Extra Easy
These little bites—crispy, golden, and impossible to resist—are just the sort of thing to keep folks reaching for more.
A whisper of basil oil lifts these delicate crisps to something truly special.
• 2 zucchini (200 g each), trimmed, sliced thin as a whisper—no thicker than 3 mm—then patted dry, as one would a child’s damp cheek.
• 15 ml basil-infused olive oil, rich and fragrant.
• 2.5 ml lemon pepper, for a touch of brightness.
• 1.25 ml salt, just enough to make them sing.
1. Fit the crisper plate into the basket of a 7-litre air fryer. A light mist of oil, nothing heavy-handed. Warm it to a gentle 150°C.
2. In a broad bowl, let the zucchini dance with the oil, the pepper, the salt—each slice kissed with flavor.
3. Lay them out in patient rows on the wire racks, each slice given its space, no crowding. Layer the racks, but leave breathing room.
4. The air fryer hums, the heat swirls, and after 15 minutes, you have something wondrous—thin, crisp, golden at the edges, like the first leaves of autumn.
Makes 4 servings
Energy: 190 kJ (45 kcal) Protein: 1g Fat: 4g (1g saturated) Cholesterol: 0mg
Carbohydrates: 3g Sodium: 200mg Fiber: 1g Sugars: 2g
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