Nicole
Shutterstock
From pork chops to kale chips to doughnuts, here are five great recipes for the latest go-to home kitchen appliance
Over the past few years, the air fryer — a countertop appliance that mimics the fan function of a convection oven, crisping and “frying” foods without much oil — has become a hit in home kitchens. There are now whole cookbooks dedicated to this nifty little gadget, and no shortage of online recipes for inspiration. If you’ve just been gifted or purchased an air fryer of your own, it can be a challenge to know exactly where to start. Here, five Eater editors share their go-to recipes to give you some ideas.
Crispy Breaded Air Fryer Pork Chops
SkinnyTaste
This is a recipe that works for the less-than-ambitious, and those of us with a small air fryer. The pork chops actually turn out crispy, and I haven’t had any issues with the coating sticking to the meat. The only drawback is that if, like me, you bought an entire box of cornflakes for a recipe that only requires 1⁄3 cup of it, you may find yourself desperately searching for other recipes that use cornflake crumbs as an ingredient (or needing to make a whole bunch of pork chops in the future). — Missy Frederick, cities director
Crispy Air Fryer Broccoli
Patty Catalano, The Kitchn
If I can praise my air fryer for only one thing, let it be that my it roasts vegetables without simultaneously roasting my tiny LA apartment kitchen. It’s hot enough here (as I write today in February, the high in my area will be 81 degrees) without my oven slowly preheating to my preferred veggie-roasting temperature of 425 and bringing the rest of my kitchen along with it. Roast broccoli is a big part of batch cooking for my family; the first night we eat it as a side dish, and then the rest goes into the fridge to be added to quesadillas, or topped with an egg, or nibbled while making another night’s dinner. At least once a week, I make a batch of air fryer broccoli, using this recipe from the Kitchn as a reminder of what temperature to set and when to check to see if it’s done. I stick with basic olive oil, salt, and pepper for maximum reusability, but you should definitely consider adding some garlic powder, red pepper flakes, or anything else that you like. — Hillary Dixler Canavan, restaurant editor
Bow Tie Kichel
Ben Moskowitz, Tablet Magazine
I have never used an air fryer in my life — unless we accept that an air fryer is a countertop convection oven. If that’s the case, great news, I only use an air fryer, because I have a fan-only oven in my London flat. You play the hand you’re dealt. I confess that a lot of food is simply worse in a convection oven,
