The air fryer has earned its reputation for good reason: it turns out food with a genuinely crisp exterior in a fraction of the time and oil that deep-frying or oven-roasting requires. Whether it’s a weeknight dinner, a quick snack, or a no-fuss side dish, these are the recipes that consistently deliver — tested, timed, and worth the counter space they take up. We’ve grouped them by category, added the temperature and time we actually used, and included the small details that separate a good result from a great one.

Why the air fryer earns its counter space

An air fryer is really just a small, powerful convection oven — rapidly circulating hot air around food to crisp the outside while keeping the inside tender. That means less oil, faster cook times, and far less cleanup than traditional frying, without sacrificing the crunch that makes fried food so satisfying in the first place. Because the basket is compact and the fan is close to the food, heat reaches every surface far more efficiently than it does in a full-size oven, which is why a batch of fries or wings finishes in a third of the time.

It also reheats leftovers better than a microwave ever could, cooks frozen food from scratch without any need to thaw, and handles everything from proteins to vegetables to dessert with just a basket and a timer. For anyone who’s tired of soggy microwaved pizza or a sheet pan that takes twenty-five minutes just to preheat, the appeal is obvious almost immediately. And because most models use a fraction of the energy a full oven does, it’s also a genuinely practical choice for smaller households or hot summer days when turning on the oven feels like the last thing you want to do.

General air fryer tips

A handful of small habits make the difference between air fryer food that tastes like an afterthought and air fryer food that tastes genuinely restaurant-worthy. None of these take much extra effort, but skipping them is usually why a recipe underperforms.

• Preheat when possible. A 3-5 minute preheat helps food start crisping immediately instead of gently steaming while the basket comes up to temperature, which especially matters for anything breaded or battered.
• Shake or flip halfway through. This promotes even browning on all sides, since the heating element usually sits above the food and one side will always brown faster if left untouched.
• Pat food dry first. Excess surface moisture is the enemy of crispiness — it has to evaporate before browning can even begin, which wastes valuable cooking time and often leaves food soggy underneath a crisp top layer.
• Use a light coat of oil. A spray bottle or light toss in oil helps browning along without making food greasy the way a deep fryer would; a little goes a long way here.
• Check early the first time. Every air fryer model runs slightly differently depending on wattage and basket size, so treat the times listed below as a solid starting point and adjust in small increments as you learn your own machine.

Best mains and proteins

These are the recipes that turn the air fryer into an actual dinner-maker, not just a snack machine. Proteins in particular benefit from the fast, even heat — meat sears rather than boils in its own juices, and the exterior gets real color without the whole piece drying out.

1Air Fryer Chicken Wings

Tossed in a little baking powder and salt before cooking, these wings come out shatteringly crisp without a drop of frying oil. The baking powder raises the surface pH slightly, which helps break down proteins in the skin and dry it out faster, leading to that deep, almost fried-tasting crunch that’s usually hard to replicate at home. Finish with your favorite sauce right before serving so the skin stays crunchy instead of going soft under a wet glaze — buffalo, honey garlic, or a dry Korean-style rub all work beautifully here.

Temp: 200°C / 400°FTime: 22-25 minServes: 4

Pat the wings completely dry with paper towels before tossing in baking powder — any leftover moisture will steam the skin instead of crisping it.

Air Fryer Chicken Wings

Serves 4 · Prep 10 min · Cook 25 min · Total 35 min

Ingredients

2 lb (900g) chicken wings, patted dry 1 tbsp baking powder (aluminum-free) 1 tsp salt 1/2 tsp garlic powder 1/2 tsp black pepper

Sauce (optional)

1/2 cup buffalo sauce, honey garlic, or dry rub of choice

Method

1. Dry the wings. Pat wings completely dry with paper towels — any leftover moisture will steam the skin instead of crisping it.
2. Coat the wings. In a large bowl, toss wings with baking powder, salt, garlic powder, and pepper until evenly coated.
3. Air fry. Arrange wings in a single layer in the basket. Cook at 200°C/400°F for 22-25 minutes, flipping halfway through, until deep golden and crisp.
4. Sauce and serve. Toss the hot wings in sauce right before serving so the skin stays crunchy, then serve immediately.

Calories: 430 per serving Protein: 32g Carbs: 3g Fat: 31g

2Air Fryer Chicken Breast

A simple olive oil, garlic, and paprika rub keeps these juicy and evenly cooked in well under 20 minutes — no dry, rubbery chicken here, and no need to babysit a skillet. Because the hot air circulates evenly around the whole piece, you get consistent doneness edge to edge, which is genuinely hard to pull off on the stovetop without overcooking the outside before the center catches up. Slice it for salads, tuck it into wraps, or serve it whole alongside a quick vegetable side for a complete dinner in well under half an hour.

