• Preheat your 5- or 6-quart air fryer to 250°F for 3 minutes.
• Cut the orange and purple carrots, parsnips, and beet in half lengthways.
• Using a mandoline or V-slicer, slice the veggies, cut-side down, into very thin (2mm-thick) slices.
• Taking care, pull out the air-fryer pan and basket.
• Place purple carrot and beetroot slices in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 250°F and set the timer for 30 minutes.
• Cook, stirring halfway through the cooking time and separating the slices until the veggies are crisp.
• Transfer the purple carrot crisps to a tray and cover to keep warm.
• Cook the beet crisps for another 5 minutes and transfer to the tray with the purple carrot crisps.
• Spray the crisps with cooking spray and sprinkle with salt flakes.
• Cool.
• Repeat the cooking process with parsnip slices, then orange carrot slices.
• Cook at the same temperature and for 25 minutes each.
• Add them to the tray with the purple carrot and beet crisps.
• Spray with cooking spray and sprinkle with more salt flakes or one of the seasoning variations below.

Other Seasonings:

Fennel & Red Pepper:

• Crush 2 tsp fennel seeds in a mortar and pestle until coarsely ground; stir in 1 tsp crushed red pepper flakes.

Sumac & Thyme:

• Combine 1 tsp sumac and 2 tsp chopped thyme.

Smoked Paprika:

• Combine 1 tsp smoked paprika and 1 tsp onion powder.

Greek Feta & Oregano Fries:

• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
• Place the frozen fries and unpeeled cloves of garlic in the air fryer basket.
• Spray with cooking spray.
• Keep the temperature the same and set the timer for 10 minutes.
• Cook, turning halfway through cooking time, until the fries are golden.
• Transfer the cooked fries to a large bowl.
• Crumble the feta over the fries and sprinkle with sea salt flakes and dried oregano.
• Toss to combine.

Cheese Fries:

• Cut the grilling cheese blocks horizontally into three slices each.
• Cut each slice into three “fries,” yielding a total of 18.
• In a bowl, combine the all-purpose flour, ground cumin, ground coriander, and smoked paprika.
• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
• Spray the air fryer basket with cooking spray.
• Spray the Cheese Fries with spray and then coat them in the flour mixture.
• Place the Cheese Fries in the basket in a single layer.
• Keep the temperature the same and set the timer for 5 minutes.
• Cook until the fries are golden.
• Serve with Greek yogurt dipping sauce.

Zucchini Fries:

• Cut the zucchini in half crossways, then cut the zucchini halves into ½-inch-thick “fries.”
• In a bowl, combine the ground almonds (or panko), finely grated Parmesan, smoked paprika, finely chopped rosemary or oregano, and a pinch of chili powder.
• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
• Toss the zucchini fries with extra virgin olive oil, then coat them in the almond mixture.
• Place half of the zucchini fries in the air fryer basket in a single layer.
• Keep the temperature the same and set the timer for 10 minutes.
• Cook, turning halfway through cooking time, until the fries are golden.
• Transfer to a plate, cover to keep warm, and repeat with the remaining zucchini fries.
• Season to taste and serve with Greek yogurt dipping sauce.

• In a bowl, combine the plain Greek yogurt, lemon zest, smashed clove of garlic, finely chopped dill, and finely chopped mint.
• Season to taste and remove the garlic clove when ready to serve.

Preheat the Air Fryer:

• Preheat your 5- or 6-quart air fryer to 325°F for 3 minutes.
• Prepare the Seasoning Mixture:
• In a large bowl, combine the honey, sriracha chili sauce, smoked paprika, salt, and extra virgin olive oil.

Coat the Nuts and Seeds:

• Add the almonds, cashews, pepitas, and sunflower seeds to the bowl with the seasoning mixture.
• Mix until all the nuts and seeds are well coated.

Air Fry the Nut and Seed Mixture:

• Carefully pull out the air fryer pan and basket.
• Line the basket with parchment paper to prevent sticking, then place the coated nut and seed mixture in the basket, spreading it out in a single layer.
• Slide the pan and basket back into the air fryer.
• Keep the temperature set at 325°F and set the timer for 10 minutes.
• Stir the mixture halfway through the cooking time, or until the nuts are roasted.

Add the Coconut:

• Add the flaked coconut to the basket.
• Set the timer for an additional 2 minutes to cook until the coconut is golden.

Cool and Serve:

• Pull out the pan and basket, and remove the basket from the pan.
• Allow the nut mixture to cool in the basket.
• Once it’s cooled, separate it into small clusters.

Prepare the Vegetables:

• Trim the asparagus.
• Cut the broccoli into florets.
• Cut the carrot into ¼-inch slices on a slight diagonal.
• Separate the oyster mushrooms if necessary.

