Standard cooking times for your Slow Cooker 💜 thought this might help someone 🩷

I don’t mean to start drama, but you might never throw away potato peels again after this 😄🥔 I had a pile sitting on the counter and instead of tossing them, I seasoned them and threw them in the air fryer… They came out crispy, golden, and honestly taste like chips — maybe even better.

2 cups Potato Peels Peels from 2 pounds of Russet or Gold potatoes. About 4-5 medium sized potatoes

1 Tablespoon Olive oil Extra Virgin olive oil or Avocado oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Seasoning I use a mix of 1/2 teaspoon garlic powder, and 1/2 paprika. Feel free to use your favorite spices and herbs.

Optional

1 Teaspoon Dried Rosemary or dried Thyme

Instructions

Scrub the potatoes thoroughly under cold running water. Use a vegetable brush if needed. Once cleaned, use a peeler to remove the skins. Try to get even peels for consistent cooking. Remember, thinner peels will become crispier. Rinse the peels under cool running water. This helps to eliminate the extra potato starch. Pat them dry with a cotton kitchen towel or paper towel.

Season. Toss the peels in a bowl with olive oil, salt, pepper, garlic powder, and any other seasonings of your choice. The beauty of making your own air fryer potato peels lies in the ability to customize the flavors. You can go simple with just salt and pepper. Or you can add spices like paprika, garlic powder, and rosemary.

Preheat and arrange the peels. Set your air fryer to 375°F (190°C) and allow it to preheat for 3 minutes. This step is crucial for achieving the perfect crunch. Spread the seasoned potato peels in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. If you have a large batch, cook them in multiple batches for the best results. Overlapping peels can lead to uneven cooking and soggy spots.

Air fry. Cook the potato peels at 375°F (190°C) for 10-12 minutes. Shake the basket halfway through to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning. The peels should be golden brown and crispy when done.

Oven Baked Potato Peels. Line your baking sheet with parchment paper to prevent sticking and to make cleanup easier. Spread the seasoned potato peels in a single layer on the baking sheet. Avoid overcrowding; give each piece space to crisp up properly.

Preheat your oven to 400°F (200°C). Once the oven is hot, place the baking sheet with potato peels on the middle rack. Bake for 15-20 minutes, checking halfway through to toss them around for even cooking. Keep an eye on them as baking times can vary depending on your oven and the thickness of the peels. You'll know they're ready when they turn a beautiful golden brown and are crispy to the touch.

Air fryer French fries come out perfectly crispy every time! Made with russet potatoes, extra virgin olive oil, and a pinch of salt, this recipe is quick and simple — to be served with your favorite sauces.

Making air fryer French fries is an art form. I remember the first time I tried to do it. I was a novice air fryer owner and didn’t know about the importance of leaving a little bit of breathing room in the basket. The results were a half-burnt, half-undercooked mess. Oh, how I’ve learned since then!

I love making Homemade Beef Jerky in the Air Fryer! I start off with a lean cut of beef and slice it thinly. Then, I marinate it in a mixture of soy sauce, Worcestershire sauce, brown sugar, garlic powder, paprika, salt & pepper before cooking it in the air fryer.

Easy air fryer cheese scones, baked to golden perfection in just eight minutes!

Ingredients

175 g Self Raising Flour

¼ teaspoon Salt

⅛ teaspoon Cayenne Pepper

¼ teaspoon Mustard Powder

½ teaspoon Baking Powder

55 g Unsalted Butter chilled and cubed

120 g Extra Mature Cheddar Cheese grated

85 ml Whole Milk

¼ teaspoon Lemon Juice fresh

Air fryer breakfast potatoes are the fastest way to get crispy, golden breakfast potatoes without standing over a skillet. Yukon gold potatoes cook up tender on the inside with perfectly crispy edges in about 20 minutes. I’ve tested this method many times, and the seasoning and air fryer technique make them come out flavorful and crispy every time.1 1/2 lbs yukon gold potatoes washed and diced into 1/2 inch cubes

2 tablespoons olive oil

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons smoked paprika

1 1/2 teaspoon salt

1/2 teaspoon black pepper

fresh chopped parsley for topping optional

First, preheat your air fryer. I set my air fryer to a low temperature to mimic a simmering pot of water, like what you’d set eggs in when boiling eggs.

Next, add your eggs to the air fryer basket or rack. As best you can, leave space between each egg. It’s normal if they roll a bit, but this allows the air to circulate properly. Place the basket back into the air fryer and cook.

