Root vegetables are healthy and simple to make in an air fryer. Those bags in the grocer are a bit spendy, full of fat and high in sodium and not nearly as fresh. Try these, you'll like them.
Ingredients
1 medium potato
1 medium sweet potato
2 parsnips
2 beets, red or yellow
spray oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp celery seed
pinch black pepper
2-3 tbsp Parmesan cheese, grated (opt)
Instructions
1. Slice vegetables 1/8" thin using a sharp knife or a mandolin. Soak in ice cold water for 15 minutes. Then drain well and pat very dry.
2. Spritz with some sprayed oil then sprinkle evenly and toss with dried herbs and spices. You may wish to add Parmesan cheese.
3. Place in air fryer at 360F for 15 minutes.Following manufacturer's suggestions for turning the vegetable as necessary. In an oven at 375F on an ungreased baking pan for approximately 15 to 20 minutes. Turn once during baking.
Susie's Tips and Tricks
Other vegetables could include radishes, carrot, taro root, garlic, Jerusalem artichokes, cabbage, kale, celery root, and yucca root. Be aware you may need to prepare them separately and adjust time accordingly.
Each air fryer may operate slightly differently. You may need to adjust timing and temperature.
Keep an eye on the chips until you find an idea time for a lightly browned crispy result.
Chips may feel soft but as they cool they will crisp up.
Do not overcrowd your air fryer. Do in batches if necessary.
Without Parmesan, chips will keep about three days in an air-tight container.
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