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.