Fried Pickles; Root Veggie Chips With Rosemary & Sea Salt - Cuisinart TOA-28 Manual De Instrucciones

NOTE: Keep an eye on the kale because it can crisp up very quickly .
2 . Once the kale is ready, remove from oven and sprinkle with salt .
Serve immediately .
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg
sod. 171mg • calc. 58mg • fiber 1g

Fried Pickles

Serve these as an appetizer with the Chipotle Mayonnaise on page 12 .
Makes 3 to 4 servings
½ cup unbleached, all-purpose flour
1 large egg, beaten well
½ cup finely ground cornmeal
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, divided
Nonstick cooking spray
2 kosher dill pickles (about 5 ounces), cut into ¼-inch discs
Olive oil, for spraying
1 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray . Reserve .
2 . Put the flour, egg and cornmeal into individual containers large
enough for dipping the pickles . Add the salt and cayenne to the
cornmeal; stir to combine .
3 . Blot the cut pickles on a paper towel . Dredge each pickle disc in the
flour and shake off the excess before dipping into egg, and then
finally coating evenly with the cornmeal/cayenne mixture . Spray both
sides with olive oil and arrange in the prepared AirFryer Basket .
4 . Set the temperature to 400°F and AirFry for 10 minutes, flipping half-
way, until browned and crispy . Let cool slightly . Serve with the
Chipotle Mayo on page 12, if desired .
Nutritional information per serving (based on 4 servings):
Calories 139 (18% from fat) • carb. 24g • pro. 4g • fat 3g • sat. fat 1g • chol. 54mg
sod. 719mg • calc. 5mg • fiber 3g
Root Veggie Chips with Rosemary & Sea Salt
You won't miss the store-bought version!
Makes 4 to 6 servings
1½ pounds root vegetables (beets, parsnips, potatoes, yams)
Olive oil, for brushing (about 1 tablespoon)
2 teaspoons fresh rosemary, finely chopped
2 teaspoons flaked sea salt
Nonstick cooking spray
1 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray . Reserve .
2 . Using a mandoline, cut vegetables into ¼-inch slices . Pat dry with
paper towels . Arrange as many slices as possible in a single layer in
the basket, avoiding overlap . Brush both sides of the slices with olive
oil and sprinkle with rosemary and salt .
3 . Set the temperature to 400°F and AirFry for 8 to 10 minutes, until
chips are brown and crispy .
4 . Serve immediately .
Nutritional information per serving (based on 6 servings):
Calories 103 (19% from fat) • carb.19g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg
sod. 805mg • calc. 33mg • fiber 2g
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