Simple and Tasty Banana Chips (V)
(Prep + Cook Time: 20 minutes | Servings: 3)
Ingredients:
2 large raw bananas, peel and sliced
½ tsp red chili powder
1 tsp olive oil
¼ tsp turmeric powder
1 tsp salt
Directions:
In bowl add water, turmeric powder and salt.
Add sliced bananas in bowl water soak for 10 minutes. Drain well and dry chips with paper towel.
Preheat the Air Fryer to 350F.
Place banana slices in bowl and toss with olive oil, chili powder and salt.
Add in Air Fryer basket and air fry for 15 minutes.
Serve and enjoy.
Air Fried Kale Chips (V)
(Prep + Cook Time: 10 minutes | Servings: 2)
Ingredients:
1 head kale, tear into
1 ½ inch pieces
1 tbsp olive oil
1 tsp soy sauce
Directions:
Wash kale pieces and dry well with paper towel.
Add kale in a bowl and toss with soy sauce and oil.
Add in Air Fryer and cook at 400F for 3 minutes.
Toss halfway.
Serve and enjoy.
Roasted Broccoli Florets (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 lb broccoli, cut into florets
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp sesame seeds
3 garlic cloves, minced
Directions:
Add all ingredients to the bowl and toss well.
Add broccoli into the Air Fryer basket and air fry at 400F for 13 minutes.
Serve and enjoy.
Honey Roasted Carrots (V)
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
1 tbsp olive oil
3 cups of baby carrots or carrots cut into large chunks
1 tbsp honey
salt and pepper to taste
Directions:
In a bowl, mix your carrots with your honey and the olive oil.
Ensure carrots are well covered.
Season with salt and pepper.
Cook in Air Fryer set to 390F for 12 minutes.
Serve while hot.
Avocado Fries
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
½ cup panko
½ tsp salt
1 whole avocado
1 oz aquafaba
Directions:
Toss together the panko and salt in a shallow bowl.
Pour the aquafaba into another shallow bowl.
Dredge the avocado slices in the aquafaba and then in the panko.
Arrange the slices in a single layer in your Air Fryer basket. The single layer is important.
Air fry for 10 minutes at 390F.
Serve.
Spinach Samosa (V)
(Prep + Cook Time: 45 minutes | Servings: 2)
Ingredients:
¾ cup of boiled and blended spinach puree
¼ cup of green peas
½ tsp sesame seeds
salt, ajwain, chaat masala, chili powder to taste
2 tsp of olive oil
1 tsp of chopped fresh coriander leaves
1 tsp of garam masala
¼ cup of boiled and cut potatoes
½ 1 cup of refined flour
½ tsp of cooking soda
Directions:
Mix Ajwain, flour, cooking soda and salt in a bowl to make the dough. Add 1 tablespoon of oil.
Add spinach puree and mix the dough until it smoothens.
Put it in the fridge for twenty minutes. Add 1 tablespoon of oil into a pan then add potato and peas and allow them to cook for 5 minutes.
Add sesame seeds, coriander, and any other spices as you stir.
Kneading the dough again, make the small ball with the help of a rolling pin.
From the balls make cone shapes which are then filled with the stuffing that is not yet cooked.
Make sure the flour sheets are well sealed. Get the Air Fryer preheated to 390F.
Place the samosa in the Air Fryer basket and allowed them to cook in there for 10 minutes.
You could serve the samosa with sauce.
Air Fried Corn (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
4 fresh ears corn
2 tsp extra virgin olive oil
salt and pepper, to taste
Directions:
Remove and discard husks from corn, wash and pat dry.
Cut corn in 4-5 inch pieces and transfer to a large bowl.
Sprinkle corn with olive oil and season with salt and pepper, to taste.
Preheat the Air Fryer to 390F.
Cook corn for about 8-10 minutes, shake couple times during cooking.
Serve.
Classic French Potatoes Fries (V)
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
1 pound russet potatoes
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
Directions:
Heat the water in a pan and blanch potatoes until tender. Let cool and then cut into fries. Transfer to a large bowl and toss sprinkle with olive oil, salt and pepper.
Preheat the Air Fryer to 390F and cook French fries for about 15 minutes, shake periodically while cooking.
Serve and garnish with freshly chopped herbs if desired.
Eggplant Parmesan Panini
(Prep + Cook Time: 65 minutes | Servings: 2)
Notes: you need contact grill or Panini press to cook this meal.
Ingredients:
2 tbsp milk
1 medium eggplant, cut into vz-inch slices
4 slices artisan italian bread
½ cup breadcrumbs
2 cups grated mozzarella cheese
2 tbsp grated parmesan cheese
½ tsp onion powder
½ tsp garlic powder
½ cup mayonnaise
3/4 cup ibmato sauce
1 tbsp dried parsley
½ tsp italian seasoning
cooking spray
2 tbsp olive oil
½ tsp sea salt + more if needed
freshly ground black pepper
fresh basil, chopped
Directions:
First, prepare the eggplant slices. Cover both of its sides with salt and put them between the sheets of the paper tower. Set them aside for about 30 minutes in order to get rid of the excess moisture.
