Appetizers
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Makes 4 to 6 servings
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Makes 4 to 6 servings
Worth the effort – better than storebought!
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
carb.19g
pro. 2g
fat 2g
sat. fat 0g chol. 0mg
sod. 805mg
calc. 33mg
fiber 2g
Ingredients
- 1½ pounds root vegetables (beets, parsnips, potatoes, yams) Olive oil, for brushing (about 1 tablespoon)
- 1teaspoons fresh rosemary, finely chopped
- 2teaspoons flaked sea salt
Preparation
- 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 upperposition
