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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivaled!

Three zucchini muffins stacked on top of each other

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

One of the best things about summer is the abundance of zucchini! It's great to use in lots of savory dishes, but have you tried using it in baked goods before? The results are out of this world!

If you love zucchini season as much as i do, be sure to check out my air fryer zucchini fritters and zucchini mushroom chicken to make the most out of this summer vegetable!

How To Make Zucchini Muffins

  • Gather your ingredients and grate the zucchini. You'll need 2-3 medium sized zucchini, about 2 cups shredded.
Ingredients for the recipe and grated zucchini
  • Combine 2 ¼ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ginger powder, and ¼ teaspoon nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, 2 eggs (lighlty beaten), ¾ cup brown sugar, ¾ cup sour cream, ¼ cup butter, and 1 teaspoon vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
the batter mixed in a bowl
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
Mixing the zucchini muffin batter in a white bowl
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle 2 tablespoon turbinado sugar over the cupcakes.
  • Bake in preheated oven until muffins are golden and a toothpick entered in the center comes out clean.
The muffin batter in the tins before and after baking

Can you taste the zucchini?

For any veggie haters out there, fear not, you cannot taste the zucchini in these muffins. Zucchini has a very mild flavor so no one will have any idea there are veggies hidden! Like applesauce, the zucchini adds wonderful moistness and texture, I urge you to give it a go!

How long do they keep?

Once the muffins are cooled, transfer them to an airtight container. They will keep for up to 2 days at room temperature and up to 5 days in the fridge.

The muffins also freeze well wrapped in foil and placed in a freezer bag. Thaw them in the fridge or at room temperature.

Muffins for breakfast!

Zucchini muffins make for a great snack, but they are also perfect for make ahead breakfast for busy mornings! They are easy to grab and go as you are running out of the door!

Baked zucchini muffins in a tin

Recipe Notes and Tips

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

More Easy Baked Goods

zucchini muffins laying in muffin tin
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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivalled!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: simple zucchini muffins, vegetable muffins, zucchini muffins
Servings: 12 muffins
Calories: 226kcal
Author: Tanya Harris

Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • 2 medium zucchini shredded (about 2 cups)
  • 2 large eggs lightly beaten
  • ¾ cups brown sugar
  • ¾ cup sour cream
  • ¼ cup butter melted and cooled
  • 1 teaspoon vanilla extract
  • 2 Tablespoon turbinado sugar for topping, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare 12 cupcake pan with liners or grease.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger powder, and nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, eggs, brown sugar, sour cream, butter, and vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle turbinado sugar over the cupcakes.
  • Bake in preheated oven for 23-25 minutes, or until muffins are golden and a toothpick entered in the center comes out clean.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling. Serve and enjoy 🙂

Video

Notes

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

Nutrition

Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 226mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg

by 11 Comments

Homemade Baked Beans (from Scratch)

Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious Southern side that is loaded with flavor.

baked beans on white plate

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Baked beans are a classic Southern side that I so enjoy making! They are super simple to make and most of the time is totally hands off leaving you free to get on with preparing the rest of the feast!

These beans are so rich in flavor and they taste so much better than canned. The results are out of this world! I add ground turkey to my beans but feel free to leave it meatless or sub the turkey for ground beef or bacon.

These baked beans are perfect to serve alongside pulled pork sandwiches and perfect to enjoy as part of a hearty breakfast or brunch.

How To Make Homemade Baked Beans

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside. 
Cooking he beans in an instant pot
  • Remove beans and liquid from the pressure cooker and set both aside. 
beans in pot with strainer
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened.
  • Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot. 
collage of meats and beans in cooking in dutch oven
  • Place in preheated oven and bake for 1 hour.
  • After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered.
  • Bake for about 20 minutes more. Remove and serve.
beans in yellow pot

What are the best beans to use?

I like to use Navy beans, also known as haricot beans for this dish. They are a smaller white bean and they have a mild, delicate flavor. You can use Great Northern or Cannellini beans which are larger in size but have a similar taste and texture.

Can you use canned beans?

These homemade baked beans are made from scratch, so that means that we cooked the beans from dried. I used my pressure cooker to cook them quickly, you can cook them on the stovetop but this is a much longer process.

