12
Root Veggie Chips with Rosemary & Sea Salt
Worth the effort – better than store bought!
Makes 4 to 6 servings
1½ pounds root vegetables (beets, parsnips, potatoes, yams)
Olive oil, for brushing (about 1 tablespoon)
2
teaspoons fresh rosemary, finely chopped
2
teaspoons flaked sea salt
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
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
Blooming Onion
Who knew this popular restaurant appetizer was so easy to make?
Serve it with the Chipotle Mayonnaise on page 22 .
Makes 1 blooming onion, about 2 to 3 servings
½
cup unbleached, all-purpose flour
1
large egg, lightly beaten
2
tablespoons buttermilk
½
cup panko breadcrumbs
½
teaspoon garlic powder
¼
teaspoon kosher salt
Pinch freshly ground black pepper
Pinch cayenne
1
large, sweet onion, peeled
Olive oil, for spraying
Nonstick cooking spray
1 . Place the AirFryer Basket onto the Baking/Drip Pan . Reserve .
2 . Put the flour into a bowl large enough to dip the onion . Put the egg
and buttermilk into another similar-sized bowl, and the breadcrumbs
and seasonings in a third, similar-sized bowl . Reserve .
3 . Trim the top of the onion to create a flat surface . Leave the
root end intact . Turn the onion over, so the root end faces up,
and rest it on its flat surface .
4 . Without piercing the root, cut the onion into 4 wedges .
Also without piercing the root, cut each wedge in half;
repeat until wedges are about ¼ inch thick .
5 . Turn the cut onion over and carefully, without breaking the
pieces off the root, separate the layers; the separated onion
will resemble a flower with petals .
*
