Air Fryer Recipe
Crispy Arrowroot Chips
Arrowroot chips are a crispy and light snack, perfect for air frying and a healthier alternative to traditional potato chips.
Ingredients
- Arrowroot tubers
- Olive oil or any cooking oil of your choice
- Salt and pepper to taste
- Optional: Your favourite herbs or spices (like paprika or garlic powder)
Method
- Wash and peel the arrowroot tubers thoroughly.
- Slice them thinly, approximately 1/8 inch thick.
- Toss the slices in a mixing bowl with a bit of olive oil, ensuring they are lightly coated.
- Add salt, pepper, or any other seasonings, then toss again to distribute the seasoning evenly.
- Preheat your air fryer to 180°C (350°F).
- Place the slices in the air fryer basket in a single layer, being careful not to overcrowd them.
- Fry for about 10-15 minutes or until they are golden and crispy.
- Shake the basket halfway through to ensure even cooking.
- Remove the chips from the air fryer and let them cool on a wire rack.
Why this works in an air fryer
Thin arrowroot slices crisp because the air fryer’s fast convection drives off surface moisture while a light oil film improves heat transfer and browning. Keeping the pieces separate lets steam escape; if they overlap, trapped moisture turns the starches leathery rather than crisp.
Equipment notes
Assumes a 4–5 litre basket holding roughly one medium tuber in a loose single layer; smaller baskets need batches. In a single-drawer air fryer, shake and rotate the pile halfway, while dual-zone models usually cook a little faster per drawer if each side is lightly loaded, so start checking at 10 minutes.
Common pitfalls
- Chips are pale, bendy and slightly translucent at 12 minutes: the slices are too wet or too thick; blot thoroughly before cooking and extend in 2-minute bursts until the centres dry out.
- Edges are dark but centres are chewy: the slices are uneven; use a mandoline around 3 mm thick, or remove thin crisps early and return thicker pieces for a few minutes.
- Chips taste oily and blister rather than crisp: too much oil is coating the starch; use just enough to make the slices glossy, not wet, and toss again before loading.
- Seasoning tastes harsh or burnt, especially garlic powder or paprika: the spices have scorched on exposed edges; add delicate powders for the final 3–4 minutes or mix them with salt after cooking.
Variations & substitutions
- Smoked paprika and cayenne give a crisp, spiced chip, but check early because paprika darkens quickly in the dry heat.
- Rosemary salt works well if the rosemary is finely chopped or powdered; large needles can burn before the arrowroot finishes crisping.
- Coconut oil can replace olive oil for a slightly sweeter flavour, but it coats firmly as the chips cool so keep the layer especially thin.
- A vinegar-style finish is best added after cooking with a light mist or vinegar powder, as liquid vinegar before air frying slows crisping.
Storage & reheating
Keep cooled chips in an airtight container for up to 2 days, then re-crisp in the air fryer at 160°C for 2–4 minutes in a single layer.
Nutrition
Calories: 250
