We all love indulging in crispy snacks. Whatever may be filling, there is something very enjoyable about biting into foods with a perfectly crisp coating. We tend to lose ourselves in their yumminess and just savour the moment! There are a variety of ways to achieve this particular sensation. Whether you’re working with veggies, meat, chicken, fish, paneer, etc. you can use more or less the same ingredients to coat them. Of course, the particular snack has to then be deep-fried or air-fried to complete the process. Breadcrumbs are one of the most commonly used coating options. But there are other great choices too, as discussed below.
Here Are 7 Easy Ways To Give Your Snacks A Crispy Coating:
1. Cornflakes
Cover your snacks in crushed cornflakes before frying them to get an amazing golden crust. Photo Credit: Pixabay
Cornflakes are not just meant for breakfast or chidwa. You can take advantage of their texture in innovative ways. Say you’re making cutlets at home and want to give them an extra special coating. Simply crush the cornflakes and roll the cutlets in them before frying. The final result will be very satisfying, believe us! If you want a recipe that uses this method, check out this one for restaurant-style veg nuggets.
2. Oats
Oats are another common breakfast food that you can use for coating veg and non-veg snacks. All you have to do is grind oats with seasonings of your choice to make a fine crumb. Once your snack mixture is ready, simply roll shapes of it in the crumb until completely covered. Here’s a recipe for Oat Crusted Chicken Tenders to try at home. Also Read: 6 Chicken Finger Foods That Will Make You Say ‘Winner, Winner, Chicken Dinner’
3. Makhana (Fox Nuts)
Use coarsely ground pieces of makhana to give your snacks a unique coating. Photo Credit: Pixabay
Makhana or fox nuts are all the rage right now in the world of nutrition. This superfood is gluten-free and comes with a range of health advantages. They are often eaten lightly seasoned or as a part of other preparations. But did you know makhana can also be used to make snacks crispy? You have to first coarsely grind them. Then coat the food item in slurry or egg white before covering them with the makhana crumb. Check out this recipe for Stuffed Fried Chicken that uses this technique.
4. Vermicelli (Sevai/ Semiya)
In India, vermicelli is typically used to make dishes like semiya upma or sweet semiya kesari. However, it can also give your snacks a crisp, golden thread-like coating. All you have to do is lightly roast the semiya, boil it for around three minutes and allow it to cool before using. Dip your snacks in a cornflour slurry before covering them with crushed vermicelli. This will help keep the outer layer intact. Here is a recipe for a tasty mixed veg snack with a vermicelli coating.
5. Noodles
Yes, you read that right. Noodles are actually a very convenient option for a crisp covering. Boil noodles, drain them and ensure they dry before layering them around your paneer, chicken or veggie pieces. You can also add a little cornflour to the noodles to remove any moisture. If they are damp, they will make your entire snack soggy and may also absorb more oil than required. Now you know a unique way of using that pack of store-bought noodles! One example of this method is Crispy Thread Chicken; click here for the full recipe. Also Read: 5 Mouth-Watering Noodles Ready In Just 30 Mins
6. Tempura Batter
Tempura batter is a wonderfully light and simple coating option you have to try. Photo Credit: Pixabay
Tempura is often associated with Japanese cuisine. However, this dish – typically consisting of deep-fried seafood or veggies coated in a specific batter – is actually of Portuguese origin. Tempura batter is prepared with flour, eggs and chilled water. It can give your snack a delicately crisp and beautifully golden coating. It can be used for veg as well as non-veg food items. Check out this recipe for Farzi Cafe-Style Tempura Prawns.
7. Breadcrumbs
Our list would be incomplete if we didn’t mention good old breadcrumbs. This is a classic option to make snacks crispier. Many recipes not only use breadcrumbs for coating but also include a small quantity of it in the snack mixture itself. Doing so helps bind the ingredients better. Breadcrumbs can be easily made at home by grinding bread to the desired consistency. You can also use panko breadcrumbs if you want a special coating. These are a popular Japanese version of breadcrumbs that are said to be more crackly and less oil-absorbing than the regular variety.
How Do You Keep Snacks Crispy?
