American · 380°F · 16 min
Crispy Air Fryer Sweet Potato Fries
Thin sweet potato fries coated in egg white for a crisp shell. Salt, garlic and about 15 minutes in the basket.
Air Fryer Shishito Peppers
Restaurant-style blistered shishitos without the wok. Toss whole peppers with olive oil, air fry at 400°F until the skins char and puff, then finish with flaky salt and sesame seeds. Most are mild; about one in ten packs a surprise kick.
Dry peppers
Water on the skins steams instead of blisters. Pat dry after washing so the basket can char them fast.
Shake halfway
A toss at the midpoint exposes new sides so every pepper gets blistered patches.
Eat right away
Shishitos soften fast once they cool. Salt and sesame go on at the table, not in the basket.
Air Fryer Shishito Peppers
Prep 2 min · Cook 8 min · Total 10 min · 2 servings
Crowding. One loose layer. Overlap and they steam soft instead of blister.
Basket liner (optional). Air fryer paper basket liners are optional. They catch drips and make cleanup easier. Use the molded type that fits your basket; air flows around the sides. Never cover the whole basket floor with solid foil.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Prep
Wash and dry shishito peppers. Toss with olive oil in a bowl until lightly coated.
Shishito peppers tossed with olive oil
Blister
Spread in a single layer in the basket. Air fry at 400°F (204°C) for 6-8 minutes, shaking halfway, until blistered and tender. Start checking around 6 minutes.
Blistered shishito peppers in the air fryer basket Plate immediately. Sprinkle with sea salt and sesame seeds if using. Serve with lemon, soy sauce or ponzu for dipping.