Temp: 190°C / 375°FTime: 16-18 minServes: 4

Pound thicker breasts to an even thickness first so they cook through at the same rate as thinner pieces.

Air Fryer Chicken Breast

Serves 4 · Prep 10 min · Cook 18 min · Total 28 min

Ingredients

4 boneless, skinless chicken breasts 2 tbsp olive oil 2 cloves garlic, minced 1 tsp paprika 1/2 tsp salt 1/4 tsp black pepper

Method

1. Prep the chicken. Pound chicken breasts to an even thickness so they cook through at the same rate.
2. Season. Mix olive oil, garlic, paprika, salt, and pepper in a bowl, then rub all over the chicken.
3. Air fry. Place chicken in the basket in a single layer and cook at 190°C/375°F for 16-18 minutes, flipping halfway, until internal temperature reaches 74°C/165°F.
4. Rest and serve. Rest for 5 minutes before slicing or serving whole.

Calories: 285 per serving Protein: 35g Carbs: 1g Fat: 14g

3Air Fryer Chicken Tenders

Panko-crusted and lightly sprayed with oil, these come out golden and crunchy with all the appeal of the fried version and none of the mess of a pot of hot oil on the stove. A quick dredge in flour, egg, then panko creates three distinct layers that crisp up separately, giving the tenders real texture rather than a single soft crust. They’re an easy win with kids, and leftovers reheat in the air fryer for a few minutes without going soft the way microwaved leftovers usually do.

Temp: 200°C / 400°FTime: 10-12 minServes: 3-4

Press the panko firmly onto each tender so it adheres properly and doesn’t flake off during cooking.

Air Fryer Chicken Tenders

Serves 4 · Prep 15 min · Cook 12 min · Total 27 min

Ingredients

1 lb (450g) chicken tenders 1/2 cup flour 2 eggs, beaten 1 1/2 cups panko breadcrumbs 1 tsp paprika 1/2 tsp salt Oil spray

Method

1. Set up the breading station. Set up three shallow bowls: flour, beaten eggs, and panko mixed with paprika and salt.
2. Bread the tenders. Dredge each tender in flour, then egg, then press firmly into panko so it adheres.
3. Air fry. Arrange in a single layer, spray lightly with oil, and cook at 200°C/400°F for 10-12 minutes, flipping halfway, until golden and cooked through.
4. Serve. Serve immediately with your favorite dipping sauce.

Calories: 310 per serving Protein: 28g Carbs: 18g Fat: 12g

4Air Fryer Salmon

Flaky on the inside with a lightly crisp top, air fryer salmon might be the single fastest way to get a restaurant-quality dinner on the table on a weeknight. The high, direct heat sears the top of the fillet quickly while the enclosed environment keeps the inside moist, which is a genuinely difficult balance to strike in an oven without much more attention. A lemon-butter or soy-honey glaze works beautifully here, brushed on during the last couple of minutes so it caramelizes slightly without burning.

Temp: 190°C / 375°FTime: 8-10 minServes: 4

Leave the skin on and place it skin-side down — it acts as a natural barrier and makes cleanup and serving easier.

Air Fryer Salmon

Serves 4 · Prep 5 min · Cook 9 min · Total 14 min

Ingredients

4 salmon fillets, skin on 1 tbsp olive oil Salt and pepper, to taste

Glaze

2 tbsp butter, melted 1 tbsp lemon juice 1 clove garlic, minced (optional)

Method

1. Season. Pat salmon dry and rub lightly with olive oil, salt, and pepper.
2. Air fry. Place fillets skin-side down in the basket and cook at 190°C/375°F for 6-7 minutes.
3. Glaze. Mix melted butter, lemon juice, and garlic; brush over fillets and cook 2-3 minutes more.
4. Serve. Serve immediately, spooning any remaining glaze over the top.

Calories: 320 per serving Protein: 34g Carbs: 1g Fat: 20g

5Air Fryer Shrimp

Ready in about 8 minutes total, these come out perfectly plump and slightly charred at the edges — ideal for tacos, pasta, or eating straight off a toothpick as a quick appetizer. Because shrimp cook so fast, the air fryer’s high heat is actually an advantage rather than a risk, giving you color and texture before the inside has any chance to turn rubbery. A simple garlic, chili flake, and lime marinade needs only 10-15 minutes to work, so this is genuinely one of the fastest proteins on this entire list from start to finish.

Temp: 200°C / 400°FTime: 6-8 minServes: 3-4

Use a single layer in the basket — shrimp cook so quickly that overcrowding is the fastest way to end up with uneven results.

