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CuisineEuropeanBritishStove TopDeep-FryBakingSnacksUnder 30 MinutesEasy5 Ingredients or LessVegetarianVeganGluten-FreeDairy-Free

Beetroot Crisps

These beetroot crisps are a delicious and healthy alternative to potato chips. They're baked to crispy perfection and seasoned with a combination of salt, black pepper, and garlic powder for the perfect snack.

Evelyn Liu
Tasty Team
78% would make again

Under 30 minutes

Beetroot Crisps

Under 30 minutes

Ingredients

for 2 servings

  • 3 bulbs beetroot
  • 4 ¼ cups oil (1 L), for frying
  • salt, to taste

Preparation

  1. Start by preparing your beetroot. Wash thoroughly under water and remove the stems and root. Next, peel the beetroot and cut each bulb in half.
  2. Next, slice your beetroot as thinly as you can. For ease and speed, it is useful to use a food processor with the slicing attachment; if you don’t have one, just do your best to cut the beetroot as thinly as you can.
  3. Take a baking tray and cover with kitchen paper. Lay out the beetroot slices in one even layer, cover with more kitchen paper, and press down. Dry the beetroot overnight. (If you can’t wait this long, you can remove the kitchen paper and place the beetroot slices into an oven preheated to 210˚F (100˚C) for 15 minutes or until you can see the slices starting to dehydrate.)
  4. Place a deep saucepan over a medium heat and fill halfway with oil. Preheat the oil to 350˚F (180˚C).
  5. Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
  6. Carefully remove crisps from the oil and drain onto kitchen paper. Season with salt.
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Beetroot Crisps