Crispy Chickpeas; Root Veggie Chips With Rosemary & Sea Salt; Blooming Onion - Cuisinart TOA-65 Instruction And Recipe Booklet

Crispy Chickpeas

Quickly transform a plain can of chickpeas into a crispy snack .
1 can (15.5 ounces) chickpeas, drained and blotted dry, about
1½ cups
Olive oil, for spraying
¼ teaspoon kosher salt
¼ teaspoon ground cumin
Pinch freshly ground black pepper
1 . Place the AirFryer Basket into the Baking/Drip Pan . Put the chickpeas into
basket and spray liberally with oil . Sprinkle with the salt, cumin and pepper .
2 . Put the assembled basket into rack Position 2 and select AirFry . Set the
temperature to 350°F for 15 minutes, cooking until chickpeas are fragrant
and lightly browned .
3 . Serve immediately .
Nutritional information per serving (¼ cup):
Calories 75 (13% from fat) • carb. 14g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg
sod. 275mg • calc. 20mg • fiber 3g
Root Veggie Chips with Rosemary & Sea Salt
Worth the effort – better than store bought!
Makes 4 to 6 servings
1½ pounds of root vegetables (beets, turnips, potatoes, yams)
Olive oil, for brushing
2 teaspoons fresh rosemary, finely chopped
2 teaspoons flaked sea salt
1 . Place the AirFryer Basket onto the Baking/Drip Pan . Reserve .
2 . Using a mandoline, cut vegetables into 1/4-inch slices . Pat dry with paper
towels . Arrange as many slices as possible in a single layer in the AirFryer
Basket, avoiding any overlap . Brush both sides of the slices with olive oil and
sprinkle with rosemary and salt .
3 . Put the basket on the tray in rack Position 2 . Select AirFry and set temperature
to 250°F, cooking until crisp: beets 30 to 35 minutes, parsnips 20 to 25
minutes, potatoes and yams 15 to 20 minutes . Flip halfway for best results* .
4 . Serve immediately .
* AirFrying chips low and slow gives them an irresistible baked crunch;
however, if time is short, turn temperature up to 400°F for about 10 minutes .
Nutritional information per serving (based on 6 servings):
Calories 103 (19% from fat) • carb. 19.3g • pro. 2g • fat 2.3g • sat. fat 0.3g
chol. 0mg • sod. 804.7mg • calc. 33mg • fiber 1.7g

Blooming Onion

Who knew this popular restaurant appetizer was so easy to make? Serve it with
the Chipotle Mayonnaise or the Herbed Yogurt Dip both on page 29 .
Makes 1 blooming onion, about 2 to 3 servings
½ cup unbleached, all-purpose flour
1 large egg, lightly beaten
2 tablespoons buttermilk
½ cup panko breadcrumbs
½ teaspoon garlic powder
¼ teaspoon kosher salt
Pinch freshly ground black pepper
Pinch cayenne
1 large sweet onion, peeled
Olive oil, for spraying
Nonstick cooking spray
1 . Place the AirFryer Basket onto the Baking/Drip Pan . Reserve .
2 . Put the flour into a bowl large enough to dip the onion . Put the egg and but-
termilk into another similar-sized bowl, and the breadcrumbs and seasonings
in a third, similar-sized bowl . Reserve .
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