NINJA K83083 EzView 7-in-1 5.5 Quart Air Fryer User Guide

EZVIEW AIR FRYER
MAX XL
QUICK START GUIDE
+ COOKING CHARTS
+ 20 IRRESISTIBLE RECIPES

AIR FRY 101

| PREHEAT
For best cooking and crisping results, always preheat your Ninja® Air Fryer for 3 minutes.
---|---
| CRISPER PLATE
The crisper plate promotes overall browning. We recommend using it every time you air fry.
| SHAKE OR TOSS
For best results, frequently shake your food or toss it with silicone-tipped tongs to get it as crispy as you’d like.

USING YOUR AIR FRYER’S FUNCTIONS

Pull crispy meals out of thin air.
The Ninja® EzView Air Fryer circulates super-hot air around your food to remove moisture from its surface to give it that golden-brown, crispy finish.
PREHEAT RECOMMENDATION: Preheat for 3 minutes before adding ingredients.
Select desired function and temperature, set time to 3 minutes, and press START/PAUSE.

MAX CRISP
Best for frozen foods such as French fries and
chicken nuggets.|
AIR FRY
Best for fresh foods such as hand-cut fries and
chicken wings.|
AIR ROAST
Best for roasted vegetables and meats.|
AIR BROIL
Best for fish and steaks.|
BAKE
Best for cakes and desserts.| ![NINJA K83083 EzView 7 in 1 5 5 Quart Air Fryer

• FIGURE 8](https://manuals.plus/wp- content/uploads/2023/04/NINJA-K83083-EzView-7-in-1-5-5-Quart-Air-Fryer- FIGURE-8.jpg)
  REHEAT
  Best for reviving leftovers.| ![NINJA K83083 EzView 7 in 1 5 5 Quart Air Fryer
• FIGURE 9](https://manuals.plus/wp- content/uploads/2023/04/NINJA-K83083-EzView-7-in-1-5-5-Quart-Air-Fryer- FIGURE-9.jpg)
  DEHYDRATE
  Best for making veggies/fruit chips or jerky.|

Note: When setting time, the digital display shows HH:MM.
For inspiring recipes and cooking charts, visit ninjakitchen.com.

AIR FRY TIPS & TRICKS

| SHAKE, SHAKE, SHAKE
Check food and shake basket frequently for even browning.
---|---
| CONVERT OVEN RECIPES
Convert oven recipes by using the Roast or Bake function and reducing the temperature by 25°F. Check food frequently to avoid overcooking.
| FREESTYLING RECIPES
If you are cooking less food than the recipe calls for, remember to reduce the cook time. If you’re cooking a bit more, increase the cook time. Check food frequently.
| AIR FRYING FRESH INGREDIENTS
For best results with fresh vegetables, using at least 1 tablespoon of oil is a good rule of thumb, but you can use
more or less to achieve your desired level of crispiness.
| DON’T OVERCROWD
Evenly arrange and space ingredients out to ensure consistent browning.
| SECURE YOUR FOOD
To keep lightweight foods from being blown around by the fan, secure them with toothpicks.
| AVOID SMOKE
We recommend using Canola, Refined Coconut, Avocado, Vegetable, and Grapeseed oils or sprays.
Avoid using Olive Oil, Butter and Margarine.

DEHYDRATE TIPS & TRICKS

| SLICING
Use a mandoline slicer to get consistent, thin fruit and vegetable slices. Fruits and veggies should be sliced as thinly as possible without falling apart.
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| PREVENT OXIDATION
Fruits like apples and pears brown quickly when cut. To delay oxidation, soak them in water with a squeeze of lemon juice for 5 minutes.
| DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as dry as possible before placing them in the basket.
| DON’T OVERLAP
Lay ingredients flat and close together to optimize space. Individual pieces should not overlap or be stacked.
| TRIM THE FAT
Before dehydrating beef or poultry, make sure to trim off all fat, as it does not dry out and could turn rancid.
| PASTEURIZING JERKY
Before dehydrating meats and fish, use the Roast function at 330°F for 1 minute to fully pasteurize them.
| HOW LONG TO DEHYDRATE?
Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. The longer you dehydrate ingredients, the crispier they will become.
| STORAGE
To maximize shelf life, store dehydrated foods at room temperature in an airtight container up to 2 weeks.

