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4
Crispy Chickpeas
Quickly transform a plain can of chickpeas into a crispy snack.
1 400g chickpeas, drained (about 1½ cups)
¼ Teaspoon flaked salt
½ Teaspoon ground cumin
Olive oil spray
Freshly ground black pepper
1.
Place the Air Fry Basket into the Baking Tray/Drip Pan. Pat the chickpeas well
dry with kitchen paper towel then place into a bowl and spray liberally with oil.
Sprinkle with salt, cumin and pepper and transfer to the Air Fryer Basket.
2. Put the assembled basket into rack Position 2. Select Air Fry. Set the tem-
perature to 180°C for 15 minutes, cooking until chickpeas are fragrant and
lightly browned. It is normal that they may pop a little during the cooking pro-
cess.
Allow to cool and serve warm.
Veggie Chips with Rosemary & Sea Salt
Worth the effort – better than store bought!
Makes 4 to 6 servings
700g Root vegetables (beetroot, sweet potato and parsnip)
Olive oil, for brushing
2 Teaspoons fresh rosemary, finely chopped
2 Teaspoons flaked sea salt
1. Place the Air Fry Basket onto the Baking Tray/Drip Pan. Reserve.
2. Using a mandoline, cut vegetables into 3mm slices. Pat dry with kitchen
paper towel. Arrange as many slices as possible in a single layer in the Air
Fry 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 Air Fry and set tempera-
ture to 120°C, cooking until crisp: beetroot 30 to 35 minutes, parsnips 20 to
25 minutes, sweet potatoes 15 to 20 minutes. Flip halfway for best results.
Serve immediately.
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 spray
¼ Teaspoon flaked salt
1. Place the Air Fryer Basket onto the Baking Tray/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 160°C 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.
Vegetarian Nachos
The key to these nachos is to layer some of the cheese between two layers of
chips. That way everyone gets a bit of cheese with every bite!
Makes 4 servings
175g Packet plain corn chips
1 Cup grated 4 cheese blend
435g Can refried beans
¾ cup Chunky and thick tomato salsa
Guacamole and sour cream for serving
Fresh coriander leaves (optional)
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