Air Fryer Banana Peppers

Crispy, tangy, and lightly charred banana pepper slices, seasoned and air-fried to golden perfection—delicious as a snack, side dish, or zesty topping.

Why You’ll Love This Recipe

• Quick and easy: Just a few minutes prep, then pop them in the air fryer.

• Crispy with a kick: Banana peppers get tender inside and slightly crisp outside, with smoky air-fryer char.

• Versatile use: Serve them as a snack, pile them on sandwiches, or add them to tacos and pizzas.

• Healthier option: No deep frying—just a light spray of oil for crispiness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8–10 fresh banana peppers, seeded and cut into ¼-inch rings

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• ¼ teaspoon black pepper

• Optional garnish: chopped fresh parsley or a squeeze of fresh lemon juice

Directions

1. Prep the peppers
   Wash and dry banana peppers. Cut off stems, halve lengthwise, remove seeds and membranes, then slice into rings about ¼ inch thick.

2. Season
   In a medium bowl, toss pepper rings with olive oil, salt, garlic powder, smoked paprika, and black pepper until evenly coated.

3. Preheat air fryer
   Preheat your air fryer to 375°F (190°C) for 3 minutes.

4. Air fry
   Arrange pepper rings in a single layer in the air-fryer basket. Cook at 375°F for 8–10 minutes, shaking the basket halfway through. Cook until peppers are tender and edges are golden and crisp.

5. Finish and serve
   Transfer to a serving dish, garnish with parsley or a lemon squeeze if using, and serve warm.

Servings and timing

• Yield: 4 servings (about ½ cup per person)

• Prep time: 5 minutes

• Cook time: 8–10 minutes

• Total time: ~15 minutes

Variations

• Spicy twist: Keep seeds and membranes, or toss in a pinch of red pepper flakes.

• Cheesy option: Sprinkle 2 tablespoons grated Parmesan over peppers in the last 2 minutes of cooking.

• Herby twist: Add ½ teaspoon dried oregano or Italian seasoning to the mix.

• Smoky-sweet: Drizzle a teaspoon of honey and sprinkle smoked paprika after cooking.

• Asian flair: Toss with a drizzle of toasted sesame oil and sesame seeds after air-frying.

Storage/reheating

• Refrigerator: Store cooled peppers in an airtight container for up to 3 days.

• Reheat: Rewarm in the air fryer at 350°F for 3–4 minutes or microwave gently, though air fryer gives crispier results.

• Best enjoyed fresh: Texture is best on day of preparation but still tasty after reheating.

FAQs

1. Can I use jarred banana peppers?

Yes—drain well and pat dry before seasoning, but they won’t crisp as much.

2. Do I need to peel the peppers?

No—banana pepper skin crisps nicely and is delicious.

3. How do I avoid soggy slices?

Dry the peppers thoroughly after washing and air-fry in a single layer without overcrowding.

4. Can I air-fry frozen peppers?

Yes, but they’ll need 2–3 extra minutes to heat through and crisp.

5. Can I make these spicy?

Definitely—leave in seeds or add cayenne or red pepper flakes.

6. What oil works best?

Use olive oil, avocado oil, or other high-smoke-point oils.

7. Can I double the batch?

Yes—cook in two batches to keep them crisp.

8. Are they safe for kids?

When deseeded, banana peppers are mild and kid-friendly.

9. Can I use other pepper varieties?

Yes—sweet yellow pepper rings crisp well, and jalapeños work for a spicier version.

10. Can I add these to salads?

Absolutely—toss cooled rings into salads, bowls, or wraps for tangy crunch.

Conclusion

Air Fryer Banana Peppers are a tasty, hassle-free snack or side that packs flavor and crunch. With minimal ingredients and fuss, they’re perfect for quick bites, toppings, or party trays. Try them fresh or reheated for delicious tang every time!

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