NINJA AF141C Air Fryer Pro 4 in 1 User Guide

AIR FRYER
PRO 4-IN-1
Quick start guide
TIPS & TRICKS
COOKING CHARTS
20 CHEF-CREATED RECIPES

Air Fry 101

For best cooking and crisping results, always preheat your Ninja Air Fryer Pro for 3 minutes. The crisper plate promotes overall browning. We recommend using it every time you air fry. 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 functions

Pull crispy meals out of thin air.
Super-heated air rapidly circulates around your food for an even, crispy finish every time.
Preheat Recommendation:
Preheat for 3 minutes before adding ingredients. Select desired function and temperature, set time to 3 minutes, and press .

Air Fry Best for fresh foods such
as hand-cut fries and chicken wings| | |
Roast Best for roasted vegetables and
meats| | |
Reheat Best for revivingleftovers| | |
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.ca.

Air Fry Tips & Tricks

Shake, Shake, Shake
Check food and shake basket frequently for even browning. Remove food when it reaches your desired level of brownness.
Converting Oven Recipes
Convert oven recipes by using the Roast function and reducing the cook 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, use at least 1 tablespoon of oil. Add a little more to achieve that perfect level of crispiness.
Don’t Overcrowd
Evenly arrange and space ingredients out to ensure consistent browning.
Securing Your Food
Keep light foods from being blown around by the fan by securing them with toothpicks.
More Even Browning
Use an oil spritzer to evenly coat ingredients for more even browning.
Dehydrating 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.
Preventing Oxidation
Fruits like apples and pears quickly oxidize when cut. To delay oxidation, soak them in water and lemon juice for 5 minutes.
Dry Before You Dehydrate
Pat fruits and vegetables as dry apossible before placing them in the basket.
Don’t Overlap
Lay ingredients flat and close together to optimize space, but don’t overlap or stack pieces.
Trim the Fat
Before dehydrating meat 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 get.
Storage
To maximize longevity, 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| 1 bunch| Whole, stems trimmed| 2 tsp| 390°F| 10-15 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| 15-20 mins
Broccoli| 1 head| Cut in 1-inch florets| 1 Tbsp| 390°F| 10-15 mins
Brussels sprouts| 1 lb| Cut in half, stem removed| 1 Tbsp| 390°F| 20-25 mins
Butternut squash| 1-11/2 lbs| Cut in 1-2-inch pieces| 1 Tbsp| 390°F| 20-25 mins
Carrots| 1 lb| Peeled, cut in I/2-inch pieces| 1 Tbsp| 390°F| 15-20 mins
Cauliflower| 1 head| Cut in 1-inch florets| 2 Tbsp| 390°F| 10-15 mins
Corn on the cob| 4 ears| Whole ears, husks removed| 1 Tbsp| 390°F| 10-15 mins
Green beans| 1 bag (12 oz)| Trimmed| 1 Tbsp| 390°F| 10-15 mins
Kale (for chips)| 6 cups, packed| Torn in pieces, stems removed| None| 300°F| 5-10 mins
Mushrooms| 8 or| Rinsed, cut in quarters| 1 Tbsp| 390°F| 5-10 mins
Potatoes. russet| 11/2 lbs
1 lb 1 lb 4 whole (6-8 oz)| Cut in 1-inch wedges Hand-cut fries•, thin
Hand-cut fries•, thick Pierced with fork 3 times| 1 Tbsp
1/2-3 Tbsp, canola I/2-3 Tbsp, canola None| 390°F 390°F 390°F 390°F| 15-20 mins 20-25 mins 20-25 mins 35-40 mins
Potatoes. sweet| 11/2 lbs
4 whole (6-8 oz)| Cut in 1-inch chunks Pierced with fork 3 times| 1 Tbsp None| 390°F
390°F| 20-25 mins
35-40 mins
Zucchini| 1 lb| Cut in quarters lengthwise. then cut in 1-inch pieces| 1 Tbsp| 390°F| 15-20 mins
POULTRY| | | | |
Chicken breasts| 4 breasts (3/4-11/2 lbs each)| Bone in| Brushed with oil| 375°F| 25-35 mins
4 breasts (1/2-3/4 lb each)| Boneless| Brushed with oil| 375°F| 20-25 mins
Chicken thighs| 4 thighs (6-10 oz each) 4 thighs (4-8 or each)| Bone in Boneless| Brushed with oil
Brushed with oil| 390°F
390°F| 20-30 mins 15-20 mins
Chicken wings| 2 lbs| Drumettes & flats| I Tbsp| 390°F| 20-30 mins
FISH & SEAFOOD| | | | |
Crab cakes| 4 cakes (6-8 or each)| None| Brushed with oil| 350°F| 10-15 mins
Lobster tails| 4 tails (3-4 or each)| Whole| None| 375°F| 5-10 mins
Salmon fillets| 4 fillets (4 oz each)| None| Brushed with oil| 390°F| 10-15 mins
Shrimp| 16 large| Whole. peeled. tails on| 1 Tbsp| 390°F| 5-10 mins

