In a large bowl, combine the chickpeas, olive oil, dried rosemary, dried parsley, dried chives, mustard powder, sweet paprika, and cayenne pepper.
Toss until the chickpeas are evenly coated with the herbs and spices.
Transfer the seasoned chickpeas to the air fryer basket and cook at 350°F (175°C) until browned and crisp, for 6 to 12 minutes, shaking the basket halfway through.
Once the chickpeas are crispy, transfer them to a bowl and sprinkle with kosher salt and black pepper.
Serve warm.
Notes & Wine Advice
Wine Advice:
These crispy chickpea snacks pair well with a light-bodied white wine such as Pinot Grigio or a dry sparkling wine like Prosecco.
French Onion Potato Skins combine crispy air-fried potato shells with savory caramelized onions, fresh thyme, Worcestershire sauce, and melted Gruyère. Inspired by classic French onion flavors, they’re a rich and satisfying appetizer or snack.
Brush the potatoes with olive oil and season with salt and black pepper.
Air fry for about 40 minutes until tender and golden brown.
Allow the potatoes to cool for 5 minutes.
Cut the potatoes in half lengthwise.
Scoop out most of the flesh, leaving a thin layer of potato inside each skin.
Combine the sliced onion with olive oil, salt, and sugar.
Air fry the onion until softened, golden, and caramelized.
Combine the air-fried onions with Worcestershire sauce, sherry vinegar, thyme, salt, and black pepper.
Divide the onion mixture evenly among the potato shells.
Top each potato skin with grated Gruyère.
Increase the air fryer temperature to 190°C.
Air fry for 8 to 10 minutes until the cheese has melted and the filling is hot.
Serve immediately.
Notes & Wine Advice
Recipe Notes
Choose potatoes of approximately the same size and shape so they cook evenly in the air fryer.Leave a thin layer of potato inside each skin when scooping out the flesh. This helps the shells hold their shape and gives them a better texture.Cook the onions until soft, golden, and caramelized for the richest French onion flavor.Serve the potato skins immediately while the shells are crisp and the Gruyère is hot and melted.
Wine Advice
A medium-bodied Merlot pairs nicely with the caramelized onion, Gruyère, thyme, and savory potato filling.
French Onion Potato Skins combine crisp air-fried potato shells with caramelized onions, melted Gruyère, fresh thyme, and a savory splash of Worcestershire sauce. The filling takes inspiration from classic French onion flavors, while the air fryer gives the potato skins a golden finish. They’re ideal when you want a warm appetizer, party snack, or satisfying bite for a relaxed weekend.
Why You’ll Love These Potato Skins
These air fryer potato skins offer plenty of flavor from a relatively short ingredient list. Slowly cooked onion provides sweetness, Gruyère adds a rich and nutty character, and thyme brings freshness. Sherry vinegar cuts through the richness and keeps the filling balanced. For more inspiration, explore our Airfryer Recipes, Appetizer Recipes, Snack Recipes, and Vegetable Recipes.
Creating the French Onion Flavor
The onions are an essential part of this recipe, so give them enough time to become soft and golden. A little sugar encourages caramelization, while Worcestershire sauce and sherry vinegar provide savory depth and acidity. Fresh thyme adds the familiar herbal note that works particularly well with onion and Gruyère. Together, these ingredients turn simple potatoes into a much richer appetizer.
Getting Crispy Air Fryer Potato Skins
Cook the whole potatoes until completely tender before cutting them in half. When removing the centres, leave a thin layer of potato attached to the skins so they remain sturdy. After filling them with the onion mixture and cheese, return them to the air fryer. The second cooking stage crisps the shells while melting the Gruyère into the filling.
Serving Suggestions
Serve the potato skins immediately while they’re hot and crisp. They work particularly well as finger food for parties, Game Day, or casual gatherings. You can serve them on their own or add a fresh green salad, vegetable platter, or simple dipping sauce. A little extra fresh thyme on top also makes an attractive finishing touch.
