crisper cuisine

air fryer vegie peel crisps with herb salt

serves 4 (as a snack) | prep 10 mins | cooking 35 mins E V

Peel of 3 potatoes (see tip)
Peel of 1 orange sweet potato
Peel of 1 purple sweet potato
Greek yoghurt, to serve
Chilli sauce, to serve

lemon-herb salt

1 lemon
10cm fresh rosemary sprig
30g (¼ cup) sea salt flakes

To make the salt, use a vegetable peeler to peel strips of rind lengthways (avoid the pith) from the Lemon. Cut each strip in half lengthways. Place the peel and rosemary in the basket of an air fryer. Cook at 70°C for 10 minutes. Remove the rosemary. Cook peel for a further 10-15 minutes or until dry. Remove and set aside to cool. Strip dried leaves from the rosemary sprig. Combine dried peel and rosemary Leaves in a spice grinder or mortar, and grind to a powder. Add