Crispy Air Fryer Vegetables

Instructions

• Preparation (Crucial for Crispy Chips):

  • Thoroughly wash and dry all vegetables well as excess moisture will prevent them from crisping up.
  • Use a mandolin slicer set to the thinnest setting for the root vegetables. If you are using a knife, slice as thinly and evenly as possible to ensure even cooking.
  • Slice the Zucchini into thin rounds, tear or cut the kale into chip-sized pieces, removing the thick, tough stems. Slice the okra into quarters lengthwise.
  • Lay the slices in a single layer on paper towel or a clean kitchen towel. Place another layer of towel on top and gently press to absorb as much moisture as possible. Repeat until the slices are as dry as possible.
  • After washing the Kale, use a salad spinner to remove excess water, then pat dry with paper towels.
  • Lightly drizzle the vegetables with a small amount of olive oil or spray with cooking spray just enough to lightly coat them and help the seasonings stick, then toss well.
  • Sprinkle salt and your desired seasonings, then toss again to ensure even coating.

• Air Frying:

  • Preheat your air fryer to 160°C for the root vegetables, and 180°C for the kale and okra. Temperatures might vary slightly depending on your air fryer vegetable type. Lower temperatures generally work better for crisping without burning.
  • Place the seasoned vegetable slices in a single layer in the air fryer basket without overcrowding the basket as that will stem the slices instead of making them crispy.
  • Remove the root vegetables and zucchini after 10-20 minutes, the kale cooks faster so remove it after 5-8 minutes, and remove the okra after 8-12 minutes.
  • Shake the basket or use tongs to flip the chips every 3-5 minutes to ensure even cooking and browning.
  • Chips are done cooking when they turn golden brown and crispy, then transfer the cooked chips to a wire rack to cool completely.