Air Fryer Cream Cheese Wontons

Air Fryer Cream Cheese Wontons are creamy and smooth inside and crispy golden outside. These wontons are the perfect appetizer or snack!

Air Frying has turned the culinary world on its head with it is healthy, quick, and easy cooking methods. From Steak, Salmon to Grilled Cheese, air frying is so much better!

Air Fryer Wontons

The first thing my kids go for at a Chinese buffet are the cream cheese wontons. Light and crispy on the outside and filled with creamy smooth cheese filling, they are truly addicting. Making them at home is so easy and so good, you may never order out again. Air fryer cream cheese wontons made at home means that every wonton is filled to the brim with savory filling. You can eat as many as you can make and no one will count how many times you went back and forth to the buffet line.

Air Fryer wontons are so good, quick and easy. You’ll want to make them every night.  These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Pair them with some of my Chinese favorites for a restaurant style meal that’s half the price, but twice as nice! Try these cream cheese wontons with Sweet and Sour Chicken, Kung Pao Chicken, or Firecracker chicken.

Ingredients for Cream Cheese Wontons

Simple ingredients go into these air fryer cream cheese wontons. Wonton wrappers can usually be found in your local grocery store. If you have an Asian Market nearby, look there as well.

• Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
• Green Onion: Finely chop the onions to avoid large chunks
• Garlic Powder: Adds a nice subtle savoriness
• Salt: Helps to cut the sweetness of the cream cheese
• Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
• Oil Spray: This helps the wontons crisp up nicely.

Making Cream Cheese Wontons in the Air Fryer

The hardest part to making these air fryer wontons is the fold. But it’s so easy and forgiving, you’ll find yourself whipping them out in no time. Super quick and easy to make you’ll be able to pacify any craving you have.

1. Beat: In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
2. Fold: Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
3. Bake: Spray the basket of an air fryer with olive oil spray.  Add the wontons to the basket and lightly spray with olive oil.  Cook at 370 degrees for 8 minutes.  Check to see if they are golden and cook for an additional 2 minutes if needed.

Tips and Tricks for the Best Wontons

Cream cheese wontons are an excellent appetizer, perfect for any party or occasion. I love using the air fryer because that means less oil and fat I’m serving loved ones. But it still has all the crispiness and deliciousness of fried!

• Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
• Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during baking.
• Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
• Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
• Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
• Don’t Over Crowd:  To get the crispiest results don’t over fill or layer the wontons in the air fryer. Make sure they have plenty of space for the air to cook them all the way around.
• Frying: If you don’t have an air fryer these scrumptious wontons can be made by frying. You’ll find the best recipe here.

Fillings and Sauces for Air Fryer Wontons

Air frying makes everything easier and appetizers are no exception. I love making crispy egg rolls, spicy chicken wings and even hand held pies in the air fryer. It’s so awesome to have the mess contained to the  air fryer and not all over my kitchen. Because it’s so easy you’ll want to make them over and over so you can try different wonton variations and sauces.

• Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and put in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
• Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.

Storing Crispy Air Fryer Cream Cheese Wontons

Air fryer cream cheese wontons  are best eaten the day they are made. But if you are lucky enough to have leftovers, these wontons are easy to store and reheat.

• Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat in the air fryer at 400 for 2 min or till crisp, or use a baking tray in the oven at 325 for 5-8 minutes.
• Freeze Uncooked Wontons: They can be made ahead of time and frozen till needed. Make Cream Cheese Wontons according to directions. Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour. Place frozen wontons in a gallon freezer bag. Air Fry straight from the freezer just add a few more minutes to frying time.
• Cooked Wontons Frozen: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

More Amazing Asian Appetizers

We love Asian inspired dishes at our house. Any night is a good night to cook one of these insanely delicious appetizers. Make them for a party or turn them into a meal. They are so good, it doesn’t matter.

• Asian Turkey Lettuce Wraps
• Amazing Chicken Potstickers
• Egg Rolls- Super Crispy
• Easy Teriyaki Meatballs
• Copycat Bang Bang Shrimp

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Air Fryer Cream Cheese Wontons

Air Fryer Cream Cheese Wontons are creamy and smooth inside and crispy golden outside. These wontons are the perfect appetizer or snack! 

