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Pureely
Beetroot Crisps – Beet It, Eat It, Love It!
Beetroot Crisps – Beet It, Eat It, Love It!
Pureely Beetroot Crisps are vacuum-fried vegetable chips made from hand-picked beetroots grown in the pristine hills of Ooty. Deep ruby red, naturally sweet, and seasoned with Pani Puri masala — a snack as beautiful as it is nutritious. 70% less oil than regular chips, zero preservatives.
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Shipping and Returns
Shipping and Returns
3-5 Days delivery
Ordered
September 20
Shipped
September 21
Delivered
September 27
What's Inside
Ingredients
12% Rice Bran Oil
4% Pani Puri Seasoning
What's inside
Nutrition & ingredients
Vacuum frying at 80–120°C keeps the vegetable's natural nutrients intact — including 20% of your daily Vitamin C in one small serving.
Energy
68 kcal
Protein
0.9g
Total Fat
0.3g
Total Carbohydrate
16.4g
— of which Sugars (natural)
14.8g
Dietary Fibre
1.6g
Sodium
<5mg
Vitamin C
12mg (20% RDA)
Vitamin A
70µg (8% RDA)
Pani Puri Seasoning - All 10 Ingredients (4% of pack)
Mint
Fresh & cooling
Black Salt
Kala Namak
Lemon
Tangy & bright
Himalayan
Pink Salt
Pure mineral salt
Green Chilli
Gentle heat
Dry Ginger
Warm & spiced
Cumin
Earthy & warm
Dry Mango
(Amchur)
Sour & fruity
Sugar
Balance only
Asafoetida
(Hing)
Depth & aroma
No artificial flavour enhancers
No MSG
No chemical additives in seasoning
Real spices only
Our promise
Not regular chips.
Real vegetable crisps.
Most fried snacks are built around starch, heavy oil, and flavour dust. Pureely Veggie Crisps start with real vegetables and use vacuum frying to create a lighter, cleaner crunch.
No artificial colours. No MSG. No preservatives. Just real vegetable character, rice bran oil, and honest seasoning you can recognise.
Real vegetables, sliced with purpose
We start with whole vegetables chosen for colour, flavour, and natural crunch - not starch fillers or artificial bases.
Vacuum-fried at low temperature
Fried under reduced pressure at far lower heat than regular chips, so the crisp forms with less oil and more natural vegetable character intact.
Clean seasoning, batch checked
Rice bran oil, real spice blends, and no artificial colours, MSG, or preservatives. Every batch is quality checked before packing.
Stock Up & Save
Better value in bulk
Vacuum-sealed for freshness. Shelf-stable. Especially for daily snackers and
families who've found their crisp.
families who've found their crisp.
Clean process from farm to pack.
Sourcing
Cleaning
Slicing
Blanching
Freeze-Drying
Vaccum Frying
Seasoning
Packaging
Frequently Asked
Questions
Savor the taste. Discover the artistry. Espresso made simple.
1. What exactly is vacuum frying? Is it just a fancy name for deep frying?
Not at all. Regular deep frying happens at 160–200°C high heat, atmospheric pressure, lots of oil absorption. Vacuum frying brings the temperature down to 80–120°C and removes air pressure from the chamber. At reduced pressure, the water inside the vegetable boils off at much lower heat. The result is a crisp that forms naturally, without the vegetables sitting in a pool of oil. It's genuinely a different process not a rebrand.
2. How much oil is actually in a pack?
Our Veggie Crisps contain about12% Rice Bran Oilby weight. A typical deep-fried chip absorbs 30–40%. We won't call it "zero oil" because it isn't and we think that honesty matters. What we can say: the texture is light, it doesn't feel greasy, and 12% is a long way from what you'd find in a regular fried snack.
3. Why Rice Bran Oil specifically?
Rice Bran Oil has a naturally high smoke point, which suits even low-temperature vacuum frying. It's light, neutral in flavour, and doesn't overpower the vegetable. It also has a cleaner fatty acid profile compared to many refined alternatives. It was a deliberate choice not a cost shortcut.
4. Does vacuum frying actually preserve nutrients?
The lower temperature genuinely helps. Heat is the main culprit in nutrient degradation vitamins like A, C, and B-group break down faster at higher temperatures. At 80–120°C under vacuum, the process is gentler than conventional frying. We're not claiming these are as nutritious as raw vegetables any cooking changes food. What we can say: significantly less nutrient loss than deep frying, and no chemical additives making up the difference.
5.What's actually in the seasoning?
The seasoning is 4% of the product and iscustom-made exclusively for Pureely— not an off-the-shelf flavour compound. Our Peri Peri, for example, contains paprika, garlic, oregano, onion, cayenne pepper, Himalayan pink salt, lemon, cinnamon, dry mango (amchur), chilli flakes, and dry ginger. No MSG. No artificial flavour enhancers. No chemical additives. Every ingredient is something you'd recognise from a kitchen. The Pani Puri seasoning on Beetroot follows the same standard.
6. Where does the beetroot come from?
The beetroot is sourced exclusively from Ooty the Nilgiri hills. Grown without chemical fertilisers, watered by natural spring water, hand-picked at their prime. It's the only product in our range with a single-origin sourcing story, and it shows in the colour and flavour density of the crisp. That deep, rich colour comes from the quality of the raw ingredient — not artificial colouring.
