Ninja AIR FRY 101 Quick Start Guide
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Ninja AIR FRY 101 Quick Start Guide

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Ninja AIR FRY 101 Quick Start Guide

USING YOUR AIR FRYER'S FUNCTIONS

Pull crispy meals out of thin air.
The Ninja® Air Fryer circulates super-hot air around your food to remove moisture from its surface to give it that golden-brown, crispy finish.

PREHEAT RECOMMENDATION:
Let the unit preheat for 3 minutes before adding ingredients.

PREHEAT RECOMMENDATION

AIR FRY 101

  • PREHEAT
    For best cooking and crisping results, always preheat your Ninja Air Fryer for 3 minutes.

  • CRISPER PLATE
    The crisper plate promotes overall browning. We recommend using it every time you air fry.
    CRISPER PLATE
  • SHAKE OR TOSS
    For best results, frequently shake your food or toss it with silicone-tipped tongs to get it as crispy as you'd like.
    SHAKE OR TOSS

Air Fry Cooking Chart

INGREDIENT AMOUNT PREPARATION TOSS IN OIL TEMP COOK TIME
VEGETABLES
Asparagus 1 bunch Whole, stems trimmed 2 tsp 390°F 8–12 mins
Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins
Bell peppers (for roasting) 4 peppers Whole None 400°F 25–30 mins
Broccoli 1 head Cut in 1-inch florets 1 Tbsp 390°F 10–12 mins
Brussels sprouts 1 lb Cut in half, stem removed 1 Tbsp 390°F 15–20 mins
Butternut squash 1–11/2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins
Carrots 1 lb Peeled, cut in 1/2-inch pieces 1 Tbsp 390°F 13–16 mins
Cauliflower 1 head Cut in 1-inch florets 2 Tbsp 390°F 15–20 mins
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 390°F 12–15 mins
Green beans 1 bag (12 oz) Trimmed 1 Tbsp 390°F 8–10 mins
Kale (for chips) 6 cups, packed Torn in pieces, stems removed None 300°F 8–10 mins
Mushrooms 8 oz Rinsed, cut in quarters 1 Tbsp 390°F 7–9 mins
Potatoes, russet 1 1 / 2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 18–20 mins
1 lb Hand-cut fries*, thin 1 / 2 –3 Tbsp, canola 390°F 20–24 mins
1 lb Hand-cut fries*, thick 1 / 2 –3 Tbsp, canola 390°F 23–26 mins
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 30–35 mins
Potatoes, sweet 1 1 / 2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 15–20 mins
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 30–35 mins
Zucchini 1 lb Cut in quarters lengthwise, then cut in 1-inch pieces 1 Tbsp 390°F 15–18 mins
POULTRY
Chicken breasts 2 breasts (3/4-11/2 lbs each) Bone in Brushed with oil 375°F 25–35 mins
2 breasts (1/2-3/4 lb each) Boneless Brushed with oil 375°F 18–22 mins
Chicken thighs 4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins
Chicken wings 2 lbs Drumettes & flats 1 Tbsp 390°F 22–26 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brushed with oil 350°F 12–15 mins
Lobster tails 4 tails (3–4 oz each) Whole None 375°F 5–8 mins
Salmon fillets 2 fillets (4 oz each) None Brushed with oil 390°F 10–13 mins
Shrimp 16 large Whole, peeled, tails on 1 Tbsp 390°F 7–10 mins
BEEF
Burgers 4 quarter-pound patties, 80% lean 1 inch thick None 375°F 8–10 mins
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins
PORK & LAMB
Bacon 4 strips, cut in half None None 350°F 8–10 mins
Pork chops 2 thick-cut, bone-in chops (10–12 ounces each) Bone in Brushed with oil 375°F 15–17 mins
4 boneless chops (8 ounces each) Boneless Brushed with oil 375°F 14–17 mins
Pork tenderloins 2 tenderloins (1–1 1 / 2 lbs each) Whole Brushed with oil 375°F 25–35 mins
Sausages 4 sausages Whole None 390°F 8–10 mins
FROZEN FOODS
Chicken cutlets 5 cutlets None None 390°F 18–21 mins
Chicken nuggets 1 box (12 oz) None None 390°F 10–13 mins
Fish fillets 1 box (6 fillets) None None 390°F 14–16 mins
Fish sticks 18 fish sticks (11 ounces) None None 390°F 10–13 mins
French fries 1 lb None None 350°F 20–25 mins
French fries 2 lb None None 360°F 28–32 mins
Mozzarella sticks 1 box (11 oz) None None 375°F 8–10 mins
Pot stickers 1 bag (24 oz, 20 count) None None 390°F 12–14 mins
Pizza rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins
Popcorn shrimp 1 box (14–16 ounces) None None 390°F 9–11 mins
Tater tots 1 lb None None 360°F 18–22 mins

* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat fries dry. The drier the fries the better the results.