With crisp potato shells, sweet caramelized onions, melted cheese, and aromatic thyme, this recipe turns familiar ingredients into a comforting snack with a distinctive French-inspired character. For additional food safety information, visit the U.S. Food and Drug Administration.
In a large bowl, combine all the nuts, olive oil, light brown sugar, chopped rosemary, chopped thyme, kosher salt, ground coriander, onion powder, black pepper, and garlic powder.
Toss until the nuts are evenly coated with the herbs, spices, and sugar.
Transfer the seasoned nuts to the air fryer basket and cook at 350°F (175°C) for about 6 minutes, shaking the basket halfway through, until the nuts are golden brown and fragrant.
Once done, transfer the cocktail nuts to a serving bowl and serve warm.
Notes & Wine Advice
Wine Advice:
The savory and herbaceous flavors of these nuts pair well with a crisp white wine such as Chardonnay or a light-bodied red wine like Pinot Noir.
Crispy Garlic Rosemary Fries are thin air fryer potatoes seasoned with fresh rosemary, garlic, black pepper, and flaky sea salt. Rinsing away the excess starch and cooking the fries in circulating hot air gives them a crisp, golden finish.
Rinse the potato matchsticks under cold running water in a colander until the water runs clear.
Pat the potatoes thoroughly dry with paper towels.
Place the potatoes in a large bowl.
Add the vegetable oil, rosemary, kosher salt, and black pepper.
Toss until evenly coated.
Preheat the air fryer to 200°C.
Arrange the potatoes in the air fryer basket without overcrowding.
Air fry for 18 minutes.
Shake the basket every 5 minutes so the fries cook and brown evenly.
Add the sliced garlic during the final 5 minutes.
Continue cooking until the fries are crisp and golden brown.
Transfer to a serving plate.
Sprinkle with flaky sea salt and serve immediately.
Notes & Wine Advice
Recipe Notes
Cut the potato into evenly sized thin matchsticks so all the fries cook and crisp at roughly the same rate.Rinse the potatoes under cold water until the water runs clear. This removes excess surface starch. Dry them thoroughly afterward because excess moisture prevents the fries from becoming crisp.Do not overcrowd the air fryer basket. Good air circulation helps create crisp, golden shoestring fries. Cook them in batches if necessary.Add the sliced garlic only during the final 5 minutes. Garlic cooks much faster than potato and can become bitter if it burns.
Storage Advice
Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer at 190°C for 3 to 5 minutes until hot and crisp. These fries are best eaten freshly cooked and are not recommended for freezing.
Wine Advice
A crisp Sauvignon Blanc pairs well with these fries. Its fresh acidity balances the fried potato and complements the aromatic rosemary, garlic, and salty finish.
Crispy Garlic Rosemary Fries combine thin shoestring potatoes with fresh rosemary, garlic, and sea salt. The potatoes become crisp and golden in the air fryer, while the herbs and garlic give this simple dish plenty of aromatic flavor. They are easy to serve as a snack, appetiser, or side dish.
Thin and Crispy Shoestring Fries
Shoestring fries are much thinner than traditional French fries. Therefore, they cook quickly and develop plenty of crisp edges. Cutting the potatoes into evenly sized matchsticks helps them cook at the same rate. Rinsing them first also removes excess starch from the surface.
Garlic and Fresh Rosemary
Fresh rosemary gives these fries their distinctive herbal aroma. Garlic adds another savory layer, but timing matters. Adding the thin garlic slices near the end of cooking allows them to become golden without burning. Black pepper and flaky sea salt complete the seasoning.
Crispy Fries from the Air Fryer
The Air fryer is ideal for thin fries because hot air can circulate around the individual potato pieces. Shaking the basket regularly exposes different surfaces to the heat. As a result, the Potatoes cook evenly and develop a crisp exterior.