Beans cooked at home from dried taste so much better than canned beans. In comparison, canned beans can taste slightly metallic, salty and they can also be quite mushy. If you are really in a pinch, you can use canned, just rinse them really well before adding to the pot.

Can you make them ahead of time?

Yes! Baked beans are a great make ahead dish, perfect for meal prep or if you are planning the as part of a larger feast.

  • Refrigerate: Let the beans cool to room temperature before storing in an airtight container in the fridge. They will keep well for 3 to 5 days.
  • Freezer: Place the cooled beans in a freezer safe container and they will keep for up to 6 months. Thaw frozen beans in the fridge overnight.

Reheat the beans in a pot on the stovetop on a low heat. If beans are too thick after refrigerating, add a little liquid to make them syrupy again.

beans in a pot with spoon sticking out

Recipe Notes and Tips

  • The baked beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

More Easy Side Dishes

beans in pot with spoon taking it out
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4.34 from 6 votes

Homemade Baked Beans (from Scratch)

Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious side that is loaded with flavor.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans from scratch, homemade baked beans, how to make baked beans
Servings: 6 servings
Calories: 326kcal
Author: Tanya Harris

Ingredients

  • ½ lb dry navy beans about 1 and ⅓ cup
  • 3 cups water
  • 1 ½ Tablespoon bbq seasoning
  • 1 Tablespoon canola oil
  • ½ lb ground turkey
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • ½ cup brown sugar
  • ¼ cup molasses
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon apple cider vinegar
  • ¾ teaspoon salt or to taste

Instructions

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside.
  • Preheat oven to 300 degrees Fahrenheit.
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened. Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot.
  • Place in preheated oven and bake for 1 hour. After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered. Bake for about 20 minutes more. Remove and serve.

Video

Notes

  • Beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

Nutrition

Calories: 326kcal | Carbohydrates: 57g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 359mg | Potassium: 876mg | Fiber: 10g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 18mg | Calcium: 146mg | Iron: 5mg

by 8 Comments

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

A fork in a bowl of the quinoa salad

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

The summer is well and truly here, and for me that means enjoying lots of fresh and vibrant salads that come come together in a flash.

This quinoa and avocado salad is hearty enough to serve as a vegetarian main, but it's also great to serve up as a side along with your favorite summer time mains like grilled chili lime shrimp and turkey burgers.

It's so quick and easy to make, and the dressing is creamy out of this world goodness!

How To Make Quinoa Avocado Salad

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
The salad ingredients in a white bowl
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice.
A jar of the dressing
  • Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

How do you cook quinoa?

I like to cook my quinoa in my electric pressure cooker. I add 1 cup quinoa and 1 cup water to the pressure cooker insert, close and cook on high pressure for 1 minute. Once it's done, I let it naturally release for 10 minutes and then quick release any remaining pressure.

Quinoa is pretty simple to cook, and if in doubt, be sure to follow the directions on the packet. Use twice as much water to cook the quinoa in, cook uncovered until most of the water has been absorbed. Take it off the heat and place a lid on the pot for 5 minutes before fluffing with a fork.

What can you add to a quinoa salad?

This is a pretty filling meal or tasty side dish, just as it is, but, it's a salad, so it's easy to adjust to your tastes. Feel free to add in some shredded chicken or grilled prawns, or other veggies like zucchini and cherry tomatoes.

Can you make quinoa salad ahead of time?

It's best not to make this salad too far ahead of time as the avocado can brown. It will still be good after a day in the fridge, but the avocado will start to brown so it won't be as appetizing.

You can cook the quinoa ahead of time and it will keep well in the fridge for up to 5 days. The dressing will keep well in a sealed jar in the fridge for 4 to 5 days.

Close up of the quinoa avocado salad

Recipe Notes and Tips

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa.
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

More Easy Salad Recipes

Watch the Full Video Tutorial for Quinoa Avocado Salad

quinoa salad in bowl
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4.75 from 4 votes

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: avocado salad, quinoa salad
Servings: 6 servings
Calories: 492kcal
Author: Tanya Harris

Ingredients

  • 3 cups quinoa cooked
  • 3 avocados chopped
  • ½ cup red onion chopped
  • ⅓ cup red bell pepper chopped
  • ½ cup cilantro chopped
  • Salt to taste

Dressing

Instructions

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice. Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

Video

Notes

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa. 
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

Nutrition

Calories: 492kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 1022mg | Fiber: 13g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 5mg

by 8 Comments

Blueberry Biscuits

These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.

three biscuits stacked on top of eachother

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Did someone say biscuits?!

