Beetroot crisps from the airfryer

Name: Beetroot crisps from the airfryer
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Ingredients: 600 g beetroot (raw); 2 tbsp rapeseed oil; 1 tsp salt; 1 tsp caraway seeds (whole); 1 pinch cayenne pepper

A German nibble that saves reaching for the crisp packet all over Germany: raw beetroot is shaved wafer-thin and slowly roasted dry at a mild heat until the slices rustle as they are tipped out. Unlike the colourful vegetable crisps made from three kinds of root, a single root takes centre stage here, and unlike the beetroot cubes from the basket nothing stays juicy — caraway and a pinch of cayenne pepper give the earthy sweetness definition. The basket works without a bath of hot fat and with two spoonfuls of oil, but it calls for low heat and patience.

⏱

Cook time

36 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

110 kcal

Calories

2 g

Protein

5 g

Fat

13 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.15 · ~€0.05/serving

🛒

Instructions

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
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
Toss the slices with the rapeseed oil, the salt, the whole caraway seeds and the cayenne pepper until they are all thinly coated.
4
Preheat the airfryer to 150 °C. Wafer-thin crisps need a mild heat, or the edges burn before the middle is dry.
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
Pull out the basket, shake the slices and finish roasting them at 150 °C until they rustle and the edges curl up.
7
Leave the crisps to cool on a rack, as they only turn properly crisp as they cool.