Homemade Air Fryer Veggie Chips with Rosemary and Sea Salt
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Medium
Thinly sliced vegetables can dry out in an air fryer‚ and the finishing step helps crisp the outer edges․ I use an air fryer to prepare vegetable snacks․ Rosemary adheres to the oil on air-fried vegetable slices placed on a rack to cool․
The cut should be uniform‚ 1/16-inch slices will take the same time to cook․ Thicker slices will be more like roasted vegetables․ My recommendation is to use a finger guard attachment on a mandoline and not detach it until all slicing is finished․ Salt zucchini slices for 10 minutes and then blot dry on paper towels․ Remove beet slices to a separate bowl before slicing to prevent other vegetables from turning colors (I don't mind using an extra bowl)․
Oil the beet slices separately from other vegetables․ Bake at 300°F first‚ then raise the temperature to 350°F for the final 2 to 3 minutes of baking time‚ or until the edges are beginning to curl and brown․ Sweet potatoes can become bitter at these baking temperatures․ I keep an eye on the sweet potatoes to make sure they blister before taking them out of the oil․ They should already be dry from baking․
I served rosemary chips with a spinach and chicken sandwich in place of fries and with an apple and goat cheese croissant sandwich․ For dinner‚ I served rosemary chips with warm lemon and feta chicken orzo and Italian meatballs from a bowl alongside other hot dishes․
Why you'll love this recipe
- Air frying potato slices without oil dries them out and makes potato chips․
- A thin coating of olive oil on the bread pieces promotes blistering during a high-temperature step at the end of preparation․
- Not blending the beet slices helps preserve the colors of the sweet potato and zucchini slices․
- Cooling on a wire rack helps chips cool evenly by letting hot air flow over them, Moisture won't collect under the chips on a wire rack․
- Sweet potato sugars and curls at the edges when baked briefly at high temperatures․
- Coarse sea salt and dried rosemary stick to the hot oil on the slices․
Ingredients
- •1 medium purple beet (scrubbed and peeled, about 5 oz / 140g)
- •1 medium bright orange sweet potato (peeled, about 6 oz / 170g)
- •1 medium pale green zucchini (ends trimmed, about 5 oz / 140g)
- •1 tbsp olive oil (divided)
- •1 tsp coarse white sea salt flakes (for finishing)
- •1 tsp dried chopped rosemary
- •table salt (for salting zucchini)
Instructions
- 1
Slice the zucchini into 1/16-inch (1.5mm) rounds with a mandoline. Lay the slices on paper towels, sprinkle lightly with table salt, and let sit for 10 minutes.
- 2
Pat the zucchini slices completely dry.
- 3
Slice the sweet potato and purple beet into 1/16-inch (1.5mm) rounds. Keep the beet slices separate.
- 4
Toss the dried zucchini and sweet potato slices with half of the olive oil until evenly coated.
- 5
Toss the beet slices in a separate bowl with the remaining olive oil until evenly coated.
- 6
Preheat the air fryer to 300°F (150°C).
- 7
Arrange the slices in a single layer without overlapping. Air fry for 12-15 minutes, flipping halfway through.
- 8
Increase the temperature to 350°F (175°C) for the final 2-3 minutes, until the edges are curled, darkened, and blistered.
- 9
Transfer the chips to a wire cooling rack. While hot, sprinkle with coarse white sea salt flakes and dried chopped rosemary, then let cool completely.
FAQ
Nutrition (per serving)
Calories
85
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