Air Fry Cooking Chart

INGREDIENT| AMOUNT| PREPARATION| TOSS IN OIL| TEMP| COOK TIME
---|---|---|---|---|---
VEGETABLES
Asparagus| 2 bunches| Whole, trim stems| 2 tsp| 390°F| 11–13 mins
Beets| 6 small or 4 large (about 2 lbs)| Whole| None| 390°F| 45–60 mins
Bell peppers (for roasting)| 4 peppers| Whole| None| 400°F| 26–30 mins
Broccoli| 1 head| Cut in 1-inch florets| 1 Tbsp| 390°F| 13–16 mins
Brussels sprouts| 2 lbs| Cut in half, remove stems| 1 Tbsp| 390°F| 18–22 mins
Butternut squash| 2 lbs| Cut in 1–2-inch pieces| 1 Tbsp| 390°F| 23–26 mins
Carrots| 2 lbs| Peel, cut in 1/2-inch pieces| 1 Tbsp| 400°F| 20–24 mins
Cauliflower| 2 heads (about 2 lbs)| Cut in 1-inch florets| 2 Tbsp| 390°F| 20–24 mins
Corn on the cob| 4 ears| Whole, remove husks| 1 Tbsp| 390°F| 12–15 mins
Green beans| 2 bags (12 oz each)| Trim| 1 Tbsp| 390°F| 12–14 mins
Kale (for chips)| 1/2 bag (8 oz)| Tear in pieces, remove stems| None| 300°F| 8–10 mins
Mushrooms| 2 packages (10 oz each)| Rinse, cut in quarters| 1 Tbsp| 390°F| 10–12 mins
Potatoes, russet| 2 lbs| Cut in 1-inch wedges| 1 Tbsp| 390°F| 20–25 mins
1 lb| Hand-cut fries, thin| 1/2–3 Tbsp, canola| 390°F| 20–24 mins
2 lbs| Hand-cut fries, thick| 1/2–3 Tbsp, canola| 390°F| 23–26 mins
4 whole (6–8 oz)| Pierce with fork 3 times| None| 390°F| 30–35 mins
Potatoes, sweet| 2 lbs| Cut in 1-inch chunks| 1 Tbsp| 390°F| 20–24 mins
4 whole (6–8 oz)| Pierce with fork 3 times| None| 390°F| 30–35 mins
Zucchini| 2 lbs| Cut in quarters lengthwise,
then cut in 1-inch pieces| 1 Tbsp| 390°F| 18– 20 mins
POULTRY
Chicken breasts| 2 breasts (3/4–11/2 lbs each)| Bone in| Brush with oil| 375°F| 25–35 mins
2 breasts (1/2–3/4 lb each)| Boneless| Brush with oil| 375°F| 18–22 mins
Chicken thighs| 4 thighs (6–10 oz each)| Bone in| Brush with oil| 390°F| 22–28 mins
4 thighs (4–8 oz each)| Boneless| Brush with oil| 390°F| 18–22 mins
Chicken wings| 3 lbs| Drumettes & flats| 1 Tbsp| 390°F| 22–26 mins
FISH & SEAFOOD
Crab cakes| 2 cakes (6–8 oz each)| None| Brush with oil| 350°F| 12–15 mins
Lobster tails| 4 tails (3–4 oz each)| Whole| None| 375°F| 5–8 mins
Salmon fillets| 2 fillets (4 oz each)| None| Brush with oil| 390°F| 10–13 mins
Shrimp| 16 large| Whole, peeled, tails on| 1 Tbsp| 390°F| 9–11 mins
BEEF
Burgers| 4 patties (1/4 lb each), 80% lean| 1 inch thick| None| 375°F| 8–10 mins
Steaks| 2 steaks (8 oz each)| Whole| None| 390°F| 10–20 mins
PORK & LAMB
Bacon| 4 strips, cut in half| None| None| 350°F| 8–10 mins
Pork chops| 2 thick-cut, bone-in chops (10–12 oz each)| Bone in| Brush with oil| 375°F| 14 mins
4 boneless chops (8 oz each)| Boneless| Brush with oil| 375°F| 14–17 mins
Pork tenderloins| 2 tenderloins (1–1 1/2 lbs each)| Whole| Brush with oil| 375°F| 25–30 mins
Sausages| 6 sausages| Whole| None| 390°F| 8–10 mins
FROZEN FOODS
Chicken cutlets| 5 cutlets| None| None| 390°F| 18–21 mins
Chicken nuggets, precooked| 2 lbs| None| None| 390°F| 15–18 mins
Chicken nuggets, uncooked| 3 boxes (12 oz each)| None| None| 390°F| 20–22 mins
Fish fillets| 1 box (6 fillets)| None| None| 390°F| 14–16 mins
Fish sticks| 1 box (25 oz)| None| None| 390°F| 12–14 mins
French fries| 1 lb| None| None| 350°F| 20–25 mins
French fries| 2 lbs| None| None| 360°F| 28–32 mins
Mozzarella sticks| 2 boxes (12 oz each)| None| None| 375°F| 9–10 mins
Pot stickers| 2 lbs| None| None| 390°F| 14–17 mins
Pizza rolls| 2 lbs| None| None| 390°F| 14–16 mins
Popcorn shrimp| 2 boxes (14–16 oz each)| None| None| 390°F| 14–15 mins
Sweet potato fries| 1 lb| None| None| 375°F| 20–22 mins
Tater tots| 2 lbs| None| None| 360°F| 20 mins

NOTE There is no temperature adjustment available or necessary when using the Max Crisp function.

