Air Fryer – Roasted Vegetables

Air Fryer – Roasted Vegetables


Olive Oil

Fresh Asparagus Spears, bottom tips removed and spears cut in half

Yellow Squash, cut in circles

Zucchini, cut in circles

Onion, largely chopped

Button Mushrooms, quartered

Salt, Pepper, Garlic Powder, Tony’s Chachere, Basil, Parsley, Thyme (whatever seasoning you like to use)


Place whatever vegetables you would like to cook in a large bowl. Drizzle with olive oil. mix up to coat. Then sprinkle on whatever seasoning you like to use. Drizzle a little more olive oil and mix again to coat well. Add your vegetables to the air fryer basket.

Place basket into air fryer and put on 400 for 5 minutes. Mix well and replace on 400 for another 2 minutes. Remove the asparagus and mushrooms and place back on 400 for 4 minutes. Enjoy! Your veggies will be a little bit crispy and not mushy.





2 Boneless Skinless Chicken Breasts (you can use different pieces and with skin if you want crispy skin)

4-6 Small Artichoke Hearts – Quartered

Half of Small Onion – Cut in large chunks

4-5 Large Button Mushrooms, cut in quarters

1 Tbsp Dijon Mustard

1-2 Garlic Cloves, minced

1/8 Cup Olive Oil

1/8 Cup Red Wine Vinegar

1/8 Cup Chicken Stock

1/8 Tsp Dried Basil

1/8 Tsp Dried Thyme

Salt and Pepper


Preheat air fryer to 350 for 10 minutes. If you are going to do crispy skin on your chicken, use 375.

Spray a small oven safe dish that will fit inside of your air fryer basket with Pam or cooking spray of your choice.

Place the artichokes, onions and mushrooms inside dish. Season your chicken with salt and pepper and place the chicken onto of the vegetables.

In a small bowl, combine mustard, garlic, olive oil, vinegar, stock, basil and thyme and mix well. Pour mixture over chicken.

Once your air fryer preheats, place the small bowl into the basket and place in fryer on 350 (or 375) for 23 minutes, baste with mixture and flip your chicken and then put back in fryer on 350 (or 375) for 22 minutes. *you can probably do 15 and another 15, but check to make sure your chicken is cooked all the way through.

I am posting a before and after photo for this one. Enjoy!




Raw Shrimp, peeled

Fish Fry

Yellow Mustard

Tony’s Chachere

Cooking Spray or Olive Oil Mist


Peel your shrimp and place in a plate. Sprinkle with Tony’s Chachere or seasoning of your choice (keep in mind that you are not using oil, so you could use a little less seasoning than you normally would). Drizzle shrimp with mustard then mix all together to coat well.

Place fish fry in a small zip loc bag and place a few shrimp (about 5-6) in the fish fry. Close the bag and shake well to coat the shrimp. Continue until you have done this process with all shrimp you will be cooking. Place the shrimp (without over lapping) in the air fryer basket (will probably take about 15 or so at a time depending on the size). Spray with cooking spray or mist with olive oil to coat the fish fry.

Place basket into fryer and put the fryer on 330 degrees for 8 minutes. Flip your shrimp, spray again and put back in fryer on 330 for 7 minutes. Shrimp should be cooked nice and crispy. (if your first 8 minute side still has a good bit of dried fish fry, spray again before flipping).





1-2 Russet Potatoes

2 Tsp Olive Oil

Sea Salt (whatever other seasoning you want)


Rinse off potato. (peel if you want, I did not). Slice into 1/2 inch thick strips.

Soak the strips in bowl of water to cover them for 20 minutes. Pat dry strips with paper towels.

Place strips in largeĀ  bowl and add olive oil and whatever seasoning you want to use. I did salt, pepper, garlic powder and Tony’s Chachere. Mix well to coat.

Add the strips to the air fryer basket and cook on 350 for 20 minutes. After 10 minutes, stir fries and finish cooking.

Remove basket for crispy, golden brown fries.