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