Air Fryer Shrimp

Serves 4 · Prep 15 min · Cook 8 min · Total 23 min

Ingredients

1 lb (450g) large shrimp, peeled and deveined 2 tbsp olive oil 2 cloves garlic, minced 1/2 tsp chili flakes Juice of 1 lime Salt, to taste

Method

1. Marinate. Toss shrimp with olive oil, garlic, chili flakes, lime juice, and salt; let sit 10-15 minutes.
2. Air fry. Arrange shrimp in a single layer and cook at 200°C/400°F for 6-8 minutes, shaking the basket halfway, until pink and slightly charred.
3. Serve. Serve immediately in tacos, over pasta, or on their own as an appetizer.

Calories: 180 per serving Protein: 24g Carbs: 3g Fat: 8g

6Air Fryer Steak

A surprisingly reliable way to get a good sear on a steak indoors, especially in colder months when firing up the grill isn’t an option or you simply don’t want the smoke alarm going off. A ribeye or sirloin cooked at high heat develops real color on the outside while staying pink in the middle, and because there’s no direct flame, it’s far more forgiving for anyone still learning to judge doneness by feel. Rest it for 5 minutes before slicing so the juices redistribute instead of pooling out onto the cutting board.

Temp: 205°C / 400°FTime: 8-12 minServes: 2

Bring the steak to room temperature for 20-30 minutes before cooking for more even doneness throughout.

Air Fryer Steak

Serves 2 · Prep 5 min · Cook 10 min · Total 20 min

Ingredients

2 ribeye or sirloin steaks (about 1 inch thick) 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder (optional)

Method

1. Rest at room temperature. Let steaks sit out for 20-30 minutes for more even cooking.
2. Season. Rub steaks with olive oil, salt, pepper, and garlic powder.
3. Air fry. Place in the basket and cook at 205°C/400°F for 8-12 minutes, flipping halfway, to your preferred doneness.
4. Rest and serve. Rest 5 minutes before slicing so the juices redistribute.

Calories: 420 per serving Protein: 38g Carbs: 0g Fat: 29g

7Air Fryer Pork Chops

Bone-in or boneless, a quick brine or dry rub keeps these juicy while the air fryer does the work of getting a golden crust on the outside without drying out the center, which is the most common complaint with stovetop pork chops. A simple mix of brown sugar, paprika, and garlic powder caramelizes nicely at high heat, giving the exterior a slightly sweet, almost glazed quality without needing an actual glaze. This one’s an easy weeknight win alongside roasted vegetables from the section below.

Temp: 200°C / 400°FTime: 12-14 minServes: 4

A quick 15-minute brine in salted water makes a noticeable difference in juiciness, especially for leaner boneless chops.

Air Fryer Pork Chops

Serves 4 · Prep 5 min (+15 min brine, optional) · Cook 14 min · Total 19 min

Ingredients

4 pork chops, bone-in or boneless 1 tbsp brown sugar 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1 tbsp olive oil

Method

1. Brine (optional). Brine chops in salted water for 15 minutes, then pat dry.
2. Season. Mix brown sugar, paprika, garlic powder, and salt; rub chops with olive oil, then coat with the spice mix.
3. Air fry. Place in the basket in a single layer and cook at 200°C/400°F for 12-14 minutes, flipping halfway.
4. Rest and serve. Rest a few minutes before serving.

Calories: 310 per serving Protein: 29g Carbs: 4g Fat: 18g

8Air Fryer Meatballs

No pan-searing, no oven tray, no standing over a skillet turning meatballs one by one — just golden, evenly cooked meatballs in about 10 minutes, perfect for pasta night or a quick sub sandwich. The circulating heat browns all sides at once instead of just the bottom, which means less babysitting and a more consistent result than pan-frying typically delivers. They also freeze and reheat well, so doubling the batch for meal prep is genuinely worth the extra five minutes of rolling.

Temp: 190°C / 375°FTime: 10-12 minServes: 4

Keep meatballs uniform in size — roughly golf-ball sized — so they all finish cooking at the same time.

Air Fryer Meatballs

Serves 4 · Prep 15 min · Cook 12 min · Total 27 min

Ingredients

1 lb (450g) ground beef or pork 1/2 cup breadcrumbs 1 egg 1/4 cup grated parmesan 2 cloves garlic, minced 1 tsp Italian seasoning Salt and pepper, to taste

Method

1. Mix. Combine meat, breadcrumbs, egg, parmesan, garlic, seasoning, salt, and pepper in a bowl.
2. Shape. Roll into evenly sized, golf-ball-sized meatballs.
3. Air fry. Arrange in a single layer and cook at 190°C/375°F for 10-12 minutes, shaking halfway, until browned and cooked through (74°C/165°F).
4. Serve. Serve with pasta, in a sub, or on their own with sauce.

Calories: 290 per serving Protein: 24g Carbs: 10g Fat: 17g

Best sides and snacks

This is the category where the air fryer truly shines — crisp, golden results that are ready faster than the oven could ever manage, and with a fraction of the oil a deep fryer needs. These are the recipes most people reach for first, and for good reason.

