Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

• Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
• Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
• Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.

2. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

• Smashed Fingerling Potatoes
• Muffin Tin Potatoes
• Garlic Rosemary Mashed Potatoes
• Mashed Sweet Potatoes

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

• 1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
• Add the baby red potatoes and toss to combine.
• Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
• Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
• Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

• Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
• Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process. 
• Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
• Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
• Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
• Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 312mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

• Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture. 
• Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
• Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
• Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.

2. Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
3. Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
4. Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
5. Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
6. Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

• Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
• Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

• Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
• Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
• Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
• Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

• Eggplant in Air Fryer
• Air Fryer Corn on The Cob
• Fresh Green Beans In Air Fryer
• Asparagus in Air Fryer

If you try this Air Fryer Butternut Squash recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 90kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Optional Add-ins

• 1 teaspoon ground cinnamon optional
• ½ teaspoon ground cumin optional
• Pinch of nutmeg optional
• 1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

• Preheat the air fryer to 375 degrees F.
• Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
• Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
• Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
• To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
• Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

• Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
• Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
• Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
• Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
• Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
• Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
• Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
• Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14886IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg

The post Air Fryer Butternut Squash appeared first on Foolproof Living.

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

• Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
• Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
• Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
• Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F.

2. Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.

3. Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
4. Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
5. Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
6. Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

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Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 1 butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Pre-heat the air fryer to 375 degrees F.
• Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
• Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
• Place the butternut squash halves cut side down* and cook for 22 minutes.
• Flip the butternut squash halves and cook for an additional 10 minutes.
• Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

• Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
• Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
• Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
• Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
• Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
• Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
• Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 89g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1194mg | Potassium: 2665mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79728IU | Vitamin C: 158mg | Calcium: 364mg | Iron: 5mg

The post Air Fryer Butternut Squash Halves appeared first on Foolproof Living.

Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

• Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
• Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
• Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
• Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
• Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
• Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.

6. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

• Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
• Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen brown rice overnight in the refrigerator.
• Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

• How to make wild rice
• How to cook black rice

If you try this basic recipe for Instant Pot Brown Jasmine Rice, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

• 1 cup Brown Jasmine rice* rinsed thoroughly
• 1 ¼ cup water vegetable stock, or chicken stock
• 1 teaspoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper optional

Instructions

• Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
• Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
• Secure the lid and set the pressure release to the “Sealing” position.
• Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
• It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
• Carefully remove the lid. Fluff it with a fork.
• Season with black pepper and serve.

Notes

• Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
• Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
• Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
• Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
• Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
• Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

• Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
• All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
• Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
• Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
• Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
• Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
• Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
• Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
• Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

• Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
• Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
• Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
• Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
• Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
• Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
• Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
• Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
• Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

1. Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
2. Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
3. Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
4. Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

5. Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
6. Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
7. Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
8. Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

9. Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

10. Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

1. Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
2. Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
3. Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
4. Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

• Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

• Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
• Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
• Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
• Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
• Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

• Thai Steak Noodle Salad
• Potato and Meatballs
• Recipe for Turkish Meatballs
• Flank Steak Tacos
• Pasta Bolognese
• Instant Pot Chuck Roast
• Check out all our beef recipes
• Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Marinading time 8 hours hours

Total Time 18 hours hours 30 minutes minutes

Servings 6 servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• 3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
• 2 tablespoons of all-purpose flour
• 1 onion halved and sliced ½ inch thick
• 1 jalapeno or poblano pepper; seeds removed and roughly chopped
• 4 garlic cloves minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon red wine vinegar

For The Tacos:

• 12 6-inch corn tortillas
• 1 ½ cups guacamole
• 1 tomato cut into small pieces
• 1 jalapeno pepper seeded and sliced
• 1 cup Mexican cheese such as queso fresco or cotija cheese
• 1 cup pickled red onions
• ½ cup fresh cilantro leaves chopped
• Lime wedges for serving

Instructions

For Slow Cooker Brisket:

• Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
• Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
• Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
• On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
• Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
• Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
• Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
• Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
• Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
• Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

• Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
• Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

• Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
• If preferred, warm tortillas.
• To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
• Garnish with fresh lime and serve!

Notes

• Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
• Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
• Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

Calories: 642kcal | Carbohydrates: 36g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 158mg | Sodium: 1394mg | Potassium: 1315mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 7mg

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Ingredients

The ingredient list for the air fryer eggplant parm recipe is quite simple, yet each component plays a vital role in creating a healthier version of this Italian eggplant recipe. Below is what you’ll need:

• Eggplant: Amongst all the different types of eggplants, I find that globe eggplant is the easiest to find, so I tested this recipe using that variety. However, if you can get your hands on Italian eggplants, go for it. There is no need to peel eggplant. The skin is edible.
• Large eggs: Eggs are the binder in this recipe. If you have egg allergies, a good alternative is using aquafaba instead.
• Panko breadcrumbs: Similar to my Crispy Breaded Eggplant recipe, I used panko breadcrumbs as I love the crispy texture they provide, but you can use regular breadcrumbs as well. If you are following a gluten-free diet, you can purchase gluten-free panko or use an equal amount of almond flour instead.
• Cheese: We incorporate shredded parmesan cheese in the breading mixture while reserving mozzarella cheese to create a sumptuous topping when cooking eggplant parmesan in the air fryer. Both shredded mozzarella cheese and sliced fresh mozzarella cheese would work in this recipe.
• Seasonings: Kosher salt, garlic powder, and Italian seasoning are all you need. Don’t have Italian seasoning? Make your own spice mix by mixing ¼ teaspoon of dried oregano, ¼ teaspoon of dried rosemary, ¼ teaspoon of dried thyme and ¼ teaspoon of dried basil.
• Tomato Sauce: I used my go-to Basil Tomato Sauce, but you can also use store-bought marinara (such as Rao’s Marinara Sauce (affiliate link) for an even quicker air fryer eggplant parmesan.
• Fresh Herbs: Fresh basil and oregano are the classic herbs when making eggplant parm. However, you can also use their dried versions.

How To Air Fry Eggplant Parmesan?

Making this air fryer eggplant parmesan recipe is a breeze with our easy-to-follow guide. We start with making my breaded eggplant in the air fryer and then top it off with tomato sauce and mozzarella cheese. Here are the step-by-step instructions:

1. Salt & dry the eggplant: Sweating the eggplant step is optional, especially if you make this recipe during the summer months when eggplant is in season. However, if you prefer to salt your eggplant, start by lining your work surface with a few sheets of paper towels. Slice the eggplant into 1/2-inch slices and spread them on the paper towels. Lightly sprinkle them with ½ teaspoon salt on both sides and let them rest for 15 minutes. Gently pat-dry eggplant slices with a sheet of paper towel to remove the excess moisture.
2. Prepare your dredging station: Whisk eggs in a shallow bowl and set it aside. In a separate bowl, combine panko, grated parmesan cheese, garlic powder, Italian seasoning, and black pepper.
3. Assemble: Dip each eggplant slice in the beaten egg (letting the excess drip off) and then in the breadcrumb mixture, pressing gently to ensure an even coating. Transfer them onto a baking sheet until you are ready to start air frying.

4. Air Fry: Pre-heat your air fryer to 350 degrees F. Place breaded eggplant slices in the basket of your air fryer on a single layer. Air fry until crispy and golden brown on both sides for about 14 minutes, flipping halfway through.
5. Add the toppings: Carefully top each slice of air-fried breaded eggplant with two tablespoons of marinara sauce and a tablespoon of shredded mozzarella cheese. Air fry eggplant parm for 1 to 2 minutes or until the cheese melts.
6. Garnish and serve: Transfer the air-fried eggplant parmigiana onto a plate and garnish with fresh basil before serving.

How To Store and Reheat?

Like any of my other air-fried eggplant recipes, this eggplant parm is best on the day it is made. However, you can easily store leftovers and reheat them to enjoy later. Here is how I do it:

• Storage: Bring your air-fried eggplant parmesan slices to room temperature and then transfer them into an airtight container. Store them in the fridge for up to 3 days.
• Reheating leftovers: Preheat your air fryer to 350 degrees F. Place the eggplant parm in the air fryer basket in a single layer. Bake for 3-4 minutes or until warmed thoroughly.

Variations

If you are serving this dish to people with special diet requirements, below are a few variations:

• Air Fryer Eggplant Parmesan without Breading: You can make this recipe without breading. If you choose to do so, simply skip the breading step and make a batch of my Air Fryer Eggplant Recipe with no breadcrumbs instead. Once the eggplant slices are air fried, you can top them off with marinara and cheese and air fry for one to two minutes or until the cheese is melted.
• Vegan Eggplant Parmesan in the Air Fryer: To make this recipe vegan, I would recommend swapping eggs and dairy with their vegan counterparts.
  • Use aquafaba in place of eggs.
  • Swap parmesan cheese with vegan parmesan cheese.
  • Substitute vegan mozzarella cheese in place of regular mozzarella.

Expert Tips:

While this air fryer eggplant parmesan recipe is pretty straightforward, there are a few things that I’d love to share so that you can achieve great results on your first try:

• Uniform slices: While cutting the eggplant, do your best to slice them in equal slices to ensure even baking. 
• Sweating eggplants: During the eggplant season, the globe eggplants that are widely available in US supermarkets do not need to be salted. However, if you make this recipe during the off-season, I recommend salting your eggplant before air frying. If you want to know more about why and when to salt aubergine, be sure to check my article on Salting Eggplants.
• Prep your dredging station: The most time-consuming part of this recipe is the coating of the eggplant rounds. I recommend getting everything ready before your start. 
• Press to coat: I think the best part of this recipe is the crispy and crunchy texture of the eggplant. The secret to getting that crunchy texture is to make sure the slices are completely covered with the panko mixture. As you are coating each slice, press it gently so the bread crumbs stick well to the eggplant.
• Do not overcrowd: For best results, arrange the eggplant slices in a single layer. Depending on the size of your air fryer, you may need to air fry the crispy eggplant in multiple batches. While this is an extra step, it is important to avoid overlapping slices, as doing so can result in soggy eggplant parmesan rather than the addictive crispy texture.
• Spray: Some versions of this recipe uses an olive oil cooking spray to spray breaded eggplant before air frying. During my recipe testing, I did not think that it was necessary, but if you want, you can lightly spray the breaded eggplant slices.

FAQs:

Other Eggplant Recipes You Might Like:

Here at Foolproof Living, we love eggplant. Over the years, we have published several eggplant recipes that are made with wholesome ingredients. Below are a few you might also enjoy if you are a fan as well:

• Beef Stew with Eggplant
• Whole Roasted Eggplant
• Vegetarian Stuffed Eggplant
• Sauteed Eggplant Cubes

If you make this recipe for healthy eggplant parmesan in the air fryer or any of our other Air Fryer Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Eggplant Parmesan Recipe

Air Fryer Eggplant Parmesan is the healthier version of the classic Italian dish we love. Cooking eggplant parm in the air fryer delivers perfectly crispy eggplant made even more delicious with rich marinara sauce and melted cheese.

Course Vegetarian Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 15 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 204kcal

Author Aysegul Sanford

Ingredients

• 2 medium eggplant globe eggplant ~ 1 pound each – washed and dried (no need to peel)
• ½ teaspoon Kosher salt
• 2 large eggs
• 1 ½ cups panko breadcrumbs 3.5 ounces
• ¾ cup grated Parmesan cheese 3.2 ounces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 1 ½ cups Homemade Tomato Basil Sauce or your favorite Marinara sauce
• 1 ½ cups shredded mozzarella cheese or you can use thinly sliced fresh mozzarella
• Handful of fresh basil leaves as garnish

Instructions

• Salt eggplant*: Cut the top of the eggplant and eggplant into ½-inch thick slices. Spread them on a paper towel-lined baking sheet. Sprinkle them with ½ teaspoon of salt on both sides (¼ teaspoon salt for each side.) Let them rest for 15 minutes.
• Pat dry now-rested eggplant slices with a paper towel to remove excess moisture. Set them aside.
• While the eggplant is resting, prepare your dredging station. In a shallow bowl, whisk eggs. In a second bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
• Dip each eggplant slice in the beaten egg making sure to let the excess drip off. Then dip it in the panko mixture and gently press to ensure the coating sticks. Continue to follow the same steps with the rest of the eggplant slices. Transfer the now-breaded eggplant slices onto a baking sheet until you are ready to air fry.
• Pre-heat the air fryer to 350 degrees F.
• Place panko-coated eggplant rounds in an even layer in the fryer basket, making sure they are not overlapping. It is best to do this in two batches so that they are perfectly crispy with a crunchy exterior.
• Air fry for 14 minutes, making sure to flip each slice halfway through the baking process. It should be done when they turn lightly golden brown.
• Carefully remove the air fryer basket and place two tablespoons of tomato sauce and a tablespoon of mozzarella cheese on top of each slice.
• Air fry* until the cheese melts for about a minute or two. Repeat the same process with the second batch of eggplant slices.
• Serve while they are still hot.