• After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch.
  Pat fries dry. The drier the fries, the better the results.
  For best results, shake or toss often.
  For best results, shake or toss often.
  We recommend frequently checking your food and shaking or tossing it to ensure desired results. We recommend frequently checking your food and shaking or tossing it to ensure desired results.0
  Use these cook times as a guide, adjusting to your preference.0
  Use these cook times as a guide, adjusting to your preference.

INGREDIENT| AMOUNT| PREPARATION| TOSS IN OIL| TEMP| COOK TIME
---|---|---|---|---|---
BEEF| | | | |
Burgers| 4 quarter-pound patties, 80% lean| 1 inch thick| None| 375°F| 10-15 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| 10-15 mins
Pork chops| 2 thick-cut, bone-in chops (10-12 ounces each)| Bone in| Brushed with oil| 375°F| 15-25 mins
4 boneless chops (8 ounces each)| Boneless| Brushed with oil| 375°F| 10-15 mins
Pork tenderloins| 2 tenderloins (1-1 1/2 lbs each)| Whole| Brushed with oil| 375°F| 25-35 mins
Sausages| 6 sausages| Whole| None| 390°F| 10-15 mins
FROZEN FOODS| | | | |
Chicken cutlets| 5 cutlets| None| None| 390°F| 15-20 mins
Chicken nuggets| 2box (12 oz)| None| None| 390°F| 10-15 mins
Fish fillets| 1 box (6 fillets)| None| None| 390°F| 10-15 mins
Fish sticks| 18 fish sticks (11 ounces)| None| None| 390°F| 10-15 mins
French fries| 1 lb| None| None| 350°F| 20-25 mins
French fries| 2 lbs| None| None| 360°F| 25-30 mins
Mozzarella sticks| 1 box (11 oz)| None| None| 375°F| 10-15 mins
Pot stickers| 1 bag (24 oz, 20 count)| None| None| 390°F| 10-15 mins
Pizza rolls| 1 bag (20 oz, 40 count)| None| None| 390°F| 10-15 mins
Popcorn shrimp| 1 box (14-16 ounces)| None| None| 390°F| 10-15 mins
Frozen sweet potato fries| 1 lb (20 oz)| None| None| 375°F| 20-22 mins
Tater tots| 1 lb| None| None| 360°F| 15-20 mins

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.

Dehydrate Chart

Frozen French Fries
COOK: 20–25 MINUTES | MAKES: 5–6 SERVINGS
INGREDIENTS
1 pound frozen French fries
DIRECTIONS

1. Insert crisper plate in basket and insert basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 350°F, and setting the time to 3 minutes. Select to begin.
2. After 3 minutes, add fries to basket; reinsert basket. Select AIR FRY, set temperature to 350°F, and set time to 23 minutes. Select to begin.
3. 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 an additional 3 minutes if needed. When cooking is complete, serve with your favorite dipping sauce.

TIP: For crispier fries, shake or toss with silicone-tipped tongs 2 separate times during cooking.
Hand-Cut Fries
PREP: 10 MINUTES | COOK: 20–24 MINUTES | MAKES: 5–6 SERVINGS
INGREDIENTS
1 pound russet or Idaho potatoes, cut in thin 2-inch strips 1 /2–3 tablespoons canola oil  DIRECTIONS

1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
2. Place all ingredients into a large mixing bowl; toss to combine. Use at least /2 tablespoon oil. For crispier results, use up to 3 tablespoons oil.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select to begin.
4. After 3 minutes, place fries on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 30 minutes. Select to begin.
5. After 10 minutes, simply remove the basket from the unit and shake fries or toss them with silicone-tipped tongs. Reinsert the basket to resume cooking.
6. Check fries after 20 minutes. For crispier fries, continue cooking for up to 25 minutes.
7. When cooking is complete, serve immediately with your favorite dipping sauce.

