Come on: a killer appetizer is party-breaking or party-making. You’re hosting a low-key movie night, gettin’ ready for a full-on game day, or just needin’ something light ‘fore the big chow; you’re lookin’ for that perfect bite-sized delight. You want today is one kitchen gadget that’s transforming everyday food into crispy, golden, flavor-packed favorites the air fryer.”.
It does not require a pro chef to be lured by what an air fryer can do. It shortens the cooking time, takes so much less oil than the traditional method of frying, and does all of that without compromising on the same irresistible crunch. No surprise that it is now a kitchen necessity in kitchens of every sort, from working families to gourmands, and even professional cooks.
To commemorate this crisper uprising, we’ve compiled seven air fryer appetizers that are easier than a whisper to make and a darn party favorite. We pilfered secrets from top advice from snack-obsessed chefs who love to cook them just about as much as we love to devour them. No matter if you’re in the mood for spicy, sweet, salty, or just plain funky, there’s something for everyone here.
1. Buffalo Cauliflower Bites
Air Fryer Buffalo Cauliflower Bites
Equipment
- 1 Air Fryer A 6-quart model is recommended for batch cooking.
- 1 Baking Sheet For initial setup and keeping cooked florets warm.
- 3 Shallow Bowls Essential for setting up an efficient breading station.
- 1 Whisk For thoroughly combining the egg and milk mixture.
- 1 Microwave-Safe Bowl For melting butter and mixing the Buffalo sauce.
Ingredients
Main
- 1 small head cauliflower about 1 1/2 pounds, cut into even 3/4-inch-florets (4 cups)
- 1 cup breadcrumbs seasoned with Parmesan
- 1 1/2 cups panko breadcrumbs seasoned with Pecorino Romano
- 4 large eggs
- 1/3 cup whole milk
- Nonstick cooking spray for the cauliflower florets
- 6 tablespoons unsalted butter
- 3/4 cup Buffalo-style hot sauce
- Diced chives for serving
- Ranch or blue cheese dressing for serving
Instructions
- Arrange the cauliflower on a baking sheet and set up a breading station next to it: Fill one shallow bowl with the Parmesan breadcrumbs, another shallow bowl with the panko breadcrumbs and third shallow bowl with the eggs and milk. Whisk together the eggs and milk until combined.
- Working with several cauliflower florets at a time, roll them in the egg mixture until fully coated, shake off excess egg, then roll them in the Parmesan breadcrumbs until fully coated. Roll them in the egg mixture a second time, shaking off excess egg, and finally, roll them in the panko breadcrumbs until fully coated. Transfer the breaded pieces back to the baking sheet. Repeat until all the cauliflower florets are breaded.
- Preheat a 6-quart air fryer to 370 degrees F. Preheat the oven to 250 degrees F.
- Pick up each cauliflower floret and spray it all over with nonstick spray, making sure to coat every nook and cranny. Arrange some of the florets in a single layer in the air fryer basket without touching (you will probably have to work in two batches). Air fry the florets, flipping them once, until golden and crispy, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place in the oven to keep warm. Air fry the remaining cauliflower.
- Meanwhile, melt the butter in a large, shallow microwave-safe bowl, about 1 minute. Whisk in the hot sauce. Add the cauliflower to the bowl and toss to combine with the hot sauce until fully coated.
- For the crispiest results, serve the bites immediately sprinkled with chives with the dressing alongside. As the bites sit, they’ll become slightly less crispy, just like wings, but they’ll still be just as tasty.
Notes
For when you need something hot and filling with no meat, buffalo cauliflower bites are the answer. They’re dubbed by The Graceful Ordinary’s Chef Chris Curren “the perfect air-fryer snack,” and it’s difficult to disagree. The air fryer will get the outside crispy but leave the inside tender, achieving that ideal bite every time.
To make them, coat cauliflower florets in buffalo sauce and breadcrumbs and fry to be crispy. For crunch, Chef Curren recommends breading the florets well. Serve hot when ready, and they’re tangy and extremely addictive.