Video

Notes

• Salting the eggplant: If I buy the eggplant from a grocery store and if it is in season (May-September), I skip this step as freshly picked eggplant, harvested before it is full of seeds and eaten within a few days, does not need salting. You can learn more about sweating eggplant in this How to Salt Eggplant post.
• Yields: This recipe yields 14-16 slices of eggplant parmesan, depending on the size of your eggplants. If you are serving a smaller crowd, you can easily halve the recipe.
• You may have to adjust the amount of dredging ingredients based on the size of your eggplants. This recipe was developed using two medium-sized eggplants that were less than a pound. 
• Storing & Reheating instructions: The air-fried eggplant parm is best when served immediately. However, if you have leftovers, you can store them in an airtight container for up to 3 days, then reheat them in the air fryer at 350 degrees F for 3-4 minutes or until warmed thoroughly.
• There is no need to “reheat the air fryer” when putting them back in the air fryer (after topping them off with the tomato sauce and cheese). Your air fryer should still be hot enough to melt the cheese. 
• Keep a close eye on them: I tested this air fryer eggplant parmesan recipe in my Instant Pot Vortex Air Fryer (affiliate link.) Please know that depending on the air fryer you are using, the cooking time might change slightly. To get the best results, gauge doneness by examining the color. As you flip halfway through the air frying process, you will be able to tell if they are browning too quickly. Once you top them off with the tomato sauce and cheese, they melt quickly, so I recommend keeping a close eye on them.

Nutrition

Calories: 204kcal | Carbohydrates: 19g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 66mg | Sodium: 759mg | Potassium: 478mg | Fiber: 5g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 2mg

The post Air Fryer Eggplant Parmesan appeared first on Foolproof Living.

Ingredients You’ll Need for Air-Frying Eggplant

Air fryer breaded eggplant comes together with just a few simple ingredients and zero added oil. You won’t need any last-minute runs to the grocery store with this easy side dish.

• Eggplant: I recommend using globe eggplants for this dish, as they’re usually the most common among the many different types of eggplant found at American supermarkets.
• Kosher salt: Salting eggplant is optional—especially if you’re watching your sodium. However, sweating eggplant may help remove excess liquid and unwanted bitterness if you buy your eggplants out of season. I use half a teaspoon of salt for every pound of eggplant. I then pat dry the slices with a paper towel after letting them rest for 15 minutes.
• Large eggs: Eggs are the key to bonding your panko mixture to your eggplant rounds.
• Panko breadcrumbs: Panko forms the base of this recipe’s breading mixture and gives the eggplant slices an irresistibly crispy exterior.
• Parmesan cheese: Rich and nutty, grated parmesan cheese adds calcium and the Italian flavors we love in breaded eggplant.
• Seasoning: You’ll need one teaspoon of garlic powder, Italian seasoning, and black pepper to season this air-fried breaded eggplant recipe.

How to Make Air Fry Breaded Eggplant

Whether you’re looking for a great snack or a protein-packed main course doesn’t matter. These instructions will transform your kitchen into a five-star Italian restaurant with minimal prep time.

1. Salt the eggplant: Cut up the eggplant into ½-inch slices, and lay them on a surface lined with paper towels. Sprinkle salt on top of the eggplant (both sides!), and let it rest for 15 minutes. 
2. Dry the slices: Use a sheet of paper towel to pat dry the eggplant slices, removing any excess moisture.
3. Prepare the dredging station: Whisk the eggs in a shallow bowl. Then, whisk together the panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in a separate shallow bowl.

4. Dip eggplant slices: Dip each piece of eggplant in the egg wash, letting the excess drip off. Then, dip the cuts in the panko mixture, being sure to coat all the sides of the eggplant. I recommend gently pressing the bread crumbs into each slice to ensure complete coating.
5. Preheat the air fryer: Set the air fryer to 350 degrees F.

6. Arrange the slices in the air fryer: Transfer the eggplant pieces to the air fryer basket in a single, even layer. No slices should overlap, so you may need to air-fry your eggplant in multiple batches.
7. Air fry eggplant: Cook the breaded eggplant until they turn light brown (approximately 14 minutes), flipping each slice halfway through. You can check for doneness by inserting a knife into one of the pieces. Your eggplant is ready to eat if the blade easily enters and exits the slice.
8. Serve: If desired, top your air fry breaded eggplant slices with fresh parsley and serve alongside your favorite dipping sauce.

How to Store and Reheat

As it is with any breaded vegetable or meat recipe, this breaded eggplant recipe is best on the day it is made. However, you can easily store leftovers with the storage tips below:

• Store: Store your leftover breaded eggplant slices by letting them first reach room temperature. Then, transfer them to an airtight container and place them in the refrigerator. Though the pieces may lose their crispiness during storage, they will stay fresh for up to 2 days.
• Reheat: To reheat your eggplant, place them in the air fryer at 350 degrees F. for 2 minutes on each side.
• Freeze: When freezing your air fryer breaded eggplant, let it first reach room temperature. Line a baking sheet with parchment paper, then place your eggplant slices on top in a single layer. Place the tray in the freezer until the pieces are frozen, then transfer them to an airtight container or freezer bag. There is no need to thaw, simply place them in a 350-degree preheated air fryer and cook for 5-7 minutes or until they are warmed through.

How to Serve Air Fryer Roasted Eggplant

When you roast breaded eggplant in the air fryer, you’ll unlock dozens of tasty menu ideas. These Instagram-ready recipes will disappear in seconds, from easy snacks to effortless appetizers.

• Serve it with a dip or a sauce on the side: Crispy breaded eggplant slices make the ultimate appetizer when served alongside a tasty sauce. Dip them into your favorite marinara sauce or tomato sauce for an Italian-themed side bursting with robust tomato flavors. Or, try out a tangy, Mediterranean menu by serving them alongside my Yogurt Tahini Sauce or Tzatziki Recipe. You can even try them with my fan-favorite Blue Cheese Dip for the perfect game-day snack.
• Enjoy it as a side dish with your favorite main dishes: I cannot think of a better side dish to serve with dinner dishes like Goat Cheese Stuffed Chicken, Chicken Fricassee, or Spaghetti Bolognese.

FAQs

Want to know more about this breaded, crispy air fryer eggplant recipe? I’ve answered all your biggest recipe questions below, from vegan substitutions to ideal cooking time.

Other Air Fryer Recipes You Might Also Like

Can’t get enough of this easy air fryer eggplant recipe? Do you love hassle-free air fryer dishes? Simple and fast, these other mouthwatering air fryer recipes are just what you need.

• Air Fried Corn On The Cob
• Green Bean Fries In The Air Fryer
• Air Fryer Beetroot

If you try this Air Fryer Breaded Eggplant recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Breaded Eggplant In Air Fryer Recipe

Making Breaded eggplant in air fryer is not only healthier but also quicker. Indulge in this easy recipe to create irresistibly addictive breaded eggplant, featuring a crispy outer layer and a lusciously soft, tender inside.

Course Vegetarian Side Dish

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 8 servings

Calories 130kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 2 medium-sized globe eggplants ~ 1 pound each; washed and dried
• ½ teaspoon Kosher salt
• 2 large eggs
• 1 ½ cups panko breadcrumbs 3.5 ounces
• ¾ cup grated Parmesan cheese 3.2 ounces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 1 ½ cups Tomato Basil Sauce optional

Instructions

• Salt eggplant*: Slice eggplant into ½-inch thick slices. Spread them on a paper towel-lined surface. Sprinkle with ½ teaspoon of kosher salt on both sides (you are using ½ teaspoon in total for both sides.) Let it rest for 15 minutes.
• Pat dry the eggplant slices with a sheet of paper towel to remove the excess moisture.
• Set up your dredging station: Whisk eggs in a shallow bowl. In a separate shallow bowl, whisk together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
• Dip each eggplant slice in the eggs (let the excess drip off) then into the panko mixture, making sure that it is coated on all sides. You may have to gently press it down to ensure that it is fully coated.
• Pre-heat the air fryer to 350 degrees F.
• Place eggplant rounds in an even layer in the fryer basket making sure they are not overlapping. You may have to do it in two batches.
• Cook until crispy and golden on both sides for approximately 14 minutes making sure to flip each slice halfway through the air-frying process. It should be done when they turn lightly golden brown. You can also check doneness by inserting a sharp knife into one of the eggplant slices. If it goes in and out easily, it should be done.
• Serve it right away with tomato sauce (or your favorite marinara sauce) on the side, if preffered!

Notes

• Yields: A globe eggplant that is approximately 1 pound will yield 6-8 slices. With 2 globe eggplants, this recipe will yield 12-16 slices of breaded eggplant.
• Salting the eggplant: If I am making this recipe during the eggplant season (May-September), I skip the salting as freshly picked storebought globe eggplants do not require to be salted. However, salting would not hurt, especially if you are making this recipe during the winter months.
• Dredging ingredients may have to be adjusted more or less based on how big the eggplant is.
• Storage & Reheating: These air fryer breaded eggplant slices are best when served immediately. However, if you have leftovers, you can store them in an airtight container for up to 2 days, then reheat them in the air fryer at 350 degrees F for 2 minutes per side.

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 410mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 1mg

The post Breaded Eggplant In Air Fryer appeared first on Foolproof Living.

Ingredients You’ll Need for Air-Frying Eggplant

You only need a handful of pantry-ready ingredients to make eggplant in the air fryer. Healthy, fresh, and natural, this air-fried eggplant recipe won’t require any extra trip to the grocery store.

• Eggplant: I use globe eggplant in this crispy air fryer eggplant recipe, as it’s the most common type of eggplant found in grocery stores. However, many different types of eggplants would also work. Other types, such as Japanese eggplant, Japanese eggplant, and even Chinese eggplant, would all work in this recipe.
• Kosher salt: Though salting eggplant is optional, this step helps remove excess liquid and gives this easy recipe its exquisitely crisp texture. It may also be helpful if you’re buying eggplant out of season. You can learn more about this process in my simple guide to sweating eggplant.
• Oil: I recommend using high smoke point oils, like avocado oil or olive oil, when making eggplant in the air fryer.
• Seasonings: You can use countless delicious seasoning mixes when you air-fry eggplant. However, I recommend a robust, savory mixture of Italian seasoning, garlic powder, and paprika. Don’t have Italian seasoning at home? Make your own spice blend by mixing together ¼ teaspoon of dried oregano, ¼ teaspoon of dried rosemary, ¼ teaspoon of dried thyme, and ¼ teaspoon of dried basil.
• Optional toppings: If preferred, you can sprinkle them with fresh parsley (or any other fresh herbs you like) and a squeeze of fresh lemon juice right before serving. 

How to Cook Eggplant in Air Fryer?

Air frying eggplant is easier than you think. And the best part, you ask? No messy oil or waiting in front of the stove for it to cook.  With these easy instructions, your air fryer-fried eggplant will come out irresistibly tender in no time. Whether you like to air-fry sliced eggplant or cubed eggplant, simply follow the instructions below for my foolproof method:

1. Cut the eggplant: Cut your eggplant into either ½-inch air fryer eggplant slices or into 1-inch cubes to make cubed eggplant. If you are new to slicing eggplant, check out my handy guide to cutting eggplant.

2. Salt the slices of eggplant: If you want to salt the eggplant before cooking, line a sheet pan with a few sheets of paper towels, then layer the baking sheet with a single layer of your sliced eggplant. Sprinkle the veggies with ½ teaspoon of salt, covering all sides with equal seasoning. Let the salted eggplant rest for 15 minutes.
3. Dry the eggplant: Use either paper towels or a clean kitchen towel to pat dry the surface of the eggplant. Try to remove any excess moisture.

4. Season the eggplant: For sliced eggplant, brush both sides of the slices with oil. Then, sprinkle the top of the eggplant with Italian seasoning, garlic powder, paprika, and salt, being sure to coat each side evenly. For cubed eggplant, place the vegetables in a large bowl, drizzle them with oil, and toss the mixture until thoroughly combined. Then, sprinkle the oiled veggies with Italian seasoning, garlic powder, paprika, and salt.
5. Preheat the air fryer: Set the air fryer to 400 degrees F.

6. Transfer the seasoned slices: Place the eggplant in a single even layer in the air fryer, being sure not to overlap or overcrowd the basket. If necessary, roast eggplant in the air fryer in two batches to ensure even cooking.
7. Cook eggplant in the air fryer: Air fry the pieces for 12 minutes, flipping them halfway through. Check for doneness by inserting a paring knife in one cube/slice. Remove the eggplant if the knife easily enters and exits its flesh. However, if there is resistance on the blade, continue to air fry the pieces in one-minute increments until tender.
8. Serve: Transfer the air-fried eggplant slices or air fry eggplant cubes to a plate and serve while warm.

