- Preheat air fryer to 400F
- Coat peppers with a tablespoon canola oil and shake in a container to coat evenly
- Cook for 6 minutes ay 400F, shaking peppers once half way through
When a friend handed me these garden fresh shishito peppers from his Summer harvest recently – I knew exactly what would be happening next – a visit to the air fryer of course!
These Japanese peppers aren’t too spicy, and have a nice sweetness to them. Just a little coating of oil helps them crisp up. I prefer to salt to taste after cooking – not before.
You could also go a little further than six minutes but do keep an eye on the peppers. Once they start to crisp the progress quickly and you don’t want to overly char them.