AIR FRYER VEGGIE CHIP MEDLEY
Sweet, earthy beets and crispy, salty potatoes come together in this easy air-fryer chip medley that's inspired by the favorite store-bought variety. It will take a couple batches to complete, but the final result is a super satisfying snack you can enjoy any time of the day.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well.
- Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
- Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
- Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
- Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
- Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.
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