These sweet biscuits are loaded with blueberries and drizzled with a delicious glaze. Super easy to make and you just need a handful of simple ingredients.

They make a perfect addition to any brunch spread, and I love to enjoy them with an afternoon coffee!

If you prefer your biscuits on the savory side, be sure to check out and my always delicious air fryer biscuits. If you'd like some helpful tips on baking biscuits from scratch, check out my how to make BonJangles biscuits post.

How To Make Blueberry Biscuits

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.
Step by step shots to show how to make the recipe

Can you use frozen blueberries in these biscuits?

I used fresh blueberries in this recipe, but you can also use frozen. Frozen blueberries are often cheaper as well as being available all year round. Just be sure not to defrost them before adding into the dough, or you will end up with blue biscuits!

How long do they keep?

Let your biscuits cool to room temperature before storing them in an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week. After that time they will still be good to eat, but may dry out a little.

Can you freeze blueberry biscuits?

Yes! These biscuits are super freezer friendly, so be sure to make a double batch! You can:

  • Freeze the biscuits on a baking sheet, once solid place them into a freezer bag or airtight container.
  • Wrap the biscuits individually in foil and then place in a freezer bag.

Frozen biscuits will keep well for 2 to 3 months and can be thawed in the fridge or at room temperature. Or cook them from frozen by adding a couple of minutes to the bake time.

A blueberry biscuit on a white plate

Recipe Notes and Tips

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the blueberry biscuits cool before adding the glaze, or it will just run off.

More Easy Fruit Bakes

Watch the full video tutorial for Blueberry Biscuits

blueberry biscuits on white plate with other biscuits in background
Print Recipe
5 from 2 votes

Blueberry Biscuits

These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: air fryer biscuits, blueberry biscuits, fruit biscuits
Servings: 8 biscuits
Calories: 285kcal
Author: Tanya Harris

Ingredients

Biscuits

  • 2 cups self-rising flour plus ¼ cup for flour the board, biscuit cutter, and blueberries
  • ¼ cup white granulated sugar
  • 3 Tablespoon unsalted butter cold and cut into small pieces
  • 2 Tablespoon shortening cold and cut into small pieces
  • ¾ cup buttermilk cold
  • ½ cup blueberries

Glaze

  • 1 cup powdered sugar
  • 3 Tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.

Video

Notes

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the biscuits cool before adding the glaze, or it will just run off.

Nutrition

Calories: 285kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

by 6 Comments

Shredded Italian Beef Sandwiches

This Italian Beef is so delicious and full flavor and it's so easy to make in the Instant Pot Pressure Cooker! Wonderfully juicy, it's perfect to add to sandwiches and then dip in that yummy jus!

Italian beef on a baking sheet and in a sandwich

I fell in love with Italian Beef Sandwiches on a visit to Chicago while in college. Since then, I couldn't stop myself from learning how to make one at home in Carolina. This sandwich takes a lot of love, time, and effort but thanks to my Instant Pot, I can make it much quicker. It's so easy and the au jus for dipping is so flavorful!

If you, too, are a sandwich lover, be sure to check out my Nashville Style Hot Chicken Tenders and Air Fryer Turkey Burgers.

How To Make Instant Pot Italian Beef

  • Season roast with salt and pepper. Set Pressure Cooker to High sauté.
Beef on a white chopping board
  • Once Hot, add olive oil and the beef, browning each side about 3 mins per side. Remove beef pieces and set aside.
Browning the beef in the Instant Pot
  • Deglaze pot by adding ¼ cup of beef broth and use a wooden spoon to remove brown bits from the bottom. This is where the flavor lives!
Deglazing the instant pot
  • Add onions and sauté until softened, about 5 mins. Add garlic cloves and sauté for 30 seconds more.
Onions in the Instant Pot
  • Add remaining beef broth, pepperoncini juice, Italian seasoning, paprika, fennel seeds, red pepper flakes, pepperoncini peppers.
pepperocini added to the instant pot
  • Add the beef to Pressure Cooker. Press Cancel on the pressure cooker, cover and cook on high pressure for 52 mins, then natural release for 20 mins, and then quickly release any remaining pressure.
Beef added to the Instant Pot

More liquid will produce in the pressure cooker while it's cooking.