Serve with celery sticks and ranch or blue cheese dressing to have a favorite classic. They are perfect for game nights, parties, or even a tasty lunch if you’re craving something spicy.
2. Empanadas
Empanadas
Equipment
- 1 Large Mixing Bowl For preparing the empanada dough.
- 1 Pastry Blender Alternatively, use two knives for cutting in the lard.
- 1 Large Nonstick Skillet Essential for cooking the beef and vegetable filling.
- 1 Rolling Pin For rolling out the empanada dough evenly.
- 1 Deep Fryer A large, heavy-bottomed pot with a deep-fry thermometer can be used as an alternative.
Ingredients
Main
- 3 cups all-purpose flour plus more for the work surface
- 1 tablespoon baking powder
- 2 teaspoons sugar
- Pinch salt
- 1/2 cup lard or shortening
- 1 egg
- 3/4 cup chicken stock
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon garlic salt
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 5 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 medium onion chopped
- Oil or shortening for frying
- 1 cup real mayonnaise such as Kraft
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
Instructions
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
Notes
Empanadas those golden, crisp flaky pies are a party favorite, and it’s easy with the air fryer. Chef Garrison Price states that the air fryer gives you “a flaky and crisp pastry” without messily having to clean up. Even using pre-made dough, the result is amazing.
Stuff them with whatever you like: spiced meat, veggies, cheese, or even sweet filling. Just be sure to seal the edges well so you don’t have a mess when you fry them.
Serve them crispy and golden with your favorite salsa, chimichurri, or creamy dip. They’re the perfect way to give your appetizer platter some Latin zing and they melt in seconds.
3. Crispy Chickpeas
Crispy Chickpeas
Equipment
- 1 Baking Sheet
- 1 Medium Bowl
- 1 Kitchen towel or several paper towels
- 1 Oven Mitts for handling hot pan
Ingredients
Main
- Vegetable oil cooking spray
- 2 15- ounce cans chickpeas drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons smoked sea salt
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
Notes
For a crunchy, healthy, cheap snack, crispy chickpeas are a no-brainer. “MasterChef”-tested chef Monti Carlo loves having them whenever you want: savory, spicy, or a little sweet.
Use canned or soaked chickpeas, mix with olive oil and spices rosemary, lemon zest, and Parmesan are Monti favorites then air-fry until crispy and golden brown.
These little bites are perfect for movie nights, pre-dinner munching, or tossing onto a salad for added texture. They’re one of those snacks you’ll make once and keep coming back to.
4. Plantain Chips
Plantain Chips Patacones
Equipment
- 1 Medium Skillet
- 1 Slotted Spoon
- 1 Heavy-Bottomed Pan (for flattening, or a plantain press)
- 1 Paper Towels
- 1 Parchment Paper
Ingredients
Main
- 2 green plantains
- 1 cup vegetable oil plus more if necessary
- Salt
Instructions
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
- Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
- Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
Notes
If you haven’t ever made homemade plantain chips, do that now. You can with a green plantain, cooking spray or oil, and 10 minutes in an air fryer. Chef Monti Carlo is a go-getter on them as a fast, gluten-free snack that’s packed with flavor.
Thinly slice the plantains, salt or sprinkle with salt, and pan-fry until golden brown and crisply crunchy. It’s idiot-simple to do, but the reward is having something akin to getting something out of one of those high-end upscale boutiques.
Can you attempt to make them healthier? Replace the salt with nutritional yeast. You get that umami flavor but more depth and a whole lot less sodium. Either way, these chips are thrilling, satisfying, and just slightly addictive.