Max Crisp Cooking Chart

INGREDIENT| AMOUNT| PREPARATION| TOSS IN OIL| COOK TIME
---|---|---|---|---
FROZEN FOOD
Chicken nuggets| 1 box (12 oz)| None| None| 7–9 mins
Chicken wings| 2 lbs (32 oz)| None| 1 Tbsp| 25 mins
French fries| 1 lb (16 oz)| None| None| 15 mins
French fries| 2 lbs (32 oz)| None| None| 25 mins
Mini corn dogs| 14 oz (20–24 ct)| None| None| 6 mins
Mini corn dogs| 24 oz (40–46 ct)| None| None| 8–10 mins
Mozzarella sticks| 24 oz| None| None| 6–8 mins
Pizza rolls| 1 bag (20 oz, 40 ct)| None| None| 6–8 mins
Pot stickers| 24 oz (20–24 ct)| None| None| 8–10 mins

Dehydrate Chart

FRUITS & VEGETABLES
Apples| Cut in 1/8-inch slices, remove core, rinse in lemon water, pat dry| 135°F| 7–8 hrs
Asparagus| Cut in 1-inch pieces, blanch| 135°F| 6–8 hrs
Bananas| Peel, cut in 3/8-inch slices| 135°F| 8–10 hrs
Beets| Peel, cut in 1/8-inch slices| 135°F| 6–8 hrs
Eggplant| Peel, cut in 1/4-inch slices, blanch| 135°F| 6–8 hrs
Fresh herbs| Rinse, pat dry, remove stems| 135°F| 4 hrs
Ginger root| Cut in 3/8-inch slices| 135°F| 6 hrs
Mangoes| Peel, cut in 3/8-inch slices, remove pits| 135°F| 6–8 hrs
Mushrooms| Clean with soft brush (do not wash)| 135°F| 6–8 hrs
Pineapple| Peel, core, cut in 3/8– 1/2-inch slices| 135°F| 6–8 hrs
Strawberries| Cut in half or in 1/2-inch slices| 135°F| 6–8 hrs
Tomatoes| Cut in 3/8-inch slices or grate; steam if planning to rehydrate| 135°F| 6–8 hrs
MEAT, POULTRY, FISH
Beef jerky| Cut in 1/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28)| 150°F| 5–7 hrs
Chicken jerky| Cut in 1/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28)| 150°F| 5–7 hrs
Turkey jerky| Cut in 1/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28)| 150°F| 5–7 hrs
Salmon jerky| Cut in 1/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28)| 150°F| 3–5 hrs

Preheat.
Let the unit preheat for 3 minutes before adding ingredients.
For best results, shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results. Use these cook times as a guide, adjusting to your preference.

FROZEN FRENCH FRIES

COOK: 30 MINUTES
MAKES: 5–6 SERVINGS

INGREDIENTS
2 pounds frozen French fries

TIP
Shake often or toss with silicone-tipped tongs for even, crispy results.

DIRECTIONS

Insert crisper plate in basket
and insert basket in unit. Preheat
the unit by selecting AIR FRY,
setting temperature to 360°F,
and setting time to 3 minutes.
Select START/PAUSE to begin.| Once unit is preheated, add fries
to basket; reinsert basket. Select
AIR FRY, set time to 360°F, and
set time to 30 minutes. Select
START/PAUSE to begin.| After 10 minutes, remove basket
from unit and shake fries or
toss them with silicone-tipped
tongs. Reinsert basket to resume
cooking for 10 more minutes.
Check for desired crispiness,
cooking for up to an additional
10 minutes if needed. When
cooking is complete, serve with
your favorite dipping sauce.

TIP
For faster and crispier results, select MAX CRISP and cook for 25 minutes, shaking twice throughout.

CRISPY CHICKEN WINGS

BASICS
PREP: 5 MINUTES
COOK: 24 MINUTES
MAKES: 2–4 SERVINGS

INGREDIENTS
2 pounds uncooked frozen chicken wings
1 tablespoon canola oil
1 tablespoon kosher salt
1 teaspoon black pepper

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting MAX CRISP and setting time to 3 minutes. Select START/PAUSE to begin.
2. In a bowl, toss wings with oil, salt, and pepper. Once unit is preheated, place wings on crisper plate; reinsert basket.
3. Select MAX CRISP and set time to 24 minutes. Select START/PAUSE to begin.
4. After 12 minutes, toss wings with silicone-tipped tongs. Reinsert basket to resume cooking.
5. When cooking is complete, toss wings with desired flavorings and serve.

FLAVORINGS
Dijon Honey Mustard: Whisk together 1/4 cup Dijon mustard, 1/4 cup mayonnaise, and 2 tablespoons honey. Serve with wings after cooking.
Lemon Pepper: Before cooking the wings, toss with 2 tablespoons dried lemon and pepper seasoning along with the oil, salt, and pepper. Cook the wings as directed.
Buffalo: Whisk together 1/4 cup hot sauce with 2 tablespoons melted butter. Toss wings in sauce after cooking and serve with blue cheese dressing.
Soy & Sesame Ginger: Whisk together 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 2 tablespoons brown sugar, 2 tablespoons ground ginger, 1 tablespoon toasted sesame seeds, and 1 tablespoon cornstarch. Toss wings in sauce after cooking.
Honey, Siracha & Lime: Whisk together 2 tablespoons siracha, 2 tablespoons fresh lime juice, 2 tablespoons honey, 2 tablespoons rice wine vinegar and 1 tablespoon sugar. Toss wings in sauce after cooking.

TATER TOT EGG BAKE
PREP: 10 MINUTES
COOK: 28 MINUTES
MAKES: 4–6 SERVINGS

INGREDIENTS
5 eggs
1/4 cup whole milk
1 teaspoon kosher salt
1 teaspoon black pepper
Cooking spray
Parchment paper
2 pre-cooked andouille sausages
(3 ounces each), cut in 1/4-inch slices
1 cup shredded cheddar cheese
1 pound frozen tater tots
Fresh scallions, sliced, for serving

DIRECTIONS

1. Remove crisper plate from basket. Preheat unit by selecting BAKE, setting temperature to 390°F, and setting time to 6 minutes.
   Select START/PAUSE to begin.