Course Appetizer, Snack

Cuisine Asian American, Chinese

Keyword air fryer cream cheese wontons, air fryer wontons

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 195kcal

Author Alyssa Rivers

Ingredients

• 8 ounce cream cheese softened
• 2 Tablespoons green onion finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• wonton wrappers
• olive oil spray

Instructions

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• Spray the basket of an air fryer with olive oil spray. Add the wontons to the basket and lightly spray with olive oil. Cook at 370 degrees for 8 minutes. Check to see if they are golden and cook for an additional 2 minutes if needed.

Nutrition

Calories: 195kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Quinoa Salad

Packed with fluffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

For more quinoa recipes don’t miss this Fruity, this Thai, and this southwest quinoa salad!

Mediterranean Quinoa Salad

As we know, salads come in all forms. Simple green salads, hearty salads packed with protein, chicken salad, and grain salads like today’s Quinoa Salad. I prefer a more hearty salad and quinoa salad hits all the boxes. We pack the hearty fiber-filled grain with a zesty lemon and white wine vinegar dressing and the stud the salad with some of our favorite veggies, nutty chickpeas, and sharp provolone cheese. A bright spot in the middle of winter!

There are several things we love about our quinoa salad. First of all, it’s super simple to throw together and can even be made in advance. Two, it’s totally customizable! Not a fan of basil? No big deal, use parsley. Prefer roasted red peppers over fresh bell pepper? Great! The customization are only limited to your creativity and what you’ve got lingering in your fridge.

Ingredients in Vegetable Quinoa Salad

• Quinoa: You could really use any type of quinoa, but to let the colors of the veggies pop I like to use plain white quinoa.
• Basil: Even in the dead of winter, I love the bright fresh burst of flavor fresh basil give different dishes and salads. If you can’t find fresh basil in your supermarket, you can swap out Italian flat-leaf parsley.
• Cheese: In the recipe for this particular quinoa salad, we used cubes of sharp provolone cheese, but diced low-moisture mozzarella, fresh mozzarella balls or even a sharp white cheddar would be nice.
• Vegetables: Again, this is all about personal preference! We went with a combo of diced cucumber, red bell pepper, and tomatoes. It would be lovely to add other colors of bell pepper, black olives, roasted red peppers, sun-dried tomatoes, or corn (fresh or frozen)!
• Chickpeas: Chickpeas are one of my favorite ingredients to add to salads. First and foremost, they add protein and fiber to the salad, but I also love the texture they add as well.

Quinoa Salad Dressing

• Acid: Every salad needs an acid to start and for this simple dressing we went with a combination of lemon juice and white wine vinegar. The combination of the two is one of my favorite pairings. The lemon juice adds brightness, while the white wine vinegar adds a nice tang.
• Dijon mustard: Almost every salad dressing I make includes a little bit of Dijon mustard. It adds tang and spice, but in a subtle way.
• Honey: Another item I always add to salad dressings? Sweetener. Just a touch is all you need. Here we go with honey, but I also will sometimes use white sugar, agave or even pure maple syrup.
• Olive oil: Salad dressings are a good time utilize an extra virgin olive oil. It adds loads of flavor to the dressing and you don’t need a ton.
• Salt and pepper: Always season with plenty of salt and pepper!

Let’s Make Chickpea Quinoa Salad!

1. Cook the quinoa: This can be done up to three days in advance. First of all, rinse your quinoa! It’s really important to rinse your quinoa thoroughly or it can be kind of bitter. Cook the quinoa according the package directions. Usually this means add the quinoa to water, bringing it to a boil and then letting it simmer.
2. Tip! One trick I use to make quinoa a little bit more flavorful is to swap out the water with a low-sodium chicken stock. Also, I cook the quinoa just until the water is absorbed, fluff it with a fork and then cover it again, remove it from the heat and let it sit for another 5-10 minutes. This helps to absorb any remaining moisture and make the quinoa extra fluffy.
3. Storing: If you don’t make the quinoa in advance, you can spread the quinoa on a baking sheet and pop it into the fridge until it’s chilled.
4. Prep the veggies: While the quinoa cooks, chop all the vegetable so they’re ready to go.
5. Make the dressing: Whisk the lemon juice, vinegar, Dijon, and honey together. Season with salt and pepper. Slowly whisk in olive oil. Season with salt and pepper again.
6. Assemble! Add the quinoa to a large bowl, drizzle with dressing. Toss. Season to taste with salt and pepper. Add the remaining ingredients. Toss. Season with salt and pepper again. Sprinkle with extra basil. Dig in!

