1 tbsp Olive Oil
12 Corn tortillas
1 Dash of Lime Juice
Salt to taste
Preheat airfryer to 400 degrees
Cut each tortilla into 8 triangles and toss in the oil.
Place half the chips into the cooking basket and cook for 4 minutes.
Repeat with remaining chips.
Season with salt and a splash of lime juice.
It’s an acquired taste. But if you are a fan of brussel sprouts the airfryer helps to caramelize them and brings out an amazing flavor profile.
5 tsp Olive Oil
16 oz Fresh Brussels sprouts
1/2 tsp Sea Salt
Preheat the airfryer to 390°F
Cut the sprouts in half, trim the stems, and discard tough outer leaves.
In a bowl, combine the sprouts, salt, and oil.
Place the sprout halves in the airfryer cooking basket and cook for 15 minutes.
1 tsp Cinnamon
Preheat airfryer or dehydrator to 120 degrees.
Slice the bananas into 1/4 inch pieces and toss with the cinnamon.
Dehydrate for 3 hours or until firm.
The chips will crisp up when cooled.
1/2 tsp Ground cinnamon
2 Apples, peeled and cored, make horizontal slices –
1 tbs. Brown Sugar
Preheat airfryer to 390°F
In a large mixing bowl, combine apple slices, brown sugar and cinnamon.
Arrange the chips in the airfryer cooking basket and cook for 8 minutes.
2 eggplants, thinly sliced
2 T flour (I like rice flour)
¼ tsp turmeric
½ tsp cayenne pepper
1 tsp ground cinnamon
½ tsp cumin
½ tsp salt
1 tsp freshly ground pepper
Preheat air fryer at 360 F.
In a bowl, combine salt, flour, cayenne pepper, cinnamon and cumin.
Add eggplant slices and toss to combine.
Transfer eggplant slices into fryer basket and cook for 8 minutes.
Flip slices and cook for another 4 minutes.
2 cups baby potatoes, sliced in half
2 T thyme, chopped
2 T garlic powder
1 tsp black pepper
½ tsp salt
2 tsp olive oil
1 T lemon juice
In a mixing bowl, combine potatoes, olive oil, thyme, salt, pepper, and garlic powder.
Transfer potatoes into air fryer basket and cook for 15 minutes.
1 cup dried lentils
1 ½ cups baby carrots
1 ½ cups celery, sliced
1 ½ cups onions, diced
3 garlic cloves, minced
1 teaspoon basil
1 teaspoon oregano
½ teaspoon thyme
1 tablespoon parsley
1 bay leaf
4 cups vegetable broth
1 ½ cups water
2 cups fresh tomatoes, diced
1 teaspoon black pepper
Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.
This can also be cooked in a pressure cooker on the “soup” setting.
It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.
1 butternut squash, peeled and cubed
1 onion, diced
½ lb carrots, peeled and chopped
1 granny smith apple, peeled and cored
3 cups chicken broth or vegetable broth to keep it vegan
1 bay leaf
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
2 cups half and half or coconut milk for vegans
Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.
This is just as good as the original, but vegan and healthy. Serve with buns or over brown rice.
1 1/2 cups lentils
2 cups brown rice
8-10 cups water
1 red onion, diced
2 packets dry sloppy joe seasoning mix
2 tsp garlic powder
1 can tomato paste
1/2 cup ketchup
2 tbsp mustard
Salt and pepper, to taste
Add the water, lentils, brown rice, onion, and seasoning mix to the slow cooker. Cook on high for 4 hours or until the lentils and rice are cooked and the sauce has thickened. Then add the garlic powder, tomato paste, ketchup, mustard, salt and pepper. Mix thoroughly and cook for another hour.