Zubereitung

1. 1

   Peel the beetroot and shave it on a mandoline into slices one to two millimetres thick; thicker slices never turn crisp, they stay leathery.

2. 2

   Pat the slices thoroughly dry between two layers of kitchen paper. Every drop of juice has to evaporate before a slice can dry out, which is why damp slices turn soft instead of crisp.

3. 3

   Toss the slices with the rapeseed oil, the salt, the whole caraway seeds and the cayenne pepper until they are all thinly coated.

4. 4

   Preheat the airfryer to 150 °C. Wafer-thin crisps need a mild heat, or the edges burn before the middle is dry.

5. 5

   Lay the slices in the basket in a single layer with space between them and stack nothing; the whole quantity takes two to three rounds. Roast at 150 °C.

6. 6

   Pull out the basket, shake the slices and finish roasting them at 150 °C until they rustle and the edges curl up.

7. 7

   Leave the crisps to cool on a rack, as they only turn properly crisp as they cool.