How to Store, Reheat, and Freeze This Recipe?

Once you make this vegan and gluten-free recipe for eggplant in the air fryer, you’ll want it every night of the week. With these simple storage tips, you’ll have toasty, savory eggplant whenever the craving strikes.

• Store: To store your air-fried eggplant cubes or slices, first let the veggies reach room temperature. Then, transfer the pieces to an airtight container and place them in the refrigerator for up to three days. To reheat, place your eggplant in the air fryer for two minutes (or until heated thoroughly) at 400 degrees F. or in the oven for 5-8 minutes at 300 degrees F. I recommend draining excess liquid before serving, as your veggie pieces will likely become watery during storage.
• Freeze: After roasting the eggplant in the air fryer, place the room-temperature pieces in a freezer bag or airtight container. I recommend separating each layer with wax paper to prevent fusing during storage. Once you place the sealed container inside the freezer, your eggplant will stay fresh for up to 2 months.
• Thaw: Thaw your air fryer roasted eggplant by placing it in the fridge overnight. Remove the wax paper between slices/cubes, and reheat them in the air fryer at 400 degrees F. for two minutes or in the oven at 300 degrees F. for 5-8 minutes.

How to Serve Air Fryer Roasted Eggplant?

You can serve this healthy eggplant recipe in the air fryer in dozens of mouthwatering ways. From a great snack to a final dish, these tasty ideas will fill your menu with maximum flavor.

• Serve it as a vegetable side dish: Crispy eggplant slices make a delectable appetizer when served with a dip, such as your favorite marinara sauce, Basil Tomato Sauce, or creamy Tzatziki. These simple eggplant rounds are also a great way to complement a protein-packed main course. Serve them alongside Mediterranean dishes, like my Greek Yogurt Chicken and Mediterranean Lemon Chicken, or balance a hearty main, like my Classic Pot Roast, with light and healthy flavors.
• Incorporate it into cooked grains: This delicious air fryer eggplant recipe is just the thing to add to your favorite quinoa salad or other cooked grains. Savory air-fried eggplant makes a great addition to Cooked Bulgur or even pasta recipes, like my Eggplant Pomodoro Pasta—especially when topped with rich parmesan cheese, ground black pepper, and fresh parsley.

FAQs

Cooking eggplant is an easy recipe anyone can prepare (and post on Instagram!). With these helpful tips, this eggplant air fryer recipe will come out exquisitely crisp every time.

Other Air Fryer Recipes You Might Also Like

If you can’t get enough tasty eggplant recipes like this, you’ll fall head over heels for these other effortless air fryer dishes. Feel free to check out the recipes below and never be at a loss for a delicious recipe to complete your menu again!

• Air Fryer Street Corn
• Green Beans in Air Fryer
• Air Fryer Asparagus

If you try this Air Fryer Eggplant with no breadcrumbs recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Eggplant Recipe

If you are in need of a recipe for Air Fryer Eggplant with no breadcrumbs, you have come to the right place! Follow this straightforward recipe to create a nicely seasoned air-fried eggplant dish (sliced or cubed) that you can serve as a side or incorporate into salads, casseroles, stews, and more.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Resting Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 96kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 large globe eggplant ~1 pound
• 3/4 teaspoon Kosher salt divided
• 2 tablespoons avocado oil or vegetable oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Optional Garnish

• 1 teaspoon fresh parsley chopped finely
• A squeeze of lemon juice

Instructions

• Cut the eggplant into your desired shape, either ½ inch slices or 1-inch cubes. You do not need to peel the eggplant as the skin is edible.
• Line a sheet pan with a few sheets of paper towels. Place the eggplant on top and sprinkle with ½ teaspoon of salt, ensuring that all sides of the eggplant slices (or cubes) are evenly seasoned. Let rest for 15 minutes.
• Using a sheet of paper towel (or a clean kitchen towel), pat the surface of the eggplant dry to absorb moisture.
• Season the eggplant:

  For sliced eggplant: Brush eggplant slices with the oil on both sides and sprinkle each slice with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.

  For cubed eggplant: Place eggplant cubes in a large bowl. Drizzle with oil and toss until well combined. Sprinkle them with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.
• Preheat the air fryer to 400 degrees F.
• Place the eggplant in an even layer in the air fryer. Be sure not to overcrowd the air fryer basket. If needed, it is best to air fry it in two batches to ensure even frying.
• Air fry for approximately 12 minutes flipping the eggplant halfway through the air frying process. To check doneness, insert a pairing knife in one of the eggplant cubes/slices, if it goes in and out easily, it should be done. If not, let it continue to air fry in one-minute increments until tender.
• Transfer to a plate. If preferred, sprinkle it with chopped parsley and a light squeeze of lemon juice. Serve while it is still warm.

Notes

• Yields: Depending on the size of your eggplant, this recipe yields 7-9 slices of eggplant or about 2 cups of cubed eggplant. This recipe can be multiplied as many times as you want.
• Evenly cut eggplant: The key to this recipe is to cut your eggplants into evenly sized pieces (½-inch slices or 1-inch cubes). Similarly sized eggplants will cook more evenly, whether you slice them or cut them into cubes.
• Storage: You can store leftovers in an airtight container (after they come to room temperature) for up to 3 days. To reheat, place your eggplant in the air fryer for two minutes (or until heated thoroughly) at 400 degrees F.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 439mg | Potassium: 289mg | Fiber: 4g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

The post Air Fryer Eggplant appeared first on Foolproof Living.

Learning how to air fry beets is a simple skill any chef can benefit from. This guide has what you need, from how to cook whole beets in an air fryer to peeling tips.

Ingredients

You only need four basic ingredients to whip up this air fryer beets recipe. Fast, tasty, and gluten-free, this delectable recipe won’t require any last-minute trips to the grocery store.

• Beets: Many different beet varieties will work for this air fryer recipe. Red beets, golden beets, and Chioggia beets (AKA candy cane beets) are just a few of my favorites. Whichever type you choose, just be sure to peel and cut them into small, 1-inch chunks before cooking them in your air fryer. With that being said, you can roast beets as a whole or with other root vegetables (i.e., sweet potatoes and carrots.)
• Oil: You can use either olive oil or avocado oil when cooking beets in an air fryer.
• Salt and black pepper: These two simple seasonings are the key to bringing out your air fryer beets’ earthy flavor and natural sweetness.

How to Cook Beets in Air Fryer?

Anyone can prepare roasted beets in an air fryer in minutes. In just five steps, these simple instructions will have even novice chefs making this great healthy side dish.

1. Prepare the beets: Preheat the air fryer to 400 degrees F. Peel and cut beets into 1-inch pieces.

2. Toss the ingredients: Transfer the beet pieces to a mixing bowl. Drizzle them with olive oil, sprinkle them with salt and black pepper, and toss the ingredients until thoroughly combined.

3. Add beets to the basket: Arrange the seasoned beets in a single layer in the air fryer basket.
4. Cook beets in the air fryer: Place beets in the air fryer and cook for 15 minutes, flipping them halfway through the frying process.
5. Serve: Transfer the air-fried beets to a serving platter and add additional seasoning if necessary.

Can I Cook Whole Beets in Air Fryer?

Yes! You can easily make roasted whole beets in the air fryer and eliminate the extra prep time that comes with chopping. 

With that being said, there’s a direct correlation between size and air frying time, so choosing similarly-sized veggies is essential to ensure even cooking. Therefore, when roasting whole beets in an air fryer, I recommend selecting beets that are small and close to the same size. 

The process and the air frying temperature do not change when roasting whole beets in an air fryer. Simply air fry your whole beets at 400 degrees F. and test for doneness after 15 minutes, flipping the veggies halfway through. Keep in mind, however, that it can take up to 20-25 minutes to roast whole beets in an air fryer, depending on the size of your beets.

You will also need to peel your veggies before placing the whole beets in the air fryer, as peeling them afterward will be more difficult. Using a vegetable peeler will make this step particularly easy.

How to Serve Air Fried Beets?

When you roast beets in an air fryer, you can design your menu in countless different ways. These menu ideas guarantee a five-star meal, from crisp salads to hearty mains.

• Top off a salad: Tender and flavorful, roasted beets from an air fryer make an excellent salad topper. Roasted Beet Salad is one of my favorite beet recipes to prepare during busy weekdays.
• Serve it as a side with meat: If you want a meal to impress, you’ll adore this sophisticated pair. After cooking beetroot in the air fryer, sprinkle it with feta or goat cheese and fresh herbs, such as fresh mint or parsley, and serve it alongside a hearty protein. Air-fried beets go exceptionally well with elevated meat dishes, such as Instant Pot Lamb Shanks or Reverse Sear Chateaubriand.
• On top of hummus: Out of all the great combinations, easy roasted air fryer beets and savory hummus are among the greatest. Add your cooked beets to tasty hummus recipes, like my Mediterranean Hummus or Carrot Hummus, and you won’t believe how much variation you can achieve in your snacks.

Expert Tips

There’s no secret to this mouthwatering air fryer beet recipe. Following these pro cooking tips, your beets will be perfectly tender and exquisitely crisp every time.

• Oil: One tablespoon is the ideal amount of oil for 1 pound of fresh beets that are medium-sized. We initially tried making this recipe using a teaspoon of oil as we wanted to use the least amount of oil possible. However, we quickly found out that an adequate amount of oil is an important factor when it comes to ensuring that your beets don’t dry up or lose their tender texture during the air frying process.
• Peeling and cutting: For the best results, I recommend peeling and cutting your raw beets into 1-inch chunks before air frying them. This is not to say you can not do it later, but we found it much easier to do it beforehand.

• Roast with other root vegetables: If you can’t get enough vegetarian recipes, you’ll love air frying your beets alongside another nutritious root vegetable. Carrots and sweet potatoes are two of my favorite air-fried pairs, and they take the same amount of time in the air fryer to cook properly.
• Don’t overcrowd the basket: When air frying beets, it’s essential that you don’t overcrowd the air fryer basket, as too many beets will result in uneven cooking. I also recommend tossing your beets halfway through the roasting process to give each side equal roasting time.

FAQs

Other Air Fryer Vegetable Recipes You Might Like

I think we can all agree that air fryer veggies are healthy and easy to make. Not to mention, they make a great side dish. Here are a few more easy recipes to help you satisfy your cravings and get your fill of healthy nutrients:

• Air Fried Kale
• Roasted Garlic in Air Fryer
• Air Fried Asparagus
• Air Fryer Breaded Green Beans

If you try this Air Fryer Beets recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Beets Recipe

These Air Fryer Beets are a colorful, nutritious, and easy side dish that's suitable for any occasion. Thanks to the speedy air fryer, these veggies are ready in under 30 minutes! Serve them as an elegant accompaniment to a dinner entree, as a topping for your favorite salad, or even for a quick and satisfying snack.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 cups

Calories 160kcal

Author Aysegul Sanford

Ingredients

• 1 pound beets red, gold or Chioggia beets would all work
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt plus more to taste
• ¼ teaspoon black pepper

Instructions

• Preheat the air fryer and prep the beets: Preheat the air fryer to 400 degrees F. Peel and cut beets into 1-inch pieces.
• Season the beets: Transfer to a large bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
• Transfer to the air fryer: Transfer the beets into the now-preheated air fryer basket and make sure they are in a single layer.
• Air fry: Air fry for 15 minutes or until they are fork tender. Be sure to turn once halfway through the air frying process.
• Serve: Carefully transfer them to a serving platter, taste for seasoning, and add more if necessary.

Notes

• Store: Once you cook your beets in the air fryer, let them cool completely. Then, store them in an airtight container for up to four days.
• Reheat: I love to eat my leftover beets cold. However, you can also reheat your beets in the air fryer should you prefer to eat them warm. Place your leftovers in the air fryer for 3-4 minutes at 350 degrees F.
• Freeze: To ensure your air-fried beets maintain their tender, roasted texture, you’ll need to flash-freeze them. Spread the cooled beets on a baking sheet lined with parchment paper and freeze them solid. Then, transfer the pieces to a freezer-safe bag, remove as much air as possible, and freeze for up to three months.
• Roasting whole beets: You can roast whole beets in the air fryer. However, please remember that there’s a direct correlation between size and air frying time, so choosing similarly-sized veggies is essential to ensure even cooking. Therefore, when shopping for beets, purchase beets that are small and equal in size. The ones you see in the photos took about 15-20 minutes, but larger ones would take more time to fry.
• Using other root vegetables: Thanks to similar air frying times, you can roast sweet potatoes and carrots along with beets.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 758mg | Potassium: 741mg | Fiber: 6g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg

The post Air Fryer Beets appeared first on Foolproof Living.