Serve Them Hot and Crisp
Serve these fries immediately while they are at their crispiest. They make an easy Side Dish for burgers, grilled meat, chicken, or sandwiches. Alternatively, serve them as an Appetizer with your favorite dipping sauce.
Crispy Garlic Rosemary Fries also work well for a Barbecue, Game Day, or relaxed Weekend meal. Their combination of crisp potato, fragrant rosemary, golden garlic, and sea salt keeps the recipe simple while giving ordinary fries considerably more character.
In a large bowl, combine the olive oil, smoked paprika, kosher salt, chili powder, ground cumin, ground turmeric, mustard powder, and cayenne pepper.
Add the sweet potato wedges to the bowl, season with freshly ground black pepper, and toss until evenly coated with the spiced oil mixture.
Preheat the air fryer to 400°F.
Transfer the seasoned sweet potato wedges to the air fryer basket and cook, shaking the basket halfway through, until golden brown and crisp, about 15 minutes.
While the sweet potato fries are cooking, in a small bowl, stir together the sour cream and grated garlic until well combined.
Season the garlic sour cream dip with salt and freshly ground black pepper to taste.
Once the sweet potato fries are cooked, transfer them back to the reserved bowl with the leftover spiced oil mixture and toss again while hot.
Serve the hot spiced sweet potato fries with the garlic sour cream dip on the side.
Notes & Wine Advice
Wine Advice:
Pair these flavorful spiced sweet potato fries with a crisp and refreshing white wine like Pinot Grigio or a light-bodied red wine such as Grenache to complement the spices and cool creaminess of the garlic sour cream dip.
In a mixing bowl, toss together the shishito peppers and vegetable oil until evenly coated.
Season with kosher salt and black pepper.
Preheat the air fryer to 400°F.
Transfer the seasoned shishito peppers to the air fryer basket and cook, shaking the basket halfway through, until the peppers are blistered and lightly charred, about 6 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, chopped basil, parsley, tarragon, chives, lemon zest, and lemon juice to make the Green Goddess dressing.
Once the shishito peppers are cooked, pile them on a serving plate, sprinkle with flaky sea salt, and serve hot with the Green Goddess dressing on the side for dipping.
Notes & Wine Advice
Wine Advice:
Pair these flavorful shishito peppers with a light and crisp white wine like Sauvignon Blanc or a dry Riesling to complement the charred flavors and cool creaminess of the Green Goddess dressing.
These Verry Crispy Masala Onion Rings combine a crunchy panko coating with warm garam masala, curry, and paprika. Air fried until golden and served with a fresh mint-mayo dipping sauce, they make a flavorful appetizer, snack, or side dish.
Trim both ends from the onion, remove the outer skin, and cut the onion crosswise into 3/4- to 1-inch-thick slices. Carefully separate the slices into individual rings and discard any thin papery layers.
In a small bowl, combine the garam masala, sweet paprika, curry powder, and kosher salt.
Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Divide the spice mixture evenly among the three bowls and mix well.
Dip each onion ring into the seasoned egg mixture, then coat it with flour. Repeat once more with the egg and flour to create a substantial base coating.
Dip the ring into the egg again, then press it into the seasoned panko until completely coated.
Arrange the coated onion rings on a wire rack set over a baking sheet. Transfer them to the freezer for at least 30 minutes, or until the coating feels firm.
While the onion rings chill, combine the mayonnaise, fresh mint, lemon juice, and scallion in a bowl. Season with salt to taste and refrigerate until serving.
Preheat the air fryer to 375°F (190°C).
Generously coat 5–6 onion rings with cooking spray and arrange them loosely in the air fryer basket without overcrowding.
Air fry for about 10 minutes, or until the coating is crisp and golden and the onion inside is tender.
Season with additional salt if desired and repeat with the remaining onion rings in batches.
Serve immediately with the chilled mint-mayo dipping sauce.
