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Air fryer vegetable peel crisps

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Recipe may contain gluten, peanuts, milk, fish and lactose.

We love budget-busting air fryer recipes – save your potato peel to make these easy, crispy chips.

8 Ingredients


  • Peel of 3 potatoes (see tip)

  • Peel of 1 orange sweet potato

  • Peel of 1 orange sweet potato

  • Greek yoghurt, to serve

  • Chilli sauce, to serve
  • lemon-herb salt


  • 1 lemon

  • 10cm fresh rosemary sprig

  • 30g (1/4 cup) sea salt flakes

2 Method Steps


  • Step 1

    To make the lemon-herb salt, use a vegetable peeler to peel strips of rind lengthways (avoid the pith) from the lemon

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    (1 lemon). Cut each strip in half lengthways. Place the peel and rosemary (10cm fresh rosemary sprig) in the basket of an air fryer. Cook at 70C for 10 minutes. Remove the rosemary. Cook peel for a further 10-15 minutes or until dry. Remove and set aside to cool. Strip dried leaves from the rosemary sprig. Combine dried peel and rosemary leaves in a spice grinder or mortar, and grind to a powder. Add to a jar with the salt. Use the end of a wooden spoon to gently crush and combine.


  • Step 2

    Wash the vegetable peel and use a clean tea towel to thoroughly dry. Place in a bowl and spray lightly with olive oil. Toss to coat. Place in a single layer in the basket of the air fryer (you may need to do 2 batches). Cook at 180C, stopping to toss once or twice, for 8-10 minutes, or until dry. Transfer to a plate. Sprinkle with the herb salt to taste. Serve with yoghurt (Greek yoghurt, to serve) and chilli sauce (Chilli sauce, to serve).
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Recipe Notes

  • Use washed potatoes if possible, or scrub them very well to remove dirt if not.
  • Lemon-herb salt will keep in the pantry for up to 2 months. It’s delicious on chicken or roast vegies.

Nutritional Information

Per serving

  • 154

  • 646 kj

  • 4.8g

  • 4.8g

  • 1.6g

  • 5.7g

  • 12.2g

All quantities above are averages

Image by Brett Stevens

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