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Air Fryer Rainbow Veggie Chips with Unicorn Magic Dip

Thin slices of beet, sweet potato, golden beet, zucchini and purple sweet potato air fried into a rainbow of chips, with a herby yogurt dip swirled with natural colors.
Print Recipe
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Rainbow chips
  • 1 small red beet peeled
  • 1 small sweet potato
  • 1 small golden beet or yellow squash
  • 1 small zucchini
  • 1 small purple sweet potato or purple carrot
  • 1-2 tbsp avocado or olive oil
  • 1 tsp fine sea salt plus more to taste
Unicorn magic dip
  • 1 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 1 small garlic clove grated
  • 1 tbsp each dill, chives and parsley chopped
  • beet powder, matcha or turmeric for color swirls

Method
 

  1. Slice each vegetable 1/16 to 1/8 inch thick with a mandoline. Keep the beets separate so they don't stain the rest.
  2. Blot the slices dry; salt the zucchini and let it sit 10 minutes, then blot again.
  3. Toss each color lightly with oil and salt.
  4. Air fry each color separately at 330°F (165°C) for 12 to 16 minutes, shaking often, until the edges are crisp. Pull chips as they finish.
  5. Mix the yogurt, mayo, lemon, honey, garlic, herbs and salt. Divide and swirl in the colors.

Notes

Low and slow: a lower temperature keeps the colors bright instead of brown.
They crisp as they cool, so take them out when the centers are just dry.