9Air Fryer French Fries

Fresh-cut potatoes soaked briefly in cold water — to draw out excess surface starch — come out crisp on the outside and fluffy inside, with a fraction of the oil that deep-frying demands. The soak is a small extra step, but it noticeably improves the final texture, preventing the fries from turning gummy or sticking together in the basket. A double-shake partway through ensures even browning, and a generous pinch of salt right out of the basket, while they’re still hot, is what really makes them taste like the version from a restaurant.

Temp: 200°C / 400°FTime: 18-20 minServes: 4

Soak cut potatoes in cold water for at least 20 minutes, then dry thoroughly before tossing in oil.

Air Fryer French Fries

Serves 4 · Prep 25 min (incl. soak) · Cook 20 min · Total 45 min

Ingredients

4 large russet potatoes, cut into fries 1-2 tbsp olive oil 1 tsp salt Pepper or paprika, optional

Method

1. Soak. Cut potatoes into even fries and soak in cold water for at least 20 minutes to remove excess starch.
2. Dry and season. Drain, pat completely dry, then toss with olive oil and salt.
3. Air fry. Cook at 200°C/400°F for 18-20 minutes, shaking the basket halfway through.
4. Serve. Season with more salt while hot and serve immediately.

Calories: 230 per serving Protein: 4g Carbs: 35g Fat: 8g

10Air Fryer Sweet Potato Fries

A light dusting of cornstarch before cooking helps these crisp up despite sweet potatoes’ higher natural moisture and sugar content, which otherwise makes them prone to going soft or even burning at the edges before the inside is cooked through. The cornstarch forms a thin, starchy coating that crisps in the hot air, giving you a genuine crunch instead of the usual slightly limp result. A sprinkle of smoked paprika or cinnamon-sugar after cooking makes these feel like a completely different side depending on the meal.

Temp: 200°C / 400°FTime: 15-18 minServes: 4

Cut fries as uniformly as possible in thickness — sweet potatoes are especially unforgiving of uneven pieces.

Air Fryer Sweet Potato Fries

Serves 4 · Prep 10 min · Cook 17 min · Total 27 min

Ingredients

2 large sweet potatoes, cut into fries 1 tbsp cornstarch 1-2 tbsp olive oil 1/2 tsp salt Smoked paprika or cinnamon-sugar, optional

Method

1. Coat with cornstarch. Cut sweet potatoes into even fries and toss with cornstarch until lightly coated.
2. Season. Toss again with olive oil and salt.
3. Air fry. Arrange in a single layer and cook at 200°C/400°F for 15-18 minutes, shaking halfway.
4. Finish and serve. Finish with smoked paprika or cinnamon-sugar and serve hot.

Calories: 210 per serving Protein: 3g Carbs: 33g Fat: 7g

11Air Fryer Bacon

No splatter, no flipping, and a rack effect created by the basket’s holes that lets excess fat drip away as it cooks — this might genuinely be the single easiest way to cook bacon that exists. There’s no need to stand at the stove monitoring a pan, and cleanup is as simple as wiping out the basket once it’s cooled. Because the fat drains away instead of pooling, the bacon also ends up slightly less greasy than the pan-fried version, while still coming out crisp at the edges.

Temp: 190°C / 375°FTime: 8-10 minServes: 4

Line the drawer beneath the basket with foil to make cleanup even faster, since bacon renders a fair amount of fat.

Air Fryer Bacon

Serves 4 · Prep 2 min · Cook 9 min · Total 11 min

Ingredients

8-10 strips of bacon

Method

1. Prep the basket. Line the drawer beneath the basket with foil for easy cleanup.
2. Arrange. Lay bacon strips in a single layer, cutting to fit if needed.
3. Air fry. Cook at 190°C/375°F for 8-10 minutes, checking after 6 minutes for your preferred crispness.
4. Drain and serve. Remove and drain on paper towels before serving.

Calories: 120 per serving Protein: 8g Carbs: 0g Fat: 9g

12Air Fryer Mozzarella Sticks

Freezing the breaded sticks for at least 30 minutes before air frying is the key to keeping the cheese from leaking out mid-cook, since the coating needs to fully set and crisp before the interior has a chance to melt through. A double-dip in egg and breadcrumbs creates a thicker, more durable shell than a single coating would, holding everything together through the cooking process. Serve with warm marinara for dipping, and don’t skip the freezing step — it really is the difference between success and a puddle of melted cheese in the basket.

Temp: 200°C / 400°FTime: 6-8 minServes: 4

Don’t skip the freezer step — it’s the single biggest factor in whether the cheese stays contained.