2. In a bowl, whisk together the eggs, milk, salt and pepper.

3. Remove basket and spray with cooking spray.
   Trim parchment paper to fit in bottom of basket.
   Place parchment in the bottom of basket and pour egg mixture on top.

4. Reinsert basket and cook for 5 minutes. After 5 minutes, remove basket and place sliced sausage evenly on top of eggs, then sprinkle cheese on top. Place frozen tater tots in an even layer on top; reinsert basket.

5. Select BAKE, set temperature to 390°F, and set time to 20 minutes. Select START/PAUSE to begin.

6. When cooking is complete, let rest for 2 minutes. Top with scallions and serve.

TIP
Substitute any other cooked sausage for the andouille.

FRENCH TOAST STICKS
BREAKFAST
PREP: 10 MINUTES
COOK: 16 MINUTES
MAKES: 4–6 SERVINGS

INGREDIENTS
1 tablespoon maple syrup, plus more for serving
4 eggs, lightly beaten
1 cup coconut milk (or whole milk)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 loaf (approximately 14 ounces) sliced bread (preferably challah,
French, or sourdough), cut in 1-inch-thick strips
Cooking spray
Fresh fruit, for serving

DIRECTIONS

1. In a shallow baking dish, whisk together 1 tablespoon syrup, eggs, milk, brown sugar, cinnamon, and nutmeg. Place the bread sticks into the mixture and allow them to absorb batter for at least 5 minutes.
2.  Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
3. Once unit is preheated, spray the crisper plate with cooking spray. Working in batches, fill the basket with the sticks in a single layer, making sure not to crowd the basket.
4. Select AIR FRY, set temperature to 390°F, and set time to 8 minutes. Select START/PAUSE to begin.
5. After 3 minutes, remove basket and flip the sticks. Reinsert basket to resume cooking for 3 more minutes. If desired, cook for up to 2 additional minutes.
6. Repeat steps 4 and 5 for the remaining sticks.
7. When cooking is complete, serve immediately with maple syrup and fresh fruit.

TIP
Leave the bread out for a few hours before cooking so it can dry out a bit—it will soak up more egg that way.

CRESCENT ROLL BREAKFAST TARTS
BREAKFAST
PREP: 10 MINUTES
COOK: 12–14 MINUTES
MAKES: 4–6 SERVINGS
INGREDIENTS
1 package (4 ounces) cream cheese, softened
1 /4 cup fruit preserves (strawberry, raspberry, blueberry, etc.)
3 tablespoons powdered sugar
1 tube (8 ounces) refrigerated crescent roll dough
Flour, for dusting
Cooking spray

DIRECTIONS

1. In a mixing bowl, combine the cream cheese, fruit preserves, and powdered sugar. Using an electric hand mixer or a whisk, mix together to fully incorporate. Set aside.
2. Cut crescent roll dough into 4 squares. Dust a small amount of flour onto each square. Roll out squares with a rolling pin until they are approximately 5 inches wide and 5 inches long.
3. Spread approximately 1/3 cup cream cheese mixture onto each square. Make sure to leave space at each end of square.
4. Working one at a time, take one corner of the square and roll towards the other end. Squeeze ends to create a seal. Repeat with remaining squares.
5. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 325°F, and setting time to 3 minutes. Select START/PAUSE to begin.
6. Once unit is preheated, spray the pastries liberally with cooking spray. Place onto the crisper plate.
7. Select AIR FRY, set temperature to 325°F, and set time to 14 minutes. Select START/PAUSE to begin.
8. After 12 minutes, remove basket and check doneness of pastries. If desired, reinsert basket and resume cooking up to 2 more minutes.
9. Cooking is complete when pastries are golden brown. Allow pastries to cool slightly before serving.

CRISPY FRIED FISH
MAINS
PREP: 10 MINUTES
COOK: 8 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS
2 tablespoons olive oil
1/2 cup Dijon mustard
1 teaspoon kosher salt
2 cups butter crackers, crushed
1 cup plain bread crumbs
4 uncooked cod or haddock fillets (6 ounces each)
Cooking spray

DIRECTIONS

1. Place olive oil, mustard, and salt into a bowl; whisk to combine. Add crushed butter crackers and bread crumbs to another bowl, stirring to combine.
2. Working in small batches, coat fish fillets in mustard mixture. Transfer fish to bread crumb mixture, tossing well to evenly coat. Set aside.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
4. Spray each breaded fillet liberally with cooking spray. Once unit is preheated, place fillets onto the crisper plate.
5. Select AIR FRY, set temperature to 390°F, and set time to 8 minutes. Select START/PAUSE to begin.
6. After 4 minutes, remove basket and flip fillets. Reinsert basket to resume cooking.
7. When cooking is complete, serve fish immediately.

