serves
2
prep
10 minutes
cook
6 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
6
minutes
difficulty
Easy
level
Ingredients
- 150 g (5½ oz) root veg peelings (from about 1 kg / 2 lb 4oz washed root veg)
- 1 tbsp olive oil
- ½ tsp sea salt
Instructions
- Preheat the air fryer to 200°C (400°F).
- Soak the vegetable peelings in cold water for 5 minutes.
- Drain well, then pat dry on kitchen paper. This part is key to getting crispy crisps!
- In a large bowl, mix the peelings with the olive oil and salt, ensuring they are well coated.
- Air-fry for 6 minutes, giving the basket a good shake halfway through to ensure they all crisp up evenly.
NOTE
- If you have more than 150 g (5½ oz) peelings, cook them in batches, as overcrowding the air fryer will prevent the pieces from crisping up.
- If you are using an oven-style air fryer, spread the peelings out in a single layer and check them halfway through – you may only need to cook them for 5 minutes.
Note
This recipe was created using both a single basket-style (5.2-litre/21-cup) air fryer and an ovenstyle one. Cooking times can vary depending on the model you use.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
