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Air-Fried Kale, Beets and Parsnips

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Using an air fryer, you can transform winter vegetables into colorful chips using just a whisper of oil. A garnish of toasted sesame seeds lends a hint of nutty flavor and satisfying crunch. Serve as a snack or alongside roasted meats for a fun side dish, accompanied by chili garlic sauce for dipping if you like. A mandoline works well to cut the beet and parsnips into very thin slices.

Prep Time 20 minutes
Cook Time 60 minutes
Servings 2

Ingredients

  • 1 bunch Tuscan or curly kale, stems and ribs removed, leaves torn into 2-inch (5-cm) pieces
  • Olive oil or sesame oil spray
  • 3 to 5 Tbs. tamari
  • Toasted sesame seeds for garnish
  • 3 parsnips
  • 1 large beet

Directions

Preheat an air fryer to 375°F (190°C).

In a large bowl, coat the kale with olive oil or sesame oil spray and toss with 1 Tbs. of the tamari. Working in batches, place the kale in a single layer in the air fry basket and cook until crisp, 4 to 5 minutes. Transfer to a plate and sprinkle with sesame seeds.

Keep the air fryer set at 375°F (190°C).

Using a mandoline, slice the parsnips very thinly, about 1/16 inch (2 mm) thick. In the large bowl, coat the parsnip slices with olive oil or sesame oil spray and toss with 1 to 2 Tbs. tamari.

Working in batches, place the parsnip slices in a single layer in the air fry basket and cook until crisp, about 10 minutes. Transfer to a plate and sprinkle with sesame seeds.

Reduce the air fryer to 325°F (165°C). Spray the air fry basket with olive oil or sesame oil spray.

Using a mandoline, slice the beet very thinly, about 1/16 inch (2 mm) thick. Line a baking sheet with paper towels and arrange the beet slices on the towels in a single layer. Top with another layer of paper towels and press down firmly. Set aside for 10 minutes to allow the beets to dry. In the large bowl, coat the beet slices with olive oil or sesame oil spray and toss with 1 to 2 Tbs. of the tamari.

Working in batches, place the beet slices in a single layer in the air fry basket and cook until crisp, 12 to 15 minutes. Transfer to a plate and sprinkle with sesame seeds.

Transfer the kale, beets and parsnips to a large bowl and toss to combine. Serve immediately. Serves 2.

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