Step 1
Peel the carrots and parsnips with a vegetable peeler. If the beets are particularly dirty after washing or the skin looks fibrous, peel them using a vegetable peeler or paring knife; however, it isn’t necessary if the beets are quite clean or young.
Step 2
Set a mandolin slicer to 1/16-inch thickness. Use the guard provided, if possible. Slice the parsnips into rounds. Place into a large bowl. Sprinkle with 1 teaspoon (6 grams) of salt. Toss to coat evenly.
Step 3
Slice the carrots into rounds. Place into another bowl. Sprinkle with 1 teaspoon (6 grams) of salt. Toss to coat evenly.
Step 4
Finally, slice the beets into rounds. Place into a large bowl. Sprinkle with 1 teaspoon (6 grams) of salt. Toss to coat evenly.
Step 5
Set a timer for 20 minutes, and allow the root vegetables to “sweat.” The salt should draw out some excess moisture from the vegetables and ensure the chips will maintain their shape and become crispier when air fried.
Step 6
Line 3 baking sheets with paper towels. Place the salted parsnips into a large sieve or colander. Drain and shake off any excess moisture that may have accumulated. Rinse and dry the bowl. Spread parsnips onto one of the lined baking sheets. Cover with paper towels and pat to remove the excess moisture and salt. Set aside.
Step 7
Repeat process with the carrots and beets.
Step 8
In a small bowl, whisk together the Redpath® Golden Yellow Sugar, canola oil, garlic powder, onion powder, and smoked paprika until well combined.
Step 9
Place the chips back into their respective bowls. Evenly divide the sugar mixture among the bowls. Toss each bowl to coat the chips as evenly as possible.
Step 10
Depending on the size of the air fryer, the chips may need to be done in several batches. Set the temperature of the air fryer to 375°F (190°C). Spread the parsnip chips in the basket in a thin layer. Air fry for 8 minutes. Remove and shake the basket or flip the chips with a heatproof spatula or tongs. Spread them out evenly. Bake for an additional 5 to 8 minutes or until parsnips are crispy; do not burn. Remove and place onto a wire cooling rack. The chips will get more crisp as they cool.
Step 11
Repeat process with the remaining parsnips and carrot chips. Taste each batch of chips as they come out of the fryer. If salt is needed, lightly salt the chips while the chips are warm.
Step 12
Reduce heat to 325°F (163°C) when air frying the beet chips. Air fry the beets for about 8 minutes before shaking and/or flipping the chips. Continue air frying another 5 to 8 minutes. Remove chips as they get crispy; do not burn.
Step 13
Once the chips are completely cooled, toss together in a large bowl and serve immediately or store in an airtight container in a cool location for up to a week.
*For the best results, use carrots and parsnips at least 1 inch (2.5 cm) in diameter, as the chips shrink dramatically when air fried. Alternatively, slice carrots or parsnips at an angle or in strips to ensure the chips are at least 1 inch wide or long.
*If using the same peeler and mandolin slicer for all vegetables, prepare ingredients as written (from the least staining to the most staining) unless a rinse is done in between vegetables.
*If a mandolin slicer is unavailable, a sharp chef’s knife and a steady hand can be used to slice the vegetables. Note that the unevenness of the slices will result in some chips or parts of the chips being less crisp. Alternatively, a food processor with the slicer attachment can be used, though the slices may be slightly thicker; a few extra minutes can be added to the bake time to crisp the thicker chips fully.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting chips may be slightly darker and may have a slightly more pronounced caramel flavour.
