c/air-fryer-recipes

Finally nailed crispy tofu in the air fryer after 5 soggy batches

The trick was pressing it for a full hour and using cornstarch. Anyone have a good sauce recipe to go with it?

Just realized the $20 silicone basket liners I bought are a total waste

I got them to make cleanup easier for things like frozen fries, but they just trap steam and make everything soggy. Has anyone found a decent use for these things, or should I just toss them?

After burning my sweet potato fries for the third time, I tried a different trick

Honestly, I was just putting them straight in the basket and they kept coming out dry with black spots. Tbh, I saw a video where someone soaked the cut fries in cold water for 30 minutes first, then patted them super dry. The difference was crazy, they got crispy outside and stayed soft inside. Has anyone else found a simple prep step that totally fixed an air fryer fail for them?

My frozen fries kept coming out soggy until I stopped shaking the basket

I was making a late dinner after a 10 hour day and the fries were a limp mess for the third time. My buddy who runs a food truck told me to just leave them alone for the full cook time, about 15 minutes at 400. Do you all shake halfway or let everything sit?

Pro tip: I learned the hard way at my friend's BBQ in Phoenix that you can't just wing air fryer times.

I tried to make frozen fries for a crowd using my usual 12-minute setting, but they came out pale and soggy because I overloaded the basket. My buddy's dad, a retired chef, saw me and said, 'Kid, you gotta do it in batches and shake it halfway.' What's your go-to method for cooking frozen food in big amounts without messing it up?

Dropped $35 on a silicone air fryer liner. Total waste or a cleanup lifesaver?

Rant: My frozen french fry experiment turned into a three hour project

I got it in my head last weekend to make the perfect frozen fries in the air fryer. I wanted them crisp outside, fluffy inside, you know the dream. The bag said 15 minutes at 400 degrees. Easy. An hour and a half later, I was still pulling out soggy, pale sticks. I tried soaking them first, I tried a light oil spray, I even tried that cornstarch trick I saw online. Nothing worked. I must have run that basket six separate times. Finally, on the seventh try, I cranked it to 425 for 22 minutes and shook the basket every five minutes like my life depended on it. They finally came out decent, but I was exhausted. Has anyone else found a foolproof method for a specific brand? I was using the store brand crinkle cuts from my local Kroger.

Shoutout to the $15 silicone air fryer basket I bought on a whim

I got it for my basic model to stop stuff from falling through, and it not only works perfectly but makes cleanup take seconds. Honestly, it's the best small purchase I've made for my kitchen this year. What's the one accessory you bought that actually lived up to the hype?

My sister told me to stop shaking the basket and my chicken came out perfect

She said to just leave it alone for the full 15 minutes at 380, and for once I listened, which gave it that crispy skin I could never get before.

I tried to make air fryer donuts and it went so wrong

Last night I tried a recipe for glazed donuts using canned biscuit dough. I put them in at 350 degrees, but I guess I overcrowded the basket. They all stuck together into one giant, weird donut blob. My roommate walked in and just said, 'What is that thing?' I had to pry it apart with a fork. Anyone have tips for spacing stuff out so it doesn't become a monster?

Just realized my frozen fries went from soggy to crispy in 8 minutes after I stopped crowding the basket.

I used to dump the whole bag in, but after a test run with just a single layer, the difference was night and day, so what's your go-to trick for getting things perfectly crispy without burning them?

Pro tip: I read on a food science blog that air fryers can actually dehydrate herbs better than my oven did at 200 degrees.

I tried it with a bunch of rosemary from my garden and it was perfectly crisp in 20 minutes, so has anyone else used theirs for stuff beyond just cooking food?

Rant: My air fryer chicken was always dry until my kid asked if it was jerky

I'd been cooking everything at 400 degrees for 20 minutes, no matter what it was. Anyone have a good temp/time chart they actually use?

I used to think air fryer wings were just okay until I started brining them for 3 hours first.

My air fryer basket handle snapped off last night

I was pulling out a batch of chicken wings around 2 AM after my shift, and the plastic handle on my Cosori basket just broke clean off. I had to use tongs to get the hot basket out, which was a real pain. What's the best way to get a replacement part for a model that's a couple years old?

My sister's wedding in Savannah made me rethink frozen fries

The caterer ran out of sides and had to air fry a bag of store brand crinkle cuts in a hurry. They came out way crispier than my oven ever gets them, with a soft inside. Should I just skip the oven for frozen fries from now on?

Update: I've seen a lot of people say you should always shake the basket halfway through cooking, but after testing it on 50+ batches of fries, I found that just leaving them alone gives a crispier, more even cook.

What's your take on the shake vs. no-shake method for things like fries or veggies?

My sister swore by a single layer for air fryer fries, but I tried it and they came out soggy

Honestly, she told me to just cut the potatoes and put them in one layer, no shaking needed. I did exactly that with some russets last Tuesday. They were soft and pale after 15 minutes at 400 degrees. Tbh, I gave it a second go and shook the basket halfway through, and they got way crispier. Has anyone else found you really need to move stuff around in there?

Serious question, how long does it take you to get crispy air fryer potatoes?

I tried making home fries from scratch last night and it was a total mess. I cut up two russet potatoes, soaked them for 30 minutes like the recipe said, and patted them dry. After 15 minutes in the air fryer at 400, they were still soft and pale. I kept adding 5-minute bursts, shaking the basket each time. It took a full 35 minutes total to get them actually crispy and golden brown. My family was already eating their eggs by the time the potatoes were done. Is this normal, or did I do something wrong? What's your go-to method for faster, crispier results?

My air fryer hit 1000 uses and I didn't even notice until I checked the manual

I was looking up the temp for frozen egg rolls and saw a note about cleaning the heating element after heavy use. I got curious and started counting back through my meal plan notes from last year. Turns out I've used it almost three times a day since I got it for Christmas 2022. It just blends into my kitchen routine now, from morning bacon to reheating pizza. Has anyone else tracked how often they actually use theirs?

My brother-in-law told me I was 'wasting the air fryer' on just frozen fries and chicken nuggets...

My brother told me to stop flipping my chicken wings so much, and he was totally right

PSA: My brother-in-law said my chicken thighs looked like leather and now I always pat them dry.

He pointed out the skin was rubbery because I didn't dry it before seasoning, so now I use paper towels for a full minute before they go in at 375 degrees for 22 minutes.

I gave up on frozen fries and just cut a russet potato into wedges, sprayed them with oil, and ran them at 400 for 18 minutes.

Has anyone else found that skipping the pre-soak step actually makes them crispier?

My air fryer salmon turned out dry last week

I cooked two salmon fillets at 400 degrees for 12 minutes, but they were overcooked and tough. I think I should have checked them sooner or used a lower temperature. What's your best time and temp for keeping salmon moist?