BACON-WRAPPED SAUSAGES
MAINS
PREP: 5 MINUTES
COOK: 20–22 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
4 uncooked sausages (mild/hot Italian, chorizo, etc.)
8 slices uncooked bacon
4 toothpicks, cut in 1/2-inch pieces
4 hot dog buns, for serving

DIRECTIONS

1. Insert crisper plate in basket and basket in unit.
   Preheat unit by selecting AIR FRY, setting temperature to 360°F, and setting time to 3 minutes. Select START/PAUSE to begin.

2. While unit is preheating, wrap each sausage with 2 slices of bacon. Secure each end of bacon with half of a toothpick.

3. Once unit is preheated, place sausages on crisper plate.

4. Select AIR FRY, set temperature to 360°F, and set time to 22 minutes. Select START/PAUSE to begin.

5. After 10 minutes, remove basket and flip sausages. Reinsert basket and resume cooking for 10 minutes.

6. After 10 minutes, check sausages for doneness.
   If desired, cook sausages up to 2 more minutes.
   When cooking is complete, serve sausages in buns with condiments.

MINI CHEESEBURGER MEATLOAVES
MAINS
PREP: 10 MINUTES
COOK: 32 MINUTES
MAKES: 6 SERVINGS

INGREDIENTS
2 pounds uncooked ground beef (80/20 blend)
5 slices uncooked bacon (6 ounces), chopped
1/2 cup white onion, diced 2 eggs, lightly beaten
1/2 cup seasoned bread crumbs
1/2 cup ketchup, plus more for serving
1/4 cup yellow mustard
2 tablespoons sweet relish
1 cup shredded cheddar cheese
1 tablespoon kosher salt
1 teaspoon black pepper
8 slices American cheese
4 hamburger buns

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
2. In a large mixing bowl, combine beef, bacon, onion, eggs, bread crumbs, ketchup, mustard, relish, cheddar cheese, salt, and pepper. Mix thoroughly to fully incorporate ingredients. Form mixture into 8 mini meatloaves (about 6-7 ounces each).
3. Once unit is preheated, place 4 loaves on the crisper plate; reinsert basket.
4. Select AIR FRY, set temperature to 390°F, and set time to 16 minutes. Select START/PAUSE to begin.
5. After 10 minutes, remove basket and flip meatloaves. Reinsert basket to resume cooking for remaining 6 minutes.
6. When cooking is complete, top each meatloaf with a slice of American cheese. Cover meatloaves to keep warm and set aside.
7. Repeat steps 3 through 6 with remaining meatloaves.
8. Place each mini meatloaf on a bun and drizzle with ketchup or your favorite burger condiments before serving.

CAJUN SHRIMP & VEGETABLES
MAINS
PREP: 5 MINUTES
COOK: 16 MINUTES
MAKES: 3–4 SERVINGS
INGREDIENTS
1 bag (16 ounces) frozen mixed vegetables (Asian medley)
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1 pound frozen raw jumbo shrimp, peeled, deveined
2 tablespoons Cajun seasoning blend

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting MAX CRISP and setting time to 3 minutes. Select START/PAUSE to begin.
2. While unit is preheating, toss the frozen vegetables with 1 tablespoon oil and salt in a bowl.
3. Once unit is preheated, place vegetables on crisper plate.
4. Select MAX CRISP and set time to 6 minutes. Select START/PAUSE to begin. Shake vegetables halfway through cooking.
5. While vegetables are cooking, toss shrimp with remaining 1 tablespoon olive oil and Cajun seasoning blend in a bowl.
6. When cooking is complete, open basket and place shrimp on top of the vegetables. Reinsert basket.
7. Select AIR FRY, set temperature to 390°F, and set time to 10 minutes. Select START/PAUSE to begin. Shake basket halfway through cooking.
8. When the cooking is complete, stir to combine and serve immediately.

RANCH CHICKEN TENDERS
MAINS
PREP: 10 MINUTES
MARINATE: 1 HOUR
COOK: 24 MINUTES
MAKES: 4–6 SERVINGS
INGREDIENTS
2 pounds uncooked chicken tenderloins
1 tablespoon olive oil
1 packet (1 ounce) ranch dressing seasoning mix
1 tablespoon kosher salt
4 cups corn flakes, finely crushed

DIRECTIONS

1. In a large mixing bowl, toss chicken with oil. Add ranch seasoning and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour.
2. In a separate bowl, combine the kosher salt and crushed corn flakes. Working in batches, coat the marinated chicken in the corn flake mixture. Make sure to press the flakes onto the chicken to fully coat.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
4. Once unit is preheated, place half the chicken in the basket in a single layer.
5. Select AIR FRY, set temperature to 390°F, and set time to 12 minutes. Select START/PAUSE to begin.
6. After 6 minutes, remove basket and flip chicken. Reinsert basket to resume cooking for the remaining 4 minutes.
7. Repeat steps 4–6 with remaining chicken.
8. When cooking is complete, serve immediately with dipping sauce.

CUBAN-STYLE BISCUITS
MAINS
PREP: 10 MINUTES
COOK: 26 MINUTES
MAKES: 8 SERVINGS
INGREDIENTS
1 tube (16.3 ounces) refrigerated biscuit dough
1/4 cup Dijon mustard, divided
4 kosher dill pickle spears, chopped
16 slices deli ham (honey, oven roasted, etc.)
8 slices Swiss cheese

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting BAKE, setting temperature to 325°F, and setting time to 3 minutes. Select START/PAUSE to begin.