⏱️ Cook Times

Soft Boiled Eggs: 9-10 minutes

Jammy Eggs: 11-13 minutes

Hard Boiled Eggs: 14-15 minutes

Preheat air fryer to 400°F/200°C for 5 minutes. Put legs in bowl, pour 2 or 3 tablespoons oil(I used vegetable oil), over them and some salt to taste. Roll them around in the bowl until the oil is on each piece. Then pour plain flour over them and roll them in it until every piece has flour on it. Place them in the air fryer and cook 12 minutes one side, turn, and cook another 12 minutes. Let them rest 5 minutes. Be careful when biting into this chicken. Juices ran out and dripped down my chin and it was hot, lol. This was so good and the skin was crunchy like fried chicken is supposed to be. These were large legs so you may have to adjust the time for smaller legs.

My Irish grandfather taught me this secret. Just 4 ingredients for the most flavorful, tender dinner you will ever make this March..

Ingredients

One of the best things about this dish is how incredibly simple it is. With just four core ingredients, you can create a satisfying and flavorful meal.

Main Ingredients

8 pork sausages (traditional British bangers or any good-quality pork sausage)

3 large onions, thinly sliced

1 cup beef broth

2 tablespoons Worcestershire sauce

Optional Seasonings

While the recipe works perfectly with only four ingredients, you can add extra flavor if desired:

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon fresh thyme

Choosing the Right Sausages

The quality of the sausage will determine the overall flavor of the dish.

Traditional British Bangers

These sausages are mildly seasoned and slightly coarse in texture.

Pork Sausages

Standard pork sausages work beautifully and provide rich flavor.

Beef Sausages

A slightly stronger flavor that pairs well with onions.

Chicken or Turkey Sausages

Lean options that still absorb the savory onion sauce.

Why Onions Matter in This Recipe

Onions are the backbone of the flavor in this dish. As they cook slowly, they soften and release natural sugars, creating a slightly sweet, savory sauce that perfectly complements the sausages.

Yellow onions are the best choice because they caramelize beautifully and balance the richness of the meat.

How To Make Slow

This recipe is extremely easy to prepare. The slow cooker does most of the work for you.

Step 1: Prepare the Onions

Peel and slice the onions into thin strips.

Place them in the bottom of the slow cooker to form a bed for the sausages.

This helps the onions cook evenly and absorb the juices from the sausages.

Step 2: Add the Sausages

Place the sausages on top of the sliced onions.

You can leave them whole or lightly brown them first in a skillet for extra flavor.

Optional browning step:

Heat a skillet over medium heat and cook sausages for 2–3 minutes per side until lightly browned.

Step 3: Add the Liquid

Pour the beef broth and Worcestershire sauce over the sausages and onions.

The broth helps create a flavorful sauce while keeping the sausages juicy.

Step 4: Slow Cook

Cover and cook on:

LOW for 6–7 hours

or

HIGH for 3–4 hours

During this time, the onions will soften and the sausages will become tender and flavorful.

Step 5: Stir and Serve

Before serving, gently stir the onions and sauce.

Taste and adjust seasoning if needed.

Serve the sausages with plenty of the onion gravy spooned over the top.

My grandpa swore by this 4 ingredient depression era staple. Unbelievably comforting and will not break the bank for dinner tonight.

Ingredients

2 tbsp vegetable oil

400 grams (1 lb) diced shoulder steak or other stewing cut of beef

1 large onion

1 clove garlic

1 tbsp plain (all purpose) flour

1 tbsp paprika

300 millilitres (½ pt) beef stock

400 grams (14 oz) can of chopped tomatoes

1 tbsp tomato puree

1 red (bell pepper)

1 tsp salt

Garnish

150 grams (¾ cups) sour cream

1 teaspoon paprika

1 tablespoon parsley finely chopped

Instructions

Heat 1 tbsp vegetable oil in a pan or in the ‘sear and stew’ base of your slow cooker. Add 200 grams (½ lb) half the beef, to the pan and cook over a high heat until browned.

Remove the beef to a plate with a slotted spoon. Add the remaining 200 grams (½ lb) of beef to the pan and cook until browned, then remove to the plate.

Turn down the heat and add 1 tbsp of vegetable oil to the pan. Peel and slice a large onion and add this with 1 finely chopped clove of garlic.

Cook until the onion and garlic have softened.

Add 1 tbsp of plain (all purpose) flour and 1 tbsp of paprika to the onion and garlic, cook stirring for 1 minute.

Pour on 300 ml (½ pint) beef stock and bring to simmer, stirring.

Add 1 x 400 gram (14 oz) can chopped tomatoes, 1 tbsp tomato puree (paste) and 1 tsp salt.

Return the beef to the pan.

Bring to the boil then either spoon the beef and sauce into your slow cooker or return the ‘sear and stew’ pan to your slow cooker.

Cook for 4 hours on LOW.

