Recipes for "air fryer recipes"

Gather all ingredients.

Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.

Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.

Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.

Preheat an air fryer to 375 degrees F (190 degrees C).

Stack potatoes in a double layer in the fryer basket.

Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

Lightly spray the inside of the air fryer basket with nonstick cooking spray.

Add 1 cup of water to the bottom of your air fryer basket. This will prevent the rendered bacon fat from smoking.

Simply Recipes / Nick Evans

Lay the bacon in the basket, trying not to overlap them. Some slight overlapping is okay. Air fry the bacon for 5 minutes at 350˚F. Although it is not required, you can preheat your air fryer following the instruction manual.

Simply Recipes / Nick Evans

Remove the basket from the air fryer and carefully flip the bacon, placing them back in without overlapping. At this point, you can sprinkle the brown sugar on top and drizzle a little Sriracha, if you’d like. Air fry it again for 5 minutes at 350°F.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Transfer the bacon onto a paper towel-lined plate and allow it to drain for a minute or two.

It’s kind of hard for me to imagine you will have leftover bacon—it only makes 4 strips. Just eat it! If you do have a strip or two of leftover bacon, refrigerate it for up to 3 days.

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Simply Recipes / Nick Evans

Preheat an air fryer to 350 degrees F (175 degrees C).

Combine beef, pork, Parmesan cheese, bread crumbs, egg, garlic, Italian seasoning, and salt in a large bowl. Mix until evenly combined.

Form into 16 equal meatballs (a small ice cream scoop is helpful) and place on a baking sheet.

Place 1/2 of the meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

Serve warm and enjoy!

Spray with nonstick spray.

Add your 4 hot dogs to the air fryer basket, leaving some space between each hot dog.

Air fry at 350˚F for 5 minutes. When the hot dogs are done, they should be glistening hot and slightly browned in spots.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Remove hot dogs from air fryer basket using tongs or a fork and place each hot dog in a bun.

I prefer top-cut buns for this recipe.  The buns stand up easier for better toasting.

Place 2 assembled hot dogs in the air fryer and cook for 90 seconds to toast the bun. The finished toasted bun will have a light toast on it and be slightly crispy on the edges.

If you are adding cheese to your hot dogs—add a slice of cheese in the middle of each bun and top with hot dog. Air fry for 90 seconds and cheese will be melted, and the buns toasted.

Repeat with remaining hot dogs.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Serve hot dogs immediately topped with your favorite hot dog toppings including mustard, ketchup, and pickles.

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Simply Recipes / Nick Evans

Preheat the air fryer to 390°F if your air fryer requires preheating. If your air fryer has multiple settings, use the “air fry” setting.

Wash and scrub the potatoes and pat them dry with a towel.

Poke each potato all around about 16 times with a fork. Rub each potato with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt.

Simply Recipes / Alison Bickel

Place the potatoes into the basket of the air fryer, leaving about 1 inch between each potato.

Return the basket to the fryer and cook at 390°F until the potatoes are fork tender and the skin is golden brown and crisp, 40 to 50 minutes, flipping each potato halfway through cooking.

Oftentimes, the skin of the potatoes can become very crisp and a bit more difficult to pierce with a fork if the fork is on the duller side. If you find this to be the case, you can check the tenderness of the potato with the tip of a paring knife. The knife should be able to slide right through the potato.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Remove the potatoes from the air fryer with a pair of tongs. Using a sharp knife, slice each potato through the top lengthwise (without cutting all the way through) to reveal the steamy interior.

Use a fork to fluff the insides of the potato. Season and top as desired with more salt, freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or scallions. Serve immediately while the insides are still hot and the skin is still crispy.

The potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

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Simply Recipes / Alison Bickel

Gather all ingredients. Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.

Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.

Air-fry until asparagus spears start to char, 7 to 9 minutes.

Gather all ingredients. Preheat an air fryer to 360 degrees F (180 degrees C).

Place wings in a large bowl; drizzle oil over wings and massage until chicken is evenly coated.

Arrange 1/2 of the wings in a single layer in the air fryer basket.