Meanwhile, take the dredging station or shallow bowl and prepare the other ingredients.
Combine breadcrumbs, Italian seasoning, parsley, onion powder, and garlic powder. Season it with black pepper and salt. Take another small bowl and whisk the milk and mayonnaise in it to make a smooth mixture.
Preheat the Air Fryer to 400F. Take your eggplant slices and remove excess salt. Cover both sides of each slice with the mayonnaise mixture you prepared before. Then dip and press the eggplant slices into the breadcrumbs mixture, covering both sides.
Use the cooking spray for both sides of the eggplant slices. Air-fry the slices in batches for about 15 minutes, turning them over halfway done.
Now it's time to prepare the Panini. Grease one side of each bread slice with the olive oil. Take the cutting board and put two slices of bread on it with the oiled side down. Then layer mozzarella cheese, and grated Parmesan cheese. Place the eggplant on the cheese. Cover with tomato sauce and add the remaining mozzarella and parmesan cheeses. Decorate it with chopped fresh basil. Put the second slice of the bread on top, oiled side up.
Take preheated contact grill or Panini press and place your sandwiches onto it. Close the lid and cook for 10 minutes. The meal is ready when the bread is browned and cheese melted.
Put the Panini again on the cutting board and set
aside for 2-3 minutes. Cut it in halves and serve.
Roasted Orange Cauliflower
(Prep + Cook Time: 30 minutes | Servings: 2)
Ingredients:
½ lemon, juiced
1 head cauliflower
½ tbsp olive oil
1 tsp curry powder
sea salt to taste
ground black pepper to taste
Directions:
Prepare the cauliflower: wash it and remove the leaves and core. Slice into florets of similar size.
Grease the Air Fryer with the oil and heat it for about 2 minutes selecting 390F.
Combine fresh lemon juice and curry powder.
Stir and add the cauliflower florets. Season it with pepper, salt and stir well again.
Cook the meal for 20 minutes and serve warm.
Easy Kale Chips (V)
(Prep + Cook Time: 10 minutes | Servings: 2)
Ingredients:
1 head kale
1 tsp soy sauce
1 tbsp olive oil
Directions:
Preheat the Air Fryer to 390F.
Prepare the kale: remove the steam, wash, dry and cut into 1 ½ inch pieces.
Put the kale into the Air Fryer basket and cover it with olive oil and soy sauce.
Cook kale for 3 minutes, but toss it halfway through.
Tomatoes and Herbs
(Prep + Cook Time: 30 minutes | Servings: 2)
Ingredients:
2 large tomatoes, washed and cut into halves
herbs, such as oregano, basil, thyme, rosemary, sage to taste
cooking spray
pepper to taste
parmesan, grated (optional)
parsley, minced (optional)
Directions:
Take the halves of tomatoes and spray its bottoms with a small amount of cooking spray. Then turn the tomatoes cut side up. Spray that side as well. Season tomatoes with pepper and dried or fresh herbs as you prefer.
Layer tomatoes in the basket cut-side up. Set 320F without preheating. Adjust the time to 20 minutes. After the end of cooking, check the tomatoes for readiness, cook for another minute or two if necessary.
Serve hot, or room temperature, or chilled as a summer side dish or covered with grated Parmesan and minced parsley.
Lemony Green Beans
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 lemon
1 lb. green beans, washed and destemmed
¼ tsp extra virgin olive oil
sea salt to taste
black pepper to taste
Directions:
Preheat the Air Fryer to 400F.
Place the green beans into your Air Fryer basket. Squeeze the lemon over the beans.
Season it with pepper and salt. Cover the ingredients with oil and toss well.
Cook the green beans for 10-12 minutes. Serve
Warm.
Roast Butternut Pumpkin with Nuts And Balsamic Vinaigrette (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Main Ingredients:
2 ½ tbsp toasted pine nuts
1 butternut pumpkin, cut into 1-inch slices
1 ½ tbsp olive oil
¼ a bunch thyme
sea salt to taste
black pepper to taste
Vinaigrette ingredients:
6 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp balsamic vinegar
sea salt to taste
black pepper to taste
Directions:
Preheat your Air Fryer to 390F for 5 minutes. Take the slices of a pumpkin and cover it with 1 ½ tablespoons of olive oil and season it with thyme, salt, and pepper.
When the Air Fryer is hot, adjust the time to 20 minutes. Put the seasoned pumpkin into the Air Fryer basket and cook. The pumpkin is ready when it's soft and tender.
In the meantime, prepare the vinaigrette. For that, simply combine all the vinaigrette ingredients in a bowl and stir well.