2. Unpackage the biscuit dough and separate the biscuits.

3. Once unit is preheated, place 4 biscuits in the basket; reinsert basket.

4. Select BAKE, set temperature to 325°F, and set time to 10 minutes. Select START/PAUSE to begin.

5. After 8 minutes, check biscuits for doneness.
   If necessary, cook up to 2 more minutes.

6. Repeat steps 3 and 4 with remaining biscuits.

7. When cooking is complete, allow biscuits to cool slightly. When they are cool enough to handle, start by pressing down on the biscuits with the flats of your palm. Spread
   1 1/2 teaspoons Dijon mustard on each biscuit, then add 1 tablespoon chopped pickles on top. Fold 2 pieces of ham and place on top. Finish by placing 1 slice of cheese on top of each biscuit.

8. Place 4 assembled biscuits in the basket; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 3 minutes. Select START/PAUSE to begin.
   Repeat with remaining biscuits.

9. Allow to cool slightly before serving.

ITALIAN PORK LOIN & ROASTED VEGETABLES
MAINS
PREP: 20 MINUTES
MARINATE: 2–4 HOURS
COOK: 30 MINUTES
MAKES: 4–6 SERVINGS
INGREDIENTS
1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half widthwise
1/2 cup Italian dressing
1/2 pound baby red potatoes, halved
2 Roma tomatoes, diced
1 zucchini, sliced in half moons
1 summer squash, sliced in half moons
1 red bell pepper, diced
3 cloves garlic, peeled, minced
2 tablespoons extra virgin olive oil
1/4 cup fresh basil, torn
3 teaspoons kosher salt, divided

DIRECTIONS

1. Place pork loin into a bowl or large zip-top bag. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.

2. In a large bowl, toss potatoes, tomatoes, zucchini, squash, and garlic with oil, basil, and 2 teaspoons salt.

3. Insert crisper plate in basket and basket in unit.
   Preheat unit by selecting AIR ROAST, setting temperature to 375°F, and setting time to 3 minutes. Select START/PAUSE to begin.

4. While unit is preheating, remove pork from marinade and season with remaining 1 teaspoon salt.

5. Once unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.

6. Select AIR ROAST, set temperature to 375°F, and set time to 30 minutes. Select START/PAUSE to begin.

7. After 10 minutes, remove basket. Stir vegetables and flip the pork. Reinsert basket to resume cooking.

8. After 20 minutes, check pork for doneness. If necessary, cook up to 3 more minutes.

9. When cooking is complete, let pork rest for 5 minutes before slicing.

**EGGPLANT PARMESAN
MAINS

PREP: 10 MINUTES
TOTAL COOK TIME: 20 MINUTES
MAKES: 2–3 SERVINGS
INGREDIENTS**
1 cup all-purpose flour
3 eggs, beaten
1 cup panko bread crumbs
3 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 small eggplant, peeled, cut in 4 1/2-inch slices
1/2 cup marinara sauce
4 slices fresh mozzarella cheese

DIRECTIONS

1. Insert crisper plate and broil rack in basket and insert basket in unit. Preheat the unit by selecting AIR FRY, setting temperature to 360°F , and setting time to 3 minutes. Select START/PAUSE to begin.
2. Set out three plates or shallow bowls. Place the flour in one, beaten eggs in the second, and bread crumbs in the third. Stir 1 teaspoon salt and 1 teaspoon pepper into the flour. Stir 1 teaspoon salt and remaining 1 teaspoon pepper into the bread crumbs.
3. Dip each slice of eggplant into the flour, then the eggs, then the bread crumbs.
4. Once unit is preheated, place breaded eggplant in basket; reinsert basket.
5. Select AIR FRY, set temperature to 390°F, and set time to 15 minutes. Press START/PAUSE to begin cooking.
6. When cooking is complete, remove basket from unit, top each slice of eggplant with 2 tablespoons marinara sauce and 1 slice mozzarella. Reinsert basket in unit. Select AIR BROIL, set temperature to 450°F, and set time to 5 minutes. Press START/PAUSE to begin cooking.
7. When cooking is complete, remove basket from unit and serve eggplant warm with bread or pasta of choice.

**OPEN-FACED TUNA MELT
MAINS

PREP: 5 MINUTES
TOTAL COOK TIME: 13 MINUTES
MAKES: 1–2 SERVINGS
INGREDIENTS**
2 teaspoons Dijon mustard
2 slices white sandwich bread
4 ounces shredded cheddar cheese
2 slices fresh tomato
1/2 cup prepared tuna salad
4 slices red onion

DIRECTIONS

1. Spread 1 teaspoon Dijon mustard on each slice of bread. Then top each slice with 1 slice cheese, 1 slice tomato, 1/4 cup tuna salad, 2 slices red onion, and another slice of cheese.

2. Insert crisper plate and broil rack in basket.
   Place the open-faced sandwich on the rack and insert basket in unit.