For a light lunch or nutritious side, Avocado Kale Salad and Kale Quinoa Salad are the perfect recipes for busy weekdays. Or, if you want your kale on the go, my Pineapple Kale Smoothie uses only five ingredients to start your morning with a sweet energy boost.

Ingredients You’ll Need

To make kale in the air fryer, you only need three simple ingredients:

• Kale: When selecting among types of kale for this recipe, I recommend choosing either curly kale or lacinato kale. Curly kale is available in most grocery stores, making it a go-to for crispy kale chips. Lacinato kale—also known as dinosaur kale—is more delicate, so it will cook more quickly.
• Oil: Olive oil, coconut oil, or avocado oil will work in this air fryer kale chips recipe. If you want less oil, you can spray the leaves lightly with oil spray. You may also use well-stirred tahini to give your healthy kale chips an earthy, savory flavor.
• Salt: To bring out the snackable flavor of your air fry kale chips, I recommend using sea salt, kosher salt, or garlic salt.

How to Prepare Kale for Chips?

Following these simple steps, you don’t need to stress about kale prep time. From cutting kale to cleaning and storing kale, you’ll make kale chips in the air fryer in no time.

• Wash and dry kale: Wash your raw kale leaves under cold water. To dry, line a baking sheet with paper towels, place the wet leaves on top, and pat them dry with more paper towels. You can also use a salad spinner to dry your kale if you want to avoid using extra towels.
• Remove stems: Using a cutting board and a sharp paring knife, remove the stems of your kale. Fold the kale leaves in half, so the stem lies at one end, and then slice along the stem to separate the leaves. Or, pull the stem through one closed fist to detach the leaves without using a knife.
• Tear the kale: Once de-stemmed, tear your leaves into bite-sized pieces. Try to keep your pieces of kale as equal as possible to ensure even cooking.

How to Make Kale Chips in Air Fryer?

If you like healthy eating and have an air fryer, this easy kale recipe is just what you need. Follow these hassle-free steps, and you can prepare kale in the air fryer in just ten minutes.

1. Prepare the air fryer: Preheat your air fryer to 375 degrees F.

2. Mix the ingredients: Add the fresh kale leaves, olive oil, and salt to a large mixing bowl.
3. Massage the kale: Using your hands, lightly massage the kale such that you evenly coat each leaf with olive oil. For more detailed instructions on this step, check out my guide on how to massage kale. 
4. Arrange in the air fryer basket: Transfer the massaged kale pieces to the air fryer basket. Spread the leaves in a single layer, being sure not to overcrowd them. I recommend frying your kale leaves in batches to make crispy kale in the air fryer.
5. Air fry the kale: Air fry the arranged kale leaves for 3-5 minutes, flipping them halfway during the process.

Expert Tips

It doesn’t matter whether you’re a master chef or new to the air fryer game. This air fryer kale recipe will come out perfectly crisp every time with these foolproof suggestions.

• Dry kale leaves thoroughly: Drying your kale leaves is the key to getting crispy air fryer chips. I recommend using a salad spinner or laying your washed kale on a paper towel-lined sheet pan for complete dryness. Just don’t let your kale sit out for too long, as the leaves will lose their firmness.
• Lightly massage kale to coat them with oil: A light, even oil coating is necessary to give your kale chips sufficient crunch. For this reason, it’s essential that you gently massage your leaves in the oil for 30-40 seconds before adding them to the air fryer.
• Arrange leaves in a single layer: For proper cooking, it’s crucial to arrange your kale leaves in a single layer in your air fryer basket. Overcrowding will prevent the chips from crisping up evenly. Remember that you’ll likely have to cook your kale in batches to avoid overcrowding.

• Cover chips with another rack while cooking: Due to hot air circulation, kale tends to fly around in the air fryer during the cooking process. Covering each batch with an air fryer rack or another basket will keep your kale chips in place.
• Check after three minutes: It doesn’t take long to air fry kale, so you must keep a close eye on it to avoid overcooked chips. After three minutes of cook time, checking each batch will help keep your kale from burning.
• Play with seasoning ideas: One of the best parts about these easy air fryer kale chips is how simple it is to try different flavor combinations. It doesn’t matter if you’re looking for a savory, herby, or cheesy flavor. Experimenting with kale chip seasonings is a great way to add creativity to your kitchen.

FAQs

There’s no need to stress out about air frying kale. Whether you want to know about air fryer kale chips’ nutrition information or how to make crispy kale in the air fryer, this FAQ has all you need.

Other Air Fryer Vegetable Recipes You Might Like

Kale chips from the air fryer are a healthy, crunchy snack that’s as satisfying as it is tasty. After trying out these other delicious recipes, your air fryer will be your new favorite appliance.

• Green Beans in Air Fryer
• Air Fried Asparagus
• Air Fry Corn On the Cob
• Air Fryer Mexican Street Corn

If you try this Air Fryer Kale Chips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Kale Chips Recipe

These Air Fryer Kale Chips are a fun, crispy, and nutritious snack that's ready in about 10 minutes. They're vegan, gluten-free, keto, and low-calorie, too, so you can munch on them guilt-free. Sprinkle these crunchy chips with your favorite seasoning as a great way to get in your veggies for the day!

Course Snack

Cuisine American

Diet Vegan

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 121kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 5 cups kale (1 bunch of kale) rinsed, spin-dried, torn into smaller pieces
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt

Instructions

• Preheat the air fryer: Preheat air fryer to 375 degrees F.
• Add the ingredients to a bowl: Place kale leaves, olive oil, and salt in a large mixing bowl.
• Massage the kale: Lightly massage the kale, ensuring all leaves are coated with the oil.
• Place in the air fryer: Transfer the kale to the air fryer basket and spread them in a single layer, making sure not to overcrowd them. It is best to air-fry kale leaves in batches for optimum crispiness.
• Air fry the kale: Air fry for 3-4 minutes, turning them halfway through the air frying process. Keep a close eye on them around the 3-minute mark to prevent over cooking.

Notes

• Can I air fry frozen kale? Yes, you can. Frozen kale takes about 7-8 minutes. Keep in mind, though, that kale expands as it air fries, so it’s important not to overcrowd the air fryer basket. Additionally, during our recipe testing, we found that kale chips made with fresh kale were crispier than its version made with frozen kale.
• You may need to cover kale with another rack while cooking: Due to hot air circulation, the fragile and light kale leaves tend to fly around in the air fryer during the cooking process. Covering each batch with an air fryer rack or another heat-proof basket will keep your kale chips in place.
• Seasoning ideas: Seasoning is the fun part of making kale chips at home! While you can sprinkle them with parmesan cheese (or nutritional yeast for a vegan option), you can also season them with ranch seasoning, bbq seasoning, or even everything but the bagel seasoning.
• Make ahead: The part that takes the most time in this recipe is preparing the kale chips (rinse, dry, and cut the leaves into small pieces) for frying. The good news is that you can prepare kale and store it in the fridge a few days in advance.
• Storage: For maximum crunchiness, we recommend air frying kale chips on the day you plan to consume them. However, if you have some leftovers, you can store them in a paper bag or a paper towel-lined airtight container large enough so that the crispy leaves will not break. Make sure that they are at room temperature before you store them. Your chips will stay fresh for up to two days.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 380mg | Potassium: 583mg | Fiber: 7g | Sugar: 1g | Vitamin A: 16733IU | Vitamin C: 156mg | Calcium: 426mg | Iron: 3mg

The post Air Fryer Kale Chips appeared first on Foolproof Living.

Ingredients

As the name suggests, the only ingredient you need for this air fryer frozen cheese sticks recipe is a box of your favorite frozen mozzarella sticks! If you love to dunk your mozzarella sticks, feel free to also include your favorite dipping sauce on your shopping list.

If you’ve purchased frozen mozzarella sticks before, you’ve probably noticed that stores often carry various brands in the frozen foods section. I personally love the Trader Joe’s mozzarella sticks, but many store brands also make this frozen snack, such as Kroger, Costco, Publix, Member’s Mark (Sam’s Club’s brand), and Market Pantry (Target’s brand). Other popular brands you might find at your local grocery store include Morning Star, Snapps, Feel Good Foods, Nathan’s, Crav’n, Petite Cuisine, and Farm Rich mozzarella sticks. 

I have tried many of these brands in the past and have gotten similar results, so as long as you get the basic mozzarella cheese sticks, they are pretty much the same.

Another well-known brand that makes frozen, cheesy snacks is Bosco Sticks. However, it’s important to note that Bosco Sticks are actually breadsticks, not battered or bread crumb mozzarella sticks. If you purchased Bosco Sticks, I recommend following the package instructions for cooking rather than following these air fryer instructions for mozzarella sticks. 

How to Air Fry Frozen Cheese Sticks

It only takes 10 minutes and an air fryer to transform frozen, store-bought mozzarella sticks into a classic, delicious snack that no one can resist. If you’re wondering how to cook frozen mozzarella sticks in the air fryer, I have all the answers right here.

So, to cook frozen mozzarella sticks in the air fryer, simply:

1. Preheat the air fryer: Set your air fryer to 360 degrees F (183 degrees C).

2. Place frozen mozzarella sticks in the air fryer: Arrange the mozzarella sticks in the preheated air fryer basket (be careful, it’s hot!), making sure they remain in a single layer. 
3. Air fry frozen mozzarella sticks: Air fry the cheese sticks for 4 minutes. Carefully flip them over and cook for another 1-2 minutes or until they are crispy golden brown and still holding their shape. A few may open up slightly. 
4. Remove from the air fryer and serve: Remove the mozz sticks from the air fryer and arrange them on a serving plate. Serve with your dipping sauce of choice, if desired. 

How to Store and Reheat Leftovers

If your air fryer cheese sticks need to be revived a little bit, you can easily pop them back in the air fryer to reheat them. You can also store your leftovers to enjoy the next day. Here are a few tips:

• Store: Store your fried mozzarella sticks in an airtight container with a lid in the fridge for up to two days. 
• Reheat: To reheat mozzarella sticks in the air fryer, set your air fryer to 360 degrees F and cook the mozzarella sticks for 3-4 minutes, turning them halfway through. Keep a close eye on them as they reheat, as they may split open as the cheese melts if you heat them for too long. 

FAQs

Other Air Fryer Recipes You Might Also Like

Show that trusty air fryer some love and learn a few new air fryer recipes! This little appliance can do everything from party snacks like air fryer pizza rolls to healthier options like air-fried veggies. If you loved this simple, 10-minute Frozen Cheese Sticks in Air Fryer recipe, you’re sure to enjoy these other quick and easy air fryer recipes:

• Air Fryer Fried Green Beans
• Air Fryer Street Corn
• Asparagus in Air Fryer

If you try this Frozen Mozzarella Cheese Sticks in Air Fryer recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Frozen Mozzarella Sticks Recipe

These Air Fryer Frozen Mozzarella Sticks are a no-fuss, 10-minute appetizer that's the perfect party finger food. Serve these cheesy, crispy mozzarella sticks with your favorite dipping sauce for a Game Day party, a New Year's Eve celebration, or anytime you need a quick, crowd-favorite snack.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 7 minutes minutes

Total Time 9 minutes minutes

Servings 12 cheese sticks

Calories 80kcal

Author Aysegul Sanford

Ingredients

• 12 frozen mozzarella sticks

Optional:

• Dipping sauce

Instructions

• Preheat the air fryer: Preheat the air fryer to 360 degrees F. (183 C).
• Place cheese sticks in the air fryer: Carefully place frozen mozzarella sticks in the preheated air fryer basket in a single layer.
• Cook: Air fry frozen cheese sticks for 4 minutes. Flip them, and air fry them for another 2-3 minutes or until they are golden brown and crispy. Ideally, you want to ensure they hold their shape, but a few might open up.
• Remove and serve: Carefully remove them from the air fryer onto a plate and serve with your choice of dipping sauce on the side.

Notes

• Optional dipping sauce: If you’re in need of a sauce recipe to pair as a side dish with your frozen mozzarella sticks recipe, try my Basil and Tomato Sauce or this yummy and easy Greek Yogurt Ranch Dressing. Alternatively, you can serve it with your favorite store-bought marinara sauce.
• Gauging doneness: Do not skip the step where you flip them halfway through, as this step is important to gauge doneness. At that stage, if you see them opening up too fast, you might have to shorten the timing. 
• Cook time: The results may differ depending on the air fryer you are using. For best results, use this recipe as a starting point, test it with a few frozen mozzarella sticks, and adjust the time accordingly.
• Store: Store the leftovers in an airtight container in the fridge for up to two days. 
• Reheat: To reheat mozzarella sticks in the air fryer, set it to 360 degrees F and cook the cheese sticks for 3-4 minutes, turning them halfway through. Keep a close eye on them as they reheat, as they may split open if you heat them for too long.
• The calorie information below is for one cheese stick, and it is intended as a general reference. The calorie and nutrition information may differ based on the brand of mozzarella sticks you are using.

