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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 1/4-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 .
6 . Dredge the onion in the flour, and gently shake off the excess before
dipping into the egg mixture, and then finally coating each layer evenly with
the panko mixture . Evenly spray the coated onion with a generous amount
of olive oil .
7 . Generously coat the AirFryer Basket with nonstick cooking spray . Put the
prepared onion into the basket in rack Position 2 .
8 . Select AirFry and set temperature to 400°F for 10 minutes . Onion is done
when it is crispy and golden brown in color .
Nutritional information per serving (based on 3 servings):
Calories 165 (18% from fat) • carb. 28g • pro. 6g • fat 3g • sat. fat 1g
chol. 72mg • sod. 234mg • calc. 31mg • fiber 2g
Fried Pickles
Serve these as an appetizer with the Chipotle Mayonnaise on page 29 .
Makes 3 to 4 servings
½
cup unbleached, all-purpose flour
1
large egg, beaten well
½
cup finely ground cornmeal
½
teaspoon kosher salt
¼
teaspoon cayenne pepper, divided
Nonstick cooking spray
2
kosher dill pickles (about 5 ounces), cut into ¼-inch disks
Olive oil, for spraying
1 . Place the AirFryer Basket onto the Baking/Drip Pan .
2 . Put the flour, egg and cornmeal into individual containers large enough for
dipping the pickles . Add the salt and cayenne to the cornmeal; stir to combine .
3 . Generously coat the AirFryer Basket with nonstick cooking spray . Reserve .
4 . Blot the cut pickles on a paper towel . Dredge each pickle disk in the flour
and shake off the excess before dipping into the egg, and then finally coating
evenly with the cornmeal/cayenne mixture . Place pickles in one layer in
basket . Spray both sides liberally with olive oil .
5 . Put the assembled basket into rack Position 2 . Select AirFry and set
temperature to 400°F for 10 minutes . Cook until browned and crispy .
Let cool slightly . Serve with the Chipotle Mayo on page 29, if desired .
Nutritional information per serving (based on 4 servings):
Calories 139 (18% from fat) • carb. 24g • pro. 4g • fat 3g • sat. fat 1g
chol. 54mg • sod. 719mg • calc. 5mg • fiber 3g
Kale Chips
Kale chips make a light snack on their own, but they can also be crumbled
and used as a salad topper .
Makes 4 servings
4
stems curly kale, tough stems removed
Olive oil, for spraying
¼
teaspoon kosher salt
1 . Place the AirFryer Basket onto the Baking/Drip Pan . Tear the large kale
leaves into smaller pieces and place into the basket . Spray liberally with oil
and then sprinkle with salt . Put the assembled basket into rack Position 1 .
2 . Select Dehydrate and set temperature to 135°F with Low fan — start checking
at 3 hours . Dehydrate until kale is bright and crispy .
NOTE:
Kale can take
anywhere from 3 to 6 hours .
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
