Air Fryer Veggie Chip Medley Recipes

AIR-FRIED MEDITERRANEAN VEGETABLE MEDLEY

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Cut eggplant slices into wedges and place in a large bowl. Add zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt; toss to combine. Place vegetables in a single layer in the air fryer basket, working in small batches if necessary.
• Cook vegetables in the air fryer at 360 degrees F (182 degrees C) for 5 minutes. Stir, and continue to cook until tender and edges turn golden brown, about 5 minutes more. Transfer vegetables to a baking pan and place in the preheated oven to keep warm while cooking remaining vegetables.
• Sprinkle vegetables with lemon zest before serving.

AIR FRYER POTATO CHIPS

Steps:

• Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well.
• Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
• Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.

AIR-FRYER ROASTED VEGGIES

Steps:

• Preheat the air fryer to 360 degrees F (180 degrees C).
• Add vegetables, oil, salt, pepper, and desired seasoning to a bowl. Toss to coat; arrange in fryer basket.
• Cook vegetables for 10 minutes, stirring after 5 minutes.

HOW TO AIR FRY ANY VEGETABLE

Steps:

• Tender Veggies: Preheat air fryer to 375 degrees F (190 C). Prep veggies by chopping them to the size you want, optionally drizzling with oil (this will make them a bit more roasted tasting in the end). Add to your air fryer in as flat of a layer as possible and cook for 10 to 15 minutes, shaking the air fryer pan once or twice during cooking to promote even cooking.
• Firm Veggies: Preheat air fryer to 375 degrees F (190 C). Prep veggies by chopping them to the size you want (remember: smaller pieces cook faster!) Optionally drizzle with oil and add to your air fryer in as flat of a layer as possible. Cook for 20 to 30 minutes, shaking the air fryer pan a few times during cooking to promote even cooking.
• Frozen Veggies: Figure out which category your veggie falls under (tender or firm, see notes above), then just add a few minutes to the cooking time to account for the veggies having to thaw during the cooking process. Be sure to give space between your veggies to ensure they become perfectly roasted.

AIR FRYER VEGETABLE MEDLEY CHIPS

Steps:

• Peel the taro and yucca roots. Use a mandoline to thinly slice all vegetables to about 1/16 inch. Soak/rinse all vegetables individually in cold water until liquids run clear (except the water from the beets will continue to be colored but just rinse these as much as the others).
• Thoroughly dry out the chips on paper towels. Once dry, toss each individually with 1 tbsp oil and a pinch of salt pepper, allowing them to get consistently coated.
• Preheat air fryer to 350 degrees. Air fry the vegetables in batches for about 20 minutes per batch, flipping every 5 minutes. Try not to add more than 1-3 layers or else they will be inconsistently cooked.
• When all vegetables are cooked, combine all chips into one bowl. You can add additional salt per prefer

AIR FRYER VEGGIE CHIP MEDLEY

Steps:

• Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well.
• Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
• Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
• Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.