This delicious Air Fryer Beet Chips recipe is so easy! With just 2 simple ingredients, you can make perfectly crispy and crunchy homemade beet chips within 20 minutes.
Naturally vegan and gluten-free and tastes amazing dipped into this Sour Cream and Chive Dip .
- Why you will love this recipe
- Air Fryer Beet Chips Ingredients
- Equipment
- How to make Beet Chips in Air Fryer
- Pro Tips
- Serving Suggestion
- Storage
- Other Easy Air Fryer Recipes
Note that in the UK, chips are called crisps and beets are known as beetroots, so these can also be called beetroot crisps .
Beetroot chips are a low carb alternative to regular potato chips. I love this healthy snack as a side dish for sandwiches and wraps. Beetroot has many health benefits such as vitamin c and is rich in folate and antioxidants.
There is something so satisfying about making your own beet chips! You can follow the same recipe to make Air Fryer Veggie Chips – simply add in root vegetables such as sweet potatoes and carrots. I also made sweet potato chips with orange and thyme in the oven.
Air frying is a great way to crisp up food without having to deep fry. It is a much healthier option that uses less oil and takes minimal effort as there is less clean up! These Triple Cooked Chips are a great air fryer recipe – you can achieve almost exactly the same results!
Why you will love this recipe
Healthy recipe – suitable for those following a low calorie diet
Easy recipe
Makes super crispy chips that have a sweet taste
Crunchy snack that is perfect for game day and barbeques.
They’re a good way to make the most of beet season and an easy way to use up leftover beets
Air Fryer Beet Chips Ingredients
Fresh beets – I’ve used red beets. You can use different types of beets here such as golden beets, striped beets or even a mix of all. The colours will be phenomenal!
Cooking spray oil such as olive oil, avocado oil or canola
Salt and black pepper to taste
Optional flavourings:
Garlic powder
Make salt and vinegar beet chips by sprinkling over malt vinegar – yum!
Equipment
Air Fryer
Mandolin slicer or sharp knife
Vegetable peeler
Paper towel – for best results, pat dry the beets to remove excess moisture. Too much moisture leads to steaming in the air fryer and you’ll end up with soggy chips
How to make Beet Chips in Air Fryer
Wash beetroot thoroughly under running water. Chop off the beet greens and save for a different recipe.
Peel the skin with a peeler.
Using a mandoline slicer or sharp knife, slice beets into thin slices. Thin slices will cook faster and be crispier whereas thick slices will remain soft inside.
If you do not have cooking spray oil, you can toss oil with the beet slices in a large bowl
Arrange the beet slices in a single layer in the air fryer basket. You can afford to overlap a little as the beet chips will quickly shrink. Spray over the oil and sprinkle salt and pepper
Air Fry at 180 C or 380 degrees F
Note that cooking time may vary based on your air fryer model and thickness of the beets. Medium or smaller beets will also need less time.
Keep a close eye on the beets. Air fry for around 15-20 minutes.
Switch to a higher temperature if they remain raw.
You may have to select a lower temperature if your beets appear to be burning at the edges but remain raw in the middle.
As soon as they are slightly crispy, remove them from the air fryer and place on a baking sheet or parchment paper as they will continue to crisp up as they cool.
Depending on the size of your air fryer basket, you may have to repeat these steps particularly if making a large batch.
Pro Tips
Ensure to get uniform slices of the beets so they all cook equally
Pat dry the beetroot to remove excess liquid
You may notice that after one batch, you need less air frying time for the subsequent batches as the air fryer temperature is hot.
Serving Suggestion
There are many different ways to serve these crisps.
Enjoy them as they are the same way as potato crisps, served as a snack.
They make a wonderful side dish for this Air Fryer Pasta Bake or Eggplant Parmigiana . They’re great topped on salads or inside a sandwich.
Storage
Beet chips are best eaten on the day to enjoy them at their crunchiest but you can store leftovers too.
Keep in an airtight container at room temperature to prevent them going stale. They’ll remain crispy for 2-3 days. You may be able to make them crunchy again by air frying for a minute.
