Air-Fried Root Vegetable Chips
Crispy chips made from colorful fruits and vegetables? Yes, please! We look beyond the basic white potato and transform an apple, sweet potato and beet into crunchy treats that will please kids and adults and like. And they’re healthy, too, because we cook them in an air fryer. Serve with dips for a party or as an accompaniment to sandwiches and burgers. A mandoline makes fast work of cutting the fruit and vegetables into thin, even slices.
Ingredients
- 1 small Pink Pearl or Gala apple
- Avocado oil or canola oil cooking spray
- Kosher salt
- 1 small golden or red garnet sweet potato
- 1 small Chioggia beet or red beet, peeled
- Flaky sea salt
Directions
Preheat an air fryer to 300°F (150°C) for at least 5 minutes or according to the manufacturer’s instructions.
Using a mandoline, slice the apple very thinly, about 1/16 inch (2 mm) thick. In a large bowl, spray the apple slices with oil spray, sprinkle with kosher salt and toss to coat.
Working in batches if needed, place the apple slices in a single layer in the fry basket and cover with a low metal rack, if possible, to prevent the slices from flying into the fan while they fry. Insert the basket into the air fryer. Cook, shaking the basket halfway through, until the apple slices are just crisp around the edges, 12 to 14 minutes. If a few slices are done early, transfer them to a wire rack and continue cooking the remaining slices. Transfer all of the apple chips to the rack; they may still feel flexible but will crisp as they cool.
Keep the air fryer set at 300°F (150°C).
Using a mandoline, slice the sweet potato very thinly, about 1/16 inch (2 mm) thick. In a large bowl, spray the sweet potato slices with oil spray, sprinkle with kosher salt and toss to coat.
Working in batches if needed, place the sweet potato slices in a single layer in the fry basket and cover with the low metal rack. Insert the basket into the air fryer. Cook, shaking the basket halfway through, until the sweet potato slices are lightly browned and crisp, 11 to 15 minutes. If a few slices are done early, transfer them to a wire rack and continue cooking the remaining slices. Transfer all of the sweet potato chips to the rack to cool.
Increase the air fryer to 325°F (165°C).
Using a mandoline, slice the beet very thinly, about 1/16 inch (2 mm) thick. In a large bowl, spray the beet slices with oil spray, sprinkle with kosher salt and toss to coat.
Working in batches if needed, place the beet slices in a single layer in the fry basket and cover with the low metal rack. Insert the basket into the air fryer. Cook, shaking the basket every 5 minutes, until the edges of the beet slices are darkened and crisp, 25 to 30 minutes. If a few slices are done early, transfer them to a wire rack and continue cooking the remaining slices. Transfer all of the beet chips to the rack to cool.
In a large bowl, combine the apple, sweet potato and beet chips. Season with flaky sea salt and toss to combine. Serve immediately, or store in an airtight container at room temperature for up to 2 days. Serves 4 to 6.
Williams Sonoma Test Kitchen
