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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.
*
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