To maintain the crispiness of fried foods, one effective method is to place them on a cooling rack set over a baking sheet. This helps to prevent the buildup of moisture, which can cause fried foods to become soggy. By allowing air to circulate around the food, the cooling rack helps to keep the exterior of the fried food crispy while the interior remains moist and tender. Here are 4 quick tips on how to fry food to get that perfect crust.
Make your snacks even more irresistible by using these methods!
Costco is an superb retail outlet that features an spectacular wide range of products and solutions, together with healthier snacks that absolutely everyone from young children to grownups can take pleasure in. If you’re looking for wholesome foodstuff for every single finances, Costco is a great area to look at. You can obtain numerous of your most loved brands there, and some even have snack pack possibilities for effortless transportation.
If you are looking for some healthful snack suggestions (other than fruits and veggies) you can choose up at Costco, the adhering to record involves treats that’ll satisfy your urge for food whether or not you have a salty or sweet tooth. Because Costco is acknowledged to carry different things at distinct spots, you will have to check out your local retailer to see what it has in stock.
Costco
Fulfill your chocolate cravings by selecting up a bag of these balanced treats. You are going to get four squares of separately wrapped chocolate, which is the perfect measurement to toss into your backpack, lunchbox or purse. At 180 calories a packet, it’s also small in sugar and is a fantastic option if you happen to be a lover of salty and sweet and never intellect coconut. I have experimented with a couple of ChocXO’s other flavors and one particular of my other favorites is the Darkish Chocolate Peanut Butter Cups — which would be an superb variety for Costco to have.
Costco
Grownups and little ones will both equally get pleasure from Whisps cheese crisps. They are available in a range pack in parmesan and cheddar flavors at Costco. These 100-calorie treats are created of pure cheese and are a great source of calcium and protein. Aside from snacking, you can get inventive and use Whisps cheese crisps to top rated your salads or soups. These come individually packed so it is really effortless to drop just one in a lunch box or toss it into your purse or backpack.
Costco
For crackers with a lot more flavor than a conventional saltine, check out Crunchmaster Multi-Grain crackers. They’re produced up of sesame, flax, quinoa, amaranth, millet and chia, and have 140 energy for each serving. They’re gluten-absolutely free and are light and crunchy, generating them a good snack to pair with your favorite fruits and cheese or simply on their own. These will not appear in unique packets so you will will need to pack them in a snack-sized bag if you are setting up on using some to-go.
Costco
Protein is an crucial macronutrient you shouldn’t neglect because it forms building blocks of your muscle groups. 1 straightforward way to incorporate some extra protein into your diet plan is with this Protein Snack Box. The wide variety pack is made up of Jack Link’s and Lorissa’s Kitchen beef jerky in numerous flavors and independently wrapped sizes. You can select from Jack Hyperlinks vintage beef jerky or experiment with Lorissa’s Korean barbeque beef strips or jalapeno beef sticks.
You can not go wrong with this wide variety pack to sneak in protein through the day. The protein servings variety from 6 to 17 grams, based on the jerky you decide for. These are all independently packaged, which makes them a lot easier to toss into your kid’s lunch bins, glove compartment for a snack while on the highway or backpack although commuting to operate.
Costco
If you like fruit leather-based or dried fruit, then you will like That’s It Mini Fruit Bars. These dried fruit bars arrive in 3 distinct flavors: mango, blueberry and strawberry. The brand name prides itself on the truth that it only can make items with real fruit and no additional sugars. At 60 calories a bar, these make for a excellent snack to get your day by day consumption of fruit and they also have 2 to 3 grams of fiber for every serving. They’re gluten-absolutely free, vegan and allergen-absolutely free, generating them a harmless snack for children to just take to college.
These are also independently packed and small more than enough to match into a lunch box, health club bag or your business office desk for a brief choose-me-up.
The facts contained in this article is for instructional and informational applications only and is not meant as health or health care advice. Usually check with a medical doctor or other experienced wellbeing supplier relating to any queries you may have about a health care issue or health aims.
