Everything that comes out perfectly in an air fryer — crispy fries, baked goods, one-tray meals. All recipes are tested in a standard 5L basket. Times assume a preheated fryer at the stated temperature.
Rice crust pizza blends 100 g of air-fryer-cooked rice with eggs and mozzarella into a smooth base, crisps it at 180 °C for 15 minutes, then tops it with a 10-minute buffalo chicken — diced breast simmered with onion, broth, 3 tbsp of sriracha and cream — plus mozzarella for a final 5-minute melt. Crispy base, creamy heat on top, naturally wheat-free. Serves 4.
Air fry these rice paper garlic cheese pockets at 180°C (350°F) for 15 minutes. Soften each rice paper sheet in an egg-and-soy-sauce bath, spoon in a filling of 200 g feta, 100 g cheddar, 4 crushed garlic cloves and 1 egg, then fold into a triangle and air fry. The garlic mellows as it cooks for a rich, punchy hit, while the outside turns paper-thin crisp around a gooey, molten-cheese centre.
Air fry doubled rice paper rolls of seasoned ground chicken at 180°C (350°F) for 20 minutes for a shatter-crisp shell and juicy center. Wrap the mirin-spiked chicken filling in two sheets of softened rice paper, roll in black and white sesame seeds, then snip into bite-sized pieces. They eat like little hot sushi rolls with chicken, the crackly sesame crust giving way to a tender filling you dunk in teriyaki.
Make a gluten-free rice paper croissant by whisking 4 eggs with 2 tbsp melted butter, 1 tsp cinnamon, a few drops of vanilla, and a pinch of baking powder, then dipping 3 rice paper sheets in the egg, stacking them, folding into a triangle, rolling into a croissant, and air frying at 180°C (350°F) for about 10 minutes until golden. The result is a shatteringly crisp, cinnamon-scented shell around a custardy egg-soaked center, light and airy enough to eat plain or loaded with your favourite spread.
These little baked cups use a crumbled crisp tortilla in place of pastry, with two eggs binding cottage cheese, cheddar and smoked sausage into a snack you can eat warm from the mold. Cottage cheese keeps the centers moist while the cheddar handles the melt, and a second sprinkle over each cup bakes into a golden lid. The filling goes into small ceramic molds at 180°C (350°F) for about 15 minutes in an air fryer, or 20 minutes in a regular oven. You will know they are ready when the tops are fully melted and the centers feel set, with no wobble when you nudge a mold.
In this pocket the wrap is the chicken itself, ground meat bound with an egg so it folds cleanly and sets firm as it cooks, with no bread or tortilla anywhere. Spread the mixture thin on parchment, layer on Dijon mustard, sriracha, tomato and mozzarella, then use the paper to fold everything in half. Keeping the parchment on the outside matters: it gives the soft mixture structure in the air fryer, so the pocket comes out neat rather than slumped. Cook at 180°C (350°F) for 20 minutes, until the chicken feels firm at the thickest part and the cheese has melted.
This is a blooming onion done in the air fryer, so the petals turn golden and crunchy without a pot of hot oil. The trick to the cuts is a jar lid: sit the peeled onion on it and the lid stops your knife short of the root, so the flower fans open instead of falling apart. A 10-minute soak in ice water tames the raw bite and loosens the petals for the seasoned flour, egg wash and breadcrumbs. It cooks at 180°C (350°F) for 25 minutes and is done when the petals have opened wide and the crumbs are deep golden at the tips.
This air-fryer dip turns three sliced onions into a jammy, golden base under a cap of garlicky melted cheese. Butter, salt, chilli oil and a splash of broth go in with the onions first; the liquid stops them scorching at 180°C (350°F) and lets them soften instead of crisping over 25 minutes. Shredded mozzarella mixed with mayonnaise and pressed garlic goes on for the final 10 minutes, and the mayonnaise keeps the cheese creamy rather than rubbery as it melts. It is done when the edges bubble and a spoon lifts long strands. Vegetable stock works fine in place of meat broth. Serve it warm on toast.
These Indian onion fritters get their shatter-crisp shell from corn and rice flour instead of the usual chickpea batter, and the air fryer stands in for a pot of hot oil. Slice the onions, one regular and one red, into thin half moons and give them an ice-water soak; the chill takes the harshness out of the raw onion and keeps the slices firm. Garam masala, cilantro, and pickled jalapeño season the batter. Twelve minutes at 200°C (400°F) does it. They're ready when the edges turn deep golden and stray onion tips look lacy. Prefer the traditional route? Swap besan for the corn flour, cup for cup.
