Time: 1 hour.
Complexity: easily
Servings: 4

Sweet beets, sweet potatoes, and salted potatoes easily turn into healthy, crispy chips in an air fryer. You'll need to fry the chips in two batches, but the result is a delicious snack you can enjoy any time of day.

Ingredients:

• 1 sweet potato (about 100 g), wash thoroughly
• 1 purple potato (about 100 g), wash thoroughly
• 2 tbsp. l. olive oil
• 1 red beetroot (about 170 g), wash thoroughly
• 1 yellow beetroot (about 170 g), wash thoroughly
• Special equipment: mandoline vegetable slicer and 3.5-liter air fryer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Using a mandoline, slice the sweet potato and potato into slices approximately 0.2 cm thick. Transfer to a medium bowl and rinse under cold water until most of the white starch is removed. The water should run clear. Dry the slices thoroughly with several paper towels. Wipe the bowl dry as well.
Step 2
• Return the drained potatoes and sweet potatoes to the bowl and toss with 1 tablespoon of oil, 1/2 teaspoon of salt and a few turns of the black pepper grinder.
Step 3
• Preheat the air fryer to 160°C (325°F). Place the potatoes and sweet potatoes in the bottom of the basket; two layers are fine. Cook until the slices are golden brown around the edges and crispy, turning with tongs every 5 minutes, 20–25 minutes. If you notice a few slices crisping up prematurely, transfer them to a bowl and continue frying the remaining pieces.
Step 4
• Meanwhile, slice both beets into rounds about 0.2 cm thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 0.5 teaspoon salt, and pepper.
Step 5
• Preheat the air fryer to 160°C (325°F). Place the beets in the bottom of the basket (it's okay if there are two layers). Cook until the slices are darkened around the edges and crispy, turning every 5 minutes to ensure even cooking, about 30 minutes. If you notice a few slices crisping up prematurely, transfer them to a bowl and continue frying the remaining pieces.
Step 6
• Combine all the chips in a large bowl, sprinkle with a pinch of salt, and toss to combine. Serve immediately or let cool and store in a tightly sealed container for up to 2 days.

Votes: 2