Want a healthy air fryer snack? These crispy Air Fryer Beetroot Chips are a delicious alternative to regular potato chips. Made with just beets, a little oil, and salt, they’re easy to make at home.
Follow this simple step-by-step guide to make perfectly crispy beet chips in your air fryer.
I’ve been using an air fryer since 2016, and this was one of the first things I ever made and shared with you on my blog—beet chips in the Philips Viva air fryer, following a recipe from their booklet. No special skills needed, and they’re seriously addictive! That crunch is satisfying—you really have to try them to believe it.
Since then, I’ve made beet chips countless times, updating the recipe with my expert tips and notes. These days, I use the Vortex 6-in-1 and Instant Pot Duo Crisp Air Fryer.
I also make air fryer plantain chips, apple chips in air fryer and root veggie chips with turnip, beetroot, radish, carrot, sweet potato, and regular potato. So good! You’ll find a similar mix at Costco in a resealable bag—but homemade is way more budget-friendly.
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Why this recipe works?
- Only 3 simple ingredients
- Uses very minimal oil
- Quick, easy, and fuss-free
- A healthy snack you can enjoy guilt-free anytime
- Budget-friendly and cost-effective
Ingredients
- Beetroot – Raw red or golden beets work well—just use what you have on hand. If you’ve got extra red beets, try making this refreshing ABC Juice.
- Oil – I use olive oil, but any oil is fine—sunflower oil, avocado oil, or even a low-calorie spray all work.
- Salt – I like using cracked sea salt for texture, but regular table salt is just as good.
Optional Add-ins
Garlic powder, black pepper, dried rosemary, dried parsley, paprika
How to Make Air Fryer Beetroot Chips – Step by Step
Step 1. Wash and Slice the Beetroot Thin
Use a mandolin slicer to cut the beet into thin rounds—about 1/16-inch uniform slices. You can also use a sharp knife if you're confident with even slicing. A mandolin is definitely worth having for jobs like this!
Step 2. Remove Excess Moisture
Place the beet slices on a sheet of kitchen paper, then lay another sheet over the top. Leave them for about 10 minutes to soak up any extra moisture.
Step 3. Season Toss the sliced beetroot in oil and sprinkle with salt on the beet.
Step 4. Arrange the beet slices in air fryer basket overlapping each other.
Step 5. Air fry. Select the AIRFRY function. Set the temperature to 150°C and the timer to 15 minutes. Place the air fryer basket inside the air fryer and press Start.
Flip or shake the beet slices every 5 minutes to ensure even drying.
Then increase the temperature to 180°C and cook for another 8–10 minutes. Keep an eye on them—check every 2 minutes. The chips will start to curl and dry out.
Step 6. Cool. Let them cool for 5 minutes—they’ll crisp up as they cool. For making a larger portion, cook in batches.
Serving
I love serving beet chips in a large bowl as an after school snack or healthy snack through the day. But when we have friends over, I would serve crispy air fryer beet chips with instant pot hummus.
Sandhya's Top Tips
- Slice the Beetroot Thin – Using a mandolin slicer, slice the beetroot to ⅛-inch thickness. You can also use a sharp knife if you have steady hands. I highly recommend investing in a mandoline slicer—they’re great for getting even slices and come in handy for many recipes.
- Consistent thickness - It is extremely important to keep the thickness consistent for the chips. If the thickness are not the same, you will find some chips air fry quicker than the rest.
- Pat Dry to Remove Excess Moisture – Spread the beetroot slices on a piece of kitchen paper in a single layer and place another sheet of paper on top. Let them sit for 10 minutes. This helps absorb any extra moisture from the slices.
- It’s Okay to Overlap – Since the beets tend to overlap as they cook in the air fryer, it’s fine to start with a bit of overlap. I flip the beet slices every 5 minutes to ensure there are no wet spots.
- Cook Until Edges Are Crispy – The total cooking time will depend on your air fryer model. It can take anywhere from 20 to 30 minutes. I usually cook them for 25 minutes, and that works perfectly for me. Look for curled, crispy edges—if they’re still soft, cook for a few more minutes.
- Season to Taste – I like to keep it simple with just salt, but you can season the chips to your liking with black pepper, rosemary, or your favorite spice blend.
Storing Air Fryer Beet Chips
Once completely cooled, store in an airtight container at room temperature. They’ll stay fresh for up to a week—though honestly, we hardly have leftovers like air fryer apple chips. They never last that long in my house!