Air Fryer Mozzarella Sticks

Serves 4 · Prep 40 min (incl. freeze) · Cook 7 min · Total 47 min

Ingredients

12 mozzarella string cheese sticks 1/2 cup flour 2 eggs, beaten 1 1/2 cups breadcrumbs or panko 1 tsp Italian seasoning Oil spray Marinara sauce, for dipping

Method

1. Bread the sticks. Set up flour, egg, and seasoned breadcrumbs; dredge each stick in flour, then egg, then breadcrumbs, repeating the egg and crumb steps for a thicker shell.
2. Freeze. Freeze breaded sticks for at least 30 minutes — this keeps the cheese from leaking out.
3. Air fry. Arrange in a single layer, spray with oil, and cook at 200°C/400°F for 6-8 minutes until golden.
4. Serve. Serve immediately with warm marinara for dipping.

Calories: 260 per serving Protein: 14g Carbs: 19g Fat: 15g

13Air Fryer Onion Rings

A light beer-batter or panko coating crisps up beautifully in the circulating heat, with none of the greasy heaviness that the deep-fried version usually carries by the time it reaches the table. Because there’s so much less oil involved, the onion flavor actually comes through more clearly instead of being masked by fried batter, and the rings hold their shape well without collapsing when you bite in. These pair naturally with the chicken tenders or burgers from this list for a full fried-food spread without the fryer oil.

Temp: 200°C / 400°FTime: 10-12 minServes: 4

Let battered rings rest for a couple of minutes before air frying so the coating sets slightly and clings better.

Air Fryer Onion Rings

Serves 4 · Prep 15 min · Cook 11 min · Total 26 min

Ingredients

2 large onions, sliced into rings 3/4 cup flour 1 egg 3/4 cup milk or beer 1 cup panko breadcrumbs Salt and pepper, to taste Oil spray

Method

1. Batter. Whisk flour, egg, milk (or beer), salt, and pepper into a batter.
2. Coat. Dip onion rings in the batter, then coat in panko; let rest a couple of minutes so the coating sets.
3. Air fry. Arrange in a single layer, spray with oil, and cook at 200°C/400°F for 10-12 minutes, flipping halfway, until golden.
4. Serve. Serve hot, on their own or alongside chicken tenders or burgers.

Calories: 240 per serving Protein: 6g Carbs: 28g Fat: 11g

14Air Fryer Frozen Dumplings

Straight from the freezer to golden and crisp in about 10 minutes, with no need to steam or boil first the way most package instructions suggest — the air fryer handles the whole process in one step. A light spray of oil on the outside of each dumpling helps them brown evenly rather than drying out unevenly on top while staying pale underneath. This is one of the fastest genuinely satisfying dinners on this entire list, and it works with pork, chicken, or vegetable dumplings equally well.

Temp: 190°C / 375°FTime: 8-10 minServes: 3-4

Arrange dumplings in a single layer with a little space between each so all sides get exposure to the hot air.

Air Fryer Frozen Dumplings

Serves 4 · Prep 2 min · Cook 9 min · Total 11 min

Ingredients

1 lb (450g) frozen dumplings (pork, chicken, or vegetable) Oil spray Soy sauce, chili oil, or vinegar, for dipping

Method

1. Arrange. Place frozen dumplings in a single layer in the basket, leaving space between each.
2. Spray. Lightly spray the tops with oil.
3. Air fry. Cook at 190°C/375°F for 8-10 minutes, shaking halfway, until golden and hot through the middle.
4. Serve. Serve immediately with your favorite dipping sauce.

Calories: 280 per serving Protein: 10g Carbs: 32g Fat: 12g

Best vegetables

Roasted vegetable texture in a third of the time, with far less oil needed than a sheet pan in a full-size oven requires. Vegetables are consistently one of the biggest surprises for people who are new to air frying — even committed skeptics tend to come around after trying a few of these.

15Air Fryer Roasted Vegetables

A mix of broccoli, carrots, and bell peppers tossed in olive oil and salt comes out caramelized at the edges and tender inside — a reliable weeknight side that takes a fraction of the time a sheet pan in the oven would need. Because the vegetables sit close to the heating element and the air circulates so efficiently, you get real browning on the edges instead of the pale, steamed result that sometimes comes from an overcrowded oven tray. Feel free to swap in whatever’s in the fridge — cauliflower, zucchini, and green beans all work well using the same basic method.

Temp: 200°C / 400°FTime: 12-15 minServes: 4

Cut vegetables into similarly sized pieces so denser ones like carrots finish cooking around the same time as softer ones like peppers.

Air Fryer Roasted Vegetables

Serves 4 · Prep 10 min · Cook 13 min · Total 23 min

Ingredients

2 cups broccoli florets 2 carrots, sliced 1 bell pepper, chopped 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper

Method

1. Cut evenly. Cut all vegetables into similarly sized pieces so they cook at the same rate.
2. Season. Toss vegetables with olive oil, salt, and pepper.
3. Air fry. Arrange in a single layer and cook at 200°C/400°F for 12-15 minutes, shaking the basket halfway through.
4. Serve. Serve warm as a side dish once edges are caramelized and vegetables are tender.

