There’s a farmers market down the road from my place that sells these gorgeous, dirt-caked beets the size of softballs every fall. One weekend I bought way too many and needed to do something creative before they went bad. I sliced them thin, tossed them in a hot skillet with a little oil, and twenty minutes later I had these shatteringly crispy, jewel-toned chips that honestly put any bag of store-bought chips to shame. My kids call them “magic chips” because of the color, and they disappear faster than I can make them.
Ingredients
- 3 medium red beets (about 12 oz / 340g total), peeled
- 2 tablespoons (30ml) avocado oil or extra-virgin olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for heat)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Flaky sea salt for finishing
Instructions
- Slice the beets ultra-thin: Using a mandoline slicer (set to 1/16 inch / 1.5mm) or a very sharp knife, slice the peeled beets into paper-thin rounds. Consistency is key — uneven slices will cook at different rates. Pat the slices dry with paper towels or a clean kitchen cloth to remove excess moisture.
- Season the slices: In a large bowl, toss the beet slices with the avocado oil, fine sea salt, garlic powder, and smoked paprika until every slice is evenly coated. Add the cayenne if you like a little kick.
- Pan-fry in batches: Heat a large non-stick or cast-iron skillet over medium heat. Arrange beet slices in a single layer with no overlapping — work in 3–4 batches. Cook for 3–4 minutes per side, flipping once with tongs, until the edges curl up and the slices darken to a deep ruby and feel dry and rigid. They’ll crisp more as they cool.
- Drain and season: Transfer the cooked chips to a wire rack or paper towel-lined plate. While still warm, sprinkle with fresh thyme leaves and a pinch of flaky sea salt.
- Cool completely: Let the chips cool for at least 5 minutes — they transform from slightly flexible to satisfyingly crunchy as they reach room temperature.
Air Fryer Option
Preheat your air fryer to 300°F (150°C). Arrange the seasoned beet slices in a single layer in the basket — don’t overcrowd. Air-fry for 12–15 minutes, checking every 4 minutes and flipping halfway through, until crispy and curled at the edges. They burn quickly at higher temps, so keep it low and slow.
Tips
- The mandoline is non-negotiable for even chips. Knife-cut slices will be too thick in spots and won’t crisp properly.
- Patting slices dry before seasoning is crucial — excess moisture leads to steaming instead of crisping.
- Don’t crowd the pan. Overlapping slices will steam each other and stay limp.
- Store cooled chips in a paper bag (not plastic) at room temperature for up to 2 days. Plastic traps moisture and makes them soggy.
- These pair beautifully with a tangy yogurt dip or alongside The Ruby Pharaoh Beet Hummus for a full beet-themed snack board.
