Air-Fried Salted Potato Chips
Thinly sliced potatoes air-fried until golden and crunchy, then finished with sea salt for an easy homemade snack.
Air-Fried Mushroom with Garlic Butter
These air-fried mushrooms are savoury, juicy and deeply flavoured with garlic butter. The air fryer gives them caramelised edges while keeping the centres tender.
Serve as a quick side for grilled meats, spoon over toasted sourdough, or add to warm grain bowls. It is a simple, reliable recipe for a fast weeknight extra.
Method
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- Preheat the air fryer to 200°C for 3 minutes.
- Pat the mushrooms dry and place them in a large bowl.
- Mix the melted butter, minced garlic, olive oil, salt and pepper in a small bowl.
- Pour the garlic butter over the mushrooms and toss until evenly coated.
- Arrange the mushrooms in a single layer in the air-fryer basket; cook in batches if needed.
- Air-fry for 10 to 12 minutes, shaking the basket halfway through, until the mushrooms are browned and tender.
- Transfer to a serving bowl, spoon over any juices from the basket and finish with chopped parsley.
Ingredients
- 500 g Chestnut Mushrooms halved if large
- 1/2 tsp Sea Salt or to taste
- 1 tbsp Flat-leaf Parsley finely chopped
- 3 Garlic Cloves finely minced
- 1 tbsp Olive Oil
- 1/4 tsp Black Pepper freshly ground
- 40 g Unsalted butter melted
Notes
If your mushrooms are very large, quarter them so they cook at the same rate.
Avoid overcrowding the basket; cook in batches for better browning.
For extra richness, finish with a small squeeze of lemon and a little extra butter.
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