Crispy Turkish-style fan-cut zucchini in about 30 minutes: scrape grooves with a fork, fan-cut so the slices stay joined, salt for 10 minutes, dredge in herbed flour and a parmesan-egg coat, then pan-fry in olive oil and butter 5 minutes per side. Serve hot under a cold garlic-dill yogurt sauce. Serves 2.
Crispy rice chicken bowl: toss cooled rice with teriyaki, chili and sesame oil and bake until crunchy, then toss with chicken, red cabbage, cucumber, herbs and a peanut sesame-ginger dressing.
Crispy smashed potato salad: roast halved baby potatoes, smash and crisp them, then fold the hot potatoes into a creamy bacon, pickle, sour cream and herb dressing. Smoky, bright and barbecue-ready.
Warm potato salad with egg-feta dressing: roast and gently smash small potatoes until crisp, then fold them through a creamy blended egg, feta and mustard dressing with pickled onions and scallions.
Crispy gnocchi Caprese salad: air-fry seasoned store-bought gnocchi until golden and pillowy, then toss the hot gnocchi with cherry tomatoes, mozzarella pearls, basil and olive oil.
Crispy noodle salad: season and air-fry cooked farfalle until golden and crunchy, then toss with cucumber, red onion and pickles in a tangy garlic-yogurt-mayo dressing. A barbecue side with real bite.
Crispiest air-fryer fries: soak cut potatoes in ice water, par-cook in the microwave, toss with herbs and a little mayo, then air-fry hot until deep golden and shatteringly crunchy. No deep-frying needed.