Calories: 110 per serving Protein: 3g Carbs: 12g Fat: 7g

16Air Fryer Brussels Sprouts

Halved and cooked cut-side down, these develop deeply caramelized, almost chip-like edges that convert even committed Brussels sprout skeptics within a single bite. The direct contact between the cut surface and the hot basket creates a level of browning that’s genuinely hard to achieve in an oven without a much longer cook time, and the outer leaves that fall off during cooking turn into shatteringly crisp little chips of their own. A finishing drizzle of balsamic glaze or a scatter of parmesan takes these from a side dish to something people actually ask for the recipe of.

Temp: 200°C / 400°FTime: 14-16 minServes: 4

Shake the basket once or twice during cooking to let any loose outer leaves crisp up without burning.

Air Fryer Brussels Sprouts

Serves 4 · Prep 10 min · Cook 15 min · Total 25 min

Ingredients

1 lb (450g) Brussels sprouts, halved 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper Balsamic glaze or grated parmesan, optional

Method

1. Prep. Trim and halve the Brussels sprouts.
2. Season. Toss with olive oil, salt, and pepper.
3. Air fry. Arrange cut-side down and cook at 200°C/400°F for 14-16 minutes, shaking once or twice, until deeply caramelized.
4. Finish and serve. Finish with balsamic glaze or parmesan and serve immediately.

Calories: 140 per serving Protein: 5g Carbs: 13g Fat: 8g

17Air Fryer Asparagus

A quick olive oil and lemon zest toss, and these are done before the rest of dinner finishes cooking — snappy, not soggy, and with just enough char on the tips to add real flavor without turning limp. Asparagus is one of the fastest-cooking vegetables in the air fryer, which makes it an easy last-minute addition to almost any protein on this list without needing to plan much ahead. Thicker spears hold up slightly better than pencil-thin ones, which can go from perfectly done to overcooked in the space of a minute or two.

Temp: 200°C / 400°FTime: 6-8 minServes: 4

Trim the woody ends before cooking — they won’t soften no matter how long you leave them in the basket.

Air Fryer Asparagus

Serves 4 · Prep 5 min · Cook 7 min · Total 12 min

Ingredients

1 bunch asparagus, woody ends trimmed 1 tbsp olive oil Zest of 1 lemon 1/4 tsp salt

Method

1. Trim. Trim the woody ends from the asparagus.
2. Season. Toss spears with olive oil, lemon zest, and salt.
3. Air fry. Arrange in a single layer and cook at 200°C/400°F for 6-8 minutes, shaking once, until tender-crisp with light charring.
4. Serve. Serve immediately.

Calories: 70 per serving Protein: 3g Carbs: 5g Fat: 5g

18Air Fryer Zucchini Chips

Thin-sliced and lightly breaded, these are a genuinely satisfying alternative to potato chips, with a fraction of the oil and a lot more nutrition packed into every bite. Slicing the zucchini as thin and even as possible — a mandoline helps enormously here — is the single biggest factor in whether these crisp up properly or turn out soggy in the middle. A light panko coating with parmesan mixed in adds both crunch and flavor, and these are best eaten fresh out of the basket rather than stored, since they soften fairly quickly once cooled.

Temp: 190°C / 375°FTime: 10-12 minServes: 4

Salt sliced zucchini and let it sit for 10 minutes to draw out excess moisture, then pat dry before breading.

Air Fryer Zucchini Chips

Serves 4 · Prep 15 min (incl. salting) · Cook 11 min · Total 26 min

Ingredients

2 medium zucchini, thinly sliced 1/2 tsp salt (for drawing out moisture) 1/2 cup panko breadcrumbs 1/4 cup grated parmesan 1 egg, beaten Oil spray

Method

1. Salt and dry. Slice zucchini as thin and evenly as possible, salt, let sit 10 minutes, then pat dry.
2. Bread. Dip slices in beaten egg, then coat in panko mixed with parmesan.
3. Air fry. Arrange in a single layer, spray with oil, and cook at 190°C/375°F for 10-12 minutes, flipping halfway, until crisp.
4. Serve. Best eaten fresh out of the basket.

Calories: 150 per serving Protein: 7g Carbs: 14g Fat: 8g

19Air Fryer Baked Potatoes

Crispier skin than a traditional oven-baked potato, in about half the time — just prick, oil, salt, and go, and you’ll have a fully baked potato with a genuinely crackly skin and a fluffy interior in under 40 minutes rather than the hour-plus a conventional oven usually needs. The trick is a generous coating of oil and coarse salt rubbed directly onto the skin before cooking, which is what gives it that deeply savory, almost fried quality on the outside. These are a great low-effort base for a full meal — load them up with chili, cheese, or a simple butter and chive combination.

