Air Fryer Beet Chips With Sea Salt – Crisp, Colorful, and Simple
Beet chips check a lot of boxes: crunchy, salty, naturally sweet, and surprisingly easy to make. If you’ve ever been let down by soggy veggie chips, this method will change your mind. The air fryer turns thin beet slices into crisp bites in minutes, with just a hint of oil and a sprinkle of sea salt.
They’re perfect for snacking, topping salads, or serving alongside a dip. Once you make a batch, you’ll want to keep them on repeat.
Why This Recipe Works
- Air fryer efficiency: Hot, circulating air quickly removes moisture, giving you a crisp texture without deep frying.
- Minimal ingredients: Beets, oil, and sea salt are all you need for standout flavor and crunch.
- Control over texture: Slicing the beets evenly ensures consistent results, and you can dial the cook time to your preferred level of crispness.
- Naturally flavorful: Beets bring a subtle earthiness and natural sweetness, which pairs beautifully with flaky sea salt.
- Less mess, less oil: Compared to oven methods, the air fryer cooks faster and with less oil, keeping cleanup simple.
Ingredients
- 3 medium beets (red or golden), scrubbed and peeled
- 1–1.5 tablespoons olive oil or avocado oil
- 1 teaspoon flaky sea salt (plus more to taste)
- Optional: 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon smoked paprika or garlic powder
- Optional: 1 teaspoon apple cider vinegar (for a tangy finish)
How to Make It
- Prep the beets: Wash and peel the beets. Trim the ends so they’re flat for easier slicing.
Pat them completely dry to prevent steaming.
- Slice thin and even: Use a mandoline set to 1/16–1/8 inch (about 1.5–3 mm). If using a knife, take your time and aim for uniform thickness. Even slices = even crisping.
- Blot the slices: Spread beet rounds on a clean towel or paper towels and blot both sides. Removing surface moisture helps them crisp.
- Season lightly: In a large bowl, toss beet slices with the oil until just coated.
Sprinkle on sea salt and any optional seasonings. Don’t over-oil; too much oil can cause sogginess.
- Preheat the air fryer: Set to 300–320°F (150–160°C). Lower heat reduces burning and gives the slices time to dehydrate and crisp.
- Arrange in a single layer: Place slices in the basket without overlapping.
Work in batches for best results.
- Air fry and rotate: Cook for 12–18 minutes, shaking or flipping every 4–5 minutes. Watch closely in the final minutes. Some slices may finish earlier; remove those as they crisp and continue cooking the rest.
- Cool to finish crisping: Transfer chips to a wire rack and let them cool for 5–10 minutes.
They firm up as they cool.
- Taste and adjust: Add a pinch more sea salt, pepper, or a few drops of apple cider vinegar if you like a tangy edge.
- Serve: Enjoy on their own, with hummus, or as a crunchy topper for salads and grain bowls.
Storage Instructions
- Cool completely before storing; residual steam softens chips.
- Store in an airtight container at room temperature for up to 3 days.
- Add a small piece of paper towel to the container to absorb excess moisture.
- If chips soften, re-crisp in the air fryer at 300°F (150°C) for 2–3 minutes.
Health Benefits
- Rich in antioxidants: Beets contain betalains, which support the body’s natural defense against oxidative stress.
- Supports heart health: Beets are a natural source of nitrates, which may help promote healthy blood flow.
- High in fiber: A crunchy snack that helps you feel satisfied while supporting digestion.
- Lower oil, lower calories: Air frying uses far less oil than deep frying, keeping these chips lighter while still crisp.
- Minerals and vitamins: Beets provide folate, manganese, and potassium in a snackable format.
Common Mistakes to Avoid
- Thick, uneven slices: This leads to mixed results—some chips burn while others stay soft. Use a mandoline if possible.
- Overcrowding the basket: Overlapping slices steam rather than crisp. Work in batches for a true chip texture.
- Too much oil: A light, even coat is enough.
Excess oil makes chips greasy and limp.