TIP: Shaking the fries is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently.
Jalapeño Poppers
PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
1/2 block (4 ounces) cream cheese, softened 1/2 bag (4 ounces) shredded cheddar cheese 1 tablespoon kosher salt 8 jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed 8 strips uncooked bacon
DIRECTIONS

1. In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
2. Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making sure not to overfill.
3. Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
4. Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select to begin.
5. After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 15 minutes. Select to begin.
6. After 7 minutes, remove basket from unit and rotate peppers to ensure the bacon crisps on all sides. Reinsert basket to resume cooking.
7. ooking is complete when bacon is crisp and peppers are beginning to shrivel. Remove peppers and allow to cool for 10 minutes, then serve warm.

Brussels Sprouts & Bacon
PREP: 10 MINUTES | COOK: 18–20 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 pound Brussels sprouts, cut in half 5 strips uncooked bacon, cut in 1/8 -inch pieces 2 teaspoons garlic powder 2 teaspoons black pepper 4 teaspoons kosher salt 1 tablespoon olive oil  DIRECTIONS

1. Place all ingredients into a large mixing bowl; toss to combine.

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

3. After 3 minutes, place Brussels sprouts mixture on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 20 minutes. Select to begin.

4. Halfway through cooking, remove basket from unit and toss Brussels sprouts. Reinsert basket and to resume cooking.

5. Begin checking Brussels sprouts for crispiness after 18 minutes and continue cooking for up to an additional 2 minutes if desired. When cooking is complete, serve immediately.

Crispy Potatoes with Spicy Mayo
PREP: 15 MINUTES  |  COOK: 25 MINUTES  |  MAKES: 4–6 SERVINGS
INGREDIENTS

1. pound baby potatoes, cut in quarters
2. tablespoons extra virgin olive oil
3. teaspoons hot paprika, divided 1 tablespoon plus 1 teaspoon smoked paprika, divided 1 tablespoon plus 1 teaspoon garlic powder, divided
4. teaspoons kosher salt, divided 1/2 cup mayonnaise 2 tablespoons sundried 1 tomato paste 2 tablespoons sherry or white wine vinegar 1/2 cup fresh parsley, finely chopped, for garnish

DIRECTIONS

1. In a large mixing bowl, toss the potatoes in olive oil, 2 teaspoons hot paprika, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, and 2 teaspoons salt.
2. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select to begin.
3. After 3 minutes, place seasoned potatoes on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 25 minutes. Select to begin.
4. Halfway through cooking, remove basket from unit and toss potatoes. Reinsert basket to resume cooking.
5. While potatoes are cooking, mix together mayonnaise, tomato paste, vinegar, and remaining seasonings in a small bowl.
6. When cooking is complete, garnish potatoes with parsley and serve with spicy mayo.

Fried Pickles
PREP: 10 MINUTES  |  COOK: 10 MINUTES  |  MAKES: 4–6 SERVINGS
INGREDIENTS
20 dill pickle slices
1/4 cup all-purpose flour
1/8 teaspoon baking powder 3 tablespoons beer or seltzer water
1/8 teaspoon kosher salt 2 tablespoons water, plus more if needed 2 tablespoons cornstarch
1 /2 cups panko bread crumbs teaspoon paprika  teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 cup canola oil, divided

DIRECTIONS

1. Pat the pickle slices dry and place them on a dry plate in the freezer.
2. In a mixing bowl, stir together flour, baking powder, beer or seltzer water, salt, and 2 tablespoons water. Batter should be the consistency of cake batter. If batter is too thick, add more water, 1 teaspoon at a time.
3. Place cornstarch in a shallow bowl. Combine bread crumbs, paprika, garlic powder, and cayenne pepper in a separate shallow bowl.
4. Remove pickles from freezer. Dredge each one in cornstarch. Tap off excess, then coat in batter. Then coat evenly with bread crumbs.
5. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select to begin.
6. After 3 minutes, place breaded pickles on crisper plate. Spray or gently brush generously with canola oil. Insert basket in unit.
7. Select AIR FRY, set temperature to 360°F, and set time to 10 minutes. Select to begin.
8. Halfway through cooking, remove basket from unit and flip pickles and spray or gently brush the other side. Reinsert basket to resume cooking.
9. When cooking is complete, serve immediately with your favorite dipping sauce.

