ROOT VEGGIE CHIPS WITH ROSEMARY & SEA SALT
17
Jun 2021

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SaleCanada Inc.

ROOT VEGGIE CHIPS WITH ROSEMARY & SEA SALT

YIELDS

Makes 4 to 6 servings

INGREDIENTS

  • 1½ pounds root vegetables (beets, parsnips, potatoes, yams) Olive oil, for brushing (about 1 tablespoon)
  • 1 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons flaked sea salt

NUTRITIONAL INFORMATION

Nutritional information per serving (based on 6 servings): Calories 103 (19% from fat) • carb.19g • pro. 2g • fat 2g • sat. fat 0g chol. 0mg • sod. 805mg • calc. 33mg • fiber 2g

INSTRUCTIONS

  1. Place the AirFryer Basket onto the Baking/Drip Pan. Reserve.
  2. Using a mandoline, cut vegetables into ¼-inch slices. Pat dry with paper towels. Arrange as many slices as possible in a sin- gle layer in the basket, avoiding overlap. Brush both sides of the slices with olive oil and sprinkle with rosemary and salt.
  3. AirFry slices in the lower position at 250°F* until crisp: beets, 30 to 35 minutes; parsnips, 20 to 25 minutes; potatoes and yams, 15 to 20 minutes. Flip halfway for best results.
  4. Serve immediately.

* AirFrying chips at a lower temperature yields an irresistable baked crunch. However, if time is short, AirFry at 400°F for 8 to 10 minutes in the upper position


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