Root vegetable crisps are easy in the air fryer and far less oily than the bagged kind — beetroot, parsnip and carrot all crisp up colourful and crunchy. The secrets are slicing thin and cooking low. Here's how.
Key takeaways
Q: How do you make vegetable crisps in an air fryer?
A: Slice root veg paper-thin, toss with a little oil, and air fry at 160°C (320°F) for 12–15 minutes, until crisp.
Q: Why a lower temperature?
A: Low and slow dries them crisp without burning the edges before the centre is done.
Thin and low and slow
Use a mandoline (carefully) or steady knife to slice the veg paper-thin and even — thickness is everything for crisps. Toss with the lightest coating of oil, spread in a single layer, and cook at a moderate temperature so they dehydrate and crisp rather than scorching. They crisp further as they cool.
The recipe
Air Fryer Vegetable Crisps
Ingredients
- 1 beetroot, 1 parsnip, 1 carrot
- 1 tsp oil
- Sea salt
- Paprika (optional)
Method
- Slice the veg paper-thin.
- Toss with a little oil.
- Single layer; air fry at 160°C for 12–15 min.
- Cool to crisp fully; season.
Tips
- Slice paper-thin and even.
- Cook low so they don't burn.
- Cool before eating — they crisp as they cool.
Frequently asked questions
How do you make vegetable crisps in an air fryer?
Slice root veg paper-thin, toss with a little oil, and air fry at 160°C for 12–15 minutes in a single layer until crisp. They firm up further as they cool.
Why cook vegetable crisps at a low temperature?
A moderate heat dehydrates and crisps the thin slices without scorching the edges before the centre dries out.
Which vegetables make the best crisps?
Beetroot, parsnip, carrot and sweet potato all work well; just slice them paper-thin and even for the crispiest result.