After 4 hours deseed 1 red pepper and remove the stalk. Cut the pepper in half and then cut each half into six pieces. Add the pepper pieces to the slow cooker and cook on HIGH for a further 1 hour.

Taste for seasoning and add salt and pepper to taste.

Serve topped with sour cream, a sprinkling of paprika and chopped parsley. I like to serve crusty bread with my goulash but noodles, mashed potatoes, tagliatelli pasta, rice or polenta are all delicious with this rich stew.

My dad passed down this cheap dinner trick. Just 4 ingredients for the most melt in your mouth meal you will ever serve your family this spring..

Ingredients

6 bone-in pork chops at least 1/2 thick

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

6 garlic cloves minced

1/2 cup brown sugar

Instructions

Add vegetable oil to a large skillet at medium-high heat.

2 tablespoons vegetable oil

Season the pork chops with the salt and pepper on both sides and sear on both sides for 2-3 minutes or until brown.

6 bone-in pork chops, 1 teaspoon salt, 1/2 teaspoon pepper

Once done, add the pork chops to the slow cooker and spread the garlic all over them. Then sprinkle the brown sugar all over the top.

6 garlic cloves, 1/2 cup brown sugar

Cover and cook on low for 6 hours.

Notes

Thicker pork chops are better. Thin cuts will cook too quickly and may become tough.

Are you feeling a bit adventurous? Add about 1/2 tsp of red pepper flakes for a little kick.

While it’s not strictly necessary to brown pork chops before placing them in the slow cooker, I recommend doing so. Browning provides a rich flavor to the meat and can enhance the final dish’s taste and appearance.

For juicy pork chops, use thick-cut chops and make sure to cook on low heat.

My grandfather survived the hardest times eating this incredible 3-ingredient meal. It is wildly flavorful, fills the whole house with a savory aroma

Ingredients

This dish is built on a few humble ingredients that come together beautifully.

Main Ingredients

5–6 medium potatoes (Yukon Gold or russet), thinly sliced

2 large onions, thinly sliced

3 tablespoons butter

2 cups heavy cream or half-and-half

1 teaspoon salt

½ teaspoon black pepper

Optional Add-Ins

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon dried thyme or rosemary

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

Optional Extras

1 cup cooked bacon pieces

1 cup mushrooms, sliced

1 tablespoon Dijon mustard

Why These Ingredients Work

Potatoes: The base of the dish—soft, creamy, and satisfying.

Onions: Add sweetness and depth as they caramelize slowly.

Cream: Creates a rich, velvety texture.

Butter: Enhances flavor and richness.

Seasonings: Balance and elevate the dish.

How To Make

Follow this step-by-step method for perfect results.

Step 1: Prepare the Ingredients

Peel and slice the potatoes thinly (about ⅛ inch thick).

Slice onions into thin strips.

Thin slices ensure even cooking and a soft texture.

Step 2: Grease the Slow Cooker

Lightly grease the inside of the slow cooker with butter or nonstick spray.

This prevents sticking and makes cleanup easier.

Step 3: Layer the Ingredients

Start layering:

Potatoes

Onions

Sprinkle of salt, pepper, and optional spices

Small pieces of butter

Repeat layers until all ingredients are used.

Step 4: Add Cream

Pour the cream evenly over the layers.

The liquid should just cover the potatoes.

Step 5: Slow Cook

Cook on:

LOW for 6–7 hours

or

HIGH for 3–4 hours

Potatoes should be tender when pierced with a fork.

Step 6: Add Cheese (Optional)

During the last 20–30 minutes, sprinkle cheese on top.

Cover and let it melt.

Step 7: Serve

Let rest for 10 minutes before serving.

This helps the sauce thicken slightly.

My grandpa survived on this hearty 4-ingredient staple during tough times and still asks for it every spring. It is incredibly cheap to throw together.

Ingredients

1 small head green cabbage (about 2 to 2 1/2 pounds), cored and cut into thick wedges

2 pounds yellow potatoes, scrubbed and cut into large chunks

1 large yellow onion, peeled and thickly sliced

6 tablespoons unsalted butter, cut into pieces

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

3 cups water

Directions

Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbage. Cut the cabbage into 6–8 thick wedges, keeping the core attached so the wedges hold together. Scrub the potatoes well (peel if you prefer) and cut them into large chunks, about 1 1/2 inches. Peel the onion and slice it into thick rings or half-moons.

Layer the slow cooker: Place the potato chunks in an even layer on the bottom of a 5- to 7-quart slow cooker. Scatter the sliced onion over the potatoes. Arrange the cabbage wedges on top, nestling them in so they fit snugly but stay mostly intact.

Season and add butter: Sprinkle the salt and pepper evenly over the vegetables. Dot the top with the butter pieces, tucking some down between the cabbage wedges and potatoes so it melts throughout the dish.

