A green apple is cored, sliced crosswise into thin rounds, tossed with cinnamon sugar and air-fried at 160 °C / 325 °F for 15 minutes. The slices crisp up further as they cool. No oil. Served with yogurt mixed with honey and cinnamon for dipping.
One or two onions sliced into slightly thick rings, tossed in a bowl with a tablespoon of flour, a teaspoon of paprika, salt and a little cayenne, then drizzled with olive oil and shaken to coat. Spread in the basket and air-fried at 180 °C / 350 °F for 15 minutes with a shake halfway, they come out light, smoky and crunchy on every side. Good with beer, on burgers, or straight from the tray. Serves 2 as a snack.
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 two-ingredient sweet and salty snack: individual Pringles dipped in melted chocolate, then set on a tray straight from the freezer so the coating firms up in seconds without dripping. The chilled tray is the trick that makes this work. Prepare it by freezing a thin layer of water under a second tray while you melt about 100 g (3½ oz) of chocolate in the microwave for around 1 minute, stirring until smooth. Shake off the excess after each dip to keep the shell thin. You will know they are done when the surface turns from glossy and wet to matte. Milk, dark or white chocolate all work here.
A full tube of stacked Pringles becomes one solid chocolate bar you cut into thick slices: melted chocolate squeezed down through the chips sets in every gap, locking the salty crisps inside. The trick is melting both bars right in their wrappers in a pan of boiling water for 3–4 minutes, then snipping a corner and piping straight in. Before chilling, tap the tube firmly on the counter a few times; that knocks out air pockets that would leave the bar crumbly when cut. Two standard bars, about 200 g (7 oz) total, fill one tube. Once it feels solid right through, peel away the cardboard and slice.