3. Select AIR BROIL, set temperature to 450°F, and set time to 13 minutes. Press START/PAUSE to begin cooking.

4. When cooking is complete, remove basket from unit and serve open-faced sandwich warm.

PROSCIUTTO-STUFFED CHEESY CHICKEN BREASTS
MAINS
PREP: 20 MINUTES
COOK: 26 MINUTES
MAKES: 4–6 SERVINGS
INGREDIENTS
3 uncooked boneless, skinless chicken breasts (6–8 ounces each), butterflied
6 slices prosciutto
1 bunch asparagus, trimmed
1/4 cup sundried tomatoes in oil
1 cup shredded mozzarella, divided
1 tablespoon kosher salt
1 teaspoon ground black pepper
Cooking spray

DIRECTIONS

1. Lay out butterflied chicken breasts, insides facing up, on a clean work surface. Place 2 slices of prosciutto on each breast. Place a small bundle of asparagus (about 5 standard asparagus or 3 jumbo asparagus) on top of the prosciutto, toward one side of each breast. Divide sun-dried tomatoes and 1/2 cup mozzarella between the breasts. Season with salt and pepper.
2. Working one at a time, hold the asparagus in place with your fingers, then roll the chicken over the asparagus and other fillings. Repeat with remaining chicken breasts. Use toothpicks to secure the stuffed breasts.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
4. Once unit is preheated, place stuffed chicken in the basket. Spray each with cooking spray. Insert basket in unit.
5. Select AIR FRY, set temperature to 390°F, and set time to 26 minutes. Select START/PAUSE to begin.
6. After 12 minutes, remove basket and rotate chicken. Reinsert basket to resume cooking.
7. In the last 2 minutes, remove basket and top chicken with remaining mozzarella. Reinsert basket to resume cooking.
8. When cooking is complete, allow chicken to rest for 5 minutes before serving.

TIP
If you do not know how to butterfly chicken yourself, you can ask your butcher to do it for you.

GREEK-STYLE POTATOES
SNACKS & SIDES
PREP: 10 MINUTES
COOK: 18 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1 pound red bliss potatoes, cut in quarters
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon paprika
1/4 cup red onion, diced
1/2 cup crumbled feta cheese
1 tomato, diced
1/4 cup sliced black olives
2 teaspoons lemon juice
Fresh dill, for serving

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
2. In a large bowl, toss the potatoes with olive oil, salt, oregano, pepper, and paprika.
3. Once unit is preheated, place potatoes in the basket; reinsert basket.
4. Select AIR FRY, set temperature to 390°F, and set time to 18 minutes. Select START/PAUSE to begin. Shake basket halfway through cooking.
5. After 13 minutes, add onion to basket, shaking to incorporate; reinsert basket.
6. When cooking is complete, transfer potatoes to a bowl. Add feta, tomato, olives, and lemon juice and toss to combine. Top with fresh dill and serve.

BRUSSELS SPROUT & BACON GRATIN
SNACKS & SIDES
PREP: 10 MINUTES
COOK: 26 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1 pound Brussels sprouts, trimmed, cut in quarters
1 small red onion, peeled, thinly sliced
3 slices bacon, thinly sliced
1/2 cup shredded Parmesan cheese, divided
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
Parchment paper
1 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs
1/2 cup heavy cream
Fresh parsley, chopped, for serving

DIRECTIONS

1. Remove crisper plate from basket. Preheat unit by selecting AIR ROAST, setting temperature to 400°F, and setting time to 3 minutes. Select START/PAUSE to begin.
2. In a large mixing bowl, combine the Brussels sprouts, red onion, bacon, 1/4 cup Parmesan, olive oil, salt, and pepper.
3. Once unit is preheated, trim parchment paper to fit in bottom of basket. Place parchment in the bottom of basket and place mixture on top.
4. Select AIR ROAST, set temperature to 400°F, and set time to 24 minutes. Select START/PAUSE to begin.
5. After 8 minutes, remove the basket and stir mixture; reinsert basket.
6. In a mixing bowl, combine 1/4 cup Parmesan, cheddar, and bread crumbs.
7. After 16 minutes, remove basket and stir heavy cream into Brussels sprout mixture. Top with bread crumb mixture. Reinsert basket to resume cooking.
8. When cooking is complete, remove gratin from the basket. Top with parsley and serve immediately.

TIP
Omit the bacon to make this dish vegetarian.

GARLIC PARMESAN HAND-CUT FRENCH FRIES
SNACKS & SIDES
PREP: 15 MINUTES
SOAK: 30 MINUTES
COOK: 24–26 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1 pound russet potatoes (about 3 medium potatoes), cut in thin matchsticks
2 tablespoons canola oil, divided
2 cloves garlic, peeled, minced
1 teaspoon garlic powder
1 teaspoon kosher salt
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese

DIRECTIONS

1. Soak raw fries in cold water for 30 minutes to remove excess starch. After 30 minutes, strain fries and pat completely dry. The drier the fries, the better they will crisp.
2. Place fries and 1 tablespoon canola oil in a large mixing bowl; toss to combine.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
4. Once unit is preheated, place fries on crisper plate; reinsert basket.
5. Select AIR FRY, set temperature to 360°F,  and set time to 26 minutes. Select START/PAUSE to begin.
6. After 12 minutes, remove basket and shake fries or toss them with silicone-tipped tongs. Reinsert basket to resume cooking.
7. While fries are cooking, in a large mixing bowl, combine remaining canola oil, minced garlic, garlic powder, salt, parsley, and Parmesan.
8. Check fries after 24 minutes. For crispier fries,continue cooking up to 2 more minutes.
9. When cooking is complete, toss fries in bowl with garlic-Parmesan mix and serve immediately.