Have you already planned what you’re going to make for Holi? Or have you left everything for the last minute? This year, Holi is falling in the middle of the week, so it’s understandable if you don’t have much time to prepare for it. But no need to worry – we have got your back! We have put together a handy list of unique Holi snack recipes. These treats are quick to make and don’t have many special ingredients – you can easily prepare them with what you have lying around and they still manage to look festive. Curious to know what they are? Check them out below: (Also Read: How To Celebrate Holi 2023: Guide To Best Events, Restaurants And Food Offers)
Holi 2023: Last-Minute Holi Snacks | Quick And Easy Holi Recipes
1. Crispy Layered Mathri
Holi 2023: Mathri is a great festive snack that you can easily make at home. Photo Credit: YouTube/ Cook with Parul
Who doesn’t enjoy snacking on some delicious mathri? This treat can be flavoured and shaped in a variety of ways: you can make methi mathri, achari mathari, oats mathri and even potato mathri. But if you don’t have much time, we recommend this crispy layered mathri shared by the vlogger Parul on her YouTube channel, ‘Cook with Parul.’ This version takes only 10 minutes to make and all you need is maida, ajwain seeds, salt, black pepper powder, ghee and oil. So simple, right? Check out the full recipe here.
2. Paneer Gujiya
Holi 2023: Paneer Gujiya is a unique savoury version of the famous sweet
You are probably planning to make classic sweet gujiyas or karanjis for Holi. Here’s an idea: keep some of the covering dough aside and use it to make paneer gujiyas. These savoury gujiyas are stuffed with paneer, peas, spices and a little bit of cheese. It’s the perfect dish to enjoy when you’re tired of sweets. What’s more: people will not expect this filling when they bite into the crisp outer layer – so you are sure to make a memorable impression. Click here for the full recipe for Paneer Gujiya. (Also read: Holi Special: 3 Different Ways of Making Puran Poli At Home)
3. Churumuri
Holi 2023: This South India bhel dish takes less than 10 minutes to make. Photo Credit: iStock
Another crowd-pleaser on Holi is chaat. You can never go wrong with chaat items because they are so tasty and (usually) quick to put together. This Holi, try making Churumuri or ‘Masala Mandakki.’ This popular South Indian street food is like bhel puri. It doesn’t require any chutney, which makes it the perfect choice when you are in a hurry! All you need to prepare churumuri is puffed rice, roasted peanuts, chillies, onion, tomatoes, coriander leaves, and cumin. Ghee and sev are optional. This yummy dish takes a few minutes to make and will have others craving more. Click here for the full recipe.
4. Tawa Bread Rolls
For many of us, Holi is the time to gorge on fried snacks like pakoras and bread rolls. But are you looking for a non-deep-fried version of these snacks? Whether you are being health conscious or are simply running out of oil, this tawa bread roll recipe is here to save the day. You have to start by following the usual process: stuff bread slices with mashed vegetables (potatoes, onions, carrots, etc) that are seasoned with masala. Next, you have to simply coat them in a cornflour slurry and pan-fry them until golden brown. Click here for the step-by-step recipe
5. Bread Dahi Vada
Holi 2023: Bread dahi vada is a yummy dish with festive flavours
You may have tried dahi vada and dahi bhalle, but have you tasted bread dahi vada yet? This is a yummy twist on the classic dish and is also very easy to make. While regular dahi vada usually needs urad dal, bread dahi vada uses paneer and bread to make unique vadas. The end result is a melt-in-the-mouth snack that is oozing with flavours and creamy dahi. Click here for the full recipe for Bread Dahi Vada. Which of these snacks are you going to try first? Let us know in the comments. (Also Read: Holi 2023: A Fully Prepared Holi Lunch Menu For A Memorable Holi Party)
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Cooking Beyond Boundaries: Chef Gaggan Anand In Conversation With Gargi Rawat
About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.
In Indonesia, open-air morning and evening marketplaces — referred to as pasar pagi and pasar malam, respectively — are two of the pillars of the Southeast Asian country’s food stuff culture. In the morning, shoppers store for fresh create and meats that they will use in their every day cooking. At night, crowds wander down lanes of foods vendors, enticed by aromas of various dishes and treats, some of which are cooked on the spot.
“Pasar is in all places in Indonesia — in basic, it is far more like a farmers sector, but they quite significantly promote everything from residence merchandise to develop, meals, clothing, anything at all,” states Wajan operator Feny.* “But whenever you go to pasar, there are generally food stalls and snacks everywhere.”
