Mix well and refrigerate overnight, if you have the time.
Wash 2 medium sized beets thoroughly because they are going to be very dirty. Use a veggie brush if you have one.
Dry them completely before you chop them
Use a mandoline or a large knife to slice them.
If they are too big, cut them into halves.
In a bowl, add the beets and flavored butter (melted), salt, dill
Mix well using a plastic spatula
Line your air fryer basket with fryer safe paper
Place the buttered beets on the parchment paper. Make a single layer only
Air fry for 22 minutes at 300°F
Video
Notes
**** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
Remove the beet tops first. Don't throw them away because they are packed with nutrition.
Keep the air fryer temperature low because the chips will cook evenly. Higher temperatures will make the outside crispy and the inside will remain raw.
I prefer using dill weed to season these chips. That's because it's flavor is the perfect compliment to beets. You can also use Tarragon to flavor them or other fresh herbs.
If you have the time, make the flavored butter in advance. In a bowl, mix the melted butter, dill and salt. Refrigerate overnight before using it to flavor the beets.
You can use a mandoline to slice the beets. If they are big, I have cut them into halves.
The beet chips can be refrigerated for up to 6 weeks. You can also freeze them in freezer friendly containers. Personally, I don't like the texture once I thaw them, so I don't freeze them.
I use the smaller beets to make the chips. I find that the big beets (AKA Bull's Blood) are harder to work with and take more time to cook.
This recipe is not vegan because I used Kerrygold's grass fed, organic butter.
Nutrition
Calories: 122kcal
Keyword air fryer snacks, keto friendly snacks, veggie chips