Nutrition

Calories: 80kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 220mg | Vitamin A: 4IU | Calcium: 20mg

The post Air Fryer Frozen Mozzarella Sticks appeared first on Foolproof Living.

Cooking a cornish hen in an air fryer is one of the easiest main dishes in our recipe book. Perfectly crisp and exquisitely seasoned, these mini rotisserie chickens will have you planning air-fried menus every night of the week. If you love this hassle-free protein and want more ways to use your air fryer, you’ll adore making my crispy chicken legs in the air fryer and turkey legs in the air fryer.

Usually available in the freezer section of grocery stores during the winter months, these little birds cook faster than regular chicken. Thanks to their small size, they are an ideal entree for any special occasion (including any holiday dinner) or a humble but delicious weeknight meal.

Ingredients You’ll Need

To make this air fryer cornish hens recipe, gather two cornish hens, onion powder, garlic powder, paprika, Kosher salt, black pepper, olive oil, and chopped fresh parsley.

Substitutions & Other Seasonings

From garden-fresh herbs to zesty seasonings, there are dozens of ways to give this air fryer cornish hen recipe irresistible flavor. Become a five-star chef with these simple substitutions.

• Oil: Melted butter is a decadent and easy substitute for olive oil in this air fryer hen dish.
• Use any of your favorite seasonings: We used simple seasoning in the recipe card below. However, you can use poultry seasoning to give them a classic, peppery flavor. Or, bring out your chicken’s tender, earthy taste by sprinkling it with Italian seasoning. You can also top your chicken with lemon zest to give it a simple yet sophisticated brightness.
• Fresh herbs: Nothing balances the succulent savoriness of air-fried cornish hen like a dusting of fresh herbs. Rosemary, thyme, and sage are my favorite additions to this recipe.

How to Thaw Cornish Hens?

To give your dish maximum tenderness, I recommend thawing cornish hens before cooking them in the air fryer. Here are two easy methods that will have your birds ready to roast in no time:

1. Overnight in the fridge: For hassle-free thawing, transfer each frozen game bird to the refrigerator and let them naturally defrost overnight.
2. Submerged in cold water: I recommend thawing your cornish hens in a cold water bath to speed up the thawing process. Change the water every 30 minutes to keep it at a cool temperature.

I do not recommend thawing game hens at room temperature, as this process may result in the growth of harmful bacteria.

How to Air Fry Cornish Hens?

You won’t believe how effortless it is to cook cornish hens in an air fryer. With only eight steps, these foolproof instructions will have even beginner chefs preparing mouthwatering chicken.

1. Dry the hens: Remove the game hens from the fridge and use a few sheets of paper towels to pat dry them on all sides. Let the poultry rest while preparing the rub.
2. Mix the seasoning: In a small bowl, combine the onion powder, garlic powder, paprika, salt, and pepper.
3. Oil the meat: Rub olive oil evenly over all sides of the cornish hens, including inside their cavities. You should use about one tablespoon of oil total for both hens.
4. Season the birds: Sprinkle the hens with the rub mixture, evenly distributing the seasoning over all their sides and in their cavity areas.
5. Prepare the air fryer: Preheat the air fryer to 350 degrees F.

6. Place cornish hens in the air fryer: Place the 2 cornish hens in the air fryer basket in a single layer with their breast sides facing down.
7. Air fry the hens: Cook the game hens in the air fryer for 20 minutes. Then, flip the chicken and air fry them until the thickest part of the bird registers 165 degrees F. with a meat thermometer (15-17 minutes). When done cooking, the chicken’s skin should also turn golden brown and crispy.
8. Serve: Remove the air-fried cornish game hens from the air fryer. Let the birds rest for 10 minutes, then serve.

FAQs

Even beginner chefs can cook a cornish game hen in an air fryer oven. From air fryer cornish hen cook time to cornish hen air fryer temperature, you’ll find all your answers right here.

Other Air Fryer Recipes You Might Also Like

If you love this recipe for roasted cornish hen in an air fryer, your tastebuds will go wild for these other air fryer recipes. Fast, easy, and flavorful, these dishes will complete any menu.

• Corn on The Cob In Air Fryer
• Asparagus in the Air Fryer
• Green Beans in Air Fryer
• Need more inspiration? Check out all our Air Fryer recipes.

If you try this recipe for Cornish Hens in the Air Fryer, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cornish Hen in Air Fryer Recipe

Learn how to cook Cornish Hen in an Air Fryer with this easy recipe. The air fryer is the perfect tool for cooking these little birds because it yields a crisp, golden-brown skin and a tender, juicy middle. This elegant dish is perfect to serve for a special occasion or dinner party, but it also makes for a delicious, easy weeknight meal.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 975kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer
• 1 Digital Meat Thermometer

Ingredients

• 2 cornish hens 1 to 1 ½ pounds each – fully thawed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika or smoked paprika
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley chopped

Instructions

• Dry the hens: Take cornish hens out of the fridge and pat dry on all sides using a few sheets of paper towels. Let them rest while you are making the rub.
• Mix the seasoning: Mix the onion powder, garlic powder, paprika, salt, and pepper in a small bowl.
• Oil the meat: Rub the cornish hens with olive oil on all sides and inside the cavity.
• Season the hens: Sprinkle with the seasoning on the skin and in the cavity area, ensuring that it is equally distributed.
• Preheat the air fryer: Preheat the air fryer to 350 degrees F. (176 degrees C).
• Place hens in the air fryer: Carefully remove the basket and place seasoned cornish hens breast side down in a single layer.
• Air fry: Air fry for 20 minutes, flip, and continue to air fry until the thickest part of the bird registers 165 degrees when inserted with a thermometer for 15-17 minutes. The skin should be golden brown and crispy as well.
• Rest and serve: Carefully remove the cornish hens from the air fryer and let them rest for 10 minutes before serving.

Notes

• Prep: Be sure to thoroughly dry the skin of your hens before putting them in the air fryer. Removing as much liquid as possible will ensure that your chickens come out with perfectly crispy skin.
• Cook time: This recipe was tested with cornish hens that were about 1 ¼ to 1 ½ pounds. There is a direct correlation between the size of the bird and air frying time. If your birds are larger, I would recommend adding 5-10 minutes of additional cooking time, depending on their size.
• Thaw: I highly recommend thoroughly thawing the cornish hens before placing them in the air fryer. Fully thawing the meat will ensure that it cooks evenly in the air fryer, giving you an evenly cooked chicken with a crisp exterior.
• Breast side down: When you add your meat to the air fryer, position the cornish hens breast side down in the basket. This is an important step to prevent the breasts from cooking before the rest of the birds.
• Tie the legs: Tying the legs is an optional step. However, it helps with ensuring that they hold their shape and still look good after they are air fried.
• Resting time: Be sure to let the meat rest for ten minutes before serving. This resting time allows the meat to reabsorb its juices, resulting in a flavorful poultry meal.
• Serving suggestions: What to serve them with? Here are a few of our favorite side dishes to serve with this recipe.
• Store: Be sure to bring air-fried cornish hens to room temperature and store them in an airtight container in the fridge for up to three days.
• Reheat: To reheat the leftovers, you have two options:
  • In the air fryer: To reheat cornish game hens in the air fryer, preheat the fryer to 400 degrees and cook the hens for 4-5 minutes. Keep an eye on the meat to avoid overcooking, and flip the birds halfway through the reheating process.
  • In the oven: Set the oven to 350 degrees F. Place the chicken in a baking dish and add a few tablespoons of water to keep the meat moist. It should take about 10 minutes in the oven for the hen to warm up.

Nutrition

Calories: 975kcal | Carbohydrates: 3g | Protein: 78g | Fat: 70g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 33g | Cholesterol: 455mg | Sodium: 1441mg | Potassium: 1131mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1150IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 4mg

The post Cornish Hen in Air Fryer appeared first on Foolproof Living.

Ingredients

This easy crockpot chicken stew recipe is chock-full of colorful, nutrient-rich vegetables, flavorful herbs, and healthy protein. The best part about a slow cooker meal is that you can throw in all the ingredients and let the appliance do the work for you.

To make this recipe, you’ll need 2 pounds of boneless skinless chicken thighs, kosher salt, black pepper, olive oil, onions, celery, carrots, frozen peas (I like to use frozen blanched peas), fresh garlic, Yukon Gold potatoes, fresh thyme, fresh rosemary, fresh parsley, paprika, chicken stock, and cornstarch. 

How to Make Chicken Stew in Crock Pot?

This chicken crockpot stew is the perfect cure for those cold evenings that call for snuggling up on the couch rather than laboring in the kitchen. Simply throw all the ingredients in the crock pot in the morning and come home to a warm, cozy meal. Here’s how to slow cook chicken stew:

1. Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper. 
2. Sear the chicken: Add oil to a large skillet set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it.
3. Add vegetables to the slow cooker: While the chicken is browning, add the onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper to the crock pot. 
4. Add the chicken: Place the browned chicken thighs on top of the veggies. 

5. Add the chicken stock: Pour the chicken broth on top of the chicken and vegetables and stir.  
6. Cook: Set your slow cooker to a low-heat setting and cook for 5-6 hours (or 3-4 hours of slow cooking time for a high-heat setting) or until potatoes are tender. 
7. Shred the chicken: Thirty minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place chicken back in the crock pot. 

8. Make the slurry: Add the cornstarch to a bowl. To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk the mixture until it forms a paste, and stir it into the stew. 
9. Add the peas: Add the frozen peas, stir, and continue cooking for about 30 minutes in high heat setting or until thickened to your liking. Finish it off with a squeeze of lemon juice.
10. Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh parsley and serve. 

How to Make Ahead, Store, Freeze, & Thaw?

Not only is this slow-cooked chicken stew super make-ahead friendly and easy to store, but it actually becomes more flavorful as it sits and allows the ingredients to continue to mingle together and break down. It literally gets better by the minute! See below for a few make-ahead and storage tips. 

• Make-ahead: This healthy crockpot chicken and vegetable stew is the perfect go-to recipe for hectic schedules. To make it ahead of a busy week, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the crock pot. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking. 
• Store: Bring leftover chicken stew with vegetables to room temperature and store in an airtight container in the refrigerator for up to 5 days. 
• Freeze: To make this recipe a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months. 
• Thaw: Thaw frozen chicken potato stew overnight in the fridge. Reheat in the microwave or on the stove. 

Other Cooking Methods 

Cooking chicken stew in the crock pot is easy and convenient, but what if you don’t have one? Don’t sweat it! Here are two more methods you can follow to have this hearty stew on the table in no time. 

How to Make It on the Stove Top?

If you don’t have a countertop cooking appliance, you can easily go back to basics and cook this chicken stew on the stove top. Just follow these easy instructions:

1. Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper. 
2. Sear the chicken: Add oil to a large pot (such as a Dutch oven) set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it. Remove and set aside. 
3. Saute vegetables: Add the onion, celery, and carrots into the now-empty pot. Saute until vegetables are softened, 6-7 minutes. Add the garlic and cook for another minute or so.
4. Add the rest: Add potatoes, thyme, rosemary, paprika, salt, and pepper to the same pot.
5. Return the chicken to the pot and cook: Place the browned chicken thighs back in the pot with the veggies and add in the chicken stock. Bring it to a boil and let it simmer for about 30-40 minutes, making sure to stir it a few times.
6. Prep the cornstarch: Add the cornstarch to a small bowl and set it aside. 
7. Shred the chicken: 10 minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place the chicken pieces back in the pot. 
8. Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew. 
9. Add the peas: Add the frozen peas, stir, and continue cooking on medium-high heat for about 10 more minutes or until the stewed chicken thickens to your liking. 
10. Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh herbs, if desired.

How to Make It in an Instant Pot?

Use your Instant Pot for an ultra-quick way to make this stew. The instructions are similar to the method above but with a few tweaks. Here’s how to do it:

1. Saute the chicken: Set your Instant Pot to “saute” mode and brown the chicken on all sides. Remove from the pressure cooker and set it on a plate.
2. Add the veggies: Add the onion, celery, carrots, and garlic into the now empty Instant pot insert. Cook, stirring frequently, until vegetables are softened, 4-5 minutes. Add the rest of the vegetables; potatoes, thyme, rosemary, paprika, salt, and pepper to the pot. Add in the semi-cooked chicken thighs and chicken stock. 
3. Cover and Cook: Secure the lid and pressure release valve to sealing position. Press the cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 12 minutes at high pressure.
4. Let it release naturally: When the cooking time is complete, let the pressure release naturally.  
5. Shred the chicken: Carefully open the lid and remove the chicken. Shred (or cut) it into small pieces. Place it back in the pot. Select the saute setting.
6. Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the shredded chicken stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew. 
7. Thicken: Add the frozen peas, stir, bring it to a boil, and simmer on “saute” mode until it’s thickened to your liking. Garnish and serve.