Recipe FAQ's
Beetroot can leave a reddish tint on your hands when peeling or slicing. To avoid staining, you can wear kitchen gloves during the prep. If you do get beet juice on your hands, wash them immediately with soap and water. Rubbing your hands with lemon juice or vinegar can also help remove the color. Personally, I don’t mind a little beet stain—it fades quickly!
Absolutely, Use the same recipe for air fryer beet chips and make in the dehydrator. You will be able to make larger quantities. But the cooking time is much more than the air fryer.
To make baked beet chips, prepare the beetroot just like you would for the air fryer—wash, peel, and slice it thinly. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Arrange the beet slices in a single layer without overlapping. Bake on the lowest rack for about 20 to 25 minutes, checking around 15 minutes to make sure they don’t burn. The beet slices should look dry and lose their shiny spots. Once out of the oven, let them cool on the tray—they’ll crisp up as they cool.
More Easy Beet Recipes
Ingredients
- 1 medium beet
- 1 teaspoon olive oil
- Salt to taste
- Pepper Optional
Instructions
- Wash the Beetroot, peel the skin and set the skin aside. Using a mandoline slicer, slice them thin. Alternatively, if you don't have a slicer, slice them uniformly thin with your knife.
- Spread the beetroot slices on the paper and place another paper on top of it. Keep it aside for 10 minutes. This process will enable to absorb any extra moisture on the beetroot thins.
- Toss the sliced beetroot in oil and sprinkle with salt on the beet and arrange them in air fryer basket.
- Select the AIRFRY programme. Adjust the +/- keys to adjust theTime and Temperature to 150 C and 15 minutes. Press Start. Flip and turn the beet chips around every 5 minutes, so that they evenly dry out. Increase the temperature to 180C and set the timer for 8-10 minutes. Check every 2 minutes in the process. Beet Chips will curl overall. Allow the chips to cool for 5 minutes and they will crisp well.
- Season with Sea Salt and freshly ground pepper if you like or just munch it as it is.. We love it either way.
Notes
Sandhya's Top Tips
- Slice the Beetroot Thin – Using a mandolin slicer, slice the beetroot to ⅛-inch thickness. You can also use a sharp knife if you have steady hands. I highly recommend investing in a mandoline slicer—they’re great for getting even slices and come in handy for many recipes.
- Consistent thickness - It is extremely important to keep the thickness consistent for the chips. If the thickness are not the same, you will find some chips air fry quicker than the rest.
- Pat Dry to Remove Excess Moisture – Spread the beetroot slices on a piece of kitchen paper in a single layer and place another sheet of paper on top. Let them sit for 10 minutes. This helps absorb any extra moisture from the slices.
- It’s Okay to Overlap – Since the beets tend to overlap as they cook in the air fryer, it’s fine to start with a bit of overlap. I flip the beet slices every 5 minutes to ensure there are no wet spots.
- Cook Until Edges Are Crispy – The total cooking time will depend on your air fryer model. It can take anywhere from 20 to 30 minutes. I usually cook them for 25 minutes, and that works perfectly for me. Look for curled, crispy edges—if they’re still soft, cook for a few more minutes.
- Season to Taste – I like to keep it simple with just salt, but you can season the chips to your liking with black pepper, rosemary, or your favorite spice blend.
Nutrition
Marilyn Prowse says
Delicious but should have an added warning - eating beetroot every day may cause kidney stones due to the high levels of oxalate. Eat but don't over indulge. (Spinach and rhubarb are in the same category)
Monica G. says
Thanks for the wonderful recipe Sandhya, these chips look amazing!
cakespy says
I LOVE BEETS. These look like a great selling point for the air fryer. 😉 They are beautiful and sound delicious.
hopefray says
Your photos are stunning! I love my beetroot and kale chips during the fall and winter - so exited for this new food season!
Ioana from Berries and Spice says
Lovely photos, love the colour and dynamics. Really beautiful!
Meeta says
I love veggie chips in particular beetroot. AND I have been eyeing up the air fryer for quite some time - but have been putting it off - you are a temptress Sandhya!! xo
Lina Anup says
Thats a wonderful recipe Sandhya.. Waiting for more...
Janani Rakesh Kumar says
Soooo beautifully captured Sandhya! GORGEOUS ❤️❤️ Lov the recipe ❤️
Anupa Joseph says
Air fryer is something that I would want in my kitchen next. Sounds cool to have things fried without oil....the beetroot chips sounds interesting and yumm.... the pictures are stunning as always
Remya says
Wow...!! What an amazing idea of eating chips with no guilt of adding oil. I fall in love with all your pictures.....!!! 🙂
Sandhya Hariharan says
Heyy thanks so much Remya.
Priya says
I'm in love with these chips! Such gorgeous images Sandhya <3