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18
Crispy Chickpeas
Quickly transform a plain can of chickpeas into a crispy snack.
Makes 6 servings
1 can (15.5 ounces) chickpeas, drained and blotted dry,
about 1½ cups
Olive oil, for spraying
¼ teaspoon kosher salt
¼ teaspoon ground cumin
Pinch freshly ground black pepper
1. Place the AirFryer Basket into the Baking/Drip Pan. Put the chickpeas into
basket and spray liberally with oil. Sprinkle with the salt, cumin and pepper.
2. Put the assembled basket into rack Position 2 and select AirFry. Set the
temperature to 350°F for 15 minutes, cooking until chickpeas are fragrant
and lightly browned.
3. Serve immediately.
Nutritional information per serving (¼ cup):
Calories 75 (13% from fat) • carb. 14g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg
sod. 275mg • calc. 20mg • fiber 3g
Root Veggie Chips with Rosemary & Sea Salt
Worth the effort – better than store bought!
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
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, turnips 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.
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
Blooming Onion
Who knew this popular restaurant appetizer was so easy to make? Serve it with
the Chipotle Mayonnaise or the Herbed Yogurt Dip (see pages 28 and 29).
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 but-
termilk into another similar-sized bowl, and the breadcrumbs and seasonings
in a third, similar-sized bowl. Reserve.
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