WHY YOU’LL LOVE THIS SOFT PRETZEL RECIPE

• Classic soft pretzel texture… chewy, not tough
  
• Simple pantry ingredients
  
• Freezer-friendly and easy to reheat
  
• Perfect for snacks, parties, or cozy nights
  
• Delicious plain or dipped

Soft Pretzels

These are the pretzels that make people hover in the kitchen. They smell good while they bake, they look good coming out of the oven, and somehow they’re always eaten faster than you planned.

Yes, any homemade soft pretzel recipe takes a little time. But none of it is hard. You mix, you knead, you let the dough rest, and then you shape. That’s it. The process feels calm and familiar, not fussy.

This is the kind of baking that reminds you why homemade is worth it. Warm soft pretzels, brushed with butter, and still soft in the middle.

Tear one open, sprinkle a little extra salt if you want, and call it a very good day!

INGREDIENT NOTES

• Warm Water: Around 110°F is ideal to wake up the yeast without killing it.
  
• Brown Sugar: Adds just enough sweetness to balance the salt.
  
• Active Dry Yeast: Make sure it’s fresh! Foam means you’re good to go.
  
• All-Purpose Flour: Gives structure while keeping the pretzels tender.
  
• Butter: Both in the soft pretzel dough and brushed on top for flavor and softness.
  
• Coarse Sea Salt: Optional, but very good (and easier to find than pretzel salt).

VARIATIONS 

Cheesy: Sprinkle shredded cheddar or Parmesan on top before baking.

Garlic Butter: Mix garlic powder into the melted butter before brushing.

Cinnamon Sugar: Skip the salt and brush soft pretzels with butter, then dust with cinnamon sugar.

Everything But: Replace salt finish with Everything But the Bagel Seasoning.

Pