Vegetable crisps and cheesy pesto twists (Air Fryer)


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

Return To List Of Recipe Titles