Air fryer shishito peppers are the perfect snack or appetizer for any occasion. They're light, quick, savory, and totally addictive! Serve shishito peppers with a simple sprinkle of salt or with sesame-ginger dipping sauce (recipe included).
Air fryer shishito peppers are vegan, gluten-free, nut-free, and ready in 15 minutes!
Shishito peppers are such a fun and flavorful snack. Their long stems make them easy to pick up with your hands, and they're the perfect little two-bite veggie.
Most shishito peppers are very mild, although you may occasionally come across a spicier one. But don't worry, even if you do, it won't be very hot.
Now we can add shishitos that that list. Roasting shishitos in the air fryer is without a doubt the easiest way to prepare the mild, thin-skinned pepper.
The result is a delicious, lightly salty, low-calorie appetizer that keeps you coming back for more but also won't ruin your appetite for dinner!
For the peppers all you need is a teaspoon of oil and some salt. If you'd like to serve the peppers with the optional Asian dipping sauce, you'll need a handful of other ingredients.
- Shishito peppers - I shop at Trader Joe's once a week, and they almost always have shishito peppers available in the produce cooler. You may also find them at farmers markets, Asian groceries, and at your regular grocery store.
- Oil - I opted for avocado oil because of its higher smoke point. Any other neutral cooking oil is fine.
- Salt - a little bit of salt really brings out the flavor of these mild peppers.
And for the sauce:
- Soy sauce or tamari - this is the base of the sauce; choose tamari for gluten-free.
- Maple syrup - adds a touch of sweetness.
- Fresh ginger root - ahhh, so zesty and fresh! This is the best part of the sauce if you ask me.
- Rice vinegar - either plain or seasoned rice vinegar are fine here. Lime juice may be used instead.
- Toasted sesame oil - important for that irresistible sesame flavor. If you don't have any on hand, add a bit of tahini to the sauce.
See recipe card below for quantities and full recipe.
- Wash the peppers and pat dry with a lint-free towel. Place in a large bowl, and use your hands to toss the peppers in the teaspoon of oil. Sprinkle with a pinch of salt.
- Preheat the air fryer to 380 degrees. Arrange peppers in a single layer and cook for about 7 minutes, shaking the basket at the halfway point.
If you're serving the shishito peppers with sesame-ginger sauce, simply stir the sauce ingredients together in a small bowl while the peppers cook.
- Poke a vent hole:
To avoid any risk of the peppers bursting during cooking, use a skewer to poke a small hole in each pepper. This step is completely optional. Honestly, I usually skip this step, and typically only 2 or 3 peppers "pop" while in the air fryer.
- 1st time tip:
As with any air fryer recipe, it's a good idea to keep a close eye on the food the first time you prepare it. You may find that you need to slightly adjust the time or even the temperature to suit your air fryer.
Since shishito peppers are so light, they're great for snacking on while prepping dinner. And since these are roasted in the air fryer they're out of the way while you're using the stove and/or oven.
The mild, garden-fresh flavor of shishitos pairs well with vegan cheeses like Almond Queso Fresco, Vegan Feta, and even Cashew Mozzarella. Serve with gluten-free rice crackers and your favorite pre-dinner cocktail or other beverages.
I actually really enjoy leftover roasted shishito peppers cold, straight from the fridge. Add the tender, cold peppers to salads, sandwiches, or just enjoy them straight!
- Spicy - sprinkle with crushed red pepper flakes or add a squeeze of sriracha to the dipping sauce.
- Lemon - skip the sauce, and squeeze fresh lemon juice on the peppers when they're piping hot from the air fryer.
- Garlic - slice a few cloves of garlic and toss with oil. Add them to the air fryer halfway through the cook time.
If you're a fan of roasted peppers, don't miss this Roasted Lime-Jalapeno Hummus.
A small bowl and a microplane zester come in handy if you plan to make the dipping sauce.
How to Store
Store leftover shishito peppers in the refrigerator for up to 4 days. They can be enjoyed cold or reheated in the microwave or air fryer.
Frequently Asked Questions
For the most part shishitos are very mild, even a bit sweet, but occasionally you will come across a spicy one. So be prepared!
Yes, it's fine to eat the seeds inside cooked shishito peppers. We find them to be very tender and pleasant to eat. The only part of the pepper you don't want to eat is the stem.
Blistered shishito peppers are most often cooked in a pan on the stovetop. You can find many recipes online for this cooking method.
Since the skins are fairly thin, shishito peppers may split or burst during cooking as steam builds up inside. Poking a hole in each pepper allows steam to escape, preventing the peppers from bursting.
I hope you love these simple shishito peppers with dipping sauce. If you try the recipe be sure to comment below and let us know!
You might like:
Air Fryer Shishito Peppers With Asian Dipping Sauce
- 6 ounces shishito peppers - about 20 peppers
- 1 teaspoon avocado oil or other high-heat cooking oil
- sea salt, to taste
For the sauce (optional):
- 1 tablespoon tamari - or soy sauce if gluten-free isn't needed
- 2 teaspoons rice vinegar - or lime juice
- 2 teaspoons maple syrup
- 1 teaspoon freshly grated ginger
- 1 large clove garlic, grated or finely minced
- 1 teaspoon toasted sesame oil
- Wash the peppers and pat dry with a lint-free towel. Optional step: use a skewer to poke a small hole in each pepper (this isn't necessary but may prevent the peppers from splitting open during cooking).6 ounces shishito peppers
- Place peppers in a large bowl, and use your hands to toss with oil. Sprinkle with a generous pinch of salt.1 teaspoon avocado oil or other high-heat cooking oil, sea salt, to taste
- Preheat the air fryer to 380 degrees. Arrange peppers in a single layer in air fryer, working in batches if needed. Cook for about 7 minutes, shaking/tossing the peppers at the halfway point. In a small bowl, combine the sauce ingredients, if using.1 tablespoon tamari, 2 teaspoons rice vinegar, 2 teaspoons maple syrup, 1 teaspoon freshly grated ginger, 1 large clove garlic, grated or finely minced, 1 teaspoon toasted sesame oil
- When done the peppers will be tender and browned in some areas. Serve warm.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.