It is these markets that have motivated Feny to open up a new restaurant and bar known as Pasar, which will function jajanan, the snacks that are discovered at pasar about Indonesia. The restaurant will open this spring in the former place of Cafe Gertrude — it’s the evolution of a side venture Feny began past summer season, advertising snack bins identified as jajanan pasar, which contained sweet and savory bites like dadar gulung (pandan crepes with a palm sugar coconut filling), bala-bala (vegetable fritters), and martabak daging (a deep-fried pancake with curry-spiced ground beef and egg).
Expanding up in Jakarta, Indonesia, Feny would go to pasar with her loved ones. She remembers hanging out for hours at the early morning market place and kopitiam (coffee shop) with her mom and dad. “They’re performed with the food stuff and the coffee, but nonetheless conversing for several hours,” Feny says. “That’s when the treats appear in handy.”
Like the markets they are meant to emulate, daytime and nighttime services at Pasar will have distinctly various vibes. In the course of the working day, the space will have a cafe experience with counter provider, serving a choice of five to ten sweet and savory jajanan backed by a restricted menu of a lot more considerable lunch dishes. It’s nonetheless in enhancement, but Feny strategies on presenting a “completely different” menu from Wajan. Pasar will open up with daytime provider for the first few months ahead of including nightly hours.
In the course of meal, Pasar will transition to a menu of Chinese-Indonesian dishes, encouraged by Feny’s personal family heritage and her mom instructing her Hakka-design and style cooking. When Chinese persons immigrated to Indonesia en masse involving 1860 and 1925, a fusion of food stuff introduced by the Han Chinese and Indonesian delicacies emerged. Nowadays, Chinese people account for a small more than 3 per cent of Indonesia’s populace, but preferred dishes this sort of as bakmi and mie goreng are a testomony to Chinese impact in Indonesian delicacies.
As diners tuck into supper or bar snacks, they can take pleasure in cocktails, creations of Feny’s small business associate Ross Grimes, who also oversees the bar at Wajan. Feny wishes to provide the food-centered nightlife society that is widespread in Southeast Asia to Portland — she envisions colorful environment that evoke the lively emotion of currently being at the night time current market. “When you go to pasar, there’s a bunch of stuff everywhere you appear,” Feny says.
Pasar will open at 3023 NE Alberta Street.
*Be aware: In Indonesia, many men and women do not use surnames. Feny prefers to go without the need of hers, so we refer to her as simply just Feny in this piece.
We’ve heard it for a long time now: The Mediterranean diet is the way to go, at least according to U.S. News & World Report’s rankings of Best Diets that put the eating pattern at the top of the pile six years running.
The diet is characterized by eating primarily plant-based foods, including fruits and vegetables, while also fitting in beans, nuts, whole grains, seafood and lean poultry. There is a focus on unsaturated fat from sources like extra-virgin olive oil, too.
And it’s a good option for anyone to try, according to dietitians.
But shifting how you eat can feel intimidating. We get it, we’ve been there, too, looking at our pantry like “where do we even start?”
Not to worry, USA TODAY rounded up some very tasty Mediterranean focused recipes from professionals for you to try at home.
“It’s super easy to cook in the way or the style of Mediterranean diet because mostly, you’re using ingredients that you can pretty much find anywhere,” chef Diane Kochilas of “My Greek Table,” tells USA TODAY.
“Most of this food is very simple,” Kochilas says, noting that the biggest transition for some to try a diet like this is getting used to the idea of not eating meat multiple times a day.
Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of 8 cups of a muffin tin with olive oil. (If your muffin tin has more than 8 cups, fill any remaining cups with water.)
In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. (Using a bowl with a spout makes pouring the mixture into the muffin tin so easy.) Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.
Pour the egg and spinach mixture to fill each muffin cup about three-fourths of the way (make sure you leave enough room for rising). Bake for 25 to 30 minutes, until the eggs are fully set. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.
“The Mediterranean Dish” by Suzy Karadsheh. Photographs by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.
