1. With vegetable peeler, slice celery root and beets into chips, and carrot and parsnip into long ribbons; keeping all vegetables separate.
2. In small bowl, stir rosemary and/or thyme and salt.
3. Preheat air fryer to 330° for 3 minutes. In medium bowl, toss parsnip, celery root, 2 teaspoons oil and ½ teaspoon herb mixture; transfer to air fryer basket. Air fry 10 minutes or until crisp, shaking basket every 3 minutes; transfer to rimmed baking pan. Using same bowl, repeat with carrot and beet to make 2 batches, tossing each with 1 teaspoon remaining oil and ½ teaspoon remaining herb mixture. Makes about 3 cups.
- 5 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 663 mg Sodium
- 15 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 2 g Protein
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Nutritional Information
- 5 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 663 mg Sodium
- 15 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 2 g Protein
Directions
1. With vegetable peeler, slice celery root and beets into chips, and carrot and parsnip into long ribbons; keeping all vegetables separate.
2. In small bowl, stir rosemary and/or thyme and salt.
3. Preheat air fryer to 330° for 3 minutes. In medium bowl, toss parsnip, celery root, 2 teaspoons oil and ½ teaspoon herb mixture; transfer to air fryer basket. Air fry 10 minutes or until crisp, shaking basket every 3 minutes; transfer to rimmed baking pan. Using same bowl, repeat with carrot and beet to make 2 batches, tossing each with 1 teaspoon remaining oil and ½ teaspoon remaining herb mixture. Makes about 3 cups.