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My roasted carrots went from soggy to actually crispy after I made one change
For about 6 months I was air frying carrots at 380 and they kept coming out soft and a little steamed tasting. Then a guy at the farmers market in Modesto told me to stop crowding the basket and to dry them off with a towel first. Now I do one single layer and pat them dry, and they get that nice browned edge in 14 minutes. Has anyone figured out a way to get that same result with a bigger batch, or am I stuck doing two rounds?
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parkerb7523h ago
Maybe try a wider basket so the heat can move around more?
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