TIP
Shaking fries during cooking is key for making them crispy and golden brown, so shake or toss with silicone-tipped tongs frequently.

CHICKEN JERKY
SNACKS & SIDES
PREP: 15 MINUTES
MARINATE: 4–8 HOURS
COOK: 6 HOURS
MAKES: 3 CUPS
INGREDIENTS
1 pound uncooked boneless skinless chicken breasts, cut in 1/4 inch thin strips
1/4 cup sriracha
2 tablespoons soy sauce
1 tablespoon kosher salt
3 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon smoked paprika

DIRECTIONS

1. Whisk together all the ingredients, except chicken. Place mixture into a large resealable plastic bag.
2. Add chicken to bag and rub to coat. Marinate in refrigerator for 4–6 hours or overnight.
3. Strain meat; discard excess marinade.
4. Remove the crisper plate from the basket. Lay half the sliced meat flat on the bottom of the basket in 1 layer. Place the crisper plate on top of the meat. Place remaining meat on the crisper plate.
5. Insert basket in unit. Select DEHYDRATE, set temperature to 150°F, and set time to 6 hours. Select START/PAUSE to begin. Check after 4 hours, cooking until desired texture is reached.
6. When cooking is complete, remove jerky and store in an airtight container.

CRISPY ASPARAGUS FINGERS
SNACKS & SIDES
PREP: 15 MINUTES
COOK: 8 MINUTES
MAKES: 2–4 SERVINGS
INGREDIENTS
1/4 cup all purpose flour
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 bunch jumbo asparagus, trimmed
Cooking spray

SRI-RANCH-A DIPPING SAUCE
2 tablespoons sriracha
1/4 cup ranch dressing
1 teaspoon lime juice

DIRECTIONS

1. Place flour and salt in a shallow bowl or on a plate; stirring to combine. Add eggs to another bowl. Place bread crumbs and Parmesan cheese into a third bowl; stirring to combine.

2. Working in small batches, coat asparagus with cooking spray. Toss in flour. Tap off excess flour, then coat asparagus in egg. Transfer asparagus to bread crumb mixture, tossing well to evenly coat.
   Place the coated asparagus on a tray or plate.

3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.

4. Once unit is preheated, place asparagus on the crisper plate in a single layer (if all spears won’t fit, set additional ones aside). Spray with cooking spray; reinsert basket.

5. Select AIR FRY, set temperature to 390°F, and set time to 8 minutes. Select START/PAUSEto begin.

6. After 4 minutes, remove basket and shake  asparagus or toss with silicone-tipped tongs.  Reinsert basket to resume cooking.

7. While asparagus is cooking, stir together all dipping sauce ingredients in a bowl. If there are additional spears, repeat steps 4-6.

8. When cooking is complete, serve asparagus immediately with dipping sauce.

AIR-FRIED PEANUT BUTTER CUP S’MORES
DESSERTS
PREP: 3 MINUTES
COOK: 2 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS
4 large graham crackers
4 peanut butter cups
(3/4 ounce each)
4 marshmallows

DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 360°F, and setting time to 3 minutes. Select START/PAUSE to begin.
2. While unit is preheating, break graham crackers in half.
3. Once unit is preheated, place 4 graham cracker halves on the crisper plate. Then top each with a peanut butter cup; reinsert basket.
4. Select AIR FRY, set temperature to 360°F,  and set time to 2 minutes. Select START/PAUSE to begin.
5. After 1 minute, top each peanut butter cup with a marshmallow; reinsert basket and cook for the remaining 1 minute.
6. When cooking is complete, top each s’more with another graham cracker half. Serve immediately.

PEANUT BUTTER, JELLY & BANANA BITES
DESSERTS
PREP: 15 MINUTES
COOK: 24 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
Creamy peanut or almond butter, as desired
8 slices white or whole  wheat bread
Jam, jelly, or preserves (grape, strawberry, or raspberry), as desired
2 ripe bananas, sliced
1/4 cup white sugar
2 teaspoons ground cinnamon
Cooking spray
Chocolate hazelnut spread, for serving
Marshmallow spread, for serving

DIRECTIONS

1. Start by building the sandwiches: spread the nut butter on one slice of bread and jelly or jam on another. Add half of a sliced banana and then close sandwich. Repeat with remaining ingredients.
2. In a small bowl, stir together the sugar and cinnamon. Set aside.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 390°F, and setting time to 3 minutes. Select START/PAUSE to begin.
4. While unit is preheating, spray both sides of sandwiches with cooking spray. Dust each side with the cinnamon sugar mixture.
5. Once unit is preheated, place a sandwich on the crisper plate. Select AIR FRY, set temperature to 390°F, and set time to 6 minutes. Select START/PAUSE to begin.
6. After 3 minutes, remove basket and flip sandwich. Reinsert basket to resume cooking.
7. Repeat steps 5 and 6 with remaining sandwiches.
8. When cooking is complete, allow to cool slightly before cutting into strips. Serve with a side of chocolate hazelnut or marshmallow spread, if desired.

Notes
………………

EZVIEW AIR FRYER
MAX XL
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visit us online atninjakitchen.com
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© 2022 SharkNinja Operating LLC.

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