Add the water: Pour the water gently around the edges of the slow cooker so you don’t wash off all the seasoning. The liquid should come about one-third to halfway up the vegetables; they will release additional juices as they cook, creating a rich, savory broth.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender when pierced with a fork and the cabbage wedges are soft and silky but still hold their shape.

Adjust seasoning and serve: Taste the broth and vegetables, then adjust with additional salt and pepper if needed. Use a large spoon to carefully lift out the cabbage wedges and potatoes, spooning some of the hot buttery broth over each serving. Serve straight from the slow cooker, keeping it on the WARM setting if people will be helping themselves over time.

This Air Fryer Bacon Wrapped Chicken Breast Recipe is made with crispy bacon, warming spices and perfect for the chicken lover.

Ingredients

2 Boneless, Skinless Chicken Breast

Salt/Pepper – to taste

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

4–6 Slices Thin Sliced Bacon

Instructions

Pound chicken breasts into an even thickness (approx 3/4″ thick)

Coat chicken breasts with salt, pepper, garlic powder and paprika.

Wrap bacon strips around chicken, tuck the ends on the underside of the chicken breasts.

Grease air fryer basket then carefully transfer chicken to basket. Make sure bacon is still tucked under firmly.

Air fry at 400ºF for 15 minutes. Check internal temp and air fry for 10-15 more minutes or until internal temp reaches 165ºF. (Time will vary depending on size/thickness of chicken and the air fryer.)

I just found this Homemade Fish Fingers recipe and honestly it looks SO good 😍🐟🍟

It’s made in the Air Fryer, super crispy, and apparently takes only about 15 minutes to make. I’m planning to test it tomorrow 👀🔥

I found it on an Air Fryer recipe app and wanted to share it with you all because the results look amazing 🤤

The ingredients are really simple too, which makes it even better.

Has anyone here tried homemade fish fingers in the Air Fryer before? Any tips or sauce recommendations? 👇

Anyone here new to Air fryers?🍟

Here's a cooking chart to use as a guide to the recipes

There's also a calculator to convert oven to AF. Temps are both °F and °C

Enjoy! 😋

A super easy recipe for homemade chicken jerky in air fryer

Ingredients

• 1 pound Boneless Skinless Chicken Breast, frozen for 30–60 minutes or thawed from frozen for 60 minutes
• 1/4 cup (76g) Bachan’s Japanese Barbecue Sauce (or a 3:1 mix of BBQ sauce and soy sauce)
• 2 Tablespoons (30g) Sriracha
• 1 Tablespoon (15g) Rice Vinegar

Instructions

1. Slice the chicken lengthwise into 1/8″ to 1/4″ slices, aiming for a consistent thickness. Trim and discard any excess fat and connective tissue.
2. Mix the marinade ingredients together and toss with the chicken in a resealable bag or bowl you can tightly cover. Marinate for at least 8 hours and up to 24 hours.
3. When ready to cook, strain the chicken and discard any excess marinade.

For Instant Vortex Pro Jerky

1. Add the chicken to the trays/baskets and set the dehydrator function to 160ºF for 3 hours.
2. Switch the trays halfway through cooking and use the same cues as above for telling when the jerky is done. See the notes below for a post-treatment method and food safety best practices.

Notes

Food Safety Notes

If you’d like to ensure the chicken reaches an internal temperature of 165ºF, you can place the finished jerky in a 250ºF to 275ºF oven for 5-10 minutes. Keep a close eye and check with a food thermometer often to avoid burning the jerky.

You can also steam or bake the chicken in its marinade to an internal temperature of 165ºF before smoking or drying.

Air fryer beef jerky is the best way to make beef jerky at home

Ingredients

1 lb thinly sliced beef steak (sirloin steak, round steak) [Note 1]

½ cup Worcestershire sauce

½ cup soy sauce

1 tbsp honey

1 tsp onion powder

½ tsp chili flakes, optional, or add more for spicy jerky

Instructions

1. Mix all the marinade ingredients together in a bowl.

2. Cut beef slices into strips or squares.

3. Add the beef strips to the marinade, ensure that all surfaces of the beef are covered by the marinade.

4. Cover the bowl and place in the refrigerator overnight or for at least 3 hours.

5. Remove beef from marinade and pat dry with paper towels.

6. Place beef strips in air fryer basket in a single layer – ensure it is not overlapping.

7. Air fry beef strips until completely dehydrated. Set to air fry at 210°F (100°C) for two hours, then check the jerky. If it is not completely dried out continue to air fry for 15-20 minute intervals until it is ready. It needs to reach 160°F/71°C [Note 2].

8. When the jerky is ready, allow to cool and store in an air tight container.