Homemade Air Fryer Vegetable Chips

Ingredients

• 900 g waxy potatoes
• 500 g orange-fleshed sweet potatoes
• 400 g raw beets
• 350 g sand carrots
• 350 g fresh parsnips
• 4 tbsp sunflower oil
• to taste fine sea salt
• to taste freshly ground black pepper

Method

1. Wash all the vegetables carefully. Peel the beets, sweet potatoes, and parsnips if their skins are thick. Keep the skins on the potatoes and carrots if they are thin and clean, for a more rustic result faithful to bistro chips.
2. Slice each vegetable with a mandoline into very thin, even pieces. Keep the vegetable groups separate because they do not all cook at the same speed. The slices should be almost translucent and bend without breaking.
3. Rinse the potato slices in cold water until the water runs clearer. Let them soak in a large bowl of cold water while the other vegetables are prepared. This removes surface starch and keeps them from sticking together.
4. Spread all the vegetables on clean kitchen towels or paper towels. Dry them very carefully, turning and patting them without breaking them. The surface should be matte, with no visible droplets. This is the most important point for crisping in the air fryer.
5. Place each vegetable in a separate bowl. Add a light coating of oil and toss with your hands to coat the pieces without saturating them. They should be lightly glossy, never swimming in oil.
6. Preheat the air fryer to 160 °C. Arrange one loose layer of slices in the basket without packing them down. Cook in batches so air can pass between the slices; otherwise they will become soft.
7. Cook the potatoes at 160 °C, shaking the basket several times, until the edges begin to ripple and turn pale golden. Then raise the temperature to 180 °C at the end of cooking to set the crispness. The chips should make a faint sound when they fall back into the basket.
8. Cook the sweet potatoes and carrots separately at 160 °C, watching the color closely. They brown faster because of their natural sugar. Remove them as soon as the edges are dry, slightly curled, and golden in places.
9. Cook the parsnips at 160 °C until they turn golden ivory, with curled edges. They should remain fragrant and nutty without becoming too dark.
10. Cook the beets separately so they do not stain the other vegetables. Let them dry for longer at moderate heat, then finish briefly at 180 °C. They are ready when the edges contract and the center is no longer soft to the touch.
11. As each batch comes out, spread the chips on a rack or cold tray without stacking them. Salt them while they are still hot. They become noticeably crisper as they cool.
12. Gently gather the cooled chips on a large platter or in a serving bowl. Add a turn of pepper at the last moment, taste, and adjust the salt. Serve immediately with an aperitif, tartare, terrine, or bistro dish.

Nutrition

Per serving

Energy

310.9 kcal

Protein

5.9 g

Carbohydrate

49.27 g

Fat

10.84 g

Fibre

10.74 g

Calcium

57.9 mg

Iron

1.84 mg

Magnesium

30.51 mg