The air fryer has been a real hit. With this one kitchen appliance, you can not only make the most delicious and crispy snacks with 80% less fat, but you can also bake, grill, and roast them. Here are some quick, easy, delicious, and healthy recipes for snacks, main dishes, and desserts.

Mushroom, Swiss Chard, and Goat Cheese Omelet

This healthy omelet filled with vegetables is a colorful eye-catcher at the weekend brunch table. Swap the mushrooms for regular mushrooms or the chard for other tender leafy greens.

Ingredients

-2 tablespoons olive oil (used for additional greasing)

-115 g chestnut mushrooms, sliced

-1/2 teaspoon chopped fresh thyme

-Coarse salt

-Freshly ground pepper

-½ red onion, finely chopped

-½ bunch Swiss chard, stalkless (leaves cut into 0.5cm wide strips)

-4 large organic eggs

-30 g goat cheese, crumbled

-1 tsp fresh flat-leaf parsley, finely chopped

Preparation Method

-Preheat the fryer to 180°C. Lightly oil the bottom and walls of the non-stick oven attachment.

-Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Add the mushrooms and thyme and season with salt and pepper to taste. Sauté the mushrooms, occasionally stirring, until browned, about 4 minutes. Place them in a bowl.

-Reduce the heat to medium and heat the pan again with 1 tablespoon of olive oil. Sauté the chopped red onions for about 4 minutes, occasionally stirring, until softened. Add the chard. Cook, occasionally stirring, until softened, 3 to 4 minutes. Add the chard mixture to the mushrooms.

In a large bowl, beat the eggs and season with salt and pepper to taste. Mix the mushroom and chard mixture with the cheese. Pour the egg mixture into the cookware.

Carefully place the utensils in a multipurpose basket and insert the basket into the air fryer. Cook omelet, uncovered, until browned, about 7 minutes. Cover and cook for another 15 minutes until the inside is set. Turn the omelet out onto a plate, right side up. Sprinkle the chopped parsley over the omelet.

Samosas With Coriander Sauce

The filling of this samosa is potatoes, onions, and peas, seasoned with curry powder and garlic. This Indian-style snack is always a hit at parties. The air fryer gives it a crispy texture.

For the Samosas

-1 tablespoon vegetable oil

-½ yellow onion, chopped

-225 g potatoes, peeled and diced

-75g frozen peas, thawed

-2 teaspoons curry powder

-1 clove garlic, minced

-Sea salt, coarsely ground

-1 sheet fresh puff pastry (about 250g)

-Wheat flour (for flouring)

-1 large organic egg, beaten with 1 tablespoon water

Coriander Sauce

-15 g fresh coriander

-1 small clove of garlic, minced

-3/4 teaspoon coarse sea salt

-1 tablespoon lemon juice

-60 ml olive oil

How to Prepare

Start with the samosas. Heat the oil in a large, non-stick frying pan over medium heat. Add the onions and potato cubes. Cook for about 12 minutes, occasionally stirring, until softened. Add the peas, curry powder, garlic, and 1 teaspoon salt and cook, stirring, for 1 minute. Place everything in a bowl.

Preheat the air fryer to 200°C. On a lightly floured work surface, roll out the puff pastry to a size of 18 x 36 cm. Cut the pastry lengthwise into two pieces; cut each slice into four wide squares. You now have 8 squares.

Brush the edges of each pastry with beaten egg. Place 1 tablespoon of the filling on top of the dough. Fold the dough in half to make a triangle and close the edges with a fork. Repeat this with the other square of dough.

Carefully place the two samosas in the versatile basket. Place the grid in the basket and place the two samosas on it. Place the basket into the air fryer. Cook, uncovered, for about 10 minutes, until the samosas are an even golden brown. Place on a plate and cook the remaining four samosas in the same manner.

In a food processor, stir cilantro, garlic, 3/4 teaspoon salt, lemon juice, and olive oil to make a thick, paste-like sauce. Meanwhile, prepare the cilantro sauce and serve with samosas.

Stuffed Jalapenos With Corn, Crispy Chicken, and Cheddar cheese

Stuffed peppers can be made a day before, so this recipe is easy to make as a delicious appetizer for a nice dinner party.

Ingredients

–1 tablespoon olive oil

-½ yellow onion, chopped

-35g fresh corn kernels (or thawed frozen corn kernels)

-1 slice smoked chicken (cut into appropriate size)

-115g cheddar cheese, grated

-Salt

-Freshly ground pepper

-4 large jalapeños, cut in half lengthwise, seeds removed

-2 tablespoons breadcrumbs

Preparation Method

-Preheat the fryer to 180°C.

-Heat the olive oil in a frying pan over medium heat. Fry the onions for about 6 minutes until soft and translucent, stirring occasionally. Add the corn kernels. Cook, occasionally stirring, until softened, 2 to 3 minutes. Place corn mixture in a bowl.

-Return the pan to medium heat and cook the bacon for 1 to 2 minutes, until crisp and golden brown.

-Add half of the chicken to the corn mixture. Stir in the cheddar cheese and add a pinch of salt and freshly ground pepper. Stuff the halved jalapenos with the corn and cheese filling.

-Mix the remaining chicken and bread crumbs in a small bowl. Pour the mixture over the halved jalapenos.

Carefully place the four jalapenos in the versatile basket. Place a grill in the basket and top with the remaining four peppers. Place the basket in the air fryer. Cook the jalapenos, uncovered, for about 10 minutes, until crisp and golden brown. Halfway through the cooking time, replace the peppers on the grill with the peppers in the basket.

Arrange the jalapenos on a plate. Season with salt and freshly ground pepper and serve immediately.

Let us know whether you’ve enjoyed these recipes in the comments below!