Zucchini Sticks with Marinara Sauce
PREP: 25 MINUTES | FREEZE: 30–45 MINUTES
COOK: 20 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
2 large zucchini, cut in sticks
1/4 inch thick and 3 inches long 2 teaspoons kosher salt
1/2 cups all-purpose flour 2 eggs, beaten 2 cups seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder 2 teaspoons onion powder
1/2 cup marinara sauce, for serving DIRECTIONS

1. Place zucchini sticks on a plate and sprinkle with salt. Allow to sit at room temperature for 15 minutes to remove excess water. Pat dry.
2. Place flour in a shallow bowl. Place eggs in another shallow bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and onion powder into a third bowl or plate, stirring to combine.
3. Working in small batches, toss zucchini sticks in flour. Tap off excess, then coat in egg. Then toss with bread crumbs, coating evenly. Set breaded zucchini sticks on a dry plate.
4. Cover plate with plastic wrap and freeze for 30 to 45 minutes, or until the breading has hardened.
5. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select to begin.
6. After 3 minutes, place zucchini sticks on crisper plate. Select AIR FRY, set temperature to 360°F, and set time to 20 minutes. Select to begin.
7.  Halfway through cooking, remove basket from unit and toss zucchini sticks. Reinsert basket to resume cooking.
8. Cooking is complete when the sticks are evenly browned on all sides. Add more time if necessary. Serve immediately with marinara sauce.

Beef Jerky
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–8 HOURS MAKES: 3 CUPS (6 OUNCES) DRIED JERKY
INGREDIENTS
1/4 cup soy sauce 2 tablespoons
Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 pound uncooked beef eye of round, cut in 1/4-inch slices DIRECTIONS

1. Whisk together all ingredients, except beef. Place mixture into large resealable plastic bag.
2. Add beef to bag and rub to coat. Marinate in refrigerator for 8 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 one 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 7 hours. Select to begin. Check after 5 hours, then cook until desired texture is reached.
6. When cooking is complete, remove jerky and store in an airtight container.

French Toast Bread Pudding

PREP: 10 MINUTES | CHILL: 30 MINUTES–8 HOURS COOK: 40 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
4 eggs
1/4 cup heavy cream 1 tablespoon sugar
2 teaspoons orange liqueur 1 teaspoon kosher salt
1/4 teaspoon ground cloves 9 precooked pecan sticky or cinnamon buns
1/4 ounces each), cut in quarters
1/2 cup dried cherries
DIRECTIONS

1. In a large mixing bowl, whisk together eggs, heavy cream, and sugar until smooth. Add  orange liqueur, salt, and ground cloves and whisk to incorporate.
2. Add sticky buns and cherries to the egg mixture and liberally coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
3. Remove the crisper plate from the basket and insert basket in unit. Preheat the unit by selecting ROAST, setting the temperature to 400°F, and setting the time to 3 minutes. Select to   begin.
4.  After 3 minutes, remove the basket and spray liberally with cooking spray. Pour the bread mixture directly into the bottom of the basket. Pat the mixture down evenly using a spatula, then reinsert basket.
5.  Select ROAST, set temperature to 325°F, and set time to 45 minutes. Select to begin.
6. After 20 minutes, remove basket from unit and cover the surface of bread pudding with aluminum foil to allow the eggs to fully set without burning the tops. Reinsert basket to resume cooking.
7.  Check every 5 minutes. Cooking is complete when a toothpick fully inserted comes out clean and the internal temperature reaches 160°F. Remove basket and let bread pudding cool for 10 minutes before serving.