Tuesday night skillet chicken cutlets with artichokes and mushrooms
Makes: 4 servings
Ingredients:
1½ pounds boneless, skinless chicken breast halves (4 large half-breasts)
Kosher salt and ground black pepper
2 teaspoons dried oregano
¹⁄³ cup all-purpose flour (or flour of your choice)
1 (15-ounce) can artichoke hearts, drained, rinsed, and quartered
½ cup dry white wine
½ cup low-sodium chicken broth
Juice of 1 large lemon (about ¼ cup)
¼ cup fresh basil leaves, torn
Your favorite plain grains, cooked according to package directions, for serving
Instructions:
Pat the chicken dry. Place a chicken breast half on a cutting board and put one hand flat on top of it. Using a sharp knife, carefully slice horizontally through the breast starting at the thicker end and finishing at the thin point where the breast should remain attached (do not fully split the breast). Open the chicken breast so that it resembles a butterfly. Repeat with the rest of the chicken breasts.
Season both sides of the chicken breasts well with salt and black pepper and 1 teaspoon of the oregano. Put the flour on a wide plate and coat the chicken cutlets with the flour on both sides, dusting off excess.
In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken and cook, flipping once, until each side is golden brown, 2 to 3 minutes per side. Transfer the chicken to a large plate.
In the same skillet, add more olive oil if the skillet is dry and add the mushrooms. Cook until tender, about 2 minutes. Add the tomatoes and garlic and season with about ½ teaspoon each salt and black pepper and the remaining teaspoon oregano. Cook, stirring regularly, until the tomatoes begin to release some of their juices, about another 3 minutes. Add the artichoke hearts and wine, and cook until the liquid reduces by half, 1 to 2 minutes, then add the chicken broth and lemon juice. Bring to a boil.
Return the chicken to the skillet and turn the heat to medium-low. Cover the skillet and simmer until the chicken is fully cooked, another 5 to 6 minutes.
Transfer the chicken and tomatoes to serving plates, top with the fresh basil, and serve with a side of grains.
“The Mediterranean Dish” by Suzy Karadsheh. Photographs by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.
Toasted orzo with carrots, raisins, and pine nuts
Kochilas serves this recipe with a spiced roasted chicken, she says. And, the cooking method is unique — instead of boiling like pasta, the orzo toasted first so turns an amber shade, according to Kochilas.
Makes: 2 servings
Ingredients:
½ cup Aegina pistachios shelled and toasted or 2 tablespoons pine nuts, toasted
4 tablespoons extra virgin Greek olive oil
1 large red or yellow onion chopped
1 large carrot peeled and diced
2 garlic cloves minced
1 1/2 cups orzo divided
1 pinch Greek Krokos saffron
3 – 4 tablespoons Corinthian currants or seedless raisins plumped in warm water
Sea salt to taste
2 tablespoons chopped fresh mint and/or parsley
Instructions:
Toast the pine nuts or pistachios in a small dry skillet over medium heat and set aside.
Have 6 cups of hot water or vegetable broth simmering on the stove.
Heat half the olive oil in a large, deep frying pan over medium heat and cook the onion and carrot until soft, lightly browned, and glistening.
Stir in the garlic. Add half the orzo to the pan and continue to cook until the orzo starts to brown. Sprinkle the saffron into the toasting orzo and add 1 cup of hot water or broth. Stir. Add more water or broth in half-cup increments until the browned orzo is soft but al dente, about 7 minutes.
While cooking the vegetables and orzo, bring a medium pot of water to a boil. Add salt and boil the other half of the orzo. Drain, reserving 1 cup of its boiling liquid.
Add the boiled orzo to the toasted orzo mixture in the frying pan and stir together gently to combine. Stir in the nuts. Stir in raisins, adding some of their soaking liquid if desired. Stir in the mint and/or parsley and serve.
Recipe courtesy of Diane Kochilas.
Kale caesar with Greek yogurt dressing
“Kale is a newcomer to the Greek salad genre, but it’s taken root,” Kochilas says in an emailed statement. “Since Greeks enjoy so many vegetables in the brassica (cabbage) family, kale fits right in. This Greek recipe for a Caesar Salad was born of the desire to combine new and ancient ingredients to create something that’s both Greek and contemporary.”
