Beetroot has a PR problem in India. It is the thing that turns up boiled in a salad nobody asked for, or juiced into something your uncle swears by. What it is almost never allowed to be is fun. Which is strange, because beetroot is genuinely one of the better candidates for a chip.
The case for beetroot as a chip
Three things make a vegetable work as a chip: it has to hold structure when baked, it has to have enough natural flavour to stand on its own, and it has to taste good with spice. Beetroot does all three. It bakes into a proper crisp rather than going limp, it has a natural earthy sweetness, and that sweetness is exactly what makes heat work against it.
Why peri peri, specifically
Peri peri is a chilli-forward blend with a tang to it, and it does something useful here: the heat cuts through beetroot's sweetness instead of sitting on top of it. A milder masala would have been swallowed by the beetroot. A pure chilli hit would have flattened it. Peri peri lands in between.
The colour is not from a bottle
That deep magenta is just what beetroot looks like. Betalains, the pigments that give beetroot its colour, survive baking well, which is why these chips come out looking the way they do without any added colouring.
What is in the pack
- Real beetroot, baked rather than deep-fried
- Gluten-free
- High in fibre
- No maida, no palm oil, no artificial colours
- Available in 400g and 800g
Frequently asked
Do beetroot chips actually taste like beetroot?
Yes, and that is the point. The earthy sweetness comes through underneath the spice rather than being masked by it.
How spicy are they?
Peri peri builds gradually. It is a real heat, but it is not a punishment chilli, and the beetroot sweetness keeps it balanced.
Are they gluten-free?
Yes.
