📝 About This Recipe
Transform humble, earthy root vegetables into a sophisticated, vibrant snack that offers a satisfying crunch without the heavy oils of deep-frying. These beet chips balance the natural sugars of red and golden beets with a sophisticated blend of flaky sea salt and a hint of warm spice. Perfect for mindful snacking or as a stunning garnish, these jewel-toned crisps are as beautiful to look at as they are delicious to eat.
🥗 Ingredients
The Roots
- 2 pieces Large Red Beets (firm and smooth-skinned)
- 2 pieces Large Golden Beets (for color contrast)
The Coating
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1/2 teaspoon Fine Sea Salt (for the initial toss)
- 1 teaspoon Cornstarch (the secret for extra crispness)
Signature Seasoning Blend
- 1 teaspoon Maldon Flaky Sea Salt (for finishing texture)
- 1/4 teaspoon Ground Cinnamon (enhances the beets' natural sweetness)
- 1/8 teaspoon Smoked Paprika (adds a subtle depth)
- 1 sprig Fresh Rosemary (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Scrub the beets thoroughly under cold running water to remove any grit. Trim off the stems and the root ends.
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2
Peel the beets using a vegetable peeler. If you prefer a more rustic look, you can leave the skins on, but peeling ensures a more uniform crunch.
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3
Using a mandoline slicer set to 1/16th of an inch, carefully slice the beets into very thin, uniform rounds. Consistency in thickness is the key to even cooking.
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4
Place the beet slices in a large bowl of cold water for 10 minutes. This removes excess starch and prevents them from becoming too sticky.
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5
Drain the beets and lay them out in a single layer on a clean kitchen towel or several layers of paper towels. Pat them completely dry; moisture is the enemy of crispiness.
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6
In a large, dry mixing bowl, whisk together the avocado oil, fine sea salt, and cornstarch until a smooth emulsion forms.
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7
Add the dried beet slices to the bowl. Use your hands to gently toss them, ensuring every single slice is lightly and evenly coated with the oil mixture.
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8
Preheat your air fryer to 300°F (150°C). A lower temperature is vital for beets as their high sugar content causes them to burn easily at standard frying temperatures.
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9
Place the beet slices in the air fryer basket. It is okay if they overlap slightly, but do not crowd the basket too much; work in batches if necessary.
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10
Air fry for 20-25 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to redistribute the chips and ensure even air circulation.
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11
Around the 20-minute mark, start checking for doneness. The chips are ready when the edges are curled and they feel slightly firm. They will crisp up significantly more as they cool.
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12
While the chips are cooking, mix the flaky sea salt, cinnamon, smoked paprika, minced rosemary, and black pepper in a small ramekin.
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13
Immediately transfer the hot chips from the air fryer to a large bowl and sprinkle with the signature seasoning blend while the residual oil is still warm.
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14
Spread the seasoned chips onto a wire cooling rack in a single layer. Let them rest for at least 5-10 minutes to reach maximum crunch.
💡 Chef's Tips
Use a mandoline for slicing; hand-cutting usually results in uneven thickness which leads to half-burnt and half-soggy chips. Do not skip the soaking and drying steps; removing surface starch and moisture is essential for a 'snap' texture. Keep a close eye during the last 5 minutes of cooking as beets can go from perfectly crisp to burnt very quickly due to their natural sugars. If chips feel soft after cooling, pop them back in the air fryer at 300°F for 2-3 minutes to re-crisp. Store in an airtight container with a small piece of parchment paper to absorb any humidity.
🍽️ Serving Suggestions
Serve alongside a cool Greek yogurt and lemon zest dip to balance the earthiness. Pair with a crisp glass of Sauvignon Blanc or a chilled sparkling cider. Crumble over a goat cheese and walnut salad for an unexpected textural element. Arrange on a charcuterie board with sharp white cheddar and honey-glazed pecans. Enjoy as a sophisticated alternative to potato chips during a movie night.