12
1 . Place the AirFryer Basket onto the Baking Pan . Put the kale leaves
into the basket and spray liberally with oil . Put into the AirFryer and
set to AirFry at 350°F (180°C) . Cook the kale until it is bright and
crispy, about 5 minutes .
NOTE:
Keep an eye on the kale because it can crisp up very quickly .
2 . Once the kale is ready, remove from oven and sprinkle with salt .
Serve immediately .
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
Fried Pickles
Serve these as an appetizer with the Chipotle Mayonnaise on page 11 .
Makes 3 to 4 servings
Nonstick cooking spray
½
cup (125 ml) unbleached, all-purpose flour
1
large egg, beaten well
½
cup (125 ml) finely ground cornmeal
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) cayenne pepper, divided
2
kosher dill pickles (about 5 ounces [145 g]),
cut into ¼-inch (0.6 cm) discs
Olive oil, for spraying
1 . Place the AirFryer Basket onto the Baking Pan and coat
with nonstick spray . Reserve .
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 . Blot the cut pickles on a paper towel . Dredge each pickle disc in
the flour and shake off the excess before dipping into egg, and then
finally coating evenly with the cornmeal/cayenne mixture . Spray both
sides with olive oil and arrange in the prepared AirFryer Basket .
4 . Set the temperature to 400°F (200°C) and AirFry for 10 minutes,
flipping halfway, until browned and crispy . Let cool slightly .
Serve with the Chipotle Mayo on page 11, 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
Root Veggie Chips with
Rosemary and Sea Salt
You won’t miss the store-bought version!
Makes 4 to 6 servings
Nonstick cooking spray
1½
pounds (680 g) root vegetables
(beets, parsnips, potatoes, yams)
Olive oil, for brushing (about 1 tablespoon [15 ml])
2
teaspoons (10 ml) fresh rosemary, finely chopped
2
teaspoons (10ml) flaked sea salt
1 . Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray . Reserve .
2 . Using a mandoline, cut vegetables into ¼-inch (0 .6 cm) slices . Pat
dry with paper towels . Arrange as many slices as possible in a single
layer in the basket, avoiding overlap . Brush both sides of the slices
with olive oil and sprinkle with rosemary and salt .
3 . Put into the AirFryer and set to AirFry at 400°F (200°C) . Cook the
chips until they are brown and crispy, about 8 to 10 minutes .
4 . Serve immediately .
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
