• Preheat your 5- or 6-quart air fryer to 250°F for 3 minutes.
• Cut the orange and purple carrots, parsnips, and beet in half lengthways.
• Using a mandoline or V-slicer, slice the veggies, cut-side down, into very thin (2mm-thick) slices.
• Taking care, pull out the air-fryer pan and basket.
• Place purple carrot and beetroot slices in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 250°F and set the timer for 30 minutes.
• Cook, stirring halfway through the cooking time and separating the slices until the veggies are crisp.
• Transfer the purple carrot crisps to a tray and cover to keep warm.
• Cook the beet crisps for another 5 minutes and transfer to the tray with the purple carrot crisps.
• Spray the crisps with cooking spray and sprinkle with salt flakes.
• Cool.
• Repeat the cooking process with parsnip slices, then orange carrot slices.
• Cook at the same temperature and for 25 minutes each.
• Add them to the tray with the purple carrot and beet crisps.
• Spray with cooking spray and sprinkle with more salt flakes or one of the seasoning variations below.

Other Seasonings:

Fennel & Red Pepper:

• Crush 2 tsp fennel seeds in a mortar and pestle until coarsely ground; stir in 1 tsp crushed red pepper flakes.

Sumac & Thyme:

• Combine 1 tsp sumac and 2 tsp chopped thyme.

Smoked Paprika:

• Combine 1 tsp smoked paprika and 1 tsp onion powder.