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Roasted veggies taste way better without oil in the air fryer
I know everyone says you need a light coat of oil for crispy veggies, but I tried a batch of broccoli at 375 for 8 minutes with zero oil and it came out way better. After about 6 months of testing different veggies like Brussels sprouts and cauliflower, I found the dry heat makes them caramelize faster without getting soggy. The key is to shake the basket twice during cooking and don't overcrowd it. Has anyone else had better luck going completely dry on certain vegetables?
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wadew512d ago
Ha - you might be onto something here. My wife still swears by tossing everything in olive oil, but I tried this with green beans last month and they came out way crispier than any oiled batch I've ever done. Actually, it reminded me of how I started doing chicken wings dry in the air fryer (you know, just patting them super dry and letting the skin render on its own). The whole "oil makes things crispier" thing feels like it might be one of those cooking myths that people just repeat without testing.
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oliverhernandez2d ago
@wadew51 I'm with you on the chicken wings trick, works exactly the same way with veggies. 375 for 8 minutes is my go to for broccoli too, just make sure you cut the florets small and single layer it.
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