Preparation time is 5minutes
Cook time is 1hours 30minutes
Total time is 1hours 35minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 large washed white potato, cut into 1mm-thick slices
- 300grams beetroot, trimmed, cut into 1mm-thick slices
- 150grams carrot, trimmed, cut into 1mm-thick slices
- 1 1/2tablespoons Woolworths extra virgin olive oil
- 1 sprig rosemary, leaves picked, finely chopped
Nutrition per serving
675kJ / 162Cal
675 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
3.1grams
Fat
6.9grams
Carbs
23.2grams
Sugars
9.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For a healthier alternative to regular chips, give this air-fryer veggie chips recipe a try. Toss thinly sliced veg in a little oil and air fry till crispy.
Method
Step 1 of 3
Place potato in a medium bowl and cover with cold water. Stand for 15 minutes to soak. Place beetroot and carrot in separate bowls. Add 2 tsp oil to beetroot and carrot bowls and toss to coat.
Step 2 of 3
Preheat air fryer to 180°C for 2 minutes. Working in 4 batches, cook beetroot and carrot for 15 minutes, shaking basket every few minutes, or until golden and crisp.
Step 3 of 3
Drain potatoes, pat dry with a clean tea towel. Transfer to a dry bowl, add remaining oil and toss to coat. Working in 2 batches, cook potato for 15 minutes, shaking basket every few minutes, or until golden and crisp. Sprinkle chips with rosemary to serve.
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