Our culinary manager Wes Martin has been experimenting with the air fryer lately, with surprising and delightful results! The latest: a nest of crispy leek strips, perfect for adding a fresh and light crunch to sandwiches, soups, and salads. Watch how it's made on Instagram.
Start to finish: 20 minutes
Makes about 4 cups
Ingredients
1 large leek, trimmed of woody green ends, root end removed and halved lengthwise
Extra-virgin olive oil
Directions
Preheat the air fryer according to the manufacturer’s instructions. Set the temperature to 220°F and the timer to 15 minutes
Remove the center few layers of each leek half and inspect for any dirt or sediment between the layers. If any is visible, rinse the leek halves under running water, keeping the layers intact. Pat the leeks dry.
Set the leek halves cut side-down and press them to flatten. Using a sharp knife, slice the leeks lengthwise into very thin strips, as thin as possible. Separate the leeks with your fingers and toss to loosen the layers. Slice the center layers as well.
Transfer the leeks to a large bowl and very lightly drizzle with olive oil, about 1 teaspoon; toss the leeks to evenly coat. Place about half of them in the fryer basket, tossing to keep them loose and separated. Air-fry for 15 minutes, until light golden brown; transfer the leeks to a large bowl or platter to cool; air-fry the remaining sliced leeks.
Cool the leeks completely before storing in an airtight container at room temperature for up to 1 week.
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