Crispy Air Fryer Beet Chips Recipe

The Dirtiest Vegetable

Beets come from the earth. They are always covered in dirt. I scrub them under cold water. I use an old vegetable brush. It has a green handle. I still laugh at that. The brush is older than my grandson! But it works perfectly.

You must dry them well, too. Wet beets will not get crispy. Pat them with a kitchen towel. This step matters. It helps the butter stick. Then the flavor gets into every bite. Do you have a favorite veggie to scrub? Mine will always be beets.

A Little Secret in the Fridge

The recipe says to mix the butter and spices. Then you coat the beet slices. Here is my little tip. Put the bowl in the fridge overnight. I know, it is hard to wait! But it is worth it.

The flavors become friends. The dill and salt soak into the beets. The butter holds it all together. *Fun fact*: letting flavors mingle like this is called “marinating.” It makes simple food taste special. Do you think you could wait overnight, or would you cook them right away?

Slice With Care

Now, we slice. A mandoline makes thin, even chips. It is a handy tool. But please be careful! Use the guard. If you use a knife, just go slow. Thin slices are the goal.

Why does this matter? Even slices cook evenly. No burnt pieces. No soggy ones. Everyone gets a perfect, crunchy chip. I once sliced a beet too thick. It was like eating a crunchy pickle! Not a chip. We learn by trying.

The Magic Air Fryer Basket

Line your basket with parchment paper. This is my trick. It stops anything from sticking. Lay your beet slices in one layer. Do not let them pile up. They need room for the hot air to dance around them.

Then you close the drawer. Set it for 300 degrees. Twenty-two minutes later, you open it. Doesn’t that smell amazing? Like earthy chips with a hint of dill. What is your favorite smell from the kitchen? Mine is butter and herbs in the air fryer.

Why This Simple Snack Matters

These chips are not from a bag. You made them. You know what is in them. Just beets, butter, salt, and dill. That is a good feeling. It connects you to your food.

This matters because cooking is a kind of love. It is for you and your family. A homemade snack says, “I care.” It is also fun! What is a snack you loved making for the first time? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Beets	2	Any color, medium size, tops removed and washed
Grass fed butter	1.5 Tbsp	I used Kerrygold Organic Grass fed butter
Pink salt	1/2 tsp
Dill	2 tsp

My Granddaughter’s Favorite Crunchy Snack

Hello, my dear. Come sit with me for a moment. I want to tell you about beet chips. My granddaughter used to turn her nose up at beets. Then we made these together. Now she asks for them all the time. Isn’t that funny? The air fryer makes them so crispy and light. They taste like a little garden party in your mouth. Let me show you how we do it.

Step 1: First, we must wash our beets. They come from the earth, so they are very dirty. I like to use my old veggie brush. Scrub them under cool water until they shine. Dry them completely with a towel. A wet beet will steam, not crisp. (My hard-learned tip: wear an apron! Beet juice can stain.)

Step 2: Now, we slice. A mandoline makes thin, even chips. If you use a knife, just go slow. Try for slices as thick as a coin. If the beet is very big, cut it in half first. I still laugh at the time I made chips as thick as my thumb. They were more like beet cookies!

Step 3: Let’s make them tasty. Melt that lovely golden butter. Put your beet slices in a bowl. Pour the butter over them. Sprinkle with the pink salt and dill. Toss it all gently with a spatula. Doesn’t that smell amazing? For the best flavor, let them sit in the fridge overnight. But if you’re impatient, that’s okay too.

Step 4: Time to cook. Line your air fryer basket with parchment paper. Lay the slices in a single layer. They need their space to get crunchy. Air fry at 300°F for about 22 minutes. Check on them near the end. They should be dry and curled at the edges. Let them cool completely. They get even crispier! Do you think golden or red beets make prettier chips? Share below!

Cook Time: 22 minutes
Total Time: 35 minutes (plus optional overnight marinating)
Yield: 2 snack servings
Category: Snack, Appetizer

Three Fun Ways to Change the Flavor

Once you know the basic tune, you can hum a new song. Try one of these twists next time. They are all so simple and fun.

Zesty Lemon-Pepper: Use olive oil instead of butter. Add lots of black pepper and lemon zest.

Sweet & Smoky: Swap dill for smoked paprika. Add a tiny pinch of brown sugar with the salt.

Herby Garden: Mix in dried rosemary and thyme with the dill. It tastes like a summer herb garden.

Which one would you try first? Comment below!

Serving Them Up With Style

These chips are wonderful all on their own. But I love to make a little moment of it. Serve them in a big bowl for sharing. Or pile them high on a plate next to a creamy dip. A simple yogurt dip with garlic is perfect. For a lunch, tuck them into a sandwich for a crunchy surprise. It makes everything more special.

For a drink, I think of contrasts. A crisp, cold apple cider is lovely. The sweetness pairs so well. For the grown-ups, a glass of chilled rosé wine is a beautiful match. It feels very fancy for a simple snack. Which would you choose tonight?

Keeping Your Beet Chips Crispy & Bright

Let’s talk about storing these lovely chips. They are best eaten right away. But you can keep them for a few days.

Place them in a paper bag on the counter. A plastic container makes them soggy. I learned that the hard way with my first batch.

They turned soft and I was so sad. You can also freeze them for a month. Spread them on a tray to freeze first.

Then pop them into a freezer bag. Reheat in the air fryer for a few minutes. This brings back their wonderful crunch.

Making a big batch saves time later. Why does this matter? A ready snack stops you from reaching for less healthy options. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Beet Chip Troubles

Sometimes cooking does not go as planned. Do not worry. Here are easy fixes.

First, chips burning? Your slices might be too thin. Try cutting them just a bit thicker. I remember when my first chips turned black.

I was slicing them paper-thin. Second, chips are soggy. You must dry the beets completely after washing. Any water will steam them.

Third, the seasoning falls off. Toss the slices in the butter very well. Coat every single piece.

Fixing these issues builds your cooking confidence. It also makes sure every bite is full of flavor. Which of these problems have you run into before?

Your Quick Beet Chip Questions, Answered

Q: Are these gluten-free? A: Yes, they are naturally gluten-free.

Q: Can I make them ahead? A: You can slice and butter them the night before. Keep them in the fridge.

Q: What if I don’t have dill? A: Try rosemary or thyme. Both are delicious.

Q: Can I double the recipe? A: Yes, but cook in single layers. Do not crowd the basket.

Q: Any optional tip? A: A sprinkle of parmesan after cooking is tasty. *Fun fact: Beet juice was used as blush long ago!* Which tip will you try first?

Share Your Kitchen Adventures With Me

I hope you love making these colorful chips. It is such a fun kitchen project.

I would love to see your creations. Please share a photo of your snack plate.

You can tag my blog on Pinterest at @ChloesCozyKitchen. It makes my day to see your cooking.

Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!

—Chloe Hartwell.