The beef after being cooked
  • Remove meat to a baking sheet and use two forks to shred the meat.
  • Pour some of the liquid over the beef until moistened. Reserve the remaining sauce for dipping. Enjoy as a sandwich or any way you prefer your Italian Beef.
Shredded Italian beef on a baking sheet

All done.

Italian beef in a roll with toppings

Can you make shredded beef ahead of time?

Yes, this Italian beef is a great make ahead recipe! Cook and shred the beef and then you can keep it in the fridge for 3 days or freeze it for up to 3 months.

You can cook the meat from chilled or frozen on the stovetop until heated through.

How do you serve Italian Beef?

I love to serve the shredded meat in a roll and topped with some pepperoncini and other pickles. Be sure to serve some of that jus in a bowl on the side for dipping!

You can also serve the beef as part of a main with your favorite sides like Southern candied sweet potatoes and sauteed beet greens. Hey, you can even pop it into some tacos if you like!

Italian beef in a sandwich being dipped in jus

What's the best beef to use?

I like to use beef shoulder or rump roast for this recipe. They are tough cuts of beef that have a great flavor and the high fat content prevents it from drying out during cooking. Look for cuts that are well marbled.

Recipe Notes and Tips

  • These Italian beef sandwiches are delicious when topped with Giardiniera. You can purchase this in many grocery store chains. I also like to top mine with a spicy pepper mix.
  • For less spicy beef, use fewer pepperoncini.
  • Serve the au jus sauce on the side for dipping if you like a wet sandwich.

More Easy Beef Recipes

italian beef sandwich on plate next to shredded beef
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5 from 1 vote

Italian Beef

This Italian Beef is so delicious and full flavor and it's so easy to make in the Instant Pot Pressure Cooker! Wonderfully juicy, it's perfect to add to sandwiches and then dip in that yummy jus!
Prep Time10 minutes
Cook Time52 minutes
Rise to Pressure and Release time30 minutes
Total Time1 hour 32 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: beef with jus, Instant Pot Italian beef, pressure cooker beef recipe
Servings: 8 servings
Calories: 377kcal
Author: Tanya Harris

Equipment

Ingredients

  • 3.25 lb beef shoulder or rump roast cut into 4 large chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoon olive oil
  • 1 yellow onion sliced
  • 6 garlic cloves crushed
  • 2 teaspoon Italian seasoning
  • 2 teaspoon paprika
  • ¾ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • 1 cup beef broth separated
  • 8 mild pepperoncini and ¼ cup pepperoncini juice
  • Salt to taste*

Instructions

  • Season roast with salt and pepper. Set Pressure Cooker to High sauté. Once Hot, add olive oil and the beef, browning each side about 3 mins per side. Remove beef pieces and set aside.
  • Deglaze pot by adding ¼ cup of beef broth and use a wooden spoon to remove brown bits from the bottom.
  • Add onions and sauté until softened, about 5 mins. Add garlic cloves and sauté for 30 seconds more.
  • Add remaining beef broth, pepperoncini juice, Italian seasoning, paprika, fennel seeds, red pepper flakes, pepperoncini peppers, and beef to Pressure Cooker. Press Cancel on the pressure cooker, cover and cook on high pressure for 52 mins, then natural release for 20 mins, and then quickly release any remaining pressure.
  • Remove meat to a baking sheet and use two forks to shred the meat. Pour some of the liquid over the beef until moistened. Reserve the remaining sauce for dipping. Enjoy as a sandwich or any way you prefer your Italian Beef.

Video

Notes

  • These Italian beef sandwiches are delicious when topped with Giardiniera. You can purchase this in many grocery store chains. I also like to top mine with a spicy pepper mix.
  • For less spicy beef, use fewer pepperoncini.
  • Serve the au jus sauce on the side for dipping if you like a wet sandwich.

Nutrition

Calories: 377kcal | Carbohydrates: 3g | Protein: 54g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 535mg | Potassium: 775mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 6mg

by 61 Comments

Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you've had in a restaurant! Ready to serve in less than half an hour.

nashville hot chicken tenders on a white plate

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Whenever I see Nashville hot chicken on a menu I've just got to have it! Super crispy and smothered in a spicy hot sauce, I just can't get enough of them!