Prepare the Batter:

• In a large bowl, combine the self-rising flour and fine salt.
• In a separate jug, whisk together the egg, sriracha sauce, and chilled sparkling water.
• Add this egg mixture to the flour mixture and whisk until just combined.
• Preheat the Air Fryer:
• Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.
• Prepare the Bread Crumb Mixture:
• Place the panko bread crumbs in a separate bowl.
• Drizzle a bit of extra virgin olive oil over the bread crumbs.
• Using your fingertips, rub the oil into the crumbs until they are well combined.
• Coat and Cook the Vegetables:
• Working with one vegetable piece at a time, dip it into the batter, allowing excess to drip off.
• Then, coat the vegetable in the bread crumb mixture.
• Place the coated vegetable on a tray lined with parchment paper.
• Continue coating until you have 6-8 vegetable pieces ready to cook.

Air Fry the Vegetable Tempura:

• Carefully pull out the air fryer pan and basket and place the coated vegetables in the basket in a single layer.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 350°F and set the timer for 5 minutes.
• Cook the vegetables, turning them halfway through the cooking time, or until they are golden brown.
• Transfer the vegetable tempura to a wire rack placed over a tray.

Repeat Coating and Cooking:

• Repeat the coating and cooking process with the remaining vegetable pieces in four more batches.

Serve the Vegetable Tempura:

• Serve the vegetable tempura with soy sauce and sprinkled with finely chopped red chile and toasted sesame seeds.
• Enjoy your Sriracha Vegetable Tempura!

Prepare the Risotto Mixture:

• Heat the butter in a medium saucepan over medium heat.
• Cook the finely chopped onion and crushed garlic, stirring, for about 2 minutes or until the onion is softened.
• Add the Arborio rice and stir to coat it in the mixture.
• Pour in the dry white wine and cook, stirring, for about 2 minutes or until the wine evaporates.
• Stir in 1 cup of boiling vegetable broth until it’s absorbed.
• Continue adding the broth, 1 cup at a time, continuously stirring until it’s absorbed after each addition.
• This should take about 25 minutes for all the broth to be used, and the rice should be just cooked.
• Add the heavy whipping cream to the rice mixture and cook, stirring, for an additional 2 minutes.
• Remove the pan from heat and stir in the grated Parmesan and shredded mozzarella.
• Allow it to cool for 20 minutes.
• Stir in the egg yolks and season with salt and pepper.
• Spread the rice mixture over a parchment paper-lined tray and cool for another 15 minutes.
• Shape and Freeze the Risotto Balls:
• When the mixture is cool enough to handle, use wet hands to gently roll slightly rounded tablespoons of rice mixture into balls.
• Coat the rice balls in panko bread crumbs; the mixture will be delicate.
• Place the risotto balls on a tray and freeze them for 15 minutes to firm up.
• Preheat the Air Fryer:
• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.

Air Fry the Risotto Balls:

• Spray the risotto balls generously with cooking spray.
• Carefully pull out the air fryer pan and basket and place half of the risotto balls in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 20 minutes.
• Cook the risotto balls, turning them halfway through the cooking time, until they are golden brown.
• Pull out the pan and basket and transfer the cooked risotto balls to a tray lined with paper towels; cover to keep warm.
• Repeat the cooking process with the remaining risotto balls.

Serve the Risotto Balls:

• Serve the risotto balls with mayonnaise and lemon wedges.

Each of the following recipes makes a delicious batch of potato wedges or fries with its own unique flavor.

All recipes are prepared in a preheated 5- or 6-quart air fryer at 400°F.

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Spicy Cajun Potato Wedges:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of unpeeled fingerling potatoes into wedges.
• In a large bowl, combine 2 tbsp olive oil, ½ tsp ground oregano, 2 tsp ground cumin, 1 tsp hot paprika, ½ tsp ground black pepper, 1 tsp ground coriander, and ¼ tsp chili powder.
• Add the potato wedges and toss to coat.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Serve the wedges topped with oregano leaves and seasoned with salt.

Paprika Potato Wedges:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of Idaho potatoes into wedges.
• Place the wedges in a large bowl with 2 tbsp extra virgin olive oil, 3 tablespoons melted butter, and 2 tsp smoked paprika.
• Season with salt and toss to coat.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Serve the wedges scattered with ½ cup finely grated Parmesan and with garlic mayonnaise.

Sweet Potato Wedges with Lime-Pepper Salt:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of sweet potatoes into wedges and toss with 2 tbsp olive oil.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Combine 2 tsp lime zest, 2 tbsp salt flakes, and 1 tsp crushed red pepper flakes in a small heatproof bowl.
• Place this mixture in the air fryer for the last 3 minutes of cooking time to dry out the zest.
• Serve the sweet potato wedges scattered with the lime-pepper salt.

Lemon-Pepper Fries:

• Prepare a batch of Salted Fries (see below) but omit the salt.
• Combine 1 tbsp lemon zest, ½ tsp freshly ground black pepper, and 1 tsp salt flakes in a small bowl.
• Serve the hot fries sprinkled with the lemon-pepper mixture and provide lemon wedges.