Notes & Wine Advice
Notes
Freeze the coated onion rings for at least 30 minutes before cooking. This helps the breading stay firmly attached during air frying.Do not overcrowd the air fryer basket. Leaving space between the rings allows the hot air to circulate and creates a crispier coating.For an extra-crisp finish, spray the breaded onion rings evenly with cooking spray just before air frying.The mint-mayo dipping sauce can be prepared several hours ahead. Keep it refrigerated until ready to serve.
Wine Advice
A slightly off-dry Riesling pairs beautifully with these masala onion rings. Its fresh acidity and gentle sweetness balance the warm spices and creamy mint-mayo sauce.For a drier alternative, try a fruity Sauvignon Blanc. Its fresh acidity works particularly well with the spices and crisp coating.
Crispy Masala Onion Rings combine classic crunchy onion rings with the aromatic flavors of Indian-inspired spices. Garam masala, curry powder, and sweet paprika season every layer of the breading. The result is a flavorful air fryer snack with a crisp exterior and tender onion inside.
Cooking onion rings in the air fryer is also much easier than dealing with a pan of hot oil. Circulating hot air makes the panko coating crisp and golden. A light coating of cooking spray provides enough oil for good browning without deep frying.
How to get perfectly crispy onion rings
The coating method makes a big difference. Each onion ring is dipped in seasoned egg and flour twice. It then gets another coating of egg followed by crunchy panko breadcrumbs. These layers create a sturdy crust that becomes beautifully crisp during cooking.
Chilling is another useful step. Place the breaded rings in the freezer for at least 30 minutes. This firms the coating and helps prevent it from falling away when you transfer the rings to the air fryer.
Warm Indian-inspired spices
Garam masala gives these onion rings their distinctive aromatic flavor. Curry powder adds extra warmth, while sweet paprika provides a mild earthy note. The seasoning is divided between the flour, egg, and breadcrumbs so every layer has flavor.
Red onion is particularly good for this recipe. It becomes tender and slightly sweet during cooking. That natural sweetness balances the savory spices and crunchy coating.
A cool mint-mayo dipping sauce
The homemade sauce provides a fresh contrast to the warm spices. Creamy mayonnaise is combined with fresh mint, lemon juice, and scallion. The lemon adds brightness while the mint gives the sauce a clean, refreshing finish.
You can make the sauce several hours ahead. Keep it refrigerated until serving so it stays cool and fresh.
Serving Crispy Masala Onion Rings
Serve these onion rings immediately while the coating is hot and crunchy. They work particularly well as an appetizer or snack. You can also serve them as a side dish or combine them with other dishes from our Air Fryer Recipes.
Cook the rings in small batches. Leaving enough space around each onion ring allows hot air to circulate freely. This produces more even browning and a noticeably crispier crust.
Cooking times can vary slightly between air fryers. Check the first batch near the end of the cooking time and adjust the remaining batches if necessary.
Crunchy outside, tender inside, and packed with aromatic spices, Crispy Masala Onion Rings are an easy way to turn ordinary onion rings into a flavorful air fryer snack.
Air fryer BBQ ribs are a fast and flavorful way to enjoy tender pork ribs with a bold seasoning crust. These air fryer BBQ ribs combine the classic Memphis-style spice blend with modern cooking convenience, delivering juicy meat and a slightly crisp exterior without the need for long smoking times.
The strength of this dish lies in its balance. The dry rub forms a rich, slightly sweet and smoky crust, while the meat remains tender inside. Memphis-style ribs are known for their focus on seasoning rather than heavy sauces, allowing the natural pork flavor to shine through.
If you are building a complete comfort-style menu, these ribs pair perfectly with Maryland Smoked Home Fries for a hearty combination. For proper meat handling and safe cooking temperatures, always follow the official recommendations from the FDA.
