Chocolate-dipped Pringles: melt chocolate, dip each chip to coat, and set them on a frozen tray so the thin shell hardens in seconds. Sweet-salty crunch with the chip flavour coming through loud.
Chocolate-filled Pringles tube: melt chocolate in a water bath, squeeze it straight down into the Pringles tube to fill every gap, chill until solid, then slide out and slice a chocolate-chip bar.
Potato and meat parchment dinner: spread spiced mashed potato on buttered, seasoned parchment, layer soy-glazed beef, browned mushrooms and mozzarella, fold the parcel and air-fry at 180°C until crisp and melty.
Bacon onion bombs: tuck a cheesy beef meatball inside onion-layer shells, wrap in bacon and air-fry at 180°C until golden and cooked through, then serve with a quick sweet-and-sour dipping sauce.
Tortilla kebab sticks: layer tortillas with seasoned cheesy beef like a savoury cake, slice into strips, skewer, bake at 180°C, brush with BBQ sauce and bake again until the edges caramelize and crisp.
Bacon-wrapped camembert: weave bacon into a mat, stuff a halved camembert with garlic, honey and herbs, wrap it tight in the bacon and bake at 180°C for 25 minutes until crisp outside and molten inside.
Ultimate sticky chicken wings: brine split wings until juicy, coat in a tangy yogurt, tomato, sriracha and mustard sauce, then bake at 180°C until golden, glossy and falling off the bone.
Bacon-wrapped onion rings: shape cheesy garlic beef into rings, set inside large onion rings, wrap each in bacon and bake at 180°C on a rack until golden and crisp. A meaty, cheesy BBQ bite.
Candied pickle bacon: coat bacon in brown sugar and seasoning, drizzle with sriracha, top with pickled jalapeño and bake at 180°C until the sugar hardens into a sweet-spicy candy shell. Sweet, hot, crispy.
Viral air-fryer chicken wings: season in the bag, stand the wings vertically on a rack to crisp at 180°C, then toss in a honey, ketchup, soy and garlic glaze. Sweet, sticky, garlicky and deeply crunchy.
Air-fried chicken nuggets: dip chunky chicken pieces in ketchup (it sticks like egg and adds tang), coat in panko, and air-fry at 180°C until crunchy and cooked through. All the crunch, none of the oil.
Air-fryer cheese sticks: wrap mozzarella sticks in phyllo, coat in egg and panko, and air-fry at 180°C for 10 minutes until crisp and golden with a long, stretchy cheese pull inside.