5. Beignets
Beignets
Equipment
- 1 Electric Mixer with Dough Hook
- 1 Wide, Deep Pot for deep-frying
- 1 Candy/Deep-fry thermometer for accurate oil temperature
- 1 Slotted Spoon or Spider for removing beignets from oil
- 1 Sheet Tray lined with paper towels for draining
Ingredients
Main
- 3/4 cup lukewarm water
- 1 .25-ounce packet active dry yeast
- 1/2 cup plus 1 teaspoon sugar
- 4 cups all-purpose flour
- Pinch salt
- 2 egg yolks
- 1/2 cup evaporated milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 4 to 6 cups peanut or other neutrally-flavored oil for frying
- Powdered sugar for dusting
Instructions
- In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
- In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
- In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
- Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
- In a wide, deep pot, heat the oil to 350 degrees F.
- Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
- Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot!!!!!
Notes
Beignets can be something that you believe you can only get your hands on in a New Orleans coffee house, yet with Chef Chris Curren’s guidance, you’ll discover that they’re utterly under your control at home without having to deal with hot oil. He’s demonstrated, “They puff up really well in the air fryer,” and you never even have to concern yourself with playing around with oil temperatures or splatter.
Whisk together a basic beignet batter, oil lightly, and air-fry to puffed and golden. You get that pillow-y interior and tender outside crust without all the fuss.
Dust them with mounds of powdered sugar for a traditional treat, or chocolate sauce for a special treat. Brunch, dessert, or just because: they’re all game.
6. Candied Cashews
Candied Cashews
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden Spoon or Heatproof Spatula
- 1 Baking Sheet
- 1 Parchment Paper or Silicone Mat for lining
- 1 Measuring Cups
Ingredients
Main
- 2 cups cashews
- 1 cup sugar
- 1/2 cup water
Instructions
- In a heavy-bottomed saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar completely dissolves.
- Add the cashews to the boiling sugar syrup. Reduce the heat to low-medium to maintain a gentle simmer.
- Continue to cook, stirring frequently with a wooden spoon or heatproof spatula. The mixture will initially be syrupy.
- As the water evaporates, the syrup will begin to thicken and become cloudy, then turn opaque and sandy, coating the cashews.
- Keep stirring gently until all the liquid has evaporated and the sugar has fully crystallized around the cashews, appearing dry and powdery. This process might take 10-15 minutes.
- Immediately remove the saucepan from the heat once the cashews are well-coated and dry.
- Quickly transfer the candied cashews onto a baking sheet lined with parchment paper or a silicone mat.
- Spread the cashews in a single layer using your spoon or spatula to prevent them from clumping together as they cool.
- Allow the cashews to cool completely and harden at room temperature. They will become crispier as they cool.
- Once fully cooled, break apart any remaining clumps and store the candied cashews in an airtight container at room temperature for optimal freshness.
Notes
Sweet and crunchy and salty candied cashews are one of those fancy-feeling snacks that are actually not at all difficult to make, especially with an air fryer. According to Chef Garrison Price, the air fryer “isn’t as much of a hassle,” needing less oil and overall mess.
Toss raw cashews with sugar, water, and spices of your choice and air fry until golden and topped with that gorgeous candy shell. Cinnamon and brown sugar for classic, or togarashi and coconut sugar for spicy-sweet.
Great for parties, holiday entertaining, or even on a cheese board. They’ll store, too—if you don’t devour them all at once.
7. Crunchy Leftover Pasta
This will blow your mind, but it can be your new favorite. Leftover pasta? Turn it into crispy, golden nuggets in your air fryer. This was developed by chef Garrison Price and is an excellent way to cut down on waste while making something new.
Toss your cooked pasta with oil and your favorite spices, then air fry until it crisps up. If the pasta is a bit dry from sitting in the fridge, a little extra oil helps bring it back to life. You’re aiming for that chip-like crunch.
Use them as party appetizers, or sprinkle them on salads or soups for texture. It’s a great, creative way to reuse leftovers as a snack.
Whether you’re planning a party or just want something fun to snack on, these air fryer appetizers hit the mark. They’re full of flavor, easy to make, and offer something a little different from the usual chips-and-dip routine. Plus, you’ll impress your guests without spending hours in the kitchen or dealing with greasy cleanup.
So next time you crave that crunchy, savory bite, break out your air fryer and try one of these recipes. You may have a new favorite on your hands.
