Root Veggie Chips with Rosemary & Sea Salt

Cuisinart original

Worth the effort – better than store  bought!


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


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