INGREDIENTS

2 large beetroots, peeled
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper

METHOD

Use a mandoline or sharp knife to thinly slice the beetroot.

Place in a large bowl and drizzle with oil. Toss to coat.

Sprinkle with salt and pepper and toss once more.

Arrange in a single layer in the air fryer. Cook in batches or use a double layer accessory if necessary.

Air fry at 180°C (350°F) for 12‑15 minutes.

Shake the basket halfway through cooking and check after 12 minutes to ensure the chips are not burning.

Remove the chips with tongs and place on a cooling rack to cool slightly and crisp further.

Serve warm or cold.

Serves 4
Prep + Cook time: 40 mins

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