For best results, shake or toss often.
We recommend frequently checking your food and shaking or tossing it to ensure desired results.
Use these cook times as a guide, adjusting to your preference.

TIPS & TRICKS

  1. We recommend 3 minutes of preheating. You can use the built-in timer to set a 3-minute countdown.
  2. To convert recipes designed for conventional ovens, reduce the temperature of the Air Fryer by 25°F. Check food frequently to avoid overcooking.
  3. For best results with fresh vegetables and potatoes, use at least 1 tablespoon of oil. Add more oil as desired to achieve the preferred level of crispiness.
  4. Use the crisper plate when you want food to come out crispy. The crisper plate elevates food in the basket, allowing air to go under the plate and evenly crisp ingredients.
  5. Make sure the basket is fully inserted during cooking. For consistent browning, arrange ingredients in an even layer on the bottom of the basket with no overlapping.
  6. Cook time and temperature can also be adjusted at any time during cooking. Simply press the up and down TIME or TEMP arrows to adjust the time or temperature.
  7. For best results, check progress throughout cooking, and remove food when desired level of brownness has been achieved. We recommend using an instantread thermometer to monitor the internal temperature of proteins. Remove food immediately after the cook time is complete to avoid overcooking.
  8. Occasionally, the fan from the air fryer will blow lightweight food around. To alleviate this, secure food (like the top slice of bread on a sandwich) with toothpicks.

Dehydrate Chart

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 1/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 hours
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peeled, cut in 3/8-inch slices 135°F 8–10 hrs
Beets Peeled, cut in 1/8-inch slices 135°F 6–8 hrs
Eggplant Peeled, cut in 1/4-inch slices, blanch 135°F 6–8 hrs
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4 hrs
Ginger root Cut in 3/8-inch slices 135°F 6 hrs
Mangoes Peeled, cut in 3/8-inch slices, pit removed 135°F 6–8 hrs
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peeled, cored, cut in 3/8–1/2-inch slices 135°F 6–8 hrs
Strawberries Cut in half or in 1/2-inch slices 135°F 6–8 hrs
Tomatoes Cut in 3/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hrs
MEAT, POULTRY, FISH
Beef Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) 150°F 5–7 hours
Chicken Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) 150°F 5–7 hours
Turkey Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) 150°F 5–7 hours
Salmon Cut in 1/4-inch slices, marinated overnight (refer to Beef Jerky recipe) 150°F 3–5 hours

TIPS & TRICKS

  1. Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
  2. In most cases, fruits and vegetables should be sliced as thin as possible without falling apart.
  3. Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes in water with a squeeze of lemon juice. This will help them retain their color while they dehydrate.
  4. Fruits and vegetables should be patted as dry as possible before being loaded into the dehydrator.
  5. Lay raw food flat on bottom of basket and crisper plate. Food should be placed close together to optimize space but individual pieces should not overlap or be stacked.
  6. Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate. When trying a new food load, start checking doneness at 6 hours and monitor until it is cooked to your liking.
  7. To maximize longevity, store dehydrated food at room temperature in an airtight container for up to 2 weeks.
  8. When dehydrating meats and fish, it is recommended to Roast at 330°F for 1 minute as a final step in order to fully pasteurize the food.
  9. For jerky, the longer you dehydrate it, the crispier it will be.

FROZEN FRENCH FRIES

COOK: 20-23 MINUTES | MAKES: 5–6 SERVINGS

INGREDIENTS: 1 pound frozen French fries
FROZEN FRENCH FRIES Step 1

TIP:
For crispier fries, shake or toss with silicone-tipped tongs 2 separate times during cooking.

FROZEN FRENCH FRIES Step 2
Insert crisper plate in basket and insert basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 350°F, and setting the time to 3 minutes. Select START/PAUSE to begin.

FROZEN FRENCH FRIES Step 3
After 3 minutes, add fries to basket; reinsert basket. Select AIR FRY, set temperature to 350°F, and set time to 23 minutes. Select START/PAUSE to begin.

FROZEN FRENCH FRIES Step 4
After 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and shake fries or toss them with silicone-tipped tongs. Reinsert basket and select START/PAUSE to resume cooking for 10 more minutes. Check for desired crispiness, cooking for an additional 3 minutes if needed. When cooking is complete, serve with your favorite dipping sauce.

