Life is Better Logo
menu close

Air Fryer Root Carrot, Parsnip, Beetroot, Turnip and Potato Nachos

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

4

Air Fryer Root Carrot, Parsnip, Beetroot, Turnip and Potato Nachos

Ingredients

Ingredients

  • 2 medium potatoes
  • 1 large carrot
  • 1 large parsnip
  • 1 medium beetroot
  • 1/2 small turnip
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Sea salt and freshly ground black pepper

Toppings

  • 100g cheddar cheese, grated
  • 120g sour cream
  • 1 red chilli, chopped
  • 100g tomato salsa (shop-bought)
  • 4 scallions, finely chopped
  • 1 tablespoon fresh coriander, chopped

Method

Method

  1. Use a mandolin to slice the potatoes, carrots, parsnips, beetroot, and turnip very thinly (they must be very thin to become crunchy when air-fried).
  2. Toss the sliced vegetables with olive oil, smoked paprika, salt, and pepper in a large bowl, ensuring all slices are evenly coated.
  3. Preheat your air fryer to a maximum crisp 200°C.
  4. Place the vegetable slices in the air fryer basket in a single layer (you may need to work in batches). Air-fry for 8 - 10 minutes, shaking the basket halfway through, until the slices are golden and crisp.
  5. Once all batches are cooked, layer the vegetable crisps on a large platter. Sprinkle with cheddar cheese, then top with sour cream, chilli, salsa, scallions, and coriander.
Download the recipe

Popular Recipes

See all recipes