Other Easy Air Fryer Recipes
Air Fryer Buffalo Cauliflower – crunchy cauliflower bites are tossed in a finger-licking buffalo sauce
Air Fryer Veggie Fajitas
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Beet Chips
Equipment
- 1 Air fryer
- 1 Mandolin or Sharp knife
- 1 Vegetable Peeler
Ingredients
- 2 Beets beetroots
- cooking spray oil or 1 tablespoon regular oil
- Salt and pepper
Instructions
- Wash beetroot thoroughly under running water. Chop off the beet greens
- Peel the skin with a peeler.
- Using a mandoline slicer or sharp knife, slice beets into thin slices.
- If you do not have cooking spray oil, you can toss oil with the beet slices in a large bowl
- Arrange the beet slices in a single layer in the air fryer basket. You can afford to overlap a little as the beet chips will quickly shrink.
- Spray over the oil and sprinkle salt and pepper.
- Air Fry at 180 C or 380 degrees F
- Keep a close eye on the beets. Air fry for around 15-20 minutes.
- Switch to a higher temperature if they remain raw. You may have to select a lower temperature if your beets appear to be burning at the edges but remain raw in the middle.
- As soon as they are slightly crispy, remove them from the air fryer and place on a baking sheet or parchment paper as they will continue to crisp up as they cool.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Beet Chips
Equipment
- 1 Air fryer
- 1 Mandolin or Sharp knife
- 1 Vegetable Peeler
Ingredients
- 2 Beets beetroots
- cooking spray oil or 1 tablespoon regular oil
- Salt and pepper
Instructions
- Wash beetroot thoroughly under running water. Chop off the beet greens
- Peel the skin with a peeler.
- Using a mandoline slicer or sharp knife, slice beets into thin slices.
- If you do not have cooking spray oil, you can toss oil with the beet slices in a large bowl
- Arrange the beet slices in a single layer in the air fryer basket. You can afford to overlap a little as the beet chips will quickly shrink.
- Spray over the oil and sprinkle salt and pepper.
- Air Fry at 180 C or 380 degrees F
- Keep a close eye on the beets. Air fry for around 15-20 minutes.
- Switch to a higher temperature if they remain raw. You may have to select a lower temperature if your beets appear to be burning at the edges but remain raw in the middle.
- As soon as they are slightly crispy, remove them from the air fryer and place on a baking sheet or parchment paper as they will continue to crisp up as they cool.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Indian Cabbage Curry recipe is so easy to make with simple ingredients. It is a flavorful dish that is suitable for vegans, vegetarians and is gluten-free. I love it with Gujarati Rotlis .
- Cabbage Curry Ingredients
- How to make Easy Cabbage Curry
- Pro Tips
- Serving Suggestion
- Storage
- Other Indian Curry Recipe
Cabbage Curry, also known as Cabbage Sabzi recipe or patta gobhi ki sabzi in Hindi, is a Indian style dry curry, or cabbage stir fry, prepared with shredded cabbage and basic Indian spices.
It is a simple recipe that doesn’t take much cooking time, making it perfect for a mid week meal. It is also so tasty that it can convert those who are not a big fan of cabbage!
The humble cabbage can be paired with other ingredients to make curry recipes in different ways. This Gujarati Cabbage Potato Curry, or kobi bateta nu shaak is made with chopped potatoes, cabbage and tomatoes.
I also use cabbage in making these easy and flavourful cabbage paratha too.
Another alternative is this Potato and Brussels Sprouts Curry that I love in the winter months! Some even add in coconut milk to make a light gravy.
I’ve prepared this simple cabbage curry without any potatoes to keep it suitable for those following a low-carb diet. It is simply made in a pan rather than an instant pot or pressure cooker to ensure perfectly cooked curry.
It is naturally vegan and gluten-free, just like my Karela Sabzi .
