Zubereitung

1. 1

   Peel the beetroot, the parsnips and the carrots and cut them into wafer-thin slices on a mandoline. Keep the varieties apart as you do so, because beetroot dyes everything red.

2. 2

   Pat the slices dry between two tea towels. Damp slices steam in the basket and never turn crisp.

3. 3

   Mix the slices variety by variety with the rapeseed oil and the salt until they are thinly coated all over.

4. 4

   Preheat the airfryer to 150 °C. Vegetables shaved this thin will take no more heat, the edges would turn dark and bitter.

5. 5

   Put one variety at a time into the basket in a single layer with space between the slices and do not stack anything; larger quantities and the remaining varieties take their turn in further batches. Cook at 150 °C.

6. 6

   Pull out the basket, shake the slices and pull them apart, then continue cooking at 150 °C until they rustle and the edges are dry.

7. 7

   Take the finished crisps out of the hot basket straight away and let them cool on a plate, then cook the next variety.