It's so quick and fuss free to make these tenders in an air fryer, they are quickly becoming my new favorite thing!

If you love these, be sure to check out my air fryer chicken wings!

How To Make Nashville Style Hot Chicken Tenders

Gather your ingredients

Ingredients to make the Nashville hot chicken tenders

Season tenders with a little salt and pepper. Set aside.

Create a dredging station by whisking milk and hot sauce in one bowl.

In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.

Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.

Dredging the chicken tenders

Place chicken in greased air fryer basket or use a parchment sheet liner.

Cook on 375 degrees for 14-16 minutes, flipping and spraying with oil halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.

The breaded chicken in the air fryer basket

Gather your ingredients to make the Nashville hot sauce.

Spices to make the hot sauce

Add the hot sauce ingredients to a pan, whisk to combine and bring to the boil.

Once your mixture starts to bubble and simmer, remove from heat.

The Nashville hot sauce in a pan

Once chicken tenders are done, remove from air fryer and add them to a large bowl.

Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken.

cooked chicken tenders in basket
Sauce being poured over the chicken tenders

And done 🙂

hot chicken tenders on white plate with pickles on top

Can you use chicken breast in this recipe?

I like to use tenders for this recipe, they are so...well, tender, and they cook so well in the air fryer. If you can't find tenders, you can use breasts and cut them into strips.

How hot is the chicken?

On a scale of mild to hot, these chicken tenders are very hot! There's a lot of cayenne in the sauce and they really do pack a punch. If you prefer milder chicken, you can reduce the amount of cayenne used, or even omit it completely. It will still be delicious!

What do you serve with Nashville hot chicken?

I live to serve this hot chicken as a sandwich. Piled into white bread with pickles and you are in a good place! If you like, you can add in some coleslaw that helps to balance out the heat.

You can serve this as a main and serve it alongside some other Southern favorites like mac n cheese and collard greens.

A nashville hot chicken tender cut in half

Recipe Notes and Tips

  • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
  • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
  • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.

More Air Fryer Chicken Recipes

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finished hot chicken tenders in a plate with pickles on top
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4.61 from 28 votes

Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you've had in a restaurant! Ready to serve in less than half an hour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer chicken tenders, hot chicken tenders, nashville style chicken
Servings: 4 servings
Calories: 488kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 lb chicken tenders
  • ¾ cup milk
  • 2 Tablespoon hot sauce
  • ¾ cup panko bread crumbs
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt and pepper to taste
  • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

Hot Paste

Instructions

  • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
  • Preheat your air fryer to 375 degrees Fahrenheit.
  • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
  • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
  • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
  • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

Video

Notes

  • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
  • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
  • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
  • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.

Nutrition

Calories: 488kcal | Carbohydrates: 19g | Protein: 28g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 998mg | Potassium: 583mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1428IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 1mg

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Air Fryer Lemon Garlic Shrimp

This Air Fryer Lemon Garlic Shrimp is so wonderfully fresh and flavorful and you can cook the shrimp straight from frozen. So quick and easy to make, perfect to serve as an appetizer or as part of a main course.

Air fryer lemon and garlic shrimp served in a white bowl

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

You guys are going to love these juicy shrimp! They are so tasty but take just minutes to make with a few ingredients. I couldn't make this recipe easier if I tried!

The air fryer cooks them perfectly every single, and you can cook them straight from frozen!

If you love these, be sure to check out my air fryer coconut shrimp!

Ingredients You Will Need

  • Frozen Shrimp (Deveined)
  • Butter
  • Seasoning: Italian herbs, old bay, red pepper flakes, salt and pepper.
  • Garlic
  • Lemon
Ingredients to make air fryer lemon garlic shrimp

How To Make Air Fryer Lemon Garlic Shrimp

  • Place the ingredients in an oven safe container that will fit your air fryer.
  • The seasonings and butter in a bowl
  • The shrimp added to the bowl
  • Air fry for 350 degrees for 12-15 min, stirring halfway or until shrimp is translucent.
  • The bowl in the air fryer
  • Air fryer lemon shrimp in the basket ready to serve

How do you serve these shrimp?