- Skipping the cool-down: Chips need a few minutes on a rack to fully crisp. Don’t skip this step.
- Cranking the heat too high: High temps can scorch the edges before the centers dry out. Moderate heat is best.
Recipe Variations
- Smoky Sea Salt: Add smoked paprika and a pinch of black pepper before air frying.
- Herb and Garlic: Toss with garlic powder and finely chopped rosemary right after cooking while they’re still warm.
- Salt and Vinegar: After cooking, mist lightly with apple cider vinegar and add extra flaky salt.
Let them sit 1–2 minutes to set.
- Everything Spice: Sprinkle a light coating of everything bagel seasoning right after air frying.
- Sweet Heat: Toss with a pinch of cayenne and a dusting of coconut sugar for a spicy-sweet crunch.
- Gold and Chioggia Mix: Use different beet varieties for a colorful bowl with slightly different flavors.
FAQ
Do I need to peel the beets?
You don’t have to, but peeling gives a cleaner texture and removes any bitterness from the skin. If you keep the skin on, scrub thoroughly to remove dirt.
Why are my beet chips soft instead of crispy?
They were likely cut too thick, crowded in the basket, or cooked at too high a temperature. Slice thin, cook in single layers, and keep the heat moderate.
Let them cool on a rack to finish crisping.
Can I make these without oil?
Yes, but a tiny amount of oil helps with even browning and better crunch. If going oil-free, keep slices very thin and extend the cook time slightly.
How do I prevent staining from beets?
Wear gloves and use a cutting board you don’t mind tinting. Golden beets stain less than red beets if you’re concerned about color transfer.
Can I use pre-cooked or canned beets?
It’s not ideal.
Cooked beets hold more moisture and don’t crisp well. Raw beets work best for chips.
What’s the best salt for this recipe?
Flaky sea salt or a coarse sea salt provides pops of flavor without overpowering the beets. Fine salt can be used but use less, as it distributes more densely.
Can I double the recipe?
Yes, but cook in batches.
Overfilling the air fryer will prevent proper airflow and result in soft chips.
How thin should I slice the beets?
Aim for 1/16–1/8 inch (about 1.5–3 mm). Thinner slices cook faster and crisp more evenly.
In Conclusion
Air Fryer Beet Chips with Sea Salt are the kind of snack that feels special without any fuss. With just a handful of ingredients and a few smart steps, you get crisp, colorful chips that beat the bagged version.
Make a batch for snacking, meal prep, or as a crunchy topping, and customize the seasoning to fit your mood. Once you’ve nailed your preferred thickness and cook time, this recipe becomes a go-to you can make with your eyes closed.
Ingredients
Method
- Prep the beets: Wash and peel the beets. Trim the ends so they’re flat for easier slicing. Pat them completely dry to prevent steaming.
- Slice thin and even: Use a mandoline set to 1/16–1/8 inch (about 1.5–3 mm). If using a knife, take your time and aim for uniform thickness. Even slices = even crisping.
- Blot the slices: Spread beet rounds on a clean towel or paper towels and blot both sides. Removing surface moisture helps them crisp.
- Season lightly: In a large bowl, toss beet slices with the oil until just coated. Sprinkle on sea salt and any optional seasonings. Don’t over-oil; too much oil can cause sogginess.
- Preheat the air fryer: Set to 300–320°F (150–160°C). Lower heat reduces burning and gives the slices time to dehydrate and crisp.
- Arrange in a single layer: Place slices in the basket without overlapping. Work in batches for best results.
- Air fry and rotate: Cook for 12–18 minutes, shaking or flipping every 4–5 minutes. Watch closely in the final minutes. Some slices may finish earlier; remove those as they crisp and continue cooking the rest.
- Cool to finish crisping: Transfer chips to a wire rack and let them cool for 5–10 minutes. They firm up as they cool.
- Taste and adjust: Add a pinch more sea salt, pepper, or a few drops of apple cider vinegar if you like a tangy edge.
- Serve: Enjoy on their own, with hummus, or as a crunchy topper for salads and grain bowls.
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