HAND-CUT FRIES

BASICS

PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 5-6 SERVINGS

INGREDIENTS: 1 pound russet or Idaho potatoes, cut in thin 2-inch strips, 1/2 –3 tablespoons canola oil

DIRECTIONS

  1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
  2. Place all ingredients into a large mixing bowl; toss to combine. Use at least / tablespoon oil.
    For crispier results, use up to 3 tablespoons oil.
  3. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  4. After 3 minutes, place fries on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 25 minutes. Select START/PAUSE to begin.
  5. After 10 minutes, select START/PAUSE to pause cooking. Remove basket from unit and shake fries or toss them with silicone-tipped tongs. Reinsert basket and select START/PAUSE to resume cooking.
  6. Check fries after 20 minutes. For crispier fries, continue cooking for up to 25 minutes.
  7. When cooking is complete, serve immediately with your favorite dipping sauce.

TIP: Shaking the fries is key for getting them crisp and golden brown, so shake or toss with silicone-tipped tongs frequently.

JALAPEÑO POPPERS

BASICS

PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS: 1/2 block (4 ounces) cream cheese, softened
1 /2 bag (4 ounces) shredded cheddar cheese
1 tablespoon kosher salt 8 jalapeño peppers, cut in half lengthwise, seeds and membranes removed
8 strips uncooked bacon

DIRECTIONS

  1. In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
  2. Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture.
  3. Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
  4. Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 400°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  5. After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature to 400°F, and set time to 15 minutes. Select START/PAUSE to begin.
  6. After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate the peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
  7. When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.

BEEF JERKY

BASICS

PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5-8 HOURS
MAKES: 3 CUPS (6 OUNCES) DRIED JERKY

INGREDIENTS: 1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 pound uncooked beef eye of round, cut in 1 /4 -inch slices

DIRECTIONS

  1. In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
  2. Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture.
  3. Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
  4. Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 400°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  5. After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature to 400°F, and set time to 15 minutes. Select START/PAUSE to begin.
  6. After 7 minutes, select START/PAUSE to pause cooking. Remove basket from unit and rotate the peppers to ensure the bacon crisps on all sides. Reinsert basket and select START/PAUSE to resume cooking.
  7. When cooking is complete, remove peppers and allow to cool for 10 minutes and then serve warm.

FRENCH TOAST BREAD PUDDING

BREAKFAST

PREP: 10 MINUTES | CHILL: 30 MINUTES–8 HOURS COOK: 40 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS: 4 eggs
3 /4 cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1 /4 teaspoon ground cloves
9 precooked pecan sticky or cinnamon buns
(2 1 /4 ounces each), cut in quarters
1 /2 cup dried cherries

DIRECTIONS

  1. Whisk together all ingredients, except beef.
    Place mixture into large resealable plastic bag.
  2. Add beef to bag and rub to coat. Marinate in refrigerator for 8 hours or overnight.
  3. Strain meat; discard excess marinade.
  4. Remove the crisper plate from the basket. Lay half the sliced meat flat on the bottom of the basket in one layer. Place the crisper plate on top of the meat. Place remaining meat on the crisper plate.
  5. Insert basket in unit. Select DEHYDRATE, set temperature to 150°F, and set time to 7 hours. Select START/PAUSE to begin. Check after 5 hours, then cook until desired texture is reached.
  6. When cooking is complete, remove jerky and store in an airtight container.

BACON & PEPPER BREAKFAST HASH

BREAKFAST

PREP: 15 MINUTES | COOK: 43–45 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS: 1/2 package (8 ounces) uncooked
bacon, cut in 1 /4 -inch pieces
1 small yellow onion, peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper, plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt, plus more for seasoning
4 egg

DIRECTIONS

  1. Remove the crisper plate from the basket and insert basket in unit. Preheat the unit by selecting ROAST, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  2. After 3 minutes, add bacon to the basket. Reinsert basket. Select ROAST, set temperature to 300°F, and set time to 45 minutes. Select START/PAUSE to begin. Cook for 5 minutes, or until bacon is crispy, stirring occasionally.
  3. After 5 minutes, select START/PAUSE to pause cooking. Remove basket from unit and add the onion, pepper, potatoes, and spices. Stir to incorporate. Reinsert basket and select START/PAUSE to resume cooking.
  4. Cook for 35 minutes, stirring occasionally, until potatoes are cooked through and golden brown.
  5. Once vegetables are browned, select START/PAUSE to pause cooking. Remove basket from unit, and crack eggs onto the surface of the hash and season with additional salt and pepper, to taste. Reinsert basket and select START/PAUSE to resume cooking.
  6. Cook for 3 to 5 minutes, or until eggs are cooked to desired doneness. Serve immediately.