Cabbage Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Cabbage – I have used a whole head of cabbage for this recipe. I find that white cabbage works best in curries. However, you can use green cabbage too. In Indian cooking, red cabbage and savoy cabbage is less used.
Mustard seeds alternatively use cumin seeds
Hing (asafoetida) – this ingredient is often added to Indian recipes, where onion or garlic isn’t used, as a digestive. Omit it if you do not have it to hand.
Spice powders – red chili powder, ground turmeric powder, cumin powder, coriander powder, garam masala. Alternatively, use a blend such as curry powder.
Oil – I have used olive oil but other such as avocado oil, sunflower oil or coconut oil work too.
Fresh tomatoes or tomato paste
Green chillies and ginger – crushed. Use fresh ginger and green chili peppers for the best flavour. Adjust the amount you use based on the heat levels of the chilies.
Coriander (fresh cilantro leaves) as garnish
Optional:
If you wish to prepare popular north India style patta gobi sabji, add yellow onions or red onion and garlic to the tempering
Green peas
How to make Easy Cabbage Curry
In a large frying pan, heat oil. Once the oil is hot, add mustard seeds and hing. Allow the mustard seeds to splutter.
Add the chopped cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add.
Once the cabbage has wilted, add all the ground spices, chilli and ginger, tomatoes, and salt and give everything a quick stir.
Continue to cook on high to medium heat until the cabbage has cooked through and become tender. It will probably take a further 5-10 minutes.
Pro Tips
Ensure to chop the cabbage in equal sized pieces so the curry cooks evenly
Wash the cabbage in advance and leave to drain to prevent excess water going into the curry.
I prefer to add tomatoes later in the recipe as the acidity can prevent the cabbage cooking quickly.
To prevent mushy cabbage, do not add extra water to the recipe. The cabbage will release its own moisture whilst cooking. If your spices appear to be burning, you can add a sprinkle of water to create steam.
Also, keep the heat on high with the lid off rather than low heat to quickly burn off any excess water – this cooks the cabbage fast and prevents it from remaining soggy and mushy.
Serving Suggestion
Cabbage Curry is a simple dish that can be served as a main dish or side dish. I love it alongside Gujarati dal or Whole Masoor Dal and jeera rice or brown rice.
It goes with Indian flatbreads such as roti (chapati) or plain paratha as well.
To make it a complete meal, go for cucumber raita and poppadoms . Sometimes I serve it with Indian onion salad that is prepared with sliced onion, lemon juice and fresh herbs.
Storage
You can store leftover cabbage curry in an airtight container and keep in the fridge for 3-4 days – just allow it to come to room temperature before storing. Reheat in the microwave or on the stove.
Other Indian Curry Recipe
Aloo Gobi Matar (Potato, Cauliflower and Green Peas Curry)
Indian Vegetable Curry (Mixed Veg Curry) – made with potatoes, carrots, cauliflower and green beans.
Brinjal Bhaji (Aubergine Curry)
Zucchini Curry
Bhindi Bhaji
Eggplant Potato Curry (Aloo Baingan)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cabbage Curry (easy & quick)
Ingredients
- 1 head cabbage white cabbage
- 1 tomato chopped
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 2 tablespoon oil
- ½ tablespoon mustard seeds
- ¼ teaspoon hing optional
- ½ tablespoon red chili powder
- ½ tablespoon turmeric powder
- 1 tablespoon cumin coriander powder dhana jeeru
- salt to taste
Instructions
- In a large frying pan, heat 2 tablespoon oil . Once the oil is hot, add 1/2 tablespoon mustard seeds and 1/4 teaspoon hing . Allow the mustard seeds to splutter.
- Add the chopped 1 head cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add.
- Once the cabbage has wilted, add all the ground spices 1/2 tablespoon red chili powder , 1/2 tablespoon turmeric powder , 1 tablespoon cumin coriander powder 1 tablespoon green chillies and 1 tablespoon ginger , 1 tomato , and salt to taste and give everything a quick stir. Continue to cook on high to medium heat until the cabbage has cooked through. It will probably take a further 5-10 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