Makes: 4 servings
Ingredients:
10 cups kale rinsed and coarsely chopped
2 cups cooked chickpeas drained
2 anchovy fillets
1 garlic clove minced
2 tablespoons extra virgin Greek olive oil
Greek sea salt to taste
½ cup Greek yogurt
1 scant tablespoon Dijon mustard
2 tablespoons fresh strained lemon juice
Grated zest of 1 lemon
¼ to ½ cup Greek kefalograviera cheese coarsely grated
Black pepper to taste
Instructions:
Combine the kale and chickpeas in a large mixing bowl.
Mash the anchovy and garlic in a food processor to make a paste. Whisk together the olive oil to make a paste, and season with salt. Add yogurt, mustard, and lemon juice to the anchovy paste. Pour over salad and toss well. Sprinkle with lemon zest and grated cheese, and season with black pepper. Mix well and serve.
Recipe courtesy of Diane Kochilas.
Tzatziki
Makes: 1 quart
Ingredients:
3 each English Cucumber
1 ½ tablespoons &1/2 tbsp Kosher Salt
1 bunch Dill
½ bunch Mint
2 cloves peeled Garlic
3 cups Thick Greek Yogurt or Kefir cheese
Instructions
Line a colander with two layers of cheesecloth and place the colander in a bowl to catch the cucumber water that will drain off. Wash, peel, and deseed the cucumbers and cut into a fine dice.
Toss the cut cucumbers with the salt and place in the cheesecloth-lined colander to drain in the refrigerator for 24 hours.
Squeeze off excess liquid by twisting the ends of the cheese cloth.
Wash and dry the herbs. Pick the dill fronds and mint leaves then finely chop.
Mince the garlic into a paste or grate on a Microplane.
Combine all ingredients and season to taste.
Serve cold garnished with dill fronds.
Recipe courtesy of Souvla chef and partner Tony Cervone.
Melitzanosalata
Makes: 1 quart
Ingredients:
1 globe eggplant
3-4 roma tomatoes
½ bunch scallion
½ bunch dill
¼ bunch parsley
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt to taste
Instructions:
Pick the dill and parsley and roughly chop. Thinly slice the scallions into small rounds and set aside both.
Over an open flame, char the eggplant and tomatoes until the skin turns black and is cooked through. The eggplant flesh should smell and taste smokey. Place both the eggplant and tomatoes in a covered bowl until cool enough to handle. Peel the tomatoes and eggplant while still hot and remove most of the seeds. Cut both into small dice. Combine all the ingredients and season to taste with salt.
Serve at room temperature garnished with dill fronds and parsley.
Recipe courtesy of Souvla chef and partner Tony Cervone.
Having a gathering at your house post-Thanksgiving? Break out your air fryer. Unlike the oven or the microwave, the air fryer gets food crisp in less time. It also gives you a chance to flex your creative skills in the kitchen and try out new recipes. There are so many things that little machine can do. Don’t know what to try first? We’ve selected the five best air fryer snacks for when friends come over. These aren’t your everyday treats, and they’re tested by our team. Our picks: rosemary bagel chips, lemon curd scones, baked herb with ricotta dippers, tahini kale chips, spinach and feta twists, and cauliflower triangles.
Rosemary Bagel Chips
Crisp and thin, these bagel chips pair beautifully with hummus and cheese dip.
Prep + Cook Time: 20 Minutes
Makes: 16-20 servings
Ingredients:
4 plain, poppy seed, sesame seed, or everything bagels
Preheat a 5.3-quart air fryer to 340 degrees Fahrenheit for 3 minutes. Line a tray with parchment paper.
Using a serrated knife, cut the bagels horizontally into slices. If using precut bagels, cut into 4 slices; if using uncut bagels, cut into 5 slices.
Place the bagel slices on the prepared tray. Combine the garlic, chopped rosemary, and oil in a small bowl. Brush the mixture over the bagel slices. Sprinkle with the rosemary leaves and sea salt flakes and season with pepper.
Taking care, lean half the bagel slices up against one another in the air-fryer basket. At 340 degrees Fahrenheit, cook for 5 minutes or until golden and crisp. Transfer to a tray to cool. Repeat with the remaining bagel slices.