Variations on the Best Quinoa Salad

• Make it a quinoa salad with black beans! Toss in rinsed and drained black beans. If you want to make it a southwest quinoa salad, in addition to the black beans, add a little bit of cumin and corn.
• Add in chopped red onion, roasted red peppers, and feta for a mediterranean take on quinoa salad.
• For extra texture, add in cooked faro or barley.
• Again, use whatever cheese you have on hand! Mozzarella, cheddar, or fontina would be great substitutes to provolone.
• To make quinoa salad a full meal, top with grilled shrimp or chicken. Even a crispy filet of salmon would be great.

Can I Make Fresh Quinoa Salad in Advance?

Absolutely! In fact, the longer quinoa salad sits, the better it gets! This will keep in the fridge for about 3-4 days.

What to Serve with Quinoa Salad

• The Best Grilled Shrimp
• Brown Butter Lemon Salmon
• Crispy Roast Chicken
• Garlic Roasted Chicken with Vegetables
• Air Fryer Salmon

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Quinoa Salad

Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!

Course main dish, Salad

Cuisine American

Keyword quinoa salad,

Prep Time 15 minutes

Cook Time 20 minutes

0 minutes

Total Time 35 minutes

Servings 6 people

Calories 261kcal

Author Nicole Leggio

Cost $15

Equipment

• saucepan
• Mixing Bowl

Ingredients

• 1 cup quinoa
• 2 cups low sodium chicken stock
• 1/2 cup diced provolone
• 1 medium red bell pepper, chopped
• 1/2 cup chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 2 Tablespoon lemon
• 2 Tablespoon dijon
• 1 Tablespoon white wine vinegar
• 2 teaspoon honey
• 1/4 teaspoon salt
• 3 Tablespoon olive oil

Instructions

• Rinse quinoa under cold water. Drain. Add quinoa and chicken stock to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork, cover and remove from the heat. Let it sit for another 5-10 minutes. This can be done the day before. Cool completely. If you are short on time, spread the hot quinoa on a sheet pan and pop in the fridge until cool.
• Prep the veggies and other mix-ins.
• In a small bowl, whisk together lemon juice, white wine vinegar, dijon, honey, and salt. Slowly whisk in olive oil. Season to taste with salt and pepper.
• Add cooled quinoa to a serving bow. Drizzle vinaigrette on top. Toss. Season to taste with salt and pepper. Add tomatoes, peppers, chickpeas, cucumber, and basil, Toss to combine. Season with salt and pepper.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 227mg | Potassium: 403mg | Fiber: 4g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 34mg | Calcium: 114mg | Iron: 2mg

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Baked Cream Cheese Salsa Dip (In a Bread Bowl)

I’m excited to partner with Reynolds Wrap® for this sponsored recipe.

This Cream Cheese Salsa Dip is thick, rich and creamy from the inside, out! It is the perfect appetizer for game days!

Dips are my favorite and are always so quick and easy to make! Our family loves this Hot Spinach Artichoke Dip, Insanely Delicious Hot Crab Dip and my famous 5 Minute Million Dollar Dip Recipe.

Cream Cheese and Salsa Dip

This is one of those recipes that is always a hit! Thanks for my friend Amy, who showed me the recipe years ago, I still can’t stop thinking about it. It is the best dip while watching the football game or playing games around the table. With simple ingredients, this recipe is ready in no time! I love the added bread bowl for extra taste and texture to hold with the cheese dip. As the dip starts running out, it is always fun to peel apart and start dipping the bread in the remaining cheese sauce. It is thick, rich and creamy with a hard outer shell to hold it all together!

I love using Reynolds Wrap® Heavy Duty Foil in this recipe because it creates a strong and tight wrap around the bowl. While this is bread bowl dip is baking, the foil also helps the bread bowl bake evenly, creating a crispy outside while maintaining a creamy, rich salsa dip on the inside. It is the perfect combination! Cream cheese and salsa dip is one of those dips that will be around for years to come. Dip with vegetables, chips, crackers and bread slices. It is always a family favorite and something that is easy to make even with the help of little hands!