Expert Tips

To get the best results on your first try, follow these simple tips that make all the difference when it comes to flavor and texture:

• Cook on low heat: There’s a reason why they say stews should be cooked “low and slow.” This allows the meat and the veggies to break down slowly, allowing them to release all those yummy flavors. Cooking on a high heat setting also results in dry, rubbery chicken (and no one wants that). 
• Take advantage of searing the chicken: While you don’t have to sear the chicken before adding it to your slow cooker, the searing really pays off in terms of flavor. I find that taking the time to do so also removes the gamey flavors of the chicken.
• Sear the veggies: If you have the time, I also recommend searing your veggies before letting your chicken thigh soup cook. Again, this helps immensely in terms of flavor. 
• Rotisserie chicken option: If you’d rather not handle raw chicken, you can use rotisserie chicken in this recipe. Simply shred the chicken and add it in 30 minutes before the stew is done (right before adding in the cornstarch slurry). 
• Skip the cornstarch for a thinner consistency: If you prefer more of a thin, soup-like consistency rather than a thick chicken stew, you can omit the cornstarch slurry.

FAQs

Other Healthy Winter Soups You Might Also Like

If you love the ease and comfort of cooking up a warm meal on a cold winter’s night, then you definitely need lots of soup recipes in your recipe book. Thankfully, I have lots for you to try here on the blog that are perfect for a healthy dinner. Browse the links below for inspiration:

• Instant Pot White Chicken Chili
• Cabbage Kale Soup
• Leftover Chicken Chili

If you try this recipe for Chicken Stew in a Crock Pot or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Crock Pot Chicken Stew Recipe

This Crock pot chicken stew recipe is packed with potatoes, carrots, and fresh herbs. It's a heartwarming, healthy, & easy dinner recipe that you will make over and over again.

Course Soup, Stew

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 servings

Calories 503kcal

Author Aysegul Sanford

Equipment

• 1 Crock Pot

Ingredients

• 2 lbs boneless skinless chicken thighs or chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoon olive oil
• 2 medium-sized onions chopped (~ 2 cups)
• 3 stalks celery chopped (~1 ½ cups)
• 4 carrots peeled and chopped
• 4 cloves garlic minced
• 4 medium size Yukon Gold potatoes peeled and cut into 1-inch cubes
• 3 sprigs fresh thyme chopped (or 1 teaspoon dried thyme)
• 2 sprigs fresh rosemary chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups chicken stock or store bought low sodium chicken stock
• 2 tablespoons cornstarch
• 1 cup frozen peas
• 2 tablespoons lemon juice
• ½ cup fresh parsley chopped

Instructions

• Pat dry chicken with paper towels. Season with salt and pepper.
• Heat oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side. We are not fully cooking the chicken here. Rather, browning it a bit to build flavor. *
• Meanwhile, place onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper into the crock pot.
• Add the now-semi-cooked chicken thighs on top.
• Pour the chicken stock and give it a stir.
• Cook on low-heat setting for 5-6 hours or high-heat setting for 3-4 hours.
• Place cornstarch in a small bowl and set it aside.
• Thirty minutes before the end of cooking time, remove the chicken from the slow cooker and cut (or shred) into small pieces. Return it back to the crock pot.
• Next, make the cornstarch slurry. Whisk cornstarch with 2-3 tablespoons of the liquid from the stew until it forms a paste. Stir it into the chicken stew.
• Add the frozen peas, give it a big stir and continue to cook on HIGH until it is thickened to your liking. In my case, it took about 30 minutes.
• Finish it off with lemon juice. Taste for seasoning and add more if necessary. Garnish with fresh parsley and serve.

Notes

• You can make this recipe without searing the chicken if you are short on time. However, I find that it tastes better if you take the time to sear.
• Make-ahead: To make it ahead, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the slow cooker. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking. 
• Store: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for up to 5 days. 
• Freeze: To make it a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months. 
• Thaw: Thaw frozen chicken stew overnight in the fridge. Reheat in the microwave or on the stove. 

Nutrition

Calories: 503kcal | Carbohydrates: 23g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 192mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5717IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 3mg

The post Crock Pot Chicken Stew appeared first on Foolproof Living.

When you’re tired of your usual chicken recipes, why not try one of our turkey recipes instead? While it’s popular during the holidays, turkey is a delicious protein source that you can enjoy all year round. Grab your favorite cut of turkey from the store and try my Turkey Tenderloin recipe.

Ingredients

The magic of the air fryer is that it provides that crispy, mouthwatering outer layer- without having to use much oil. The rest of the simple ingredients in this delicious recipe parallel my Turkey Drumstick Recipe, but we’ve cut back on the oil. Here’s what you’ll need:

• For the turkey drumsticks, I used two 12-ounce drumsticks. Drumsticks tend to be more widely available around the holidays, so you can purchase some and freeze them for later if your local grocery store or local butcher doesn’t carry them year-round (just make sure to thaw frozen drumsticks before cooking). You can buy smaller drumsticks or even larger ones, but keep in mind that larger turkey legs may not fit in your air fryer (it depends on the size of your air fryer, too). We used giant turkey legs when first testing this recipe, which ended up burning in the air fryer because they were so large that they touched the top of the basket. 
• To make the air fryer turkey rub, gather unsalted butter (or olive oil), garlic powder, onion powder, paprika (or smoked paprika), kosher salt, and black pepper. 

Substitutions and Seasoning Ideas

The seasonings in this recipe are a classic, foolproof combination of spices, but feel free to get creative or swap ingredients to create your variations if needed. For instance, if you’re a fan of fair food, you can make your own spice combination to recreate a turkey leg you had at your local fair or amusement park. To get you started, here are a few substitutions and seasoning combos to try: 

• Oil: We used a little bit of butter in this recipe to achieve extra crispy skin, but you can also substitute olive oil if desired. If you’d like to skip the oil/butter altogether, feel free to do so. Just keep in mind that the best way to get that super crispy skin is with the help of some fat. 
• Roasted garlic butter: If you’re a fan of garlic, you’ll absolutely love my Roasted Garlic Butter recipe for a great alternative to the butter in this recipe. Substitute roasted garlic butter for extra caramelized, roasted garlic flavor. You’ll need about a tablespoon of garlic butter for two turkey legs. You can still combine it with other spices, but you’ll probably need to omit the garlic and salt since those are already included in the garlic butter recipe. 
• Turkey seasoning mix: For an alternative seasoning, try my delicious Turkey Rub Recipe. This dry rub combines a number of yummy seasonings that perfectly complement the flavors of turkey. 
• Paprika: You can change up the flavor profile of this easy air fryer turkey legs recipe by using smoked paprika instead of sweet paprika. Use whichever you prefer or have on hand, as it’s bound to be delicious either way! You can also add in some chili powder for an extra kick of spice. 
• Poultry Seasoning: If you are short on time and just want to get to air frying, you can also use your favorite poultry seasoning as a substitute for the spices that I used in this recipe.

How to Cook Turkey Legs in Air Fryer

It’s amazing how easy it is to achieve fair-style, crispy air fryer turkey legs- right from the comfort of your own home! With your handy air fryer, they are ready in no time. Here’s how to cook turkey drumsticks in an air fryer:

1. Pat dry the drumsticks: Remove your turkey legs from the packaging and pat them dry with paper towels. Set aside. 
2. Make the rub: In a small bowl, combine the butter, garlic powder, onion powder, smoked paprika, salt, and pepper. 
3. Apply the rub: Apply the seasoned butter rub to the turkey meat, making sure to coat the entire leg evenly. 
4. Preheat the air fryer: Set your air fryer temperature to 400 degrees F. 

5. Add the turkey legs: Place turkey legs in the air fryer basket, making sure they don’t hit the top of the air fryer (or they may burn).  
6. Cook: Air fry the turkey legs for 20 minutes, flip and rotate, and continue cooking for another 10-15 minutes, or until one air fried turkey leg registers 165 degrees F. 
7. Rest and serve: Carefully remove them from the air fryer, cover them with foil, and let them rest for about 10-15 minutes. Serve. 

How to Store and Reheat Leftovers?

Whether you plan to make this recipe ahead of time in anticipation of a big holiday feast or simply have leftovers you’d like to enjoy the next day, you can rest assured that it’s easy to store and reheat these air fried turkey legs. Here are some tips:

• Store: After air frying your turkey legs, let them cool to room temperature. Once they have cooled, place leftover turkey legs in an airtight container and store them in the fridge for up to 2 days. 
• Reheat: Preheat your air fryer to 350 degrees F and lightly spray the basket with oil spray or brush with a little oil. Place turkey drumsticks in air fryer and cook for about 5-7 minutes until heated through. 

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Air Fryer Turkey Legs Recipe

These Air Fryer Turkey Legs are seasoned with a butter rub for a beautifully crisp skin and a juicy middle. Serve this festive, easy dish as a crowd-pleasing main course for a small holiday gathering, a fun handheld snack for Game Day, or even for a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 516kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 2 Turkey Drumsticks approximately 12 ounces each
• 1 tablespoon unsalted butter softened or olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

Instructions

• Prep the turkey legs: Remove turkey legs from their packaging onto a plate and pat dry with paper towels as much as you can. Set them aside.
• Make the rub: Mix together the softened butter, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl until well combined.
• Apply the rub: Spread each turkey drumstick with the butter mixture on all sides and under the skin while being careful to not tear the skin.
• Preheat the air fryer: Preheat your air fryer to 400 degrees Fahrenheit. Carefully remove the air fryer basket and place the turkey legs.
• Air fry: Air fry the drumsticks for 20 minutes, rotate and flip, and then air fry for another 10-15 minutes* or until the internal temperature of one of the turkey legs registers 165 degrees Fahrenheit when inserted with a meat thermometer.
• Rest and serve: Remove the turkey legs from the air fryer, cover them loosely with foil, and let them rest for 10-15 minutes before serving.

Notes

• Cook time: There’s a direct correlation between the size of the turkey leg and its cook time. Keep an eye on your turkey legs while cooking, especially the smaller ones because they cook faster. They’re done when the internal temperature of the turkey legs reaches 165 degrees F. 
• Turkey legs and thighs: You can air fry turkey legs and thighs together using this recipe. The cooking temperature would still be the same. The timing would depend on the size of your turkey thighs and drumsticks. However, as long as they are similar (approximately 12 ounces) in size, it should be around 35 to 40 minutes of air frying time. Be sure to flip them halfway through and air fry them until the internal temp reaches 165 degrees F.
• Store: After air frying your turkey legs, let them cool to room temperature. Once they have cooled, place leftover turkey legs in an airtight container and store them in the fridge for up to 2 days. 
• Reheat: To reheat them in the air fryer, set your air fryer to 350 degrees F and lightly spray or coat the basket with oil. Cook for 5-7 minutes or until heated through.

Nutrition

Calories: 516kcal | Carbohydrates: 1g | Protein: 66g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 542mg | Potassium: 940mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 6mg

The post Air Fryer Turkey Legs appeared first on Foolproof Living.

Ingredients

You are on your way to creating a culinary delicacy with a few simple ingredients. Garlic is the star of the show for this Air Fryer Roasted Garlic recipe, so it’s essential to use the freshest garlic you can find at the grocery store. 

Gather your fresh garlic, extra virgin olive oil (you can also use avocado oil), kosher salt, and black pepper. Salt and pepper are optional, so feel free to omit them if you like.

How To Roast Garlic In The Air Fryer

Roasting garlic in an air fryer is not only delicious but it’s also quick and easy. The best part is that you can air fry the whole head of garlic or just the cloves using your air fryer. Below are step-by-step instructions for each method:

Using Whole Cloves

I usually air fry garlic as a whole as I use a lot of it in my cooking and save whatever is left to use later. You can air fry one head of garlic or as many as you can fit in the air fryer basket following the method below:

1. Preheat your air fryer to 400 F degrees.

2. Prepare garlic bulbs for air frying: Use a sharp knife to slice off the top of the garlic bulb, just enough to expose the cloves inside. Place the garlic head on the center of a piece of aluminum foil. Save the top to use for making chicken stock later, or discard it.
3. Season: Drizzle the garlic with olive oil. It is optional, but if you want, you can lightly season with salt and pepper.
4. Form a pouch: Wrap the head of the garlic tightly with foil forming a small pouch. Repeat the same process with the rest of the garlic bulbs, if you want to air fry more than one bulb.