Other Flavors to Try
Smoky Tomato and Chili: Whisk 2 tablespoons tomato paste, 1 teaspoon smoked paprika, ½ teaspoon chilli flakes, and 2 cloves crushed garlic in a small bowl. Whisk in ½ cup extra- virgin olive oil. Brush the mixture over the bagel slices. Sprinkle with 2 teaspoons salt flakes. Continue from step 4.
Salt and Vinegar: Place 2 tablespoons white wine vinegar and 2 teaspoons salt flakes in a small screw- top jar; shake well to dissolve the salt. Add ½ cup extra-virgin olive oil and shake well to combine. Brush the mixture over the bagel slices. Continue from step 4. Season with extra salt flakes.
Lemon Curd Scones
This buttery, flaky scone with a zing of lemon will satisfy any sweet tooth.
Prep + Cook Time: 35 minutes
Makes: 9 scones
Ingredients:
2 ⅓ cups self-rising flour
⅓ teaspoon baking powder
Pinch fine salt 2 tablespoons sugar
1 ¼ cups buttermilk, plus more to brush
¼ cup lemon curd
Olive oil cooking spray
Jam and whipped cream, to serve
Instructions:
Sift the flour, baking powder, salt, and sugar into a large bowl. Make a well in the center and pour in the buttermilk and lemon curd. Using a flat- blade knife, gently stir until the dough just comes together.
Turn the dough out onto a lightly floured work surface. Using your hands, knead the mixture briefly. Pat out until the dough is 1 ¼ -inch-thick.
Using a floured cutter, cut 2 ¼ -inch rounds from the dough. Press the scraps of dough together until 1 ¼ -inch-thick. Repeat cutting to get a total of 9 scones. Brush the tops of the scones with extra buttermilk.
Preheat a 7-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
Spray the air-fryer basket with cooking spray. Taking care, place the scones, side by side, in the basket. Reset the temperature to 325 degrees Fahrenheit and cook for 17 minutes.
Serve the warm scones with jam and cream.
Baked Herb With Ricotta Dippers
There’s nothing quite like a gooey, cheesy dip and fresh pita to go with it.
Prep + Cook Time: 40 minutes
Makes: 6 servings
Ingredients:
2 lavash bread rounds
2 tablespoons butter, melted
½ teaspoon dried Italian seasoning
16 ounces ricotta 1 large egg, beaten lightly
⅓ cup finely grated Parmesan
1 tablespoon fresh thyme leaves, plus extra to serve
¼ teaspoon dried chilli flakes
Extra-virgin olive oil, baby rainbow carrots, radishes, baby cucumbers, and baby gem lettuce, to serve
Instructions:
Preheat a 7-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
Brush the lavash with butter and sprinkle with the Italian seasoning.
Taking care, place one of the bread rounds in the air-fryer basket, then place a wire rack on top. At 350 degrees Fahrenheit, cook for 3 minutes or until golden and crisp. Transfer to a plate to cool. Repeat with the remaining bread round. Once cooled, cut the bread rounds into wedges.
Meanwhile, place the ricotta, egg, Parmesan, thyme, and chilli a medium bowl, then season with salt and pepper. Stir to combine. Divide the mixture between two 10-ounce ovenproof baking dishes.
Taking care, place the dishes in the air-fryer basket. At 350 degrees Fahrenheit, cook for 20 minutes or until the ricotta is golden and set. Remove the dishes from the the air fryer.
Sprinkle the baked ricottas with extra thyme leaves and drizzle with olive oil. Serve warm with the bread wedges, carrots, radishes, cucumbers, and lettuce.
Tahini Kale Chips
Light and full of flavor, kale chips are perfect in the air fryer.
Prep + Cook Time: 30 minutes
Makes: 4 servings, or 6 cups
Ingredients:
¼ cup tahini
2 teaspoons ground coriander
1 tablespoon extra-virgin olive oil
2 tablespoons sesame seeds
1 teaspoon salt flakes
1 bunch green kale, stems removed and discarded
Chilli flakes and sea salt flakes, to serve
Instructions:
Combine the tahini, ground coriander, oil, sesame seeds, and salt flakes in a large bowl. Tear the kale into bite-size pieces and add to the bowl. Using your fingers, rub the tahini mixture into the kale leaves to coat.
