Love hot chips? Try these better-for-you versions.
Classic potato is always a winner, but mix it up with other vegetables for different flavours and textures. We used peeled gold sweet potato, trimmed zucchini, trimmed and peeled beetroot, peeled white potato and peeled broccoli stems.
Cut your veg into 1cm-thick batons. Toss in a bowl with the seasoning of your choice (see below) and a little olive oil (you’ll need about 1 tbs for 1kg of veg).
Preheat air fryer to 200°C. Place the vegetable batons into the basket and cook until the veggies are tender and golden – broccoli and zucchini take 15-20 mins, beetroot and sweet potato need 35 mins, and potato takes 40-45 mins. Make sure you shake the basket occasionally during cooking so the fries cook and crisp up evenly.
Preheat oven to 200°C. Place vegetable batons on a lined tray. Bake as above, turning occasionally. Each veg takes about 5 mins longer in the oven than it does in the air fryer.
Instead of reaching for the salt, try sprinkling one of these delicious seasonings over your chips. Don’t be afraid to mix and match! For a healthier dipping sauce, swap traditional mayo or aioli for reduced-fat plain yoghurt.
We’ve paired pistachio dukkah with gold sweet potato chips. Its nutty flavour and crunchy texture are a winning combo.
Use turmeric powder to give zucchini chips a vibrant colour and flavour. It has a rich taste with a hint of peppery spice.
Beetroot pairs well with the subtle lemony flavour of fresh thyme. You can also use dried thyme leaves.
A pantry essential, smoked paprika gives potato chips a deliciously smoky flavour with sweet notes of red capsicum.
Add some heat to broccoli fries with dried chilli flakes. Or, sprinkle with a pinch of ground chilli for even more heat.