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Root Veggie Chips with Herb Salt

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Prep time: 10 minutes | Cook time: 8 minutes | Serves 2
1 parsnip, washed
1 small beet, washed
1 small turnip, washed
½ small sweet potato, washed
1 teaspoon olive oil
Cooking spray
Herb Salt:
¼ teaspoon kosher salt
2 teaspoons finely chopped fresh parsley

  1. Set the temperature of the air fryer oven to 360ºF (182ºC). Press Start to begin
    preheating.
  2. Peel and thinly slice the parsnip, beet, turnip, and sweet potato, then place the
    vegetables in a large bowl, add the olive oil, and toss.
  3. Spray the air fryer perforated pan with cooking spray, then place the vegetables
    in the perforated pan and air fry for 8 minutes, gently shaking the perforated pan
    halfway through.
  4. While the chips cook, make the herb salt in a small bowl by combining the
    kosher salt and parsley.
  5. Remove the chips and place on a serving plate, then sprinkle the herb salt on top
    and allow to cool for 2 to 3 minutes before serving.

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