Air Fryer Beet Chips
Air Fryer Beet Chips feature paper-thin beets tossed with olive oil and sea salt; air fry at 340°F for 15 minutes until vibrantly crispy.
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Method
- 1
Peel beets and slice paper-thin with a mandoline (1/16 inch or thinner).
- 2
Pat slices completely dry between paper towels — this is critical for crispiness.
- 3
Toss with olive oil and salt. Arrange in a single layer without overlapping.
- 4
Air fry at 340°F for 12-15 minutes, checking and removing chips as they crisp (edges first). They crisp more as they cool.
- 5
Season with your choice of seasoning while still warm.
Pro tip. A mandoline is essential — you can't slice thin enough by hand. Lower temperature and longer time prevents burning while allowing moisture to evaporate. They'll seem slightly soft when hot but crisp up as they cool. Work in batches for best results.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 90 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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