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...
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
85.6kcal (4.28%)
Protein
4.1g (8.16%)
Carbs
17.1g (6.23%)
Sugars
5.9g (11.8%)
Healthy Fat
0.6g
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
85.6kcal (4.28%)
Protein
4.1g (8.16%)
Carbs
17.1g (6.23%)
Sugars
5.9g (11.8%)
Healthy Fat
0.6g
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.
Loading reviews...
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. 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