Fried Pickles; Root Veggie Chips With Rosemary And Sea Salt - Cuisinart TOA-26 Manual De Instrucciones Y Libro De Recetas

1. Place the AirFryer Basket onto the Baking Pan. Put the kale leaves
into the basket and spray liberally with oil. Put into the AirFryer and
set to AirFry at 350°F. Cook the kale until it is bright and crispy,
about 5 minutes.
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 11.
Makes 3 to 4 servings
Nonstick cooking spray
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
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 11, 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
You won't miss the store-bought version!
Makes 4 to 6 servings
Nonstick cooking spray
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
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. Put into the AirFryer and set to AirFry at 400°F. Cook the chips until
they are brown and crispy, about 8 to 10 minutes.
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
12
and Sea Salt