Serve the pumpkin covered with the vinaigrette. Sprinkle it with toasted pine nuts and sprigs of thyme.
Stuffed Tomatoes (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
4 large tomatoes, without tops, seeds, and pith
1 clove garlic, crushed
1 onion, cubed
1 cup frozen peas
2 cups cooked rice, cold
1 tbsp soy sauce
1 carrot, cubed
1 tbsp olive oil
parsley to taste, roughly chopped
cooking spray
Directions:
Prepare fried rice: take a pan, grease it with the olive oil and heat over the low heat. Add cubed onion, carrots, crushed garlic, and frozen peas. Cook for 2 minutes stirring a few times.
Then add soy sauce and rice, toss well and turn off the heat.
Preheat the fryer to 360F.
Meanwhile, fill the tomatoes with rice and vegetable mixture. Put it into the Air Fryer and adjust the cooking time to 20 minutes.
When it's cooked, decorate stuffed tomatoes with chopped parsley and serve.
Zucchini, Yellow Squash, and Carrots
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
1 lb. yellow squash, without stem and root ends, and cut into 3/»-inch half moons
1 lb. zucchini, stem and root ends trimmed and cut into 3/4-inch half moons
½ lb. carrots, peeled and cut into 1 -inch cubes
2+4 tsp olive oil, separately
1 tsp sea salt
½ tsp ground white pepper
1 tbsp tarragon leaves, roughly chopped
lime, cut in wedges
Directions:
Take a small bowl, add carrots and cover them with 2 teaspoons of oil, stirring well. Put the carrots into the fryer basket and adjust the temperature to 400F. Cook for 5 minutes.
Place zucchini and yellow squash pieces into the bowl. Cover it with the remaining 4 teaspoons of olive oil. Season it with pepper and salt. Stir so that all the vegetables are covered equally.
When the Air Fryer timer goes off, stir in zucchini and yellow squash to the carrots. Cook for 30 times, stirring from time to time.
At the end of cooking add lime wedges and tarragon leaves.
Zucchini Fries and Roasted Garlic Aioli
(Prep + Cook Time: 30 minutes | Servings: 4)
Roasted Garlic Aioli Ingredients:
2 tbsp olive oil
1 tsp roasted garlic, pureed
½ lemon, juiced
½ cup mayonnaise
sea salt to taste
black pepper to taste
Zucchini Fries Ingredients:
2 eggs, beaten
½ cup all-purpose flour
1 cup breadcrumbs
1 large zucchini, cut into ½-inch sticks
1 tbsp olive oil
cooking spray
sea salt to taste
pepper to taste
Directions:
Take three shallow dishes. In the first one com-bine and stir well flour, pepper, and salt. Beaten eggs should be in the second dish. The third dish is for breadcrumbs combined with some salt and pepper.
Take the zucchini sticks and dip them first in the flour, then in the eggs and crumbs consequently. After this shake the dish with the breadcrumbs and pat them on the sticks. Set the sticks aside for about 10 minutes.
Preheat the Air Fryer to 400F. Cover the sticks with the cooking spray, layer them in the basket. There should be two layers, first one pointing at one direction, and the second layer pointing in the opposite direction.
Set timer to 12 minutes. Rotate and turn the fries halfway done and use some more cooking spray.
Meanwhile, prepare roasted garlic aioli: take a medium bowl and combine mayonnaise, olive oil, pureed roasted garlic, and lemon juice. Stir in some more pepper and salt.
When zucchini fries are ready, serve it with
roasted garlic aioli.
Low Carb Zucchini Roll Ups
(Prep + Cook Time: 15 minutes | Servings: 2-4)
Ingredients:
3 zucchinis, sliced thinly lengthwise (with a mandolin or very good knife)
1 tbsp olive oil
1 cup goat cheese
¼ tsp black pepper
Directions:
Preheat your Air Fryer to 390F.
Brush each zucchini strip with a bit of olive oil (use a food brush) Mix the sea salt and black pepper with the goat cheese.
Spoon a bit of goat cheese into the middle of each strip of zucchini.
Roll up each zucchini and fasten with a toothpick. Place in the Air Fryer and cook for 5 minutes.
The cheese will be warm and the zucchini slightly crispy.
Top with tomato sauce or enjoy as is for a light lunch or snack.
Pineapple Sticks With Yoghurt Dip
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
¼ cup desiccated coconut
½ pineapple
Yogurt dip ingredients:
1 cup vanilla yogurt
fresh mint
Directions:
Preheat your Air Fryer to 390F. Cut the pineapple into sticks.
Take the desiccated coconut and dip the pineapple sticks in it.
Put the sticks covered with desiccated coconut in the Air Fryer basket and cook for 10 minutes.
Meanwhile, prepare the yogurt dip. Dice the mint leaves and combine it with the vanilla yogurt stirring well.
Serve the pineapple sticks on a large plate and the yogurt dip in the small bowls separately for each person.
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 26