Salted Fries:

• Cut 2 pounds of peeled russet potatoes lengthwise into ½-inch thick slices, then cut the slices lengthwise into ½-inch thick batons.
• Place the batons in a large bowl of cold water.
• Let them stand for 30 minutes, then drain and pat dry with paper towels.
• Toss the batons with 2 tbsp olive oil.
• Preheat the air fryer to 400°F for 3 minutes.
• Set the timer for 15-20 minutes.
• Cook the fries, turning them once, until they are golden and cooked.
• Serve the fries seasoned with salt.

Chile Garlic Fries:

• Prepare a batch of Salted Fries (as described above).
• Heat 2 tsp olive oil in a small frying pan and cook 2 sliced long red chiles until soft.
• Add 2 sliced cloves of garlic and cook, stirring, until fragrant.
• Serve the hot fries sprinkled with the chile mixture.
• Enjoy your choice of delicious air-fried potato wedges and fries!

• Preheat the Air Fryer: Preheat your 5- or 6-quart air fryer to 350°F (175°C) for 3 minutes.
• Prepare the Cauliflower Mixture: In a medium bowl, combine the onion, finely chopped cauliflower, crushed garlic, ground turmeric, ground ginger, and ¼ tsp of ground cinnamon.
• Spray the mixture with cooking spray.
• Air Fry the Cauliflower Mixture: Carefully pull out the air fryer pan and basket.
• Line the basket with parchment paper and place the cauliflower mixture in the basket.
• Slide the pan and basket back into the appliance.
• Maintain the temperature at 350°F and set the timer for 5 minutes to cook until the cauliflower is tender.
• Prepare the Filling: Transfer the cooked cauliflower mixture to a bowl.
• Add the crumbled feta, chopped almonds, and herbs to the bowl, then stir to combine.
• Allow the mixture to cool.
• You can also speed up the cooling process by spreading the mixture on a tray and placing it in the freezer for 5 minutes.
• Assemble the Triangles: Stack 2 sheets of fillo pastry together, spraying each layer with cooking spray.
• Cut the stacked pastry lengthwise into three strips.
• Place a heaped tablespoon of the cauliflower mixture in the corner of one pastry strip, leaving a ½-inch border.
• Fold the opposite corner of the pastry diagonally across the filling to form a triangle.
• Continue folding to the end of the pastry strip, maintaining the triangular shape.
• Place the fillo triangle, seam-side down, on a tray.
• Repeat with the remaining pastry sheets, cooking spray, and cauliflower mixture to make 18 fillo triangles.
• Spray the triangles with oil and dust them with extra cinnamon.
• Air Fry the Fillo Triangles: Place half of the fillo triangles in the basket.
• Maintain the temperature at 350°F and set the timer for 10 minutes.
• Allow them to cook.
• After 10 minutes, turn the triangles over and set the timer for an additional 10 minutes, or until the triangles are golden.
• Transfer the cooked fillo triangles to a wire rack.
• Repeat the cooking process with the remaining fillo triangles.

• Preheat your Air Fryer: Set your 5- or 6-quart air fryer to 340°F (170°C) and allow it to preheat for 3 minutes.
• Also, line a tray with parchment paper.
• Prepare Bagel Slices: Using a serrated knife, slice each bagel horizontally into either four slices (if pre-cut) or five slices (if uncut).
• Season and Brush Bagels: Lay the bagel slices on the parchment-lined tray.
• In a small bowl, combine the crushed garlic, chopped rosemary, and extra virgin olive oil.
• Brush this mixture generously over the bagel slices.
• Sprinkle with rosemary leaves, salt flakes, and freshly ground black pepper to taste.
• Air Fry the Bagel Slices: Carefully pull out the air fryer pan and basket.
• Lean half of the bagel slices against each other in the basket.
• Slide the pan and basket back into the air fryer.
• Maintain the temperature at 340°F and set the timer for 5 minutes.
• Cook the bagel slices until they become golden and crisp.
• Once done, transfer the crispy bagel slices to a tray to cool.
• Repeat the cooking process with the remaining bagel slices.

Dipper Variations:

• Smoky Tomato & Red Pepper Dippers: In a small bowl, whisk together 2 tbsp of tomato paste, 1 tsp of smoked paprika, ½ tsp of crushed red pepper flakes, and 2 cloves of crushed garlic.
• Add ½ cup of extra virgin olive oil and mix well.
• Brush this mixture over the bagel slices and sprinkle with 2 tsp of salt flakes.
• Continue with step 4 to air fry.
• Salt & Vinegar Dippers: Combine 2 tbsp of white wine vinegar and 2 tsp of salt flakes in a small screw-top jar.
• Shake well until the salt is dissolved.
• Add ½ cup of extra virgin olive oil and shake again to combine.
• Brush this mixture over the bagel slices, then continue from step 4.
• Season with extra salt flakes as desired.