5. Air Fry: Arrange the pouch in the air fryer basket. If you are roasting multiple heads of garlic, be sure not to overcrowd the basket. Cook for 18 minutes. 
6. Check for doneness: Remove the pouch from the air fryer basket and carefully open it to allow the steam to escape. Using a paring knife (or cake tester), check if the garlic cloves are soft and creamy. If they are not yet ready, re-wrap the foil and place it back in the air fryer cooking at 2-minute increments (watch closely to prevent overcooking) until your cloves have reached the desired consistency.

7. Allow to cool: Let rest for 10 minutes before removing and venting the pouch. With the roasted garlic cooled to a manageable temperature, you can use your hands to squeeze the garlic from the whole head, or you can use a small spoon to scoop out the garlic from each individual clove.

Air Frying Garlic Cloves

Alternatively, you can roast individual garlic cloves in your air fryer. The good thing about air frying them individually is that they cook even faster. Here’s how I do it:

1. Preheat the air fryer to 370° F
2. Separate cloves: You can separate cloves from the whole head of garlic or use individual garlic cloves you already have on hand. You may peel the papery skin from the raw garlic cloves at this time, but I find it easier to peel them after they are roasted.
3. Prepare garlic cloves for air frying: Arrange individual cloves of garlic in a ramekin (or an oven-proof small baking dish). If you do not have one, you can place garlic cloves on a sheet of aluminum foil instead.

4. Season cloves: Drizzle with olive oil and lightly season with salt and pepper. Give it a toss to ensure each clove is evenly coated with oil and seasoning.
5. Cover tightly to trap steam: Cover ramekin with foil or wrap foil tightly to create a pouch, depending on your chosen method.
6. Air fry garlic cloves: Place pouch into the air fryer basket and air fry for 15 minutes.
7. Check for doneness: Carefully open the tin foil allowing the steam to escape, and check a clove by gently squeezing it between your fingers. They should be soft and creamy. If they need more time, you can close the foil back up and cook at 1-minute increments (keep a close eye on cooking time to keep from burning the cloves).
8. Peel the garlic: Once cloves are soft, remove and allow to cool for a few minutes before venting the pouch. Once you can handle the cloves, you can use your fingers to gently squeeze the garlic from its peel.

How To Store And Freeze

If you have leftover roasted garlic cloves or prefer to make a few batches to keep some air-fried garlic on hand, I have a few methods you can use to ensure lasting freshness for future meal preps.

Air Fried Garlic Cloves – Whole

• To Store: If you prefer your cloves whole, remove the outer layer of each clove and place them in an airtight container. Air fryer roasted garlic cloves can be kept in the refrigerator for up to 5 days. You can also store your individual cloves in oil. Peel whole cloves, place them in a small glass jar (or mason jar), and cover with olive oil for up to 5 days. As an added bonus, use the roasted garlic-infused oil to incorporate garlic flavor into your recipes.
• To Freeze: If you want to freeze the garlic cloves as a whole, wait until they reach room temperature, remove the papery skin from each clove and place them in a single layer on a cooking sheet. Place in the freezer overnight. Once frozen, they can be transferred to a freezer bag or airtight container and stored for up to 1 month.

Air Fried Garlic – Mashed

• To Store: If you prefer garlic mashed, take your already peeled roasted cloves and mash with a fork in a small bowl. Transfer it to an airtight container and store it in the fridge for up to 5 days.
• To Freeze: If you want to extend the life of your mashed garlic, you can store mashed garlic in an ice cube tray, cover it tightly, and freeze it in the fridge overnight. Once frozen, pop out the garlic cubes and store them in a freezer bag or airtight container for up to 2 months.

How To Use Air Fried Garlic

Air fryer garlic is the perfect substitute in any recipe calling for fresh garlic, especially if you are not a fan of the strong flavors of raw garlic. Not to mention, the creamy texture and the unique caramelized mellow garlic flavor are a great way to add a layer of complexity to any of your recipes.

Here are a few ways I use air fryer roasted garlic in my cooking:

Soups

Soups are practically begging for the addition of roasted garlic. The creamy texture melts into soups impeccably, and the delicious taste is hard to beat. Here are a few blended soup recipes you can try:

• Carrot Ginger Soup
• Vegan Sweet Potato Soup
• Pumpkin Ginger Soup
• Chilled Cucumber and Avocado Soup with Roasted Shrimp

Sauces, Dressings, & Marinades

Soups don’t get all the fun around here, though. Air fryer roasted garlic is also a wonderful addition to sauces, salad dressings, and marinades. It mixes easily and lends a sweet, roasted, and garlicky flavor when added to your favorite condiments and marinades. Below are a few fan favorites:

• Tzatziki Sauce
• Yogurt Dill Sauce
• Mahi Mahi Marinade
• Shrimp Marinade

Spread on Toast

For an addictive and delicious snack idea, you can mix your mashed roasted garlic puree with ricotta cheese or cream cheese. Load up your butter knife and spread it all over toasted Olive Bread.

Roasted garlic cloves in the air fryer also make a great addition to compound butter. Get my recipe for Roasted Garlic Butter made by mixing roasted garlic with herbs and spices to create a spread for meats, vegetables or just to spread on a slice of freshly baked crusty bread.

FAQs

Other Tasty Air Fryer Recipes You Might Like:

• Air Fryer Corn
• Green Bean Fries in Air Fryer
• Air Fryer Elote
• Green Beans in Air Fryer
• Air Fried Asparagus

Can’t get enough? Check out all our Air Fryer recipes.

If you find this guide on Roast Garlic in Air Fryer or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post. Thank you!

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Roasted Garlic in Air Fryer Recipe

This recipe for roasted garlic in the air fryer is a super quick and easy way to transform raw garlic into a smooth, creamy, and caramelized addition to a variety of savory recipes. This method is faster than oven-roasting and takes only 25 minutes!

Course How To

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 1 garlic bulb

Calories 23kcal

Author Aysegul Sanford

Ingredients

• 1 whole head of garlic
• 1/2 teaspoon extra virgin olive oil or avocado oil
• ¼ teaspoon kosher salt optional
• ¼ teaspoon black pepper optional

Instructions

If roasting a whole head of garlic:

• Preheat: Preheat the air fryer to 400 degrees F.
• Prep the garlic: Slice the top off the head of the garlic (1/3rd from the top) and place it on a piece of aluminum foil.
• Drizzle with oil: Pour olive oil over the garlic bulbs. If preferred, season with salt and black pepper.
• Wrap: Wrap it tightly. It should look like a small pouch.
• Roast: Place in the air fryer basket and air fry until garlic cloves are soft and creamy for 18 minutes. To check doneness, remove the pouch from the air fryer and carefully open it to let the steam out. Check the see if the garlic is fully roasted and soft. If not, wrap it tightly and let it air fry for 2 more minutes, keeping a close eye on it to prevent it from burning.
• Cool and remove: Let it cool for 10 minutes, and remove the now-roasted garlic either by squeezing the whole head with your hands or removing each garlic clove with a small spoon.

If roasting garlic cloves:

• Preheat: Preheat the air fryer to 370 degrees F.
• Prep the garlic: Remove the outer layer of the garlic bulb and break it into cloves. If you want to peel them, you can go ahead and do that at this point, but I find it easier to skip peeling as it is easier to remove the outer skin after they are roasted.
• Use foil: Place garlic cloves onto a square sheet of aluminum foil.
• Drizzle with oil: Drizzle with oil and sprinkle with salt and pepper. Toss to make sure all the garlic cloves are equally coated with the oil and seasonings.
• Wrap: Wrap it tightly to make it a pouch.
• Roast: Place in the air fryer basket. Air fry for 10 minutes. To check doneness, open the pouch carefully and lightly squeeze one of the cloves. It should be soft. If not, wrap it tightly and air fry in 1-minute increments until fully softened.
• Let cool: When done, take the pouch out and let it cool for a few minutes. Carefully open and let the steam out.
• Squeeze out the garlic: Squeeze the now-roasted garlic out of each garlic clove by gently squeezing the garlic and removing it from its shell.

Notes

• Using more than one bulb? This recipe can be made with as many garlic bulbs as you air fryer can accommodate.
• Storing & Freezing Air Fried Garlic Cloves as a Whole:
  • To Store: If you need the roasted garlic cloves to remain whole, carefully remove the outer layer of each clove and store them in an airtight container. It should keep fresh for up to 5 days. Alternatively, you can drizzle it with olive oil and use the “garlic-infused oil” in your recipes, but again it is best to use it within 5 days.
  • To Freeze: If you prefer to freeze whole cloves, spread them out onto a sheet pan and place them in the freezer overnight. Once frozen, store them in a freezer bag or an airtight container.
• Storing & Freezing Air Fried Garlic – Mashed:
  • To Store: If you prefer mashed garlic, then squeeze out the garlic from the roasted cloves and mash them in a small bowl. Place in a small airtight container and store in the fridge for upto 5 days.
  • To Freeze: Place mashed garlic in an ice cube tray and freeze it overnight. The next day, pop out the cubes and place them in a freezer bag or an airtight container. Store for up to a month.

Nutrition

Calories: 23kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 582mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Roast Garlic in Air Fryer appeared first on Foolproof Living.

Why Should You Make This Recipe?

This elote recipe is the air fryer version of my fan favorite Mexican Street Corn, one of my most popular recipes. It is the perfect side dish or a quick snack to make when you are short on time. If that’s not reason enough, I have listed a few more below:

• A great alternative to grilling: Mexican street corn in the air fryer is perfect for you if you don’t have a grill. You still get that excellent, charred corn taste without all the mess of grilling.  And since you can fire up the air fryer no matter the weather, every day can be Cinco de Mayo. 
• Ready in 20 minutes: You will be stunned at how fast you can whip together this authentic Mexican corn on the cob in the air fryer. 20 minutes is all you need from start to finish.

Ingredients

Using the freshest corn on the cob and a few simple ingredients are all you need to make this melt-in-your-mouth air fryer street corn.

Let’s start by gathering your fresh sweet corn (fully husked) and vegetable oil for cooking. For your elote sauce, you will need mayonnaise, sour cream, lime juice, and chili powder. And lastly, Mexican cotija cheese and fresh cilantro for your garnish.

How To Make Air Fryer Street Corn

If you find yourself with an abundance of fresh sweet corn and a craving for Mexican food, this air fryer Mexican street corn recipe is exactly what you need. Follow my step-by-step instructions below for quick and delicious elotes.

Be sure to preheat your air fryer to 380° F.

1. Prep corn: While you wait for your air fryer to preheat, brush each ear of corn with vegetable oil (or olive oil). 
2. Air Fry corn: Once your fryer is ready, place ears of corn in a single layer in the air fryer basket and cook for 5-6 minutes.
3. Make your elote sauce: While your corn is cooking, assemble your sauce by gently mixing your mayonnaise, sour cream, lime juice, and chili powder in a small bowl. 
4. Rotate corn: Check your corn and rotate the ears to ensure even cooking. Fry for another 7-8 minutes (a total of 12-15 min of air frying time). 

5. Apply sauce and serve: Carefully remove hot ears of corn from the fryer basket and allow to cool. After a few moments, cover each air fried corn generously with Mexican street corn sauce. Sprinkle all sides with Mexican cotija cheese, extra chili powder (if you wish), freshly chopped cilantro, and garnish with lime wedges. Enjoy!

How To Serve

On the cob or off the cob? That is the question. Fortunately, this recipe is a hit either way; I have listed some options for you to try below, let me know your favorite form of serving it.

• As a snack by itself: My favorite way of eating air fryer Mexican corn on the cob is right from the air fryer and smothered in tangy Mexican flavored sauce; the mixture of hot charred corn and the kick of creamy sauce is pure perfection.
• Elote in a cup: This is an excellent alternative to eating it on the cob. For elote in a cup, you will slice the charred kernels from the corn cobs and gently mix them in a small bowl with the prepared street corn sauce. For an elegant touch, spoon the corn mixture into glass cups, top with cheese and seasonings, and garnish with lime wedges for a perfect dinner party appetizer.

How To Store

This Mexican street corn air fryer recipe is so scrumptious that it will be hard not to eat it all at once; if you find yourself with some leftovers, below are some instructions for storage.

• Storage: You can store your delicious corn leftovers in an airtight container. If your street corn is already assembled, it will be good for up to one day in the refrigerator.
• Freezing: I would not recommend freezing this dish.