Temp: 200°C / 400°FTime: 35-40 minServes: 4

Pierce the potato several times with a fork before cooking to let steam escape and prevent it from splitting open.

Air Fryer Baked Potatoes

Serves 4 · Prep 5 min · Cook 38 min · Total 43 min

Ingredients

4 medium russet potatoes 1-2 tbsp olive oil 1 tbsp coarse salt Toppings of choice (butter, cheese, chili, chives)

Method

1. Prep. Scrub potatoes and pierce several times with a fork.
2. Season. Rub potatoes generously with olive oil and coarse salt.
3. Air fry. Place in the basket and cook at 200°C/400°F for 35-40 minutes, turning halfway through.
4. Serve. Check doneness with a fork, then split open and top as desired.

Calories: 250 per serving Protein: 6g Carbs: 48g Fat: 5g

Best sweet treats

Yes, the air fryer does dessert too — and it’s genuinely worth trying, especially in warmer months when heating up a full oven for a small batch of something sweet feels like overkill.

20Air Fryer Donuts

Made from refrigerated biscuit dough, glazed while still warm, these taste remarkably close to the fried version with none of the oil splatter or hot-oil safety concerns of actually deep-frying at home. Cutting a small hole in the center of each biscuit before cooking gives them the classic donut shape, and a quick spray of oil on both sides helps the outside brown rather than staying pale and doughy. Dip them in a simple powdered sugar glaze the moment they come out of the basket, while they’re still warm enough for the glaze to set into a thin, glossy shell.

Temp: 175°C / 350°FTime: 5-6 minServes: 8

Glaze the donuts within a minute or two of removing them from the basket, while they’re still warm enough to help the glaze set.

Air Fryer Donuts

Serves 8 · Prep 10 min · Cook 6 min · Total 16 min

Ingredients

1 can refrigerated biscuit dough (8 count) Oil spray

Glaze

1 cup powdered sugar 2-3 tbsp milk 1/2 tsp vanilla extract

Method

1. Shape. Separate biscuits and cut a small hole in the center of each to form a donut shape.
2. Air fry. Arrange in a single layer, spray with oil, and cook at 175°C/350°F for 5-6 minutes, flipping halfway, until golden.
3. Glaze. Whisk powdered sugar, milk, and vanilla into a glaze.
4. Serve. Dip warm donuts in the glaze and let set before serving.

Calories: 190 per serving Protein: 3g Carbs: 27g Fat: 8g

21Air Fryer Apple Chips

Thin-sliced apples dusted with cinnamon dry out into naturally sweet, chewy-crisp chips — a genuinely healthy snack that doesn’t feel like one, with no added sugar necessary since the apples caramelize slightly on their own. A lower, slower temperature than most other recipes on this list is what makes the difference here, gently dehydrating the slices rather than aggressively browning them, which would burn the thin edges before the center had a chance to dry out. These keep well in an airtight container for several days, making them an easy make-ahead snack for the week.

Temp: 150°C / 300°FTime: 15-20 minServes: 4

Slice apples as thin and uniform as possible — a mandoline gives far more consistent results than a knife.

Air Fryer Apple Chips

Serves 4 · Prep 10 min · Cook 18 min · Total 28 min

Ingredients

2 large apples, cored and thinly sliced 1/2 tsp ground cinnamon

Method

1. Slice. Slice apples as thin and evenly as possible, ideally with a mandoline.
2. Season. Toss slices with cinnamon.
3. Air fry. Arrange in a single layer, working in batches if needed, and cook at 150°C/300°F for 15-20 minutes, flipping halfway.
4. Cool and store. Let cool completely — they crisp up further as they cool — then store in an airtight container.

Calories: 70 per serving Protein: 0g Carbs: 18g Fat: 0g

22Air Fryer Chocolate Chip Cookies

Small batches of cookie dough cook up with crisp edges and a gooey center in under 10 minutes — no need to heat up the whole oven just to satisfy a sudden cookie craving for one or two people. Because the basket is small, this works especially well for portion control or for testing a new dough recipe without committing to a full tray, and the direct heat gives the edges a deeper color than a conventional oven typically produces in the same amount of time. Just be sure to leave enough space between cookies, since they’ll spread more than expected in the enclosed basket.

Temp: 165°C / 325°FTime: 7-9 minServes: 6

Use parchment paper cut to fit the basket so the cookies don’t stick and are easy to lift out while still soft.

Air Fryer Chocolate Chip Cookies

Serves 6 · Prep 5 min · Cook 8 min · Total 13 min

Ingredients

1 cup cookie dough (store-bought or homemade), portioned into balls Parchment paper, cut to fit the basket

Method

1. Line the basket. Cut a piece of parchment paper to fit the basket.
2. Arrange. Space cookie dough balls apart, since they will spread more than expected.
3. Air fry. Cook at 165°C/325°F for 7-9 minutes until edges are golden and centers are just set.
4. Cool and serve. Let cool a couple of minutes in the basket, then transfer to a rack or serve warm.

