The Nutritionist’s Top Air-Fryer Vegetable Recipe

• I am a nutritionist. I enjoy crispy air-fried vegetables for crunchy snacks.
• Broccoli, cauliflower, Brussels sprouts and sweet potatoes are my favorites. They get crispiest.
• I sprinkle garlic powder on the vegetables, and dip them into honey-cilantro sauce.

As a licensed nutritionist, it is sometimes surprising to learn that I love crispy, salty fried foods.

I like to cook crispy food in my oven Air fryer and one of my favorite recipes is for broccoli — the first time I made it, I told my friends, “I feel like I’m eating potato chips!”

Here’s how to make crispy vegetables that taste just like chips.

The recipe is very simple and only requires a handful of ingredients

I chopped up the sweet potatoes, broccoli, Brussels sprouts, and cauliflower into bite-sized pieces to make this recipe. This recipe is best if you use broccoli and other vegetables that are crispy.

You can make the vegetables smaller to get a crispier texture. For a crunchy bite, you can also put a single Brussel sprout leaf in the oven.

I used about 2 cups chopped vegetables, 1 tablespoon olive oil, and 1/2 teaspoon salt.

Mix all ingredients together in a bowl. Once the vegetables are coated, I let the mixture rest in an air-fryer basket. For 20 minutes, I air-fry the vegetables at 350°F for 20 minutes.

Garlic powder, onion powder, paprika and shredded Parmesan cheese can be added to your veggies for an extra flavor. I also love to dip my veggies inhoney-cilantro sauce or chipotle aioli.

Don’t cook more than you can consume in one go. You won’t be able to taste the air-fried food reheated so make sure you have a fresh batch.