Air Fryer Veggie Chips Recipe
🍽️ Serves: 2–3
🧰 Kitchen Tools Needed:
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Air fryer
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Mandoline slicer or sharp knife
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Mixing bowl
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Tongs
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Paper towels or clean kitchen cloth
🧂 Ingredients:
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1 small sweet potato
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1 zucchini
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1 beet
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1 carrot
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1 tablespoon olive oil (or spray)
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Salt to taste
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Optional seasonings: paprika, garlic powder, black pepper, rosemary
Feel free to use any firm vegetable of your choice like parsnips, kale, or turnips.
👨🍳 Instructions:
1. Prep the Veggies
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Wash and peel (if needed) the vegetables.
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Slice thinly using a mandoline or sharp knife — aim for 1.5–2mm thickness.
2. Dry the Slices
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Pat slices dry using paper towels to remove excess moisture — helps make them crispier.
3. Season
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In a bowl, toss veggie slices with olive oil and your desired seasonings. Don’t overcrowd!
4. Air Fry
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Preheat air fryer to 350°F (175°C).
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Place slices in a single layer in the air fryer basket (work in batches).
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Cook for 6–10 minutes, flipping halfway through.
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Keep a close eye after the 5-minute mark — thin slices can burn quickly.
5. Cool & Crisp
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Let chips cool slightly after cooking — they crisp up more as they cool.
🧮 Nutrition (Per Serving – Approximate):
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Carbs | ~15g |
| Fat | ~5g |
| Fiber | ~3g |
| Protein | ~2g |
🔁 Tips & Variations:
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Add balsamic glaze or parmesan after air frying for flavor boosts.
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Store in an airtight container for up to 2 days (if they last that long!).
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Use low oil spray to reduce calories even further.