Other Air Fryer Recipes You Might Also Like:

• Asparagus in Air Fryer
• Fresh Green Beans in Air Fryer
• Crispy Air Fryer Chicken Legs
• Air Fry Turkey Bacon
• Green Bean Fries in Air Fryer
• Air Fryer Roasted Garlic

If you try this Air Fryer Mexican Corn recipe or any other Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Elotes Recipe

These Air Fryer Elotes are perfectly seasoned, roasted to perfection, and topped with a creamy homemade elote sauce and plenty of cheese and cilantro. Serve this take on Mexican Street Corn as a quick appetizer or side dish for a weeknight dinner or your next fiesta. With only a few ingredients, you can throw these together in 20 minutes!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 213kcal

Author Aysegul Sanford

Ingredients

For The Corn On The Cob

• 5 ears of corn on the cob husks fully removed
• 1 teaspoon vegetable oil like avocado oil or melted butter

For The Street Corn Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice plus wedges of lime for serving
• ½ teaspoon chili powder plus more to sprinkle over at the end
• ½ cup crumbled cotija cheese*
• 3 tablespoons fresh cilantro chopped

Instructions

• Preheat the air fryer to 380 degrees F.
• While it is heating, brush each ear of corn with vegetable oil.
• Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process. Let it cool for a few minutes before spreading it with the sauce.
• Meanwhile, make the sauce by mixing together mayonnaise, sour cream, lime juice, and chili powder in a bowl.
• When ready to serve, brush each corn on the cob with a generous amount of the mayo mixture. Sprinkle each corn with cotija cheese and chopped fresh cilantro on all sides. Serve with lime wedges on the side.

Notes

• Additional Salt: Be sure to taste the cotija cheese you are using before adding salt to the salt. Some cotija cheese is very salty. If it is not, then you can add in ½ teaspoon salt and adjust it accordingly after giving it a taste.
• Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket. However, be sure not to overcrowd the basket to get proper charring.
• Times may vary: It is a known fact that air fryer cooking times may vary. Take the cooking time here as a place to start and adjust accordingly. One easy way to gauge the process is to check halfway through the frying process. If it is getting too charred, then shorten the cooking time. Or visa versa.
• Storage: Store leftover corn in an airtight container in the refrigerator for up to one day. 
• Freezing: I would not recommend freezing this dish.

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg

The post Air Fryer Elotes appeared first on Foolproof Living.

Ingredients

Crispy, sweet, and juicy corn on the cob is the star of the show in this delicious air fryer recipe, so take advantage of your local farmers’ market to find the freshest, sweetest corn possible. 

Get started by gathering your ears of sweet corn (make sure you husk them first), some vegetable oil, kosher salt, and black pepper.

How to Cook Corn On The Cob In Air Fryer 

You can make this air fryer corn on the cob at the height of summer or in the middle of winter. Whether you use fresh or frozen corn, the only thing that will be different is how you cook them.

I am giving you both options below to ensure you experience the most incredibly flavorful, crispy air fryer sweet corn imaginable. 

For both methods, preheat your air fryer to 380° F

If using fresh corn:

1. Oil and season: Lightly brush each ear of corn with a thin layer of oil and sprinkle with salt and pepper (you can also add the optional seasonings at this time).

2. Fill fryer basket: Once your air fryer reaches 380° F, arrange your ears of corn in a single layer. Do not overcrowd your fryer basket.
3. Air fry for 12-15 minutes: Rotate each ear of corn halfway through (around 6-7 minutes) for even cooking. If you want crispier corn, you can apply a layer of melted butter to each ear before rotating.
4. Add butter and serve: Carefully remove the corn from the basket and smother it with butter or take it to the next level and try topping it off with my roasted garlic herb butter or drizzling it with Buttery Garlic Sauce. That being said, butter is optional but highly recommended. 

If using frozen corn:

Cooking frozen corn on the cob in an air fryer is not much different. It is only 5 minutes longer and there is no need to thaw the corn.

1. Fill fryer basket: Once your fryer has reached 380° F, arrange the frozen corn on the cob (no need to thaw first) in a single layer and fry for 5 minutes.
2. Brush with oil: Carefully remove the hot ears of corn and lightly brush with oil, sprinkle with salt and pepper (additional seasonings can be added now) and place corn back into the fryer basket.
3. Air fry for 10-12 minutes: You will want to check on the corn after cooking for 5-6 minutes. Rotate and cook for the remaining time.
4. Add butter and serve: Carefully remove the hot ears and layer on the butter. Again, the butter is optional, though it is highly suggested you give it a try.

How to Store Leftovers and Reheat

Whether you include your air-fried corn on the cob as a part of your weekly meal prep or have some leftovers, below are the instructions to store and reheat:

• Storage: A perfect make-ahead dish, this corn stores so well that you can keep it in an airtight container in the refrigerator for up to 5 days without losing flavor.
• Reheat: To reheat the corn, pop it back into the air fryer basket and cook for 5 minutes at 320 F degrees to crisp it up.

Expert Tips

New to air frying? Here are some great tips for the best air-fried corn on the cob (even on your first try!).

• Choose corn that is equal in size: For the best results, you want to choose corn that is similar in size, as mixing thin corn cobs with thick corn cobs could cause excess browning or undercooked corn.
• Cut them in half: If you have a small fryer basket, you can cut the cobs in half for a better fit. Cutting them into smaller pieces is also great if you have a crowd of people or to make it easier for children to grab onto.
• Do not overcrowd the air fryer basket: Keep the corn in a single layer so that the hot circulating air can reach every corn kernel and ensure even cooking.
• Be sure to rotate the ears halfway through: To keep the corn from being cooked unevenly, you should turn them halfway through cooking.
• Quick cooking: Air frying corn on the cob takes a fraction of the time necessary for other methods, so while it’s a good idea to get your fryer preheated, you will want to put off cooking the corn until the last thing, when the rest of your meal is close to being ready. Cooking the corn at the end ensures your piping hot meal is ready all at once. If you misjudged the time, it’s no big deal; cover the hot corn with aluminum foil to keep the heat in.
• Cook time might slightly change based on your air fryer: Pay attention to the color and doneness while you are rotating the corn on the cob in the air fryer halfway through the cooking process. It is a known fact that there might be slight differences in cooking times with different brands of air fryers.

FAQs

Other Easy Air Fryer Recipes You Might Also Like:

Here are a few other side dishes you can make using your air fryer:

• Green Beans in Air Fryer
• Air Fryer Beets
• Air Fried Eggplant
• Breaded Green Beans in Air Fryer
• Air Fryer Asparagus
• Roasted Garlic in Air Fryer

If you try this Air Fryer Corn on the Cob recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Corn On The Cob Recipe

This easy air fryer corn on the cob recipe produces crisp, perfectly tender corn with a hint of sweetness and a buttery finish- without a grill! This versatile, 15-minute recipe makes for an easy side dish to accompany a weeknight dinner or can be served as a crowd-favorite addition to your BBQ or outdoor gathering.

Course Side Dish

Cuisine American

Diet Vegetarian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 128kcal

Author Aysegul Sanford

Ingredients

• 4 ears of corn on the cob husks fully removed
• 1 teaspoon vegetable oil like avocado oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons unsalted butter optional

Instructions

• Preheat air fryer to 380 degrees F.
• While it is heating, brush each ear of corn with vegetable oil and season with salt and pepper.
• Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process.
• Remove from the air fryer and top it off with butter*, if preferred.

Notes

• Instructions for making this recipe with frozen corn: If using frozen corn, there is no need to thaw it before air frying them.
  Simply place frozen corn on the cob in the air fryer basket and the air fryer for 5 minutes. Carefully remove them from the basket, lightly brush with oil and season them with salt and pepper. Air fry for another 10-12 minutes making sure to rotate halfway through the air frying process. Carefully remove them from the basket onto a plate and top it off with butter if using.
• Storage: Store leftover corn in the refrigerator in an airtight container for up to 5 days. 
• Reheat: Reheat the corn in the air fryer at 320 F degrees for about 5 minutes, or until crisp. 
• Butter: Use our Roasted Garlic Butter or Melted Garlic Butter Sauce to drizzle them in the end.

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 305mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

The post Air Fryer Corn On The Cob appeared first on Foolproof Living.

Can’t get enough of air fryer recipes? Be sure also to check out our perfectly crisp Air Fried Turkey Legs, Air Fryer Cornish Hens, and Air Fried Turkey Bacon recipe.

What Do You Need to Make this Recipe?

For this air fryer chicken legs recipe, you’ll need chicken drumsticks, vegetable oil (olive oil or avocado oil are my favorites), paprika, garlic powder, onion powder, brown sugar (or coconut sugar), kosher salt, black pepper, and baking powder.

How to Cook Chicken Drumsticks in Air Fryer

This air fryer drumstick recipe will astound you with how easy it is. Minimal preparation, little time, and very little oil are necessary to make these irresistibly crisp chicken legs.

1. Prepare the drumsticks: Remove the raw chicken drumsticks from their packaging and set them on a plate. Use a paper towel to pat them as dry as possible, then rub each drumstick with oil. Set them aside.

2. Mix the seasonings: In a large bowl or Ziploc bag, mix the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and baking powder.
3. Season the chicken legs: Place the drumsticks in the bowl/bag of seasoning. Toss them around until each chicken leg has an even spice mixture coating.
4. Preheat: Preheat the air fryer to 400 degrees F.
5. Cook the drumsticks: Arrange the chicken legs in a single layer in the air fryer basket. Make sure you evenly space each drumstick and alternate their ends. Next, air fry the chicken for 10 minutes. Once the 10 minutes are up, flip and rotate the drumsticks, and cook them for another 7-9 minutes or until a meat thermometer reads 165 degrees F. when inserted into one of the chicken legs.
6. Rest: Transfer the air fried drumsticks to a serving platter and cover them loosely with aluminum foil. Let them rest for 5 minutes before serving or cutting.

How to Make Ahead & Store

Make this delectable dish ahead of time for easy meal prep, or save it in the fridge for savory seconds. Once you make these air fryer fried chicken legs, you won’t let a single bite go to waste.

• To Make Ahead: When preparing this drumstick recipe in advance, dry off your chicken legs before evenly coating them with oil and seasoning. Then, store the seasoned drumsticks in a Ziploc bag in the fridge a day before. Transfer them to a plate and let them rest for a few minutes before air frying them.
• Storage: Bring your air fryer fried chicken drumsticks to room temperature, then store them in an airtight container in the fridge. Your chicken will stay fresh for up to 2 days. To reheat your drumsticks, place them in your air fryer at 400 degrees Fahrenheit for 4-5 minutes.

Other Chicken Recipes You Might Also Like:

• Chicken Fricassee
• Chicken and Vegetable Soup
• Chicken Caprese Sandwich
• Baked Chicken Parm
• Slow Cooker Honey Mustard Drumsticks

If you try this Air Fried Chicken Legs recipe or any other air fryer recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Air Fryer Chicken Legs Recipe

Cooking chicken legs (aka drumsticks) in the air fryer is easier than you think. It takes about 20 minutes and delivers the most crispy and delicious chicken. Follow the recipe for a perfectly seasoned chicken or read the notes for more seasoning ideas to make it your own.

Course Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 5 minutes minutes

Total Time 30 minutes minutes

Servings 5 drumsticks

Calories 129kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 5 chicken drumsticks ~ 1 1/2 pounds
• 1 1/2 teaspoons vegetable oil (olive oil or avocado oil are my favorites)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder optional
• 1 teaspoon brown sugar (or coconut sugar)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons chopped fresh parsley optional

Instructions

• Remove chicken legs from their packaging onto a plate and pat dry with paper towels as much as you can. Rub each drumstick with oil and set them aside.
• In a large bowl (or in a Ziploc bag), mix together paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, and baking powder.
• Place the chicken legs in the bowl (or in the Ziploc bag) and make sure that they are coated with the spice mixture on all sides.
• Preheat the air fryer to 400 degrees F.
• When ready, arrange drumsticks in the air fryer basket, spaced evenly apart, alternating ends. Air fry for 10 minutes, flip and rotate and then air fry for another 7-9 minutes or until a meat thermometer inserted into one of the drumsticks registers 165 degrees F.
• Transfer chicken to a serving platter, cover loosely with aluminum foil and let rest for 5 minutes before serving.

Notes

• Seasoning Ideas: A few other tasty seasoning options include ground cumin, ground coriander, cayenne pepper, curry powder, Italian seasoning, dried oregano, thyme, and chili powder.
• To Make Ahead: If you want to make it a day in advance, simply dry off your chicken legs before evenly coating them with oil and seasoning. Then, store the seasoned drumsticks in a Ziploc bag in the fridge. Transfer them to a plate and let them rest for a few minutes before air frying them.
• Storage: Bring the drumsticks to room temperature, then store them in an airtight container in the fridge. It should stay fresh for up to 2 days. To reheat your drumsticks, place them in your air fryer at 400 degrees Fahrenheit for 4-5 minutes.

Nutrition

Calories: 129kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 398mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg