Beetroot chips are a healthy and colorful alternative to traditional potato chips, made by slicing beets into lengthwise strips and baking or frying them until crisp. They retain the earthy sweetness and vibrant deep-red color of the root vegetable while offering a satisfying crunch. Often seasoned with salt, herbs, besan powder, and cornflour, beetroot chips are not only visually appealing but also rich in nutrients like fiber, potassium, and antioxidants such as betalains. Popular among...
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Ingredients
Beetroot500g
Besan flour1/4cup
Corn flour3tbsp
Chilli powder1tsp
Garam masala powder1/2tsp
Fennel seed powder1/2tsp
Oregano seasoning1tsp
Salt
Curry leaves2sprigs
Oil for deep frying
Nutrition (per serving)
Calories
67.9kcal (3.39%)
Protein
3.5g (6.9%)
Carbs
12.6g (4.56%)
Sugars
3.7g (7.4%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Beetroot Chips
Wash and Peel
- Step 1
Wash the beetroots thoroughly under running water to remove dirt.
- Step 2
Use a vegetable peeler to remove the skin.
- Step 3
Pat dry with a clean towel or paper towel.
Slice Lengthwise
- Step 1
Using a sharp knife or mandoline, carefully slice into 1/4 inch slices then cut lengthwise into thin strips (not very thin pieces).
- Step 2
Mandoline slicers help with uniform thickness but use a hand guard for safety.
Season
- Step 1
Place the slices in a mixing bowl.
- Step 2
Sprinkle salt, chilli powder, garam masala powder, fennel seed powder, oregano seasoning, besan flour, and corn flour. Mix well so every strip is seasoned.
- Step 3
Just sprinkle some water and mix well.
Fry
- Step 1
Heat oil for deep frying.
- Step 2
When the oil becomes hot, turn the flame to medium.
- Step 3
Add seasoned beetroot pieces to the hot oil.
- Step 4
Fry until crispy.
- Step 5
Remove to a paper towel to remove excess oil.
- Step 6
Turn off the flame.
- Step 7
Add curry leaves to the hot oil and fry for 4-5 seconds.
- Step 8
Remove the fried curry leaves from the oil and add them to the beetroot chips. Toss well.
Nutrition (per serving)
Nutrition (per serving)
Calories
67.9kcal (3.39%)
Protein
3.5g (6.9%)
Carbs
12.6g (4.56%)
Sugars
3.7g (7.4%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a mandoline slicer for uniform thickness, but always use a hand guard for safety.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Pat the beetroot slices dry before seasoning to prevent excess moisture.
Fry in small batches to avoid overcrowding the pan and ensure even cooking.
FAQS
Can I bake the beetroot chips instead of frying?
Yes, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through, until they are crispy.
How do I store beetroot chips?
Store them in an airtight container at room temperature for up to 3 days to maintain their crispiness.
Can I use other seasonings for the chips?
Absolutely! You can experiment with spices like paprika, cumin, or even a sprinkle of parmesan cheese.
Are beetroot chips gluten-free?
Yes, this recipe is gluten-free as it uses besan flour and corn flour instead of wheat flour.
Can I use pre-cooked beetroot for this recipe?
No, raw beetroot is recommended as pre-cooked beetroot may not achieve the desired crispiness.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia