Air Fryer Herbed Root Vegetable Chips
Prep: 15 minutes
Air Fry: 30 minutes • Serves: 4
1medium celery root, peeled and cut lengthwise in half
1large carrot, peeled
1large parsnip, peeled
1teaspoon chopped fresh rosemary and/or thyme
1/2teaspoon kosher salt
1tablespoon plus 1 teaspoon olive oil
1. With vegetable peeler, slice beets and celery root into chips, and carrot and parsnip into long ribbons; keeping all vegetables separate.
2. In small bowl, stir rosemary and/or thyme and salt.
3. Preheat air fryer to 330° for 3 minutes. In medium bowl, toss parsnip, celery root, 2 teaspoons oil and 1/2 teaspoon herb mixture; transfer to air fryer basket. Air fry 10 minutes or until crisp, shaking basket every 3 minutes; transfer to rimmed baking pan. Using same bowl, repeat with carrot and beet to make 2 batches, tossing each with 1 teaspoon remaining oil and 1/2 teaspoon remaining herb mixture. Makes about 3 cups.
Approximate nutritional values per serving:
106 Calories, 5g Fat (1g Saturated), 0mg Cholesterol, 663mg Sodium, 15g Carbohydrates, 4g Fiber, 2g Protein