4 Vegetables + Breadcrumbs + Air Fryer = A Whole Plate of Crispy Snacks!

Make a whole platter of crispy vegetable snacks in the air fryer using zucchini, eggplant, sweet potato and carrots. Each vegetable gets its own seasoning and crunchy coating, plus a simple creamy garlic yogurt sauce for dipping. Ingredients 🥒 Zucchini 🍆 Eggplant 🍠 1 sweet potato 🥕 Carrots 🧀 Parmesan cheese 🍞 Breadcrumbs / panko breadcrumbs 🧄 Garlic powder / dried garlic 🌿 Oregano 🌿 Fresh parsley 🍋 Lemon zest 🌶️ Smoked paprika 🌿 All-purpose seasoning 🧂 Salt 🌶️ Black pepper 🫒 Olive oil For the sauce: 🥛 3 tablespoons Greek yogurt 🌿 Fresh dill 🧄 2 garlic cloves 🍋 Lemon juice 🫒 20 g (0.7 oz) olive oil 🧂 Salt 🌶️ Black pepper Recipe Cut the zucchini into long sticks. Season with salt and 1 teaspoon garlic powder, drizzle with olive oil, add 40 g (1.4 oz) grated Parmesan and breadcrumbs, then mix well. Arrange in one layer and air fry for 13 minutes at 180°C / 350°F. Cut the eggplant into long sticks. Add salt, oregano, chopped parsley, 30–40 g (1.1–1.4 oz) Parmesan, olive oil, 1 teaspoon dried garlic and breadcrumbs. Mix and cook for 13 minutes at 180°C / 350°F. Cut 1 sweet potato into long strips. Season with salt, dried garlic and black pepper. Add lemon zest, Parmesan, olive oil and panko breadcrumbs. Mix and cook for 13–15 minutes at 180°C / 350°F. Cut the carrots into thick strips. Season with salt, black pepper, 1 teaspoon dried garlic, 1 teaspoon all-purpose seasoning and 1 teaspoon smoked paprika. Add olive oil, Parmesan and panko breadcrumbs, then mix. Cook for 13–15 minutes at 180°C / 350°F. For the sauce, combine 3 tablespoons Greek yogurt with salt, black pepper, chopped dill, 2 pressed garlic cloves, lemon juice and 20 g olive oil. Mix until smooth. Serve all four crispy vegetable snacks together with the creamy garlic yogurt sauce.