Ingredients
Scale
- 1 medium Sweet Potato (approx. 200g): Peeled and very thinly sliced. Adds a natural sweetness and vibrant orange color.
- 1 medium Russet Potato or Yukon Gold Potato (approx. 200g): Peeled (optional for Russet, recommended for Yukon Gold) and very thinly sliced. Provides that classic chip satisfaction.
- 1 medium Zucchini (approx. 150g): Ends trimmed and very thinly sliced. Offers a milder flavor and delicate crispness.
- 1 medium Carrot (approx. 100g): Peeled and very thinly sliced. Contributes a subtle sweetness and earthy notes.
- 1 small Beetroot (approx. 100g): Peeled and very thinly sliced. Delivers an earthy flavor and stunning deep red/purple hue. (Handle carefully to avoid staining).
- 1 cup Kale Leaves (approx. 50g): Stems removed, torn into chip-sized pieces. Transforms into incredibly light and crispy “seaweed-like” chips.
- 1–2 tablespoons Olive Oil or Avocado Oil: Used to lightly coat the vegetables, aiding in crisping and flavor adherence.
- 1/2 teaspoon Sea Salt (or to taste): Enhances the natural flavors of the vegetables.
- 1/4 teaspoon Black Pepper (or to taste): Adds a subtle kick.
- 1/2 teaspoon Garlic Powder (optional): For a savory, aromatic dimension.
- 1/2 teaspoon Onion Powder (optional): Complements the garlic powder for a fuller flavor profile.
- 1/4 teaspoon Smoked Paprika (optional): Adds a smoky depth and beautiful color.
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Peel the sweet potato, potato (if desired), carrot, and beetroot. Trim the ends of the zucchini. Using a mandoline slicer on its thinnest setting (typically 1/16 inch or 1.5mm) is highly recommended for uniform slices, which is crucial for even cooking and crispiness. If you don’t have a mandoline, use a very sharp knife and slice as thinly and evenly as possible. For kale, wash, dry thoroughly, remove the tough stems, and tear the leaves into bite-sized pieces.
- Soak Starchy Vegetables (Optional but Recommended for Potatoes): Place the sliced potatoes (sweet and regular) in a large bowl of cold water for at least 30 minutes. This helps remove excess starch, resulting in crispier chips. After soaking, drain them well.
- Dry Thoroughly: This is a critical step for crispiness! Whether you soaked them or not, lay all the sliced vegetables (except kale, which should already be dry) in a single layer on clean kitchen towels or paper towels. Pat them completely dry. Any excess moisture will steam the vegetables instead of crisping them. For kale, ensure it’s very dry after washing; a salad spinner works wonders.
- Season the Vegetables: In a large bowl, combine the dried vegetable slices. Drizzle with olive oil (or avocado oil) and toss gently to coat evenly. You want a light coating, not for them to be swimming in oil. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Sprinkle the seasoning mixture over the oiled vegetables and toss again until well distributed. You might want to season kale separately as it requires less oil and seasoning.
- Preheat the Air Fryer: Preheat your air fryer to 350-375°F (175-190°C) for about 3-5 minutes. The exact temperature can vary depending on your air fryer model and the thickness of your veggie slices. A slightly lower temperature for a longer time can help prevent burning while achieving crispiness.
- Air Fry in Batches: Arrange a single layer of seasoned vegetable slices in the air fryer basket. It’s crucial not to overcrowd the basket, as this will lead to steaming rather than crisping. You will likely need to cook in 3-4 batches, depending on the size of your air fryer. Keep different types of vegetables separate if their cooking times vary significantly (e.g., kale cooks much faster than root vegetables).
- Root Vegetables (Sweet Potato, Potato, Carrot, Beetroot): Air fry for 8-15 minutes, flipping or shaking the basket halfway through. Start checking for doneness around the 8-minute mark. They should be golden brown and crispy. Thicker slices will take longer.
- Zucchini: Air fry for 6-10 minutes, flipping or shaking halfway. Zucchini has higher water content, so watch it carefully to prevent sogginess or burning.
- Kale: Air fry for 3-5 minutes, shaking the basket once or twice. Kale chips cook very quickly and can burn easily, so keep a close eye on them. They are done when crispy and slightly darkened at the edges.
- Check for Crispiness: Chips are ready when they are lightly browned, crispy, and some edges might be slightly curled. If they are not yet crispy, continue cooking in 1-2 minute increments, checking frequently to prevent burning.
- Cool and Serve: Carefully remove the crispy veggie chips from the air fryer basket and transfer them to a wire rack to cool completely. They will crisp up further as they cool. Repeat with the remaining vegetable slices, adjusting cooking time as needed for different types.
- Store (If Necessary): Air fryer veggie chips are best enjoyed fresh on the day they are made for maximum crispiness. If you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. They may lose some crispness; you can try re-crisping them in the air fryer for 1-2 minutes at 300°F (150°C).
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 180