These lemon garlic shrimp are great to serve by themselves as an appetizer with a dipping sauce. You can also serve them as part of a main, top some pasta or rice with them or serve with sweet potatoes and beet greens for a well balanced dinner. They are also great to use in tacos!

What's the best shrimp to use?

One of the main reasons I love this recipe is that you can use frozen shrimp, right out of the packet. You just need to make sure that they are deveined. You can use shelled or unshelled, I prefer to use shelled as they tend to be more juicy.

You can also use fresh shrimp for this recipe. You just need to reduce the cooking time slightly.

Why cook shrimp in an air fryer?

Cooking the shrimp in an air fryer is so quick and easy. It's such a hands off method and they come out so perfectly every single time. It totally takes the guess work out and the flavors are really amazing.

Air fryer lemon garlic shrimp garnished with fresh parsley

Recipe Notes and Tips

  • You can use frozen shell-on or peeled shrimp that has been deveined. Frozen shell-on shrimp does tend to be a little juicer.
  • If using defrosted shrimp, reduce the time until shrimp is fully cooked
  • Make a foil sling around the container so that it is easy to remove from the air fryer.

More Easy Shrimp Recipes

finished lemon garlic shrimp in basket
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4.89 from 9 votes

Air Fryer Lemon Garlic Shrimp

This air fryer lemon garlic shrimp is so wonderfully fresh and flavorful and you can cook the shrimp straight from frozen. So quick and easy to make, perfect to serve as an appetizer or as part of a main course.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried frozen shrimp, air fryer shrimp, lemon garlic shrimp
Servings: 4 servings
Calories: 199kcal
Author: Tanya Harris

Ingredients

  • 16 oz jumbo shrimp frozen, deveined
  • 3 Tablespoon butter unsalted
  • 2 teaspoon Italian seasoning
  • 3 garlic cloves minced
  • ¾ teaspoon old bay seasoning
  • 2 Tablespoon fresh lemon juice sliced lemon pieces too
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  • Place ingredients in a container. Air fryer 350 degrees for 12-15 min, stirring halfway or until shrimp is translucent.

Video

Notes

  • You can use frozen shell-on or peeled shrimp that has been deveined. Frozen shell-on shrimp does tend to be a little juicer.
  • If using defrosted shrimp, reduce the time until shrimp is fully cooked
  • Make a foil sling around the container so that it is easy to remove from the air fryer.
  • I prefer jumbo shrimp in this recipe but any size will work. Smaller shrimp cook faster so keep an eye on them. 

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 309mg | Sodium: 967mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg

by 2 Comments

Baba Ghanoush

This Baba Ghanoush is a delicious creamy eggplant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.

baba ghanoush served in a white bowl

Baba ghanoush is one of my favorite dips, and homemade is way better than anything you will buy in store! Full of flavor, it's a great dip to serve with my beet chips!

What Is Baba Ghanoush?

Baba ghanoush (also baba ganoush or baba ghanouj) is a Middle Eastern dip that originates from Lebanon. It's made with mashed, roasted eggplant and seasoned with lemon juice, tahini and spices.

Ingredients You Need

  • Eggplant
  • Garlic
  • Tahini
  • Parsley
  • Lemon
  • Extra Virgin Olive Oil
  • Salt
  • Cayenne Pepper (optional)
Ingredients to make baba ghanoush on a marble work top

How To Make Baba Ghanoush

  • Poke holes in the eggplant and roast in air fryer or oven. Roast on 400 degrees Fahrenheit for 20-25 minutes in the air fryer or on 450 degrees in the oven for for 25-30 minutes. Roast them until softened.
Two eggplants in the air fryer basket
The roasted eggplant in the air fryer basket
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while they cool.
  • Allow eggplants to cool for about 10 minutes.
Roasted eggplant sliced open in a bowl
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds.
Removing the seeds from the eggplant
  • Mash with a fork until the mixture is smooth and creamy.
  • Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt.
  • Sprinkle with cayenne pepper if using.
The other ingredients for baba ghanoush added to the mashed eggplant
The ingredinets mixed together to make baba ghanoush

How long does it keep?

Baba ghanoush is a great make ahead dip. Once you have made it, cover it in plastic wrap or transfer to an airtight container. It will keep well in the fridge for up to a week. Make sure it is cool before placing it in the fridge.

