Root Veggie Chips with Rosemary & Sea Salt

Makes 4 to 6 servings

1½  pounds of root vegetables (beets, turnips, potatoes, yams)
       olive oil, for brushing
2     teaspoons fresh rosemary, finely chopped
2     teaspoons flaked sea salt

Nutritional information per serving (based on 6 servings):
Calories 103 (19% from fat) • carb. 19.3g • pro. 2g • fat 2.3g • sat. fat 0.3g chol. 0mg • sod. 804.7mg • calc. 33mg • fiber 1.7g

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 single layer in the AirFryer
Basket, avoiding any overlap. Brush both sides of the slices with olive oil and
sprinkle with rosemary and salt.
3. Put the basket on the tray in rack Position 2. Select AirFry and set temperature
to 250°F, cooking 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 low and slow gives them an irresistible baked crunch;
however, if time is short, turn temperature up to 400°F for about 10 minutes