Ingredients for Baked Cream Cheese Bread Bowl

This delicious bread bowl is loaded with cream cheese, sour cream, cheddar cheese, and salsa for a little extra kick. Together, these ingredients create the most delicious baked cream cheese bread bowl dip.

• Cream Cheese: Soften the cream cheese the best that you can. Leaving it out on the countertop works great.
• Sour Cream: Cools down the spice, but adds to the creamy part of this dip.
• Salsa: Adds a little bit of spice and heat but not enough to make you sweat! It’s the perfect balance!
• Cheddar Cheese: Freshly shredded cheese off the block is best for baking, but a bag of shredded cheese will work and can save on time.
• Sourdough Loaf: Cut the top off the loaf and scoop out the inside of the bread to make a bread bowl.
• Reynolds Wrap® Heavy Duty Foil: This thick and durable foil helps bake the bread bowl evenly and contains all the flavor wrapped up perfectly.

How to Make Cream Cheese Salsa Dip

It is quick and simple to make! Add all the ingredients together, place in a cut out bread bowl and wrap it up tightly using Reynolds Wrap® Heavy Duty Foil making sure the entire bread bowl is wrapped in foil for baking. All together this is the best dip and a family favorite!

1. Mix Together: Preheat the oven to 350 degrees in a medium-sized bowl combine the cream cheese, sour cream, salsa, and cheese.
2. Prepare the Bread Bowl: Cut the top off of the loaf and hollow out the loaf leaving a hole in the bread. Cut the remaining bread into cubes.
3. Add Ingredients: Scoop the dip into the bread bowl. Using the foil, wrap the bread and seal. Place on a baking sheet and bake for 25-30 minutes or until it’s warm throughout. Place the remaining bread cubes on the baking sheet for the last 10 minutes of cooking.
4. Enjoy! Serve with bread cubes, vegetables, and crackers.

Carving a Bread Bowl

Make your bread bowl from scratch using this No Knead Bread Recipe or pick your favorite kind of bread at your local grocery store. I love a good sourdough bread bowl or a Whole wheat one. The best size is a medium-sized bread bowl that is little enough to bake, but big enough to house all of the cream cheese dip. Once you have that ready it is an easy task to get started.

1. Cut a large round out of the top of your bread bowl. This cut will be straight across.
2. Using a spoon and knife carefully scoop out the center. Save all the extra bread pieces for dipping!
3. Then fill with all the dip ingredients!

Why Use Reynolds Wrap® Heavy Duty Foil?

Reynolds Wrap® Heavy Duty Foil is thick and durable which holds things together and results in less mess. The rolls come in a wider 18-inch box making it easier for covering or lining larger roasting pans or foil packets like these Butter Garlic Herb Steak Foil Packets. Using something a little stronger is best to get the job done without worrying about tearing! Reynolds Wrap® is perfect for bigger and tougher recipes like this cream cheese salsa dip.

• Lining Pans for use in the oven
• Freezing meals ahead or storing leftovers
• Making foil packets or lock in moisture and flavor when you grill, bake or cook.
• Protects against both heat and freezing cold.

How to Wrap a Salsa Bread Bowl

Place the bread bowl filled with the cream cheese salsa dip in the middle of a piece of Reynolds Wrap® Heavy Duty Foil. Slowly and gently without the ingredients falling out, fold up each side of the foil and cover all around the bread bowl until you no longer see the bread bowl. Place in the oven and bake!

Tips and Variations for Making the Best Cream Cheese Salsa Dip

This cream cheese salsa dip is so fun to make. It is quick and easy and will be a family favorite for years and game days to come! With these tips and variations, you will be able to customize your appetizer just the way you like it.

• Food Processor: Make this dip easily by mixing it using a food processor. Mix it until it’s smooth and creamy or more on the thick side. It is all in how you like it!
• Add Ins: Any vegetables, spinach, corn or garbanzo beans even add in refried beans for a smooth texture.
• Cheese: Add a little more spice with jalapeño jack cheese or a Mexican blend.
• Salsa: Use any of your favorite salsas, chunky salsa, thin fresh salsa or my homemade garden salsa.
• Protein: Add in shredded chicken or ground beef to create a more filling salsa dip. Even create a dinner with it!
• Taco seasoning: Upgrade the cream cheese salsa dip with some taco seasoning to create a delicious Mexican style dip.
• Add Toppings over top! Once cooked, sprinkle extra cheese, olives, tomatoes, or lettuce or sour cream to enhance the cream cheese salsa dip a little more.

