Go Back

Air Fryer Beet Chips With Sea Salt – Crisp, Colorful, and Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. Blot the slices: Spread beet rounds on a clean towel or paper towels and blot both sides. Removing surface moisture helps them crisp.
  4. 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.
  5. 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.
  6. Arrange in a single layer: Place slices in the basket without overlapping. Work in batches for best results.
  7. 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.
  8. Cool to finish crisping: Transfer chips to a wire rack and let them cool for 5–10 minutes. They firm up as they cool.
  9. Taste and adjust: Add a pinch more sea salt, pepper, or a few drops of apple cider vinegar if you like a tangy edge.
  10. Serve: Enjoy on their own, with hummus, or as a crunchy topper for salads and grain bowls.