Calories: 210 per serving Protein: 2g Carbs: 28g Fat: 10g

23Air Fryer Banana Bread

A smaller loaf tin fits perfectly in most air fryer baskets, and it bakes up just as moist as the oven version in roughly half the time, making it a genuinely practical option for using up overripe bananas without committing to a full hour of oven time. Because the heat surrounds the pan more directly than in a large oven cavity, it’s worth checking a few minutes early with a toothpick the first time you make it, since cook times can vary more than expected between models. The result is a dense, moist loaf with a nicely domed, slightly crackled top.

Temp: 160°C / 320°FTime: 35-40 minServes: 8

Loosely tent the top with foil partway through if it’s browning faster than the center is cooking.

Air Fryer Banana Bread

Serves 8 · Prep 10 min · Cook 38 min · Total 48 min

Ingredients

1 1/2 cups flour 1 tsp baking soda 1/4 tsp salt 1/2 cup sugar 1/3 cup melted butter 2 eggs 3 ripe bananas, mashed

Method

1. Mix dry ingredients. Whisk flour, baking soda, and salt together in a bowl.
2. Mix wet ingredients. In another bowl, whisk melted butter, sugar, eggs, and mashed bananas.
3. Combine. Fold the wet ingredients into the dry ingredients until just combined.
4. Air fry. Pour into a greased loaf tin sized to fit the basket and cook at 160°C/320°F for 35-40 minutes, tenting with foil if browning too fast.
5. Cool and serve. Check with a toothpick for doneness, then cool before slicing.

Calories: 230 per serving Protein: 4g Carbs: 36g Fat: 8g

24Air Fryer S’mores

No campfire required — a quick blast of heat toasts the marshmallow and softens the chocolate for an indoor version that’s ready in minutes, which makes it a genuinely fun option for a spontaneous dessert any night of the week, not just in the summer. Because the cook time is so short, it’s worth watching closely rather than walking away, since marshmallows can go from perfectly golden to noticeably too dark in a matter of seconds under direct, concentrated heat. Assemble the graham crackers and chocolate first so everything is ready to sandwich together the moment the marshmallow comes out of the basket.

Temp: 165°C / 325°FTime: 2-3 minServes: 4

Watch these closely through the window if your air fryer has one — a few seconds too long is the difference between golden and burnt.

Air Fryer S’mores

Serves 4 · Prep 5 min · Cook 3 min · Total 8 min

Ingredients

8 graham cracker halves 4 squares chocolate 4 large marshmallows

Method

1. Assemble the base. Place 4 graham cracker halves in the basket and top each with a piece of chocolate.
2. Add marshmallow. Add a marshmallow on top of each.
3. Air fry. Cook at 165°C/325°F for 2-3 minutes, watching closely, until marshmallows are golden.
4. Sandwich and serve. Immediately top with the remaining graham cracker halves and serve warm.

Calories: 180 per serving Protein: 2g Carbs: 28g Fat: 7g

25Air Fryer Beignets

A lighter take on the classic, dusted heavily with powdered sugar right out of the basket — best eaten warm, ideally standing over the plate so you’re not sweeping powdered sugar off the counter for the rest of the evening. The dough puffs up nicely in the circulating heat, developing a texture that’s closer to the fried original than you’d expect from a method that uses only a light spray of oil rather than a full pot of hot oil. These are a fun weekend project rather than a weeknight staple, but they come together faster than the deep-fried version and with a lot less cleanup afterward.

Temp: 175°C / 350°FTime: 6-8 minServes: 6

Dust with powdered sugar immediately after cooking, then again just before serving for that classic heavily-dusted look.

Air Fryer Beignets

Serves 6 · Prep 70 min (incl. rise) · Cook 7 min · Total 77 min

Ingredients

2 cups flour 2 1/4 tsp instant yeast 1/4 cup sugar 1/2 tsp salt 3/4 cup warm milk 1 egg 2 tbsp melted butter Oil spray Powdered sugar, for dusting

Method

1. Mix the dough. Combine flour, yeast, sugar, and salt, then add warm milk, egg, and melted butter; knead into a soft dough.
2. Let rise. Cover and let rise for about 1 hour, until doubled.
3. Cut. Roll out the dough and cut into squares.
4. Air fry. Arrange squares in the basket, spray with oil, and cook at 175°C/350°F for 6-8 minutes until puffed and golden.
5. Dust and serve. Dust generously with powdered sugar and serve warm.

Calories: 220 per serving Protein: 5g Carbs: 38g Fat: 5g

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