fun
cooking
Preheat a 6-quart air fryer to 350 ̊. Toss 2 large green plantains (sliced
into ¾-inch-thick rounds) with 1 tablespoon vegetable oil and
¾ teaspoon kosher salt. Add to the air fryer basket in an even layer and
cook until tender, 3 to 4 minutes per side. Transfer to a large piece of
parchment and cover with another piece of parchment; smash each
plantain with the bottom of a glass. Increase the fryer temperature
to 400 ̊. Return the plantains to the fryer in an even layer (it’s OK if
they overlap slightly) and continue cooking until crisp, about 4 more
minutes per side. Sprinkle with sea salt. Serve with salsa verde.
“These plantains taste like they came from a restaurant.
I parcooked them in the air fryer, then smashed them
and returned them to the fryer to crisp them up.”
Preheat a 6-quart air fryer to 325 ̊. Line the air fryer basket
with foil and coat with cooking spray. Arrange 12 frozen mini
phyllo cups in the basket in an even layer. Divide ½ diced
3-ounce link fully cooked chorizo, ½ sliced scallion and ¼ cup
shredded pepper jack among the cups. Whisk 2 eggs with
2 tablespoons heavy cream and ½ teaspoon each kosher salt
and pepper; pour into the cups. Cook until the eggs
are puffed, 5 to 7 minutes.
“These would make great appetizers, but I keep them
in my freezer and reheat them in the air fryer on busy
mornings when there’s no time to make breakfast.”
Preheat a 6-quart air fryer to 375 ̊. Toss one 15-ounce can
chickpeas (drained, rinsed and patted dry) with 1 tablespoon
olive oil and ¼ teaspoon fine sea salt. Add to the air fryer
basket in an even layer and cook, tossing occasionally,
until crisp and golden, 20 to 22 minutes. Toss the
warm chickpeas with 4 teaspoons ranch seasoning.
“I used to buy roasted chickpeas, but I love how fresh
these taste! The air fryer is great for making foods you’d
normally buy packaged, like potato chips or fruit chips.”
42 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021