Assorted Crispy Vegetables

Learn how to make Assorted Crispy Vegetables with Philips Kitchen Appliances. Share with your friends and family!

Airfryer XXL
Main courses
Nutritionist’s Recommendation


  • Purple sweet potato 2pcs (250g)
  • Australian carrot 1pc (250g)
  • Japanese pumpkin 250g
  • Salt 3/4 tsp
  • Black pepper a pinch
  • Rosemary (chopped) 1 sprig
  • Thyme 2 sprigs
  • Olive oil 21/2 tbsps


  • Peel the purple sweet potatoes and carrot, cut into thick sticks around 6cm long.
  • Deseed the pumpkin and cut into thick slices leaving the peels on.
  • Mix the salt, black pepper, rosemary, thyme and olive oil in a bowl.
  • Add the purple sweet potatoes, carrot and pumpkin, mix well.
  • Put the purple sweet potatoes and carrot into the Airfryer and fry at 180˚C for 15 minutes, then take out.
  • Put the pumpkin into the Airfryer and fry at 180˚C for 10 minutes. Dip into salad dressing for serving.
  • Nutrition Tips: Leslie Chan. Registered Dietitian (UK)
  • Airfried crispy vegetables have over 90% less fat than tempura, and are crispy on the outside and tender on the inside. They can be served as healthy snacks alone or with meat as main meals.
Assorted Crispy Vegetables

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