Make Ahead!

I always love dips and appetizers that you can make ahead of time. This baked cream cheese salsa dip is just that! This simple recipe is quick to put together and will allow you to spend more time with your family. Simply mix the ingredients together and place in the bread bowl. Seal the bread bowl tightly with Reynolds Wrap® Heavy Duty Foil and place in the refrigerator until you are ready to bake it.This can be prepared one day in advance.

Make it the night before or throw it together before the game when the cravings hit! Grab chips, vegetables and crackers to start dipping. Watch it disappear quickly!

More Delicious Appetizers to Try

• Easy Chipped Beef Cheese Ball
• Jalapeno Popper Dip
• Awesome 7 Layer Dip
• The Best Jalapeño Poppers

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Cream Cheese Salsa dip in a Bread Bowl

This Cream Cheese Salsa Dip is thick, rich and creamy from the inside, out! It is the perfect appetizer for game days and get togethers!

Course Appetizer

Cuisine American

Keyword cream cheese salsa dip

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 12 People

Calories 267kcal

Author Alyssa Rivers

Ingredients

• 1 8 ounce package cream cheese, softened
• 1 cup sour cream
• 1 cup salsa
• 3 cups cheddar cheese shredded
• 1 sourdough loaf or French bread loaf
• Reynolds Wrap® Heavy Duty Foil

Instructions

• Preheat oven to 350 degrees. In a medium sized bowl combine the cream cheese, sour cream, salsa, and cheese.
• Cut the top off of the loaf and hollow out the loaf leaving a hole in the bread. Cut the remaining bread into cubes.
• Scoop the dip into the bread bowl. Using the Reynolds Wrap® foil the bread and seal. Place on a baking sheet and bake for 25-30 minutes or until heated throughout. Place the remaining bread cubes on the baking sheet the last 10 minutes of cooking.
• Serve with bread cubes, veggies, and crackers.

Nutrition

Calories: 267kcal | Carbohydrates: 24g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 537mg | Potassium: 165mg | Fiber: 1g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 2mg

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Air Fryer Fried Pickles

Air Fryer Fried Pickles are the ultimate appetizer! They are tangy, zippy and perfectly seasoned!

Nothing beats an incredible appetizer, and these air fryer pickles are one of the best. Serve them up my other air fryer wonders like chicken wings, egg rolls and of course fries, for a scrumptious array.

Air Fryer Fried Pickles

This air fryer recipe is going to rock your pickle loving world. The tasty seasoned breading combines magically with the briny zippy pickle. And air frying gives it a crispy crunch, free from all the extra fat from frying. It’s a guiltless, super easy and quick way to have an amazing appetizer in no time. The air fryer works by circulating hot air to give that golden crunch on the outside while keeping that crunchy pickle on the inside too. It’s going to be a family favorite.

This air fryer recipe takes my crispy fried pickle recipe to a whole new level. One of the best things about this fried pickle recipe is that all the mess is contained in the air fryer. I don’t have to clean up oil splatters from all over the kitchen from frying my pickles. And its hands off, meaning I can get more things done besides babysitting the fryer. It’s the best of everything. Insanely delicious, super easy and healthier than frying. You have to try these!

Ingredients for the Best Air Fried Pickles

This incredible air fryer pickle recipe takes only a few ingredients. It’s sure to be a hit at your next gathering. Simple and easy, it can’t get much better than this. Air fried to golden perfection, it’s a must try!

• Dill Pickles: Try to find uniform in size sliced pickles.
• Egg: This is the binder for the flour and seasoning.
• Flour: Helps create a nice crust.
• Water: Just a bit of extra binding to make sure it all sticks together.
• Bread Crumbs: You can use seasoned bread crumbs if you desire. Panko will also work.
• Parmesan: Use finely grated parmesan, it’ll adhere to the pickles the best.
• Italian Seasoning: This is an excellent combination of winning seasonings.

Making Air Fryer Fried Pickles

Super easy and quick, you can have air fryer fried pickles in no time. It’s perfect for when you need a good appetizer fast or you just need a good snack. Since you don’t have to use extra oil, these are actually pretty good for you. A cup of pickles is only 17 calories but it does have a lot of sodium. I say eat away.

1. Dry: Lay the pickles on a paper towel and pat dry.
2. Bowls: You’ll need 3 small bowls. In the first small bowl add the flour.  The next, add the egg and whisk with the water. And in the third bowl add the breadcrumbs, parmesan, and Italian seasoning.
3. Dipping Time: Dip each pickle in the flour, then the egg and lastly in the bread crumb mixture.
4. Cook: Lay the pickles in a single layer in the air fryer basket.  Cook at 400 degrees for 8-10 minutes.  Serve with your favorite dipping sauce.

 

What to Serve Fried Pickles With

Air fried pickles are incredible on their own, but every now and then you’re going to want to dunk them into something amazing. Here are a few ideas.

• Fry Sauce: This amazing sauce was solely invented to go with french fries, but has quickly become a favorite dipping sauce for all sorts of things. Use it on these air fried pickles as well as on your favorite hamburgers. It is a grown up version of ketchup and it is divine.
• Yum Yum Sauce: This popular sauce is light, sweet and tangy! An excellent choice for anything fried!
• Cheese Sauce: Fried pickles will go perfectly with a rich thick cheesy sauce that’s going to knock your socks off.
• Ranch Dressing:  This Air Fryer recipe was made to go with ranch dressing!
• Make it Spicy: Make a spicy sauce of mayo, and sriracha mixed to taste. It is so good!

Tips and Variations for Air Fryer Fried Pickles

• Pat them dry: You want your pickles to be as dry as possible. This will help them keep their crispy outsides as well as allow the incredible coating to stick.
• Know Your Air Fryer: Every air fryer is a little different, so it’s important to know how yours cooks. If you’re still getting familiar with how your air fryer bakes, check your pickles often to make sure they don’t burn or if you need to add time.
• Don’t over crowd: Make sure your pickles don’t overlap. If they do they’ll be soggy in those spots. You want the air fryer to be able to circulate all around the air fryer pickles. Cook them in batches if you need to.
• Use Spears: You can totally use dill pickle spears with this air fryer recipe. You will just need to add on a few more minutes to the cook time.
• Tongs:  I like to use tongs to dip the pickles to keep my fingers clean.
• Same Size: Whether you use dill pickle chips or spears try to keep them the same size in the basket. The fried pickles will be able to cook evenly that way.

Storing Air Fried Pickles

Air fryer fried pickles are best eaten immediately from the air fryer. They will go soggy when stored. That being said leftovers are always a wonderful thing.

• Store: Keep air fryer pickles in an airtight container in the fridge for up to 3 days.
• Reheat:  To get the maximum crispiness out of your leftover air fried pickles, cook them in the air fryer at 400 for 2-3 minutes. You can also reheat them in the oven, but it will take longer.

More Fried Appetizer Goodness

Everyone loves fried food now and then. And when you’re going to have something fried, it better be worth the work and the calories. These “fried” appetizers are tried and true winners. Try them the next time you need a fried food fix.

• Crispy Parmesan Fried Zucchini
• Classic Fried Green Tomatoes
• Incredible Crispy Onion Rings (Fried or Baked)
• The Best Crispy Garlic Avocado Fries
• Crispy Air Fryer “Fried” Chicken

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Air Fryer Fried Pickles

Air Fryer Fried Pickles are the ultimate appetizer! They are tangy, zippy and perfectly seasoned! 

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer fried pickle, air fryer pickles, fried pickles

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 167kcal

Author Alyssa Rivers

Ingredients

• 2 cups dill pickle slices
• 1/2 cup flour
• 1 large egg
• 1 Tablespoon water
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 Tablespoon Italian seasoning

Instructions

• Lay the pickles on a paper towel and pat dry. In the first small bowl add the flour. In the second small bowl add the egg and whisk with the water. In the last bowl add the bread crumbs, parmesan, and italian seasoning.
• Dip each pickle in the flour, then the egg and lastly in the bread crumb mixture.
• Lay the pickles in a single layer in the air fryer basket. Cook at 400 degrees for 8-10 minutes. Serve with your favorite dipping sauce.

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 839mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg

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