Looking for quick, crispy, and flavor-packed snacks you can make in your air fryer? You’re in the right place. From crunchy Rosemary Potato Chips to crowd-favorite Bacon Wrapped Shrimp and Crab Croquettes, these five recipes are perfect for parties, movie nights, or guilt-free snacking. All done with less oil and more crunch—thanks to your air fryer!
1. Rosemary RussetPotato Chips
ACTIVE:40MIN | TOTAL: 1 HR 10 MIN
2 medium russet potatoes
1 tablespoon
olive oil 1 teaspoon
1 pinch salt
rosemary, chopped
SERVES: 2
- Scrub the potatoes under running water to
clean. Cut the potatoes lengthwise and peel
them into thin chips directly into a mixing
bowl full of water. Soak the potatoes for 30
minutes, changing the water several times.
Drain thoroughly and pat completely dry with
a paper towel. - Preheat the Airfryer to 330°F. In a mixing
bowl, toss the potatoes with olive oil. Place
them into the cooking basket and cook for 30
minutes or until golden brown, shaking
frequently to ensure the chips are cooked
evenly. When finished and still warm, toss in a
large bowl with rosemary and salt.
2. Bacon Wrapped Shrimp
ACTIVE:15MIN | TOTAL:35MIN|
SERVES: 4
1 pound tiger shrimp, peeled and deveined
1 pound bacon, thinly sliced, room temperature
- Take one slice of bacon and wrap it around
the shrimp, starting from the head and finishing
at the tail. Return the wrapped shrimp to the
refrigerator for 20 minutes. - Preheat the Airfryer to 390°F. Remove the
shrimp from the refrigerator and add half of
them to the cooking basket, cooking each batch
for 5-7 minutes. Drain on a paper towel prior
to serving.
3. Cheddar Bacon Croquettes
ACTIVE:40MIN | TOTAL:50MIN|
SERVES: 6
FOR THE FILLING
1 pound sharp cheddar cheese, block
1 pound bacon, thinly sliced, room temperature
FOR THE BREADING
4 tablespoons cup olive oil
1 cup all-purpose flour
2 eggs,beaten
1 cup seasoned breadcrumbs
- Cut the cheddar cheese block into 6 equally
sized portions, approximately 1-inch x 1¾
inch each. Take two pieces of bacon and wrap
them around each piece of cheddar, fully
enclosing the cheese. Trim any excess fat. Place
the cheddar bacon bites in the freezer for 5
minutes to firm. Do not freeze. - Preheat the Airfryer to 390°F. Mix the oil
and breadcrumbs and stir until the mixture
becomes loose and crumbly. Place each
cheddar block into the flour, then the eggs
and then the breadcrumbs. Press coating to
croquettes to ensure it adheres. Place the
croquettes in the cooking basket and cook for
7-8 minutes or until golden brown.
Tip: To ensure the cheese does not run out,
double coat the croquettes by dipping them
a second time into the egg and then into the
breadcrumbs.
4. Crispy Fried Spring Rolls
ACTIVE:20MIN | TOTAL:25MIN|
SERVES: 4
FOR THE FILLING
4 oz.cooked chicken breast, shredded
1 celery stalk, sliced thin
1 medium carrot, sliced thin
½ cup mushrooms, sliced thin
½ teaspoon ginger, finely chopped
1 teaspoon sugar
1 teaspoon chicken stock powder
FOR THE SPRING ROLL WRAPPERS
1 egg,beaten
1 teaspoon cornstarch
8 spring roll wrappers
½ teaspoon vegetable oil
- Make the filling. Place the shredded chicken
into a bowl and mix with the celery, carrot and
mushrooms. Add the ginger, sugar and chicken
stock powder and stir evenly. - Combine the egg with the cornstarch and mix
to create a thick paste; set aside. Place some
filling onto each spring roll wrapper and roll
it up, sealing the ends with the egg mixture.
Preheat the Airfryer to 390°F. Lightly brush
the spring rolls with oil prior to placing in the
cooking basket. Fry in two batches, cooking
each batch for 3-4 minutes or until golden
brown.
5. Crab Croquettes
ACTIVE:20MIN | TOTAL:35MIN|
SERVES: 6
FOR THE FILLING
1 pound
2
lump crab meat
egg whites, beaten
1 tablespoon
olive oil
¼ cup
red onion, finely chopped
¼ red
bell pepper, finely chopped
2 tablespoons
celery, finely chopped
¼ teaspoon tarragon, finely chopped
¼ teaspoon chives, finely chopped
½ teaspoon parsley, finely chopped
½ teaspoon cayenne pepper
¼ cup mayonnaise
¼ cup cream
FOR THE BREADING
3 eggs, beaten
1 cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon olive oil
½ teaspoon salt
In a small sauté pan over medium-high heat,
add olive oil, onions, peppers, and celery. Cook
and sweat until translucent, about 4-5 minutes.
Remove from heat and set aside to cool.
In a food processor, blend the panko
breadcrumbs, olive oil and salt to a fine crumb.
In three separate bowls, set aside panko mixture,
eggs and flour. Combine remaining ingredients:
crabmeat, egg whites, mayonnaise, sour cream,
spices and vegetables in a large mixing bowl.
Preheat Airfryer to 390°F. Mold crab mixture to
size of golf balls, roll each in flour, then in eggs
and finally in panko. Press crumbs to croquettes
to adhere. Place croquettes in basket, being
careful not to overcrowd. Cook each batch for
8-10 minutes or until golden brown.