PORK LOIN WITH VEGETABLES

MAINS

PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS: 1 medium zucchini, cut in 1-inch pieces
1 medium yellow squash, cut in 1-inch pieces
1 red onion, peeled, cut in eighths
3 teaspoons kosher salt, divided
3 teaspoons ground black pepper, divided
2 teaspoons fresh oregano, diced
1 tablespoon olive oil
1 uncooked pork loin roast (24 ounces)

DIRECTIONS

  1. In a large mixing bowl, toss zucchini, squash, and onion (making sure to separate the onion layers) with 1 teaspoon salt, 1 teaspoon pepper, oregano, and olive oil. Season the pork loin on all sides with the remaining salt and pepper.
  2. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  3. After 3 minutes, place vegetables on the crisper plate. Lay the pork, fat-side down, on top of the vegetables; reinsert basket.
  4. Select AIR FRY, set temperature to 325°F, and set time to 40 minutes. Select START/PAUSE to begin.
  5. After 20 minutes, select START/PAUSE to pause cooking. Remove basket from unit and flip pork. Reinsert basket and select START/PAUSE to resume cooking.
  6. Cooking is complete when internal temperature reaches 145°F. Remove basket and let the pork cool for 5 to 10 minutes before serving.

SPICE-RUBBED CHICKEN BREASTS WITH CHIMICHURRI

MAINS

PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS: 1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts ( 3 /4 –1 1 /4 pounds each)

CHIMICHURRI: 1/4 cup olive oil
1 /2 bunch fresh cilantro
1 /2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt

DIRECTIONS

  1. In a small mixing bowl, stir together all dried spices.
  2. Pat the chicken breasts dry and season them liberally on all sides with spice mixture.
  3. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  4. After 3 minutes, place chicken in basket; reinsert basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.
  5. While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
  6. Cooking is complete when internal temperature reaches 165°F. Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.

LEMON & HERB PANKO CRUSTED COD

MAINS

PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS: 2 uncooked cod fillets (6 ounces each)
3 teaspoons kosher salt, divided
3 /4 cup panko bread crumbs
2 tablespoons butter, melted
1 /4 cup fresh parsley, minced
Zest and juice of 1 lemon

DIRECTIONS

  1. Season each cod fillet on all sides with 1 teaspoon salt.
  2. In a mixing bowl, stir together bread crumbs, butter, parsley, lemon zest and juice, and remaining 1 teaspoon salt. Mix thoroughly so the bread crumbs are coated with lemon and butter.
  3. Generously pack the top of each cod fillet with seasoned breading.
  4. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
  5. After 3 minutes, place the fillets, breaded side up, in the basket. Insert basket in unit.
  6. Select AIR FRY, set temperature to 360°F, and set time to 12 minutes. Select START/PAUSE to begin.
  7. Cooking is complete when internal temperature reaches 145°F. Remove fillets and serve immediately.

BAKED APPLES

DESSERT

PREP: 5 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS: 2 apples (Fuji, Gala, or other baking apples), cut in half, core removed, skin left on
Juice of 1 lemon
4 teaspoons light brown sugar
1 /2 stick (1 /4 cup) butter, cut in 16 pieces
8 teaspoons granulated sugar

TOPPINGS: Vanilla ice cream
Carmel syrup
Chopped peanuts
Crushed vanilla wafers
Crumbled graham crackers

DIRECTIONS

  1. Pierce each apple half with a fork 6 times.
  2. Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 325°F, and setting the time to 3 minutes. Select START /PAUSE to begin.
  3. Place aluminum foil into the basket, over crisper plate. Place apple halves onto foil, cut-side up. Sprinkle with lemon juice and brown sugar and top each apple half with 4 pieces of butter.
  4. Select AIR FRY, set temperature to 325°F, and set time to 45 minutes. Press START /PAUSE to begin.
  5. After 25 minutes, select START /PAUSE to pause cooking. Remove basket from unit and sprinkle granulated sugar on top of the apples. Reinsert basket and select START /PAUSE to resume cooking for another 20 minutes, or until centers of apples are softened. 6 When cooking is complete, serve apples with your favorite toppings.

For questions or to register your product, visit us online at ninjakitchen.com

NINJA is a registered trademark of SharkNinja Operating LLC.

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