How to prepare air fryer BBQ ribs
Preparing this dish starts with creating a well-balanced dry rub. A mix of sugar, paprika, garlic, and spices gives the ribs their signature flavor and helps develop a crust during cooking.
Coating the ribs evenly is essential. Rubbing the seasoning thoroughly into the meat ensures consistent flavor throughout. Letting the ribs sit briefly before cooking allows the spices to settle and enhances the final taste.
Cooking in the air fryer creates a unique texture. The circulating heat crisps the outside while keeping the inside juicy. Placing the ribs upright allows better airflow, helping them cook evenly on all sides.
A quick alternative to traditional barbecue ribs
One of the biggest advantages of this recipe is speed. Air fryer BBQ ribs cook significantly faster than traditional low-and-slow methods, making them ideal for weeknight meals or last-minute cooking.
This method also offers consistency. The controlled heat environment ensures even cooking, reducing the risk of undercooked or dry meat.
Because the recipe focuses on seasoning, it is easy to adjust the flavor profile. You can increase spice, sweetness, or smokiness depending on your preference.
With their bold crust, tender interior, and quick preparation, air fryer BBQ ribs offer a practical and flavorful alternative to classic barbecue techniques.
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Air-fried memphis-style BBQ pork ribs
Tender pork ribs with bold Memphis dry rub cooked in the air fryer.
Crispy air-fried calamari and pickled cherry peppers coated in seasoned flour and served with a creamy rosemary garlic mayo. The pepper brine adds tang and gentle heat while keeping the calamari flavourful.
Drain the pickled pepper brine into a large bowl and tear the peppers into bite-size strips.
Add the pepper strips and calamari to the brine and refrigerate for at least 20 minutes and up to 2 hours.
Grate the lemon zest into a large bowl, add the flour and season with kosher salt and freshly ground black pepper.
Remove the calamari and peppers from the brine.
Dip them in the beaten eggs and then coat thoroughly with the seasoned flour.
Preheat the air fryer to 200°C (400°F).
Spray the coated calamari and peppers generously with cooking spray.
Place half in the air fryer basket and cook for about 8 minutes, shaking the basket halfway through.
Transfer to a plate and repeat with the remaining calamari and peppers.
Whisk the vegan mayonnaise, rosemary and garlic together in a small bowl.
Squeeze 1 tablespoon juice from half the lemon and stir it into the mayonnaise.
Season the sauce with kosher salt and freshly ground black pepper.
Cut the remaining lemon half into 4 wedges.
Serve the calamari and peppers hot with the rosemary garlic mayo and lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve the calamari immediately while the coating is still crisp, with the rosemary garlic mayo and lemon wedges alongside. It works especially well as an Appetizer, Fingerfood, or Snack. For sharing, add it to a Party table or serve it for Game Day.
Variations
Use sweet pickled cherry peppers for a milder result or hot peppers when you prefer more heat. The calamari can be brined for as little as 20 minutes or up to 2 hours for a stronger flavour. Keep the rosemary garlic mayo on the side so everyone can add as much as they like. Browse more ideas in the Seafood and Airfryer collections.
Storage and Reheating
Store leftover calamari and rosemary garlic mayo separately in covered containers in the refrigerator. Reheat the calamari briefly in the Airfryer until thoroughly heated and crisp. Do not leave the mayonnaise-based sauce at room temperature for extended periods.
Wine Advice
A crisp Pinot Grigio works particularly well with the lemon, salty calamari and tangy pepper brine. Prosecco is another refreshing option because its acidity and bubbles balance the fried coating and creamy mayo. Explore suitable wines at René’s Wijnbeleving.
Crispy Chile-Brined Calamari combines tender seafood, tangy pickled peppers and a crunchy coating with a creamy rosemary garlic mayo. Instead of deep-frying, the coated calamari is prepared in the Airfryer. This produces a crisp exterior while using cooking spray rather than a pan filled with frying oil.
