Air Fryer Shishito Peppers
These air fryer shishito peppers are blistered, crispy, and ready in just 10 minutes. Made with only 3 simple ingredients, they're light, flavorful, and fun to eat. Season them two ways: sea salt and lemon, or a sesame-style twist. The perfect easy appetizer!
Ingredients
Base Ingredients:
- 8 ounces shishito peppers
- 1 tablespoon extra-virgin olive oil
Classic:
- 1 teaspoon lemon zest
- 1 - 2 teaspoon flakey sea salt
Sesame Asian Style:
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Preheat. Heat your air fryer to 400°F and lightly grease the basket with non-stick olive oil spray.
- Coat the peppers. Rinse and pat the peppers dry. In a large mixing bowl, toss the shishito peppers with the olive oil until well coated. No oil? Spray them with avocado or olive oil cooking spray instead.
- Add to the basket. Add the peppers to the preheated air fryer basket in an even layer. If your air fryer is small, cook in batches so they blister instead of steam.
- Air fry. Cook for 7 to 10 minutes, shaking the basket at the 4-minute mark. The peppers should be soft and blistered. It's normal to hear some popping as they cook, that's just steam escaping.
- Season and serve. Transfer to a serving plate and pick your flavor. Sprinkle with flaky sea salt and lemon zest, or drizzle with sesame oil and sesame seeds. Enjoy!
Notes
Garlic Flavor: Mince 1 large clove of garlic and add when you season the peppers in step #2.
Make it Spicy: Add 1 – 2 teaspoons of red chili flakes after the peppers are done air frying to make this recipe spicy.
Zesty Lime Flavor: Instead of lemon zest, use lime zest! It adds the best zesty flavor.
Bacon: While the peppers are air frying, pan-fry 2 – 4 strips of bacon (pork or turkey bacon) until extra crisp. Top the peppers with the crispy, cut-up bacon crumbles at the end. Air fry shishito peppers in an even layer – no overlapping! Don’t pile the shishito peppers on top of each other. They must air fry in an even layer so they can get crispy. If your air fryer is too small, cook in batches! Storing: Air fryer shishito peppers are best enjoyed hot after air frying since they will be extra crispy and blistered. However, you can easily store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating: For best results, reheat in the air fryer at 350°F for 3 – 5 minutes or in the oven or toaster oven at 350°F for 5 – 10 minutes until warm. You can also reheat them in the microwave for 60 – 90 seconds until warm.
Bacon: While the peppers are air frying, pan-fry 2 – 4 strips of bacon (pork or turkey bacon) until extra crisp. Top the peppers with the crispy, cut-up bacon crumbles at the end. Air fry shishito peppers in an even layer – no overlapping! Don’t pile the shishito peppers on top of each other. They must air fry in an even layer so they can get crispy. If your air fryer is too small, cook in batches! Storing: Air fryer shishito peppers are best enjoyed hot after air frying since they will be extra crispy and blistered. However, you can easily store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating: For best results, reheat in the air fryer at 350°F for 3 – 5 minutes or in the oven or toaster oven at 350°F for 5 – 10 minutes until warm. You can also reheat them in the microwave for 60 – 90 seconds until warm.
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 0.01g | Fat: 4g | Monounsaturated Fat: 2g | Sodium: 570mg | Potassium: 1mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 0.03mg
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