Air fryer root veg crisps

A fantastic way to use up your root veg peelings instead of throwing them away – just make sure the vegetables have been well scrubbed before you peel them. Parsnips, carrots, potatoes and beetroot all work fantastically here.

Root veg crisps. Credit: Quadrille / Rita Platts

• serves

  2

• prep

  10 minutes

• cook

  6 minutes

• difficulty

  Easy

Ingredients

• 150 g (5½ oz) root veg peelings (from about 1 kg / 2 lb 4oz washed root veg)
• 1 tbsp olive oil
• ½ tsp sea salt

Instructions

1. Preheat the air fryer to 200°C (400°F).
2. Soak the vegetable peelings in cold water for 5 minutes.
3. Drain well, then pat dry on kitchen paper. This part is key to getting crispy crisps!
4. In a large bowl, mix the peelings with the olive oil and salt, ensuring they are well coated.
5. Air-fry for 6 minutes, giving the basket a good shake halfway through to ensure they all crisp up evenly.

NOTE

• If you have more than 150 g (5½ oz) peelings, cook them in batches, as overcrowding the air fryer will prevent the pieces from crisping up.
• If you are using an oven-style air fryer, spread the peelings out in a single layer and check them halfway through – you may only need to cook them for 5 minutes.

Note

This recipe was created using both a single basket-style (5.2-litre/21-cup) air fryer and an ovenstyle one. Cooking times can vary depending on the model you use.

Recipe and image from Foolproof Air Fryer by Louise Kenney (Quadrille). Photography by Rita Platts.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.