Fruit from the airfryer? Absolutely! While the airfryer is often associated with fries, vegetables and chicken, it is also perfect for giving fruit a delicious caramelization. The hot air lightly caramelizes natural sugars, making fruit even sweeter and more flavorful. Besides, it’s often ready in just 10 to 20 minutes.

From warm cinnamon apples in autumn to grilled peaches in summer: with an airfryer you can easily make healthy desserts, breakfasts or surprising side dishes.

In this article you’ll discover 10 delicious recipes and handy tips to prepare fruit perfectly in the airfryer.

Why prepare fruit in the airfryer?

The airfryer ensures that fruit:

• Tastes naturally sweeter because the fruit sugars caramelize.
• Stays soft inside and becomes lightly roasted on the outside.
• Needs little or no additional oil.
• Is quick to prepare.
• Is delicious as breakfast, dessert or at the barbecue.

Which fruit is suitable for the airfryer?

Almost all firm fruits are suitable, including:

• Apples
• Pears

More and more people are cooking vegetables in the airfryer. And that's not surprising. The hot air creates a delicious roasted edge while the inside stays nice and soft. In addition, you need far less oil than with traditional frying and vegetables are often on the table within 10 to 20 minutes.

Whether you're looking for a quick weekday meal, a healthy side dish, or a way to eat more vegetables: the airfryer is a surprisingly versatile tool. In this guide you'll discover which vegetables are suitable for the airfryer, how long they should cook, what temperature to use, and which herbs and spices pair best with each vegetable.

Why cook vegetables in the airfryer?

Vegetables from the airfryer have a very different taste than boiled vegetables. The high temperature caramelizes the natural sugars, making vegetables taste fuller and sweeter.

The benefits at a glance:

• Quick to prepare.
• Less oil needed.
• Delicious roasted flavor.
• Crispy outside and soft inside.
• Less washing up than with an

These crispy baby potatoes from the airfryer are one of the easiest and tastiest side dishes for weeknights. The mini potatoes turn golden brown and crispy on the outside while remaining soft and creamy on the inside. Ideal with chicken, fish, burgers, barbecue dishes or simply with a fresh yogurt dip.

With a little oil and good spices you can make delicious airfryer baby potatoes in about 15 minutes without an oven or deep fryer. You can also vary the flavors endlessly, from garlic and rosemary to cajun or parmesan.

What are krieltjes?

Krieltjes are small, young potatoes that are harvested early. They usually have a thin skin, a soft texture and a slightly creamy taste. Because the skin is so thin, you usually don't need to peel krieltjes. A quick wash is often enough.

You can find krieltjes in different varieties:

• pre-cooked krieltjes
• fresh mini krieltjes
• seasoned krieltjes
• krieltjes with skin
• colored krieltjes mixes

Krieltjes are especially popular in the airfryer and oven because

Sometimes the simplest recipes are the most addictive. That certainly applies to smashed potatoes: first boil, then smash and then fry until golden brown and crispy. The result? A perfect combination of a soft interior and a crispy exterior.

I like to make these as a quick lunch, side dish or party snack - and the best part is: you can vary them endlessly. With the right herbs and a good sauce you can turn them into something special in a few minutes.

Why smashed potatoes are so popular

• Crispy on the outside, soft on the inside
• Simple recipe with few ingredients
• Perfect for oven and airfryer
• Ideal to combine with sauces and herbs
• Suitable as a snack, side dish or lunch

Ingredients (for 2–3 people)

• 500 g (sweet) potatoes (preferably small or medium)
• 1–2 tbsp olive oil
• Salt and pepper
• Optional: garlic powder, paprika powder, rosemary

Preparation

1. Boil the potatoes
   Bring a pan of water with salt to a boil. Cook the potatoes for 15–20 minutes until they are tender.
2. Let them steam dry
   Drain

Your airfryer is probably prominently placed on the counter. Makes sense — the thing is incredibly handy for quick meals. But you might sometimes run into a problem: your herbs taste burnt, bitter, or they disappear entirely.

The good news? It’s not your cooking skills. The airfryer simply works very differently than a pan or oven, and herbs respond to that. With a few smart tricks you'll get much more out of your spices — without everything turning black. We’ll explain exactly how.

Why herbs behave differently in the airfryer

That hot air that races through your airfryer has quite an impact on herbs. Three things happen:

• Dries out super fast
  Moisture disappears rapidly. Herbs you add dry out much faster than in a regular oven.
• Flavors concentrate
  Because moisture evaporates so quickly, flavors become concentrated. Sometimes too concentrated, which can overwhelm your dish.
• Burning is a risk
  Especially light, dry herbs can blow away and end up against the hot surface. Result: bitter edges.

A spicy comfort dish for breakfast, lunch or brunch

Shakshuka is one of those dishes that always works. Warm, spicy, full of flavor and surprisingly simple. Making it in the airfryer saves you time and gives you a nicely concentrated sauce in which the eggs cook perfectly. With spicy chorizo and our chorizo spices, you can put a dish on the table in no time that is just as suitable for an elaborate brunch as for a weekday lunch.

Why shakshuka from the airfryer?

The airfryer provides even heat distribution, allowing the tomato sauce to gently reduce without burning. The chorizo releases its spicy fats into the sauce, while the eggs cook exactly how you want them: soft and runny, or a bit firmer.

Recipe: Spicy Chorizo Shakshuka from the Airfryer

Ingredients (2–3 people)

• 150 g chorizo, sliced or cut into half moons

• 1 red bell pepper, sliced

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 can diced tomatoes (400 g)

• 1½–2 tsp chorizo spices

• 4–6 eggs

• Olive oil

• Salt (to taste)