These onion chips get their crunch from a spoonful of cornstarch mixed into the flour, which makes a thinner coating that browns faster in the air fryer than flour alone. Slice the onions into thick rings, shake them in a bowl with the seasoned flour, then add just enough olive oil to help the coating cling. Cook at 180°C (350°F) for 15 minutes, shaking the basket halfway. Keep the rings in a single layer; crowded pieces steam and turn soft instead of crisp. The edges should look dry and deep golden when they are done. Leave out the cayenne if you prefer them mild.
A dessert spin on the spring roll: peanut butter and banana slices rolled up in a tortilla, dipped in beaten egg, crusted in cinnamon-sugar breadcrumbs, and air-fried at 180°C (350°F) for 5 minutes. That egg dip does the real work; it glues the sweet crumbs to the tortilla so they toast into a crackly shell rather than dropping off in the basket. Roll snugly and tuck in the ends, because banana softens quickly and a loose roll leaks as it heats. Pull the rolls once the coating is golden brown all over. No air fryer? Bake them at 200°C (400°F) for about 12 minutes, turning once.
These little spiral bites turn a single ham-and-cheese tortilla into a batch of crisp, croissant-like rounds, and the air fryer browns them in 15 minutes at 180°C (350°F). Rolling the tortilla tightly matters: a loose roll traps air, so the spirals unwind and the cheese leaks out before the outside crisps. Cut the roll into 2–3 cm (1 in) pieces and line them up in a single layer so the hot air reaches each one. They are done when the edges turn deep golden and the cheese just starts to bubble from the spiral. Pepperoni or salami swap in for the ham without changing the timing.
These handheld snacks turn plain tortillas into crisp, pizza-filled cones, all in the air fryer. Each tortilla half gets rolled into a cone, pinned with a toothpick, and crisped at 180°C (350°F) for 5 minutes before any filling goes in; that first pass is what keeps the cone sturdy so the sauce cannot soak through. Pull the toothpicks, pack in grated mozzarella and sliced pepperoni, spoon pizza sauce into the middle, then air-fry another 5 minutes until the cheese is melted and gooey. Stand the cones upright in the basket so they hold their shape. About 20 minutes start to finish, and the batch serves four.
These spiral bites deliver everything-bagel flavor from a shortcut: garlicky seasoned cream cheese rolled inside two tortillas, sliced, and air-fried at 180°C (350°F) for 8–10 minutes. The filling does double duty here. Spread it right to the edges and it seals the roll shut, so the spirals hold together instead of unwinding in the basket. Brushing the cut sides with melted butter and a teaspoon of chili oil helps them color evenly and adds gentle heat; plain butter works fine if you would rather keep them mild. Leave a little room between pieces and pull them out once the edges turn deep golden and feel firm to the touch.
These little cups turn a can of tuna and a tortilla into a hot, high-protein lunch: crisp tortilla shells baked in a muffin mold, holding sriracha-spiked tuna under a layer of set egg and melted cheese. Pressing each tortilla circle in with the base of a glass matters, since a snug fit keeps the sides from slumping while the egg cooks. After 15 minutes at 180°C (350°F) in the air fryer, the cheese should be golden and the egg firm to a gentle poke in the middle. No sriracha in the cupboard? Any hot sauce you like does the job. Serve over shredded cabbage.
These air fryer beef pockets tuck garlicky glazed ground beef and melted mozzarella into folded tortilla halves, and they need only 5 minutes at 180°C (350°F) because the filling is fully cooked before it goes in. Break the beef into fine crumbles as it browns; small, even pieces let the pockets fold flat and seal cleanly. Simmer the sauce until it clings to the meat with nothing pooling in the pan, since any runoff will soak through the tortilla. Three tortillas cut in half give you six pockets, so one 350 g (¾ lb) pack of beef stretches into a quick weeknight main or game-day snack.
A quick air-fryer bake that turns two tortillas, four eggs and 250 g cottage cheese into a sliceable savory pie, and it works because the tortilla strips get a short toast before any liquid touches them. Those five dry minutes at 180°C (350°F) firm up the strips so they soak in the seasoned egg mixture without going soggy. Shredded cooked chicken goes in next, then the custard, then a layer of mozzarella, and 15 more minutes at the same heat. The pie is ready when the top turns golden and the middle no longer wobbles. Ham or leftover rotisserie chicken swap in easily.
