12
1. Place the AirFryer Basket onto the Baking Pan. Put the kale leaves
into the basket and spray liberally with oil. Put into the AirFryer and
set to AirFry at 350°F (180°C). Cook the kale until it is bright and
crispy, about 5 minutes.
NOTE: Keep an eye on the kale because it can crisp up very quickly.
2. Once the kale is ready, remove from oven and sprinkle with salt.
Serve immediately.
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
Fried Pickles
Serve these as an appetizer with the Chipotle Mayonnaise on page 11.
Makes 3 to 4 servings
Nonstick cooking spray
½ cup (125 ml) unbleached, all-purpose flour
1 large egg, beaten well
½ cup (125 ml) finely ground cornmeal
½ teaspoon (2.5 ml) kosher salt
¼ teaspoon (1 ml) cayenne pepper, divided
2 kosher dill pickles (about 5 ounces [145 g]),
cut into ¼-inch (0.6 cm) discs
Olive oil, for spraying
1. Place the AirFryer Basket onto the Baking Pan and coat
with nonstick spray. Reserve.
2. Put the flour, egg and cornmeal into individual containers large
enough for dipping the pickles. Add the salt and cayenne to
the cornmeal; stir to combine.
3. Blot the cut pickles on a paper towel. Dredge each pickle disc in
the flour and shake off the excess before dipping into egg, and then
finally coating evenly with the cornmeal/cayenne mixture. Spray both
sides with olive oil and arrange in the prepared AirFryer Basket.
4. Set the temperature to 400°F (200°C) and AirFry for 10 minutes,
flipping halfway, until browned and crispy. Let cool slightly.
Serve with the Chipotle Mayo on page 11, if desired.
Nutritional information per serving (based on 4 servings):
Calories 139 (18% from fat) • carb. 24g • pro. 4g • fat 3g • sat. fat 1g
chol. 54mg • sod. 719mg • calc. 5mg • fiber 3g
Root Veggie Chips with
Rosemary and Sea Salt
You won’t miss the store-bought version!
Makes 4 to 6 servings
Nonstick cooking spray
1½ pounds (680 g) root vegetables
(beets, parsnips, potatoes, yams)
Olive oil, for brushing (about 1 tablespoon [15 ml])
2 teaspoons (10 ml) fresh rosemary, finely chopped
2 teaspoons (10ml) flaked sea salt
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
2. Using a mandoline, cut vegetables into ¼-inch (0.6 cm) slices. Pat
dry with paper towels. Arrange as many slices as possible in a single
layer in the basket, avoiding overlap. Brush both sides of the slices
with olive oil and sprinkle with rosemary and salt.
3. Put into the AirFryer and set to AirFry at 400°F (200°C). Cook the
chips until they are brown and crispy, about 8 to 10 minutes.
4. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 103 (19% from fat) • carb.19g • pro. 2g • fat 2g • sat. fat 0g
chol. 0mg • sod. 805mg • calc. 33mg • fiber 2g
To Next Page
Loading...
Need help?
General