For the vegetable crisps
2 parsnips
2 beet root
1 medium sweet potato, peeled
1tbsp olive oil
1/2 tsp chili powder or herbes de Provence
For the cheesy pesto
twists 1 x 320g pack all-butter puff pastry
1 tbsp flour
50g cream cheese
4 tbsp pesto
1 egg, beaten
50g Parmesan, grated
Heat the Airfryer to 240C. 464 F
Using a peeler, shave super-thin strips off the parsnips, beetroot and sweet potato. Toss the vegetable slices in the oil and chili powder or herbs, then season with salt and pepper.
Cook in the Airfryer for 20 minutes or until golden and crisp, shaking the pan halfway through.
For the cheesy pesto twists, roll the pastry into a rectangle on a lightly floured surface with the long side vertical and the short side horizontal. Cut in half down the middle. Spread cream cheese and pesto over one half, then place the other piece of pastry on top to create a sandwich. Cut in half down the middle again to create 2 long rectangles. Slice each rectangle into 1cm-thick strips horizontally.
Twist each pastry strip, pulling gently to lengthen. Once you have all your twists, brush lightly with beaten egg and scatter with Parmesan. Airfry for 20-25 minutes or until risen and golden brown. Both snacks can be served warm or cold.
Serves 4