The recipe belongs naturally in the Seafood collection. Its combination of pickled cherry peppers, calamari, lemon and rosemary gives it a lively mix of flavours, which makes Fusion the most suitable cuisine classification.
Brining the Calamari
The unusual feature of this recipe is the use of the liquid from a jar of pickled cherry peppers. Rather than discarding the brine, it becomes an instant marinade for both the calamari and pepper strips. The calamari can remain in this mixture for 20 minutes or for as long as 2 hours.
Sweet cherry peppers provide a gentler flavour, while hot pickled peppers create a noticeably spicier appetizer. Because both versions use the same basic preparation, the heat level is easy to adjust without changing the rest of the recipe.
Creating the Crispy Coating
Lemon zest is mixed directly into the flour together with kosher salt and freshly ground black pepper. After brining, the calamari and pepper strips are dipped into beaten egg and then coated thoroughly with the seasoned flour.
Cooking spray is particularly useful here. Coat the breaded pieces generously before putting them into the air fryer. This helps the flour develop a more evenly browned surface rather than remaining dry and powdery.
Cooking in Batches
The calamari and peppers are cooked at 200°C (400°F) for approximately 8 minutes per batch. Avoid overcrowding the basket. Leaving some room around the pieces allows the circulating hot air to reach more of the coating.
Shake the basket halfway through cooking to expose different surfaces to the hot air. Because the recipe is cooked in two batches, allow approximately 16 minutes of total cooking time.
Rosemary Garlic Mayo
The dipping sauce provides a cool, creamy contrast to the crisp calamari and spicy peppers. Vegan mayonnaise is mixed with finely chopped rosemary, minced garlic and fresh lemon juice. Although vegan mayonnaise is used, the overall recipe is not vegan because calamari and eggs remain essential ingredients.
The finished sauce can be served in a small bowl alongside the calamari. Lemon wedges provide additional acidity and allow each person to adjust the final flavour.
Serving Crispy Calamari
Serve the calamari immediately after the second batch is ready. The recipe makes a useful Appetizer or Fingerfood dish and can also be served as a Snack. Its easy sharing format makes it suitable for a Party, Game Day, or relaxed Weekend.
Storage and Food Safety
Calamari is best eaten immediately because the flour coating gradually loses its crispness after refrigeration. If you have leftovers, refrigerate the calamari and mayonnaise separately and reheat only the calamari in the air fryer.
Because this recipe contains seafood and eggs, careful refrigeration and handling are particularly relevant. For current information about safely handling seafood, eggs and prepared foods, consult the FDA food safety guidance.
Crispy Chile-Brined Calamari is ultimately about contrast: tender calamari against a crisp coating, acidic pepper brine against creamy mayonnaise, and fresh lemon against rosemary and garlic. It turns a familiar fried Seafood appetizer into a practical air-fryer dish with plenty of flavour.
Trim the top off the onion and peel off the outer skin.
Place the onion on a cutting board, root-side down.
Use a paring knife to cut vertical slits halfway through the onion at ½-inch intervals around the onion, keeping the root intact.
The onion should open up like the petals of a flower.
Drizzle the cut sides of the onion with olive oil and season with salt and pepper.
Place the onion, petal-side up, in the air fryer basket and cook for 10 minutes.
In a mixing bowl, combine the gluten-free panko breadcrumbs, grated parmesan cheese, vegan mayonnaise, lemon juice, chopped parsley, whole-grain Dijon mustard, and minced garlic until well incorporated into a smooth paste.
Remove the onion from the air fryer and carefully stuff the breadcrumb mixture all over and in between the onion “petals.
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Return the stuffed onion to the air fryer and cook at 375°F until the onion is tender in the center and the breadcrumb mixture is golden brown, about 5 minutes.
Remove the stuffed onion from the air fryer and transfer it to a serving plate.
Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this flavorful stuffed onion with a crisp and acidic white wine like Chardonnay or Pinot Gris to comp
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