The times below are for a pre-heated basket air fryer of 4–5 litres. Air fryers vary a lot, so treat these as starting points: check a few minutes early the first time, and note what works in yours.
The full table
| # | Snack | Temperature | Time | Turn? |
|---|---|---|---|---|
| 1 | Frozen French fries | 190–200°C | 12–18 min | Shake twice |
| 2 | Homemade potato fries | 180–190°C | 15–20 min | Shake twice |
| 3 | Samosa (reheating) | 160–170°C | 4–6 min | No |
| 3 | Samosa (frozen, uncooked) | 180°C | 12–15 min | Flip halfway |
| 4 | Aloo tikki | 190°C | 12–15 min | Flip halfway |
| 5 | Vegetable cutlets | 190°C | 12–14 min | Flip halfway |
| 6 | Paneer tikka | 200°C | 8–12 min | Turn halfway |
| 7 | Chicken tikka (boneless) | 200°C | 12–16 min | Turn halfway |
| 8 | Fish fry (rava-coated) | 190°C | 10–12 min | Flip halfway |
| 9 | Gobi 65 | 200°C | 12–15 min | Shake twice |
| 10 | Onion pakoda (thick batter) | 190°C | 12–15 min | Flip halfway |
| 11 | Masala makhana | 160–170°C | 5–7 min | Shake every 2 min |
| 12 | Masala peanuts | 160°C | 8–10 min | Shake every 3 min |
| 13 | Papad | 180–200°C | 45–90 sec | No (see the warning below) |
| 14 | Shakarkandi (sweet potato) chaat | 200°C | 15–20 min | Shake twice |
| 15 | Bhutta (corn on the cob) | 200°C | 10–12 min | Turn halfway |
Tips for each snack
1. Frozen French fries. Don’t thaw them. Spread them in a single layer, and add a teaspoon of oil if they’re labelled “oven” fries.
2. Homemade fries. Soak the cut potatoes in cold water for 30 minutes to remove starch, then dry them completely with a cloth. Toss them in 1–2 teaspoons of oil. Add salt and chaat masala after cooking.
3. Samosa. For reheating, a lower temperature crisps the pastry without burning it, and it’s far better than a microwave. For frozen samosas, brush them lightly with oil.
4. Aloo tikki. Chill the shaped tikkis for 15 minutes so they hold together, then brush both sides with oil.
5. Vegetable cutlets. Coat them in breadcrumbs or rava. That gives the crunch deep-frying would.
6. Paneer tikka. Use a thick, hung-curd marinade so it doesn’t drip, and thread the paneer, onion and capsicum on short skewers that fit the basket. Don’t overcook it, or the paneer turns rubbery.
7. Chicken tikka. Marinate it for at least 2 hours. Cook it until the thickest piece reaches 74°C inside. For a charred finish, brush with butter and add 2 more minutes.
8. Fish fry. Use firm fish like surmai or basa. Coat it in rava with chilli and turmeric, and spray it with oil. Delicate fish can stick, so use a perforated liner.
9. Gobi 65. Dry the florets well after blanching. Coat them in cornflour and rice flour with the masala, and spray with oil before cooking.
10. Onion pakoda. Use a stiff batter (very little water), drop small heaps onto a perforated liner, chill for 15 minutes, then spray with oil. They won’t be identical to deep-fried pakodas, but they come close.
11. Masala makhana. Toss with ½ teaspoon of ghee and the masala. At this low temperature it crisps without burning, but keep an eye on it.
12. Masala peanuts. Coat raw peanuts in a thin besan-masala paste and spread them out. They crisp up further as they cool.
13. Papad. ⚠️ Safety: a papad is light enough for the fan to lift it into the heating element. Weigh it down with a metal rack, or cook it alongside other food, and watch it all the time.
14. Shakarkandi chaat. Cut it into even cubes and toss with a little oil. Add chaat masala, lemon and coriander after cooking.
15. Bhutta. Brush the cob with butter, chilli and salt. Turn it once. Cut longer cobs in half to fit the basket.
Rules that apply to every snack
- One layer, with space between pieces. A crowded basket steams the food instead of crisping it.
- A little oil makes a big difference. 1–2 teaspoons for a full basket.
- Pat everything dry. Moisture is the enemy of crispness.
- Flip or shake halfway through, because the heat comes from above.
- Check a few minutes early the first time you cook anything.
Choosing an air fryer? See our air fryer buying guide for the right size and wattage.
Frequently asked questions
Do I need to pre-heat my air fryer?
For most snacks, a 2 to 3 minute pre-heat helps them crisp evenly and makes cooking times more predictable. Many newer models skip pre-heating; if yours does, add a minute or two to the times below.
How much oil should I use in an air fryer?
Usually 1 to 2 teaspoons for a full basket, brushed or sprayed on so it coats evenly. Dry, oil-free coatings tend to come out dusty rather than crisp.
Can I make pakoras in an air fryer?
Yes, with a thick batter. Runny batter drips through the basket. Make the batter stiff, shape the pakoras, chill them for 15 minutes, spray them with oil, and cook them on a perforated liner.
How do I know chicken is cooked in an air fryer?
The surest way is a kitchen thermometer: the thickest piece should reach 74°C (165°F) inside. Without one, cut the thickest piece open; the meat should be white or opaque all the way through, with clear juices.
