12
position with temperature set to 350°F (180°C). Cook until kale 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
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
Nonstick cooking spray
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, 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 & Sea Salt
You won’t miss the store-bought version!
Makes 4 to 6 servings
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 (10 ml) flaked sea salt
Nonstick cooking spray
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
2. Using a mandoline, cut vegetables into ¼-inch 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. Set the temperature to 400°F and AirFry for 8 to 10 minutes,
until chips are brown and crispy.
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
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