Bacon & Pepper Breakfast Hash
PREP: 15 MINUTES | COOK: 35–40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1/2 package (8 ounces) uncooked bacon, cut in
1/4-inch pieces 1 small yellow onion, peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper, plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt, plus more for seasoning
4 eggs
DIRECTIONS

1. Remove the crisper plate from the basket and insert basket in unit. Preheat the unit by selecting ROAST, setting the temperature to 350°F, and setting the time to 3 minutes. Select to begin.
2. After 3 minutes, add bacon to the basket. Select ROAST, set temperature to 350°F, and set time to 45 minutes. Select to begin. Cook for 5 minutes, or until bacon is crispy, stirring occasionally.
3.  Add the onion, pepper, potatoes, and spices to the basket. Stir to incorporate, then insert basket in unit.
4. Cook for 45 minutes, stirring occasionally, until potatoes are cooked through and golden brown.
5. Once vegetables are cooked, remove basket from unit and crack four eggs onto the surface of the hash. Season with additional salt and pepper, to taste. Reinsert basket to resume cooking.
6. Cook for 3 to 5 minutes, or until egg whites are set, adding more time if needed. Serve immediately.

Breakfast Pockets

PREP: 15 MINUTES | COOK: 39 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
2 sheets puff pastry (one 17.25 ounce box), room temperature 1 package (6 ounces) ground breakfast sausage, crumbled 2 eggs, lightly beaten 1 teaspoon kosher salt
1/2 teaspoon ground black pepper Breakfast Pockets
PREP: 15 MINUTES | COOK: 39 MINUTES | MAKES: 4 SERVINGS
1 cup shredded cheddar cheese
2 tablespoons canola oil
DIRECTIONS

1. Cut each puff pastry sheet into 6 equal-sized rectangles; set aside.
2. Remove crisper plate from basket. Place crumbled sausage in basket. Insert basket in unit.
3. Select ROAST, set temperature to 375°F, and set time to 15 minutes. Select to begin. Check sausage every 2 or 3 minutes, breaking apart larger pieces with a wooden spoon.
4. After 10 minutes, remove basket from unit and pour eggs into basket. Stir to evenly incorporate with the sausage. Reinsert basket to resume cooking. Allow eggs to cook for about 5 minutes, checking frequently, until they have the consistency of scrambled eggs. Then transfer sausage and egg mixture to a plate to cool slightly. Season with salt and pepper.
5. Divide sausage and egg mixture evenly between 3 rectangles of puff pastry. Top each with /4 cup shredded cheese. Place another piece of puff pastry on top of each, crimping pastry sheets together with a fork. Brush each assembled pocket gently with canola oil.
6. Insert crisper plate in basket and place one pocket on the crisper plate. Insert basket in unit. Select AIR FRY, set temperature to 400°F, and set time to 6 minutes. Select to begin.
7. Cooking is complete when pastry has risen and the top is golden brown.
8. Repeat steps 6 and 7 with remaining pockets.

Spice-Rubbed Chicken Breasts with Chimichurri
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts
1/4–1 /4 pounds each) 1 tablespoon canola oil
CHIMICHURRI
1/4 cup olive oil
1/2 bunch fresh cilantro
1/2 bunch fresh parsley 1 shallot, peeled, cut in quarters
4 cloves garlic, peeled Zest and juice of 1 lemon 1 teaspoon kosher salt DIRECTIONS

1. In a small mixing bowl, stir together all dried spices.
2. Pat the chicken breasts dry. Coat with canola oil, then season them liberally on all sides with spice mixture.
3. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select to begin.
4. After 3 minutes, add chicken to the basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select to   begin.
5. While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
6.  Cooking is complete when internal temperature reaches 165°F. Add more time if necessary. Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

Lemon & Herb Panko Crusted Cod
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
2 uncooked cod fillets (6 ounces each) 3 teaspoons kosher salt, divided
1/4 cup panko bread crumbs 2 tablespoons butter, melted
1/4 cup fresh parsley, minced Zest and juice of 1 lemon
DIRECTIONS

1. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select to begin.
2. While unit is preheating, season each cod fillet on all sides with 1 teaspoon salt.
3. In a mixing bowl, stir together bread crumbs, butter, parsley, lemon zest and juice, and remaining 1 teaspoon salt. Mix thoroughly so the bread crumbs are coated with lemon and butter.
4. Generously pack the top of each cod fillet with seasoned breading.
5. After 3 minutes, place the fillets, breaded side up, in the basket. Insert basket in unit.
6. Select AIR FRY, set temperature to 360°F, and set time to 15 minutes. Select to begin.
7. Cook for 12 to 15 minutes. Cooking is complete when the top is evenly browned and internal temperature reaches 145°F. Remove fillets and serve immediately.