Place half the kale leaves in the basket of a 5.3-quart air fryer. Set the temperature to 325 degrees Fahrenheit and cook for 10 minutes, turning halfway through, or until the kale leaves are crisp. Transfer the kale chips to a tray to cool. Repeat with the remaining kale leaves.
Sprinkle the kale chips with chilli flakes and sea salt flakes to serve.
Tip: The kale chips will keep in an airtight container for up to 2 weeks.
Spinach and Feta Twists
It’ll be hard for each guests to gobble up just one.
Prep + Cook Time: 20 Minutes
Makes: 24 twists
Ingredients:
10 ounces frozen spinach, thawed
2 sheets frozen puff pastry, just thawed
½ cup feta, crumbled
¼ cup finely grated Parmesan
Olive oil cooking spray
Instructions:
Place the spinach in a fine sieve and squeeze out excess liquid. Coarsely chop the spinach, then pat dry between sheets of paper towels.
Place a pastry sheet on a parchment paper–lined tray. Top with half the spinach, half the combined cheeses, and the remaining sheet of pastry. Sprinkle the remaining spinach and cheeses on top. Cut the stack in half and place one half on top of the other; press down firmly. Place the pastry stack in the freezer for 5 minutes to firm up before cutting crosswise into 24 strips. Pinch one end of a strip, then twist from the pinched end to the other end until 8 inches long. Pinch the other end to seal. Repeat twisting with the remaining strips.
Preheat a 5.3-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
Taking care, spray the air-fryer basket with oil, then place half the twists in the basket. At 400 degrees Fahrenheit, cook for 5 minutes or until the twists are golden brown and cooked through. Transfer the cooked twists to a wire rack to cool. Repeat with the remaining twists.
Tip: The twists will keep in an airtight container for up to 3 days.
Cauliflower Triangles
Stuffed with spiced cauliflower, these triangles would also work as a side to a full meal.
Prep + Cook Time + Cooling Time: 1 hour
Makes: 18 triangles
Ingredients:
1 small onion, cut into thin wedges
8 ounces cauliflower, finely chopped
2 cloves garlic, crushed
½ teaspoon ground turmeric
½ teaspoon ground ginger
¼ teaspoon ground cinnamon, plus extra to dust
Extra-virgin olive oil cooking spray
⅓ cup feta, crumbled
2 tablespoons roasted chopped almonds
2 tablespoons coarsely chopped fresh cilantro, plus extra leaves, to serve
Preheat a 5.3-quart air fryer to 350 degrees for 3 minutes.
Combine the onion, cauliflower, and garlic in a medium bowl. Combine the spices in a small bowl. Sprinkle the cauliflower mixture with the spices, then spray generously with oil.
Taking care, line the air-fryer basket with parchment paper, then place the cauliflower mixture in the basket. At 350 degrees Fahrenheit, cook for 5 minutes or until the cauliflower is tender.
Transfer the cauliflower mixture to a bowl. Add the feta, almonds, and chopped herbs and stir to combine. Let cool. (Alternatively, spread the mixture out on a tray and place in the freezer to chill for 5 minutes.)
Stack 2 sheets of pastry together, spraying in between the layers with oil. Cut the stacked pastry lengthwise into three strips. Place a heaping tablespoon of cauliflower mixture in the corner of one pastry strip, leaving a ½ -inch border. Fold the opposite corner of the pastry diagonally across the filling to form a triangle; continue folding to the end of the pastry strip, retaining the triangular shape. Place the phyllo triangle, seam-side down, on a tray. Repeat with the remaining pastry sheets, more oil spray, and the cauliflower mixture to make a total of 18 phyllo triangles. Spray the triangles with oil and dust with extra cinnamon.
Place half the phyllo triangles in the air-fryer basket. At 350 degrees Fahrenheit, cook for 20 minutes, turning halfway through, or until the triangles are golden. Transfer the cooked triangles to wire rack. Repeat with the remaining triangles.
Serve the phyllo triangles with lemon wedges and cilantro leaves.
This article originally appeared in our print magazine, Air Fryer Snacks.
