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Kale, Parsnip and Jerusalem Artichoke (Sunchoke) Chips

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

These vegetable chips are a great alternative to deep-fried potato chips. Not only do they taste delicious but they use a fraction of the oil needed to cook regular potato chips, and they’re a great way to use up vegetable scraps that you’d normally throw away. So when you next use parsnips, sunchokes or any other root vegetable, don’t throw away the peelings - make chips out of them. They take no time to cook and can be flavoured with pretty much anything you have in your spice cupboard; let your imagination run wild. But make plenty, they won’t last long!

 1 leaves of kale
 4 parsnips
 6 jerusalem artichokes (sunchokes)
 ½ tsp sunflower oil
 Sea salt
 Freshly ground black pepper
 ½ tsp round cumin
1

Using a good quality vegetable peeler, peel the skins from the parsnips and sunchokes. Continue peeling around the vegetables to create thin strips. Place all of these strips in a bowl.

2

Remove the central stems from the kale and tear the leaves into bite-size pieces. Add them to the peelings in the bowl.

3

Preheat the airfryer at 340°F (170°C) for 5 minutes.

4

Add the remaining ingredients to the bowl and mix well, ensuring that the oil has coated all of the peelings and kale.

5

Transfer the mixture to the preheated air fryer basket and cook for 10 minutes - shaking the basket well after 5 minutes to encourage even airflow.

6

Once cooked, allow the chips to cool for 10 minutes, then enjoy!