Pork Loin with Vegetables
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
1 medium zucchini, cut in 1-inch pieces
1 medium yellow squash, cut in 1-inch pieces
1 red onion, peeled, cut in eighths
3 teaspoons kosher salt, divided
3 teaspoons ground black pepper, divided
2 teaspoons fresh oregano, chopped
1 tablespoon olive oil
1 uncooked pork loin roast (24 ounces)
DIRECTIONS

1. In a large mixing bowl, toss zucchini, squash, and onion (making sure to separate the onion layers) with 1 teaspoon salt, 1 teaspoon pepper, oregano, and olive oil. Season the pork loin on all sides with the remaining salt and pepper.
2.  Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select to begin.
3. After 3 minutes, place vegetables on the crisper plate. Lay the pork, fat-side down, on top of the vegetables.
4. Select AIR FRY, set temperature to 325°F, and set time to 40 minutes. Select to begin.
5. After 20 minutes, remove basket from unit and flip pork loin. Stir vegetables. Reinsert basket to resume cooking.
6. Cooking is complete when internal temperature reaches 145°F. Remove basket and let the pork cool for 5 to 10 minutes before serving.

French Bread Pizza
PREP: 5 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 (12-inch) baguette, cut in half lengthwise, then cut in half across to make 4 pizza crusts /2 cup pizza or marinara sauce 1 cup shredded mozzarella cheese, divided
TOPPINGS 12 pieces sliced pepperoni or sausage
1/2 green bell pepper, thinly sliced  2 button mushrooms, thinly sliced Black olives
GARNISHES Grated Parmesan cheese Dried oregano Crushed red pepper
DIRECTIONS

1. Coat each piece of bread with 2 tablespoons pizza sauce, allowing bread to absorb sauce.
2. Cover each piece of bread with 2 tablespoons cheese. Add desired toppings, then cover with the remaining cheese.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 400°F, and setting the time to 3 minutes. Select to begin.
4. After 3 minutes, place 2 pizzas on crisper plate; insert basket in unit. Select AIR FRY, set temperature to 400°F, and set time to 4 minutes. Select   to begin.
5. Check pizza frequently to avoid burning the cheese. Remove when melted and browned. Repeat step 4 with remaining pizzas.
6. Serve pizzas warm with desired garnishes.

Loaded Baked Potatoes
PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
2 russet potatoes
1/2 cup shredded cheddar cheese
1/2 can (7.5 ounces) chili without beans
2 teaspoons kosher salt
FOR SERVING
2 tablespoons cooked bacon bits
2 tablespoons sour cream Fresh scallions, thinly sliced
DIRECTIONS

1. Pierce each potato 4 times with a fork.
2. Insert crisper plate in basket and place potatoes on crisper plate; insert basket in unit. Select AIR FRY, set temperature to 390°F, and set time to 35 minutes. Select to begin.
3. After 35 minutes, remove potatoes from crisper plate. Slice them in half and spoon chili and cheese into each one. Return potatoes to crisper plate.
4. Select AIR FRY, set temperature to 390°F, and set time to 3 minutes. Select to begin.
5. When cooking is complete, remove potatoes from crisper plate and top each with bacon bits, sour cream, and sliced scallions.

Beef & Broccoli
PREP: 10 MINUTES | MARINATE: 30 MINUTES
COOK: 15 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
1 jar (12 ounces) teriyaki sauce, divided
1 tablespoon garlic powder
1/4 cup soy sauce
1 teaspoon crushed red pepper  (optional)
1 pound uncooked sirloin steak, thinly sliced
1 head broccoli, cut in 1-inch florets
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon pepper Cooked rice, for serving DIRECTIONS

1. In a large resealable plastic bag, mix together /4 cup teriyaki sauce, garlic powder, soy sauce, crushed red pepper, and beef. Let marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
2. In a large mixing bowl, toss the broccoli with canola oil, salt, and pepper.
3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 375°F, and setting the time to 3 minutes. Select to begin.
4. After 3 minutes, place broccoli on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 375°F, and set time to 15 minutes. Select to begin.
5.  After 5 minutes, remove basket from unit and move broccoli to one side of the crisper plate. Place beef on the other side. Reinsert basket to resume cooking.
6. Cook beef and broccoli for remaining 10 minutes, stirring once halfway through.
7.  Cooking is complete when the beef is browned and cooked through. Add more time if needed. serve immediately with remaining teriyaki sauce and rice.

