Air Fryer Beetroot Chips

Ingredients

• 2 medium beetroots, very thinly sliced
• Chaat masala, to finish (optional)
• 1 tbsp oil, salt

Steps

1. Wash the beetroots and slice them as thinly and evenly as you can — a mandoline helps a lot here, since hand-cut slices of different thicknesses will finish at different times.
2. Pat the slices dry with a towel to remove excess surface moisture.
3. Toss the slices with the oil and salt in a bowl until every slice is lightly coated, without pooling oil at the bottom.
4. Preheat the air fryer to 180°C.
5. Arrange the beetroot slices in as close to a single layer as you can manage, working in batches if needed.
6. Air fry for 5 minutes, then shake the basket.
7. Continue air frying, shaking every 5 minutes, for a further 10 minutes.
8. Check at the 15-minute mark — the edges should look crisp and slightly curled — and give them 1 more minute if needed, up to 16 minutes total.
9. Tip the chips out onto a plate and let them sit for a couple of minutes — they firm up further as they cool, so don't judge doneness straight out of the basket.
10. Finish with a sprinkle of chaat masala just before serving.

Tip: Different air fryers vary a lot here — start checking from 12 min.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage