Air fryer shishito peppers are the perfect snack or appetizer. They're light, savory, easy, and totally addictive. Serve air fryer shishitos with just a sprinkle of salt or with the included sesame-ginger sauce recipe. Ready in under 15 minutes!
1teaspoonavocado oil or other high-heat cooking oil
sea salt, to taste
For the sauce (optional):
1tablespoontamari - or soy sauce if gluten-free isn't needed
2teaspoonsrice vinegar - or lime juice
2teaspoonsmaple syrup
1teaspoonfreshly grated ginger
1large clovegarlic, grated or finely minced
1teaspoontoasted sesame oil
Instructions
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.
Notes
Nutrition estimate does not include the optional sauce.StorageStore leftover peppers in the refrigerator for up to 4 days. Enjoy straight from the fridge or reheat the peppers in a microwave or air fryer. Freezing not recommended.