HomemadeFish Sticks
PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
4 frozen tilapia fillets (4 ounces each)
1 cup all-purpose flour
2 large eggs, beaten
1/2 cups seasoned bread crumbs
1 tablespoon kosher salt
FOR SERVING
1 lemon, cut in wedges
Tartar sauce
Ketchup
DIRECTIONS

1. Remove tilapia from freezer. Allow to sit at room temperature for 10 minutes, then cut each fillet into 4 equal sized pieces.
2. Place flour in a shallow bowl. Add eggs to another bowl. Combine bread crumbs and salt in a third bowl.
3. Working in small batches, dredge tilapia in flour. Tap off excess, then coat in egg. Then coat evenly with bread crumbs.
4. Insert crisper plate in basket. Preheat unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select to begin.
5. After 3 minutes, place 8 fish sticks on crisper plate; insert basket in unit.
6. Select AIR FRY, set temperature to 390°F, and set time to 12 minutes. Select to begin.
7. Halfway through cooking, remove basket from unit and flip fish sticks. Reinsert basket to resume cooking.
8. Cooking is complete when fish sticks are browned on all sides and cooked to 145°F. Remove fish sticks from crisping plate. Squeeze lemon wedges over them and serve immediately with tartar sauce or ketchup.
9. Repeat steps 4 through 8 with remaining fish sticks. They can also be placed in a resealable plastic bag and frozen for cooking later.

Fudge Brownies
PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 6–8 SERVINGS
INGREDIENTS
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt 2 large eggs 1 tablespoon water
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon vanilla extract
1/2 bag (6 ounces) semisweet chocolate chips, melted
1/2 sticks ( /4 cup) unsalted butter, cut in pieces, melted  DIRECTIONS

1. In a medium bowl, whisk together flour, cocoa powder, and salt.
2.  In a separate large bowl, whisk together eggs, water, sugars, and vanilla until smooth.
3. In a separate bowl, stir together melted chocolate and butter until evenly combined,  then whisk into the egg mixture. Slowly add dry ingredients to the mixture, stirring just until incorporated.
4. Spray a 7-inch round baking pan with cooking spray and add batter to the pan.
5. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select to begin.
6. After 3 minutes, place baking pan on crisper plate; reinsert basket. Select AIR FRY, set temperature to 300°F, and set time to 1 hour. Select to begin.
7.  Begin checking brownies after 45 minutes. Cooking is complete when a wooden toothpick  nserted in center comes out clean. Allow brownies to cool to room temperature before removing them from the pan.

Baked Apples
PREP: 5 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
2 apples (Fuji, Gala, or other baking apples), cut in half, core removed, skin left on Juice of 1 lemon
4 teaspoons light brown sugar
1 teaspoon ground cinnamon
1/2 stick (/4 cup) butter, cut in 16 pieces
8 teaspoons granulated sugar
TOPPINGS
Vanilla ice cream
Caramel syrup
Chopped peanuts
Crushed vanilla wafers
Crumbled graham crackers
DIRECTIONS

1. Pierce each apple half with a fork 6 times.

2. Insert crisper plate in basket and basket in unit.
   Preheat unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select to begin.

3. Place aluminum foil into the basket, over crisper plate. Place apple halves onto foil, cut-side up. Sprinkle with lemon juice, brown sugar, and cinnamon, and top each apple half with 4 pieces of butter.

4. Select AIR FRY, set temperature to 325°F, and set time to 45 minutes. Press to begin.

5. After 25 minutes, remove basket from unit and sprinkle granulated sugar on top of the apples. Reinsert basket to resume cooking for another 20 minutes, or until centers of apples are softened.

6. When cooking is complete, serve apples with your favorite toppings.

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