One parchment parcel holds a full dinner for two: mashed potato bakes into a savoury shell around soy-glazed ground beef, browned mushrooms and melted mozzarella after 10 minutes in the air fryer at 180°C (350°F). The trick is buttering the paper and dusting it with paprika, dill and garlic powder before the potato goes on; those spices toast into the surface as it cooks, so the outside tastes of more than plain potato. Start the sliced mushrooms in a dry skillet until their water cooks off, then add oil so they actually brown. No air fryer? Bake the parcel at 200°C (400°F) for 15–20 minutes instead.
These onion bombs seal a seasoned beef and mozzarella meatball between two curved onion layers, so the onion steams the meat juicy while the bacon on the outside crisps into a smoky shell. Blitzing the mozzarella to fine crumbs matters: it spreads through the beef instead of pooling in one molten pocket, so every bite gets cheese. Twenty minutes in the air fryer at 180°C (350°F) cooks four bombs the size of a small orange; look for deep golden bacon and an internal temperature of 74°C (165°F). While they cook, ketchup, brown sugar, rice vinegar, and soy sauce simmer into a tangy dip for serving.
These sticky air-fryer wings owe their crunch to one trick: standing the wings upright between the bars of a rack, so hot air reaches every side and none need flipping. Season 500 g (1 lb 2 oz) of wings with salt right in the bag, then cook at 180°C (350°F) for about 20 minutes, until the skin turns deep golden and crisp. The glaze of honey, ketchup, soy sauce and garlic powder goes on only after cooking; tossed over hot wings, it caramelizes as they rest instead of steaming the skin soft.
A ketchup dip is the trick behind these barbecue-style air-fryer nuggets: it stands in for beaten egg, gluing the panko to the chicken while baking a tangy, faintly sweet note into the crust. Cut the breast into chunky pieces rather than thin strips; the extra thickness keeps the center juicy while the outside crisps at 180°C (350°F). There is no oil bath and no egg wash, just chicken, ketchup, panko, salt and pepper. Give them 15–20 minutes, until the crumbs have deepened to golden brown and the thickest piece is opaque all the way through.
These air-fryer cheese sticks swap the usual batter for phyllo dough, which crisps into thin, shattering layers and seals the mozzarella in so it melts instead of leaking. Cut the block into sticks about 1–1.5 cm (½ in) thick, wrap each one snugly in phyllo, then dip in beaten egg and roll in panko before air-frying at 180°C (350°F) for 10 minutes. Watch for the panko to turn an even golden brown; that is your sign the cheese inside has gone soft and stretchy. Short on time later in the week? Assemble a batch, freeze, and cook straight from frozen with a couple of extra minutes.
These air-fryer fries owe their crunch to three quick steps before they reach the basket: an ice-water soak that rinses off surface starch, a short microwave par-cook so the insides turn fluffy, and a shake in a jar with Italian herbs and mayonnaise. Mayo sounds odd on fries, but its fat and emulsifiers help every edge brown evenly with no pot of oil. Start at 160°C (325°F) for 5 minutes, shake the basket, then finish at 200°C (400°F) for about 10 minutes until the fries are deep golden with crisp skins. Salt while hot. No Italian herbs on hand? Thyme, rosemary, or garlic powder all work.
A thin pork or veal cutlet gets a panko crust in the air fryer, and it crisps up properly because panko crumbs are large and airy, so hot circulating air can brown every ridge without a pot of oil. The one step that decides everything happens before breading: pound the cutlet evenly thin under cling film, or thick spots will still be pink when the crust is done. A light brush of soy sauce seasons the meat right under the coating. After about 15 minutes at 180°C (350°F) with one flip, look for an even, deep golden crust on both sides. No panko? Coarse dry breadcrumbs work too.
These onion rings hide a pocket of cheddar between two nested rings, and a splash of tonic water in the batter is what keeps the panko shell from turning heavy: the fizz lightens the mix so the coating crisps properly in the air fryer. Choose pairs of rings that sit snugly inside each other and pack the cheese in firmly, or it will leak as it melts. Fifteen minutes at 200°C (400°F) is usually enough; look for deep golden panko all over before you pull them out. Cold sparkling water works in place of tonic if that is what you have.
Bite-size chicken breast pieces get a KFC-style coating from egg and seasoned flour, then crisp up in the air fryer instead of a pot of oil. The seasoning does the heavy lifting: smoked paprika, garlic powder, thyme, oregano and a little ginger give that familiar fried-chicken flavour, while a teaspoon of baking powder in the flour puffs the crust so it dries crisp in the hot air. Cut the cubes evenly so they cook at the same rate, and keep them in a single layer with a light spray of olive oil. At 200°C (400°F) they need about 15 minutes; crowd the basket and they steam instead of crisping.