What do you serve with baba ganoush?

Baba ganoush is similar to hummus and can be served in the same way. It's great as a dip with pita chips and raw veggies, but you can also use it as a sandwich or wrap spread. It is best served cool or at room temperature.

What does it taste like?

This dip is thick and creamy, and it has a slight smokey flavor from the roasted eggplant. Similar to hummus, but without the nutty undertones. Eggplants have a mild flavor, so the lemon juice and parsley really add to a fresh flavor.

A chip being dipped into baba ghanoush

Recipe Notes and Tips

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

More Easy Dip Recipes

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Baba Ghanoush

This baba ghanoush is a delicious creamy egg plant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.
Prep Time10 minutes
Cook Time20 minutes
Cooling time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: baba ghanoush recipe, eggplant dip
Servings: 4 servings
Calories: 144kcal
Author: Tanya Harris

Ingredients

  • 2 lbs eggplant about 2 medium-sized eggplants
  • 3 garlic cloves minced
  • 2 Tablespoons Tahini
  • 2 Tablespoon flat-leaf parsley chopped
  • Juice of 1 lemon
  • 1 Tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper optional

Instructions

  • Poke holes in the eggplant and roast in air fryer or oven.
  • Air Fryer: place in air fryer basket and air fry on 400 degrees Fahrenheit for 20-25 minutes, or until softened.
  • Oven: Preheat oven to 450 degrees and roast until softened, about 25-30 minutes.
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while the cool. Allow eggplants to cool for about 10 minutes.
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds. Mash with a fork until the mixture is smooth and creamy. Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt. Sprinkle with cayenne pepper if using.
  • Serve and enjoy.

Notes

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 611mg | Fiber: 8g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg

by 4 Comments

Air Fryer Roasted Shishito Peppers

These air fryer shishito peppers are such a quick and easy appetizer to make, and they are always a crowd pleaser. Just a couple of ingredients and they are ready to serve in 10 minutes.

Air fryer shishito peppers in a white bowl

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I recall reading about shishito peppers in a cookbook many years ago. Popular at Japanese restaurants, they’re a mildly sweet kind of pepper that has a little spice. They say about 1 in 10 of them is actually spicy. For whatever reason, every time I buy a pound, I usually find half of them a little spicy. That’s totally cool with me though. 

These peppers are amazing once they’re roasted and charred and blistered. We usually make them on the grill but lately, I’ve been making these beauties in my air fryer. It’s so easy and comes out perfect every time.

They are a great appetizer to serve up with my air fryer egg rolls, and be sure to check out these other delicious air fryer appetizers.

Ingredients You Will Need

You just need 3 ingredients to make these roasted shishito peppers!

  • Shishito Peppers
  • Olive Oil
  • Salt

How To Make Air Fryer Shishito Peppers

  • Wash and dry the peppers
Raw peppers in a colander
  • Coat the peppers in the oil and salt and place in the air fryer basket.
Raw peppers in the air fryer basket
  • Air fry until the peppers are roasted and blistered.
  • Shake halfway through cooking.
The roasted peppers in the air fryer basket

What do you serve air fryer shishito peppers?

These shihito peppers are great to serve as a finger food appetizer with a couple of dips. I love to serve them with some sweet chili sauce and sriracha or mayo also work well.

Are shishito peppers hot?

Shishito peppers are very mild compared to peppers. They are milder than jalapenos, and actually closer to bell peppers. The seeds have a little heat to them, but unless you are extremely sensitive to spice, you'll be perfectly safe with these!

They have a fresh and peppery flavor with a slight sweetness to them.

Where to buy shishito peppers

Shishito peppers are now readily available to most superstores, you should find them near the chili peppers. You can also get them in Asian supermarkets. Here's some additional information about shishito peppers if you'd like to learn more.

Close up of roasted shishito peppers in a white bowl

Recipe Notes and Tips

  • Wash and pat dry the peppers before coating them. Pat them dry with a paper towel to remove the excess moisture.
  • Don't overcook the peppers. They should be just blistering. If you overcook them they can become soft and mushy.
  • Don't overcrowd the air fryer basket. Cook them in two batches if you are making more.

More Easy Appetizer Recipes

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5 from 3 votes

Air Fryer Roasted Shishito Peppers

These air fryer shishito peppers are such a quick and easy appetizer to make, and they are always a crowd pleaser. Just a couple of ingredients and they are ready to serve in 10 minutes.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer shishito peppers, easy shishito pepper recipe, roasted shishito peppers
Servings: 2 to 4 servings
Calories: 54kcal
Author: Tanya Harris

Ingredients

  • 8 oz shishito peppers rinsed and dried
  • ½ Tablespoon olive oil
  • Salt to taste

Instructions

  • Coat peppers in oil and salt place in air fryer basket.
  • Air fry on 400 degrees Fahrenheit for 7-8 minutes until peppers are roasted and blistered, shaking halfway.

Notes

  • Wash and pat dry the peppers before coating them. Pat them dry with a paper towel to remove the excess moisture.
  • Don't overcook the peppers. They should be just blistering. If you overcook them they can become soft and mushy.
  • Don't overcrowd the air fryer basket. Cook them in two batches if you are making more.

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 91mg | Calcium: 11mg | Iron: 1mg

by 14 Comments

Crispy Air Fryer Beet Chips

If you’re looking for a twist on the traditional chip, you’ll love this awesome beet chips recipe. Made in the air fryer to give that perfect crispy crunch.

cooked beet chips on a plate

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I like snacks. It’s as simple as that, and thanks to my air fryer, I can make all kinds of snacks while saving a little money too. These awesome apple chips and crispy chickpeas come out nice and crispy in the air fryer, and now I can add beets to my snack category. 

So why beets? Beets are crazy healthy and I happen to love them. I usually juice my beets but now I love those things roasted and even air fried into a chip. 

How to make Beet Chips

2 beets laying on marble background

First, remove the green leaves from the beets (save those for later and make sautéed beet greens) and peel the beets. Use a mandolin and thinly slice the beets to get your chips. 

sliced beets next to mandolin

Place them in a large bowl and cover then with a drizzle of olive oil. Stir to make sure all the beet chips are covered. 

beets in a glass bowl covered in olive oil

Place the chips in the air fryer basket. They will overlap a bit, which is fine, because we are going to shake them up and they'll shrink while cooking. 

air fryer basket with beet chips on bottom of it

Air fry the beets on 330 degrees Fahrenheit for 15-20 minutes, moving the beets every few minutes to ensure they aren’t overlapping anymore. As the beets cook, they will shrink and you’ll have the ability to spread them apart in the basket.

cooked beet chips in air fryer basket

Once your beets are slightly crispy, remove them from the air fryer basket and place them on a plate. Leave them alone for a few minutes to crisp up some more. Season with salt. 

cooked beet chips on a plate

Notes on Beet Chips

  • The cook time on these beet chips will vary depending on your air fryer brand, the thickness of your sliced beets, and whether you choose to overlap them or not. Your beets could be done in as quickly as 15 minutes. 
  • Be careful not to leave your beets in too long or they will taste burnt. As soon as they are slightly crisp, remove them from the air fryer. They will crisp some more once removed from the air fryer.  

Looking for other Air Fryer Snack Recipes? Try these out:

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5 from 6 votes

Crispy Air Fryer Beet Chips

These Homemade Beet Chips are delicious and crispy when made in the Air Fryer. It's the perfect quick and easy healthy snack.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Keyword: air fryer beet chips, beet chips
Servings: 1 person
Calories: 132kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 beet roots peeled and sliced
  • ½ Tablespoon olive oil
  • Salt to taste

Instructions

  • Place sliced beets in a bowl and toss with oil. Place in air fryer basket in a single layer.
  • Air fry on 330 degrees Fahrenheit for 15-20 minutes (until beets are slightly crispy), stirring beets and seperating them in a single layer if they overlap during cooking.
  • Remove once beets get slightly crispy and lay them on a plate, the beets will get more crispy once removed. Salt to taste.

Notes

  • The cook time on these beet chips will vary depending on your air fryer brand, the thickness of your sliced beets, and whether you choose to overlap them or not. Your beets could be done in as quickly as 15 minutes. 
  • Be careful not to leave your beets in too long or they will taste burnt. As soon as they are slightly crisp, remove them from the air fryer. They will crisp some more once removed from the air fryer.  

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 533mg | Fiber: 5g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg