I'm a culinary judge. Here are 10 of my favorite things to make in the air fryer.

As a culinary judge, I think some foods are easier to make in the air fryer versus my other kitchen appliances. I rarely need to flip my food while it's cooking and the end result is usually something deliciously crispy.

I'm on my second air fryer, a Hamilton Beach Sure-Crisp model. I prefer it to the older, small-basket units because it's a countertop oven and rotisserie all in one. The hot air flows more effectively and cooks food more evenly since it's roomier than many first-generation fryers, too.

Here are some of my favorite snacks and meals to make in my air fryer.

Chicken breast can dry out in a conventional oven but it emerges from the air fryer juicy and perfectly cooked.

I buy organic chicken breasts and give them a light coating of olive oil and a thick layer of fresh spices. Lately, I'm loving Middle Eastern blends like köfte baharat and khalta hara, which contain silk chile, black lime, coriander, and cumin.

I let the chicken marinate for half an hour before air-frying it for around 20 minutes, depending on its size.

While the cooked chicken is resting, I usually load broccoli florets into the fryer with a little more oil and spices. To finish the dish, I might drizzle some of the gorgeous reddish-orange köfte-baharat-infused oil drippings onto some rice.

I also love to air-fry Brussels sprouts because the appliance softens their tough exteriors.

I start by washing and trimming the sprouts and soaking them in cold water for about 20 minutes, as this method may help them cook more evenly. It seems to work because I notice fewer scorched leaves.

I cut the sprouts into quarters, coat them in a little olive oil and salt, and cook them on high heat for 15 minutes.

Once they're done, I'll put them into a bowl and add something acidic and fruity, like balsamic vinegar or citrus combined with soy sauce or a bit of Worcestershire. I also like to toss mine in pomegranate glaze and sprinkle them with a few big salt crystals.

Gnocchi, made from potatoes and flour, only resembles pasta in appearance. It can be boiled, poached, or pan-fried but I think the air fryer is the fastest, easiest cooking method for these tender dumplings.

First, I give the gnocchi a splash of olive oil and stir in garlic powder, paprika, a Scillian herb blend, salt, and pepper. After about 15 minutes, they're fluffy and ready to serve.

Add some herb-and-spice coating and you might not even need sauce or cheese.

Fresh tofu is packed in water so the key to making it crispy is to get as much moisture out of it before air-frying. I wrap extra-firm tofu in a tea towel, gently squeeze it with my cast-iron grill press, cut it into small pieces, and briefly air-fry it on low heat at about 160 degrees.

Once it's pretty dry, I infuse the tofu with flavor by evenly coating the pieces with a dry spice rub and letting it sit for at least half an hour.

You can air-fry them as is and make tasty, chewy tofu bites but I like to take a few extra steps. I'll often dip the tofu pieces in the Bushwick Kitchen Weak Knees gochujang Sriracha sauce, along with tamari, rice-wine vinegar, and honey.

Finally, I'll dredge them in flour or panko and air-fry them to make spicy, more flavorful tofu bites with a crunch. 

The air fryer is by far the best method of reheating leftover slices from my favorite pizzerias. The crust becomes impossibly crisp, the sauce sizzles, and the cheese melts to perfection.

I'll also buy gluten-free frozen pies with an all-vegetable crust and let the air fryer work its magic. I recently tried a broccoli-crust pie with Mediterranean toppings and added a little extra Pecorino-Romano cheese for good measure, and the end result was delicious.

Just be sure to let air-fried pizza cool for a couple of minutes to avoid burning your upper palate, or the dreaded pizza flap.

Air-frying makes tater tots perfectly crunchy on the outside with a soft, steaming interior. The circulating air crisps every tiny surface on the tots.

I cook them at 400 degrees for 25 to 30 minutes or until they're deeply browned.

Once they're cooked, I'll dress them up in quality truffle-infused oil, Parmesan cheese, and fresh chopped parsley. They're also good dunked in garlic aioli, spicy ketchup, or blue-cheese dip.

Making toast in an air fryer sounds ludicrous and it takes approximately the same three minutes as it would in a toaster. But air-fryer toast emerges an even golden-brown color, crispy on the outside and chewy inside, ready to be slathered with butter, peanut butter, jam, or soft cheeses.

I wouldn't bust out an air fryer just to toast some bread but if it's already set up, it's a fun change from an ordinary pop-up toaster.

If you love the layer of crunchy rice stuck to the bottom of a rice pot but don't have the patience to let it brown or scrape and clean it afterward, try an air-fryer method instead.

Lightly oil a shallow pan or a piece of heavy-duty foil, and spread day-old cooked rice (I usually use the leftover jasmine variety from Thai takeout) into a single layer. Drizzle a little more oil over the top and air-fry on high heat until the rice turns golden.

Add whatever seasonings, fresh herbs, or sauces you like. Crispy rice is great for topping dishes, or it can be a snack all by itself.

Samosas, a savory, triangular pastry stuffed with potatoes, chiles, South-Asian spices, and green peas, are a filling snack or appetizer that can be upgraded in the air fryer.

I buy Trader Joe's frozen samosas and put them right in the air fryer, no oil or seasoning needed. I cook them until the pastry darkens and when they're finished, they're flakier and crispier than they are from a conventional oven. I'll also use this method with samosas from a restaurant as well.

They're best served with sweet, tangy tamarind sauce or cucumber raita, both of which are a cooling accompaniment to the samosas' heat and spice.

Other frozen light bites, like gyoza, shumai, and ravioli, also benefit from air-frying.

Puff pastry can make an impressive presentation as a pot-pie topper, a sweet dessert, or a savory snack and the air fryer crisps it perfectly.

I like to roll puff pastry up with a thin layer of a filling, like Parmesan cheese and crushed pink peppercorns, and cut it into inch-thick slices.

I pop the pastry rolls in the air fryer set to 375 degrees, and in 10 minutes they're puffed, flaky, cheesy, and evenly cooked — everything they're supposed to be.

This story was originally published on April 5, 2023, and most recently updated on April 26, 2024.