Air Fryer Root Vegetable Fries
Crispy air fryer root vegetable fries made with rutabaga, turnip, and black radish. A healthy, easy alternative to classic fries served with a yogurt dill dipping sauce.
Servings: 4 people
Ingredients
- 1 turnip cut into fries
- 1 rutabaga cut into fries
- 1 black radish cut into fries
- 1 tsp paprika
- 1 tsp italian herbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
Yogurt Dill Dip
- 1/2 cup greek yogurt or yogurt of choice
- 1/2 tsp lemon zest
- 1 tbsp fresh dill chopped
- 1 tbsp honey
Instructions
- Peel the rutabaga and black radish, then cut the rutabaga, turnips, and black radish into evenly sized fry-shaped pieces.
- Place the cut vegetables in a large bowl. Add the olive oil, paprika, Italian herbs, onion powder, garlic powder, and sea salt. Toss well until all the vegetables are evenly coated.
- Arrange one type of vegetable in a single layer in the air fryer basket. Do not overcrowd. Cook each vegetable in separate batches for the best texture.
- Air fry at 400°F for 18 minutes, shaking the basket halfway through, until the fries are tender and lightly crisp on the edges.
- Repeat with the remaining root vegetables, adding more time if needed depending on thickness.
- Meanwhile make the dip sauce. In a small bowl, stir together the Greek yogurt, lemon zest, fresh dill, and honey until smooth and creamy.
- Add a pinch of sea salt to the hot fries. Serve the root vegetable fries immediately with the yogurt dill dipping sauce on the side.
Notes
- Cutting the fries into similar sizes helps them cook evenly.
- Cooking in separate batches keeps the fries from steaming and helps them crisp better.
- Serve right away for the best texture.
Nutrition
Calories: 88kcal | Carbohydrates: 18g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 640mg | Potassium: 514mg | Fiber: 4g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 39mg | Calcium: 101mg | Iron: 1mg