas that feel like a snack, not a side dish
Serve beetroot chips with a simple dip, or pile them on a platter with other air fryer snacks. Their color plays nice with pale dips and light cheeses.
- Pair with yogurt mixed with lemon, salt, and chopped herbs
- Dip into hummus or a bean dip
- Serve with sliced cucumbers and a squeeze of lime
- Crunch them over a salad as a topper
Final checklist before you start
- Slice evenly, then blot until matte
- Use a light oil coat, skip salt until after cooking
- Cook in one layer at 160°C / 320°F
- Shake once, pull crisp chips early, keep thicker ones going
- Cool in one layer so steam can escape
Once you’ve nailed your first batch, you’ll find the rhythm fast. The same moves work each time: thin slices, dry surfaces, steady heat, and a quick cool. And if you ever forget the steps, circle back to how to make beetroot chips in air fryer and run the checklist above.