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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Thinly slice all the vegetables, ideally with a mandoline. Wash well; the skin can be left on.
Toss the slices with the olive oil, paprika, garlic powder, salt, and pepper.
Cook in the air fryer at 180°C in batches for 12-15 minutes until crisp, shaking halfway.
Cool slightly and enjoy.
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15 g olive oil is about 1 tbsp.
Garlic powder is optional.
Can I use other vegetables?
Yes, you can experiment with other root vegetables like parsnips or turnips.
What if I don't have a mandoline?
You can use a sharp knife to slice the vegetables thinly, but a mandoline ensures even slices.
How do I prevent the chips from getting soggy?
Make sure to slice the vegetables thinly and cook in batches to avoid overcrowding the air fryer.
Can I store the chips?
Yes, store them in an airtight container for up to a week to maintain their crispiness.
Is it necessary to peel the vegetables?
No, the skin can be left on for added texture and nutrients.