Cook in the preheated air fryer for 25 minutes. Use tongs to flip wings and cook until golden brown and crisp on the outside, 5 minutes more. Transfer cooked wings to a large bowl; cover to keep warm. Repeat with remaining wings.

While the second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are cooked.

Pour sauce over cooked wings and toss to coat.

Cut the avocados in half and remove the pits. Use a large spoon to scoop out each avocado half in one piece. Slice each half into 5 slices, lengthwise.

In a medium bowl, stir together panko breadcrumbs, parmesan cheese, and black pepper. Whisk eggs together in a separate bowl. Dip each avocado slice in egg and then coat well with panko mixture.

Spray the air fryer basket with nonstick spray. Place as many avocado fries as possible, without touching, into the air fryer basket. You should be able to fit a whole avocado (10 fries). Air fry the fries at 350 ̊F for 3 minutes per side. They should be crispy and golden brown. Repeat with the remaining batches.

Alternatively, bake the avocado slices in a 350 ̊F oven for 10-12 minutes, or until they're golden brown.

Combine the ranch dressing and sriracha. Stir until completely mixed.

Let the fries cool briefly before serving. Sprinkle with salt and lime juice, if desired, or serve with the dipping sauce. Cooked avocado fries don't keep very well, so only cook as many as you intend to eat!

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Trim the tough stems off each Brussels sprout and remove any shriveled and/or yellowing outer leaves. Cut each sprout in half lengthwise through the stem and core. You should have about 4 cups of Brussels sprout halves.

Transfer the cut Brussels sprouts to a medium bowl and cover with hot water. The water doesn’t need to be boiling; the hottest temperature water that comes out of your tap is okay.

Let the Brussels sprouts soak for about 15 minutes. Soaking the Brussels sprouts lessens some of the bitterness as well as traps moisture between the leaves, which turns to steam during frying and ensures the sprouts are tender and cooked through.

Simply Recipes / Alison Bickel

Meanwhile, preheat the air fryer to 375°F if your air fryer requires preheating. If your air fryer has different settings, use the “air fry” setting.

Transfer the soaked Brussels sprouts to a strainer and shake over the sink to get rid of the excess moisture from the outside of the sprouts. Rinse and dry the medium bowl used to soak the Brussels sprouts and place the cut sprouts back into the bowl.

Simply Recipes / Alison Bickel

Toss the Brussels sprouts with olive oil, salt, pepper, and a pinch of crushed red pepper (if using) until well coated.

Simply Recipes / Alison Bickel

Place the Brussels sprouts in a single layer in the basket of the air fryer. Return the basket to the fryer and cook at 375°F until the sprouts are tender and the outside leaves are crisp and golden brown in spots, about 12 minutes, tossing halfway.

Transfer the Brussels sprouts to a plate and serve immediately while still crisp.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate. Repeat to cook the remaining wedges.

Serve hot and enjoy!

Gather the ingredients. Preheat the air fryer to 380 degrees F (190 degrees C).

Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well.

Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate.

Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time. Transfer to a cutting board and let rest for 5 minutes. Repeat with remaining chops.

Served hot and enjoy!

Stir together ingredients in a medium bowl. Keep in fridge until needed.

Cut the cauliflower into florets. It’s okay to have a few different sizes, but try to make sure there are no florets bigger than about 1 1/2 inches.

In a medium bowl toss florets with salt, chili powder, and garlic powder. In a separate small bowl, add eggs and water and whisk together. Add the egg mixture to the bowl with the cauliflower and toss to coat. Once the cauliflower is coated with the egg mixture, toss with breadcrumbs and coat well.

Spray the basket of an air fryer with nonstick spray and place as many cauliflower florets in the basket as will fit in a single layer. Return the basket to the fryer and cook at 350°F for 7 minutes. Then flip the florets and fry for another 7 minutes.

Repeat until all cauliflower is done.

Serve cauliflower immediately once all batches are done, or serve on a rolling basis as the batches come out of the fryer. Cauliflower is best right out of the fryer! Serve with the blue cheese dip as an appetizer or side dish.