Vegetable Crisps from the Airfryer

Name: Vegetable Crisps from the Airfryer
Prep time: 20 min
Cook time: 51 min
Total time: 71 min
Yield: 4 servings
Ingredients: 200 g beetroot; 200 g parsnips; 200 g carrots; 2 tbsp rapeseed oil; 1 tsp salt

An everyday German recipe for all of Germany: beetroot, parsnip and carrot are shaved wafer-thin and roasted at a low heat into colourful vegetable crisps. The slices rustle as you tip them out, taste earthy and sweet and have colours that no packet brings with it. The basket manages without a bath of fat and with very little oil, but it does demand a batch of its own for each variety.

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Cook time

71 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

124 kcal

Calories

2 g

Protein

5 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.40 · ~€0.10/serving

Instructions

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
Pat the slices dry between two tea towels. Damp slices steam in the basket and never turn crisp.
3
Mix the slices variety by variety with the rapeseed oil and the salt until they are thinly coated all over.
4
Preheat the airfryer to 150 °C. Vegetables shaved this thin will take no more heat, the edges would turn dark and bitter.
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
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
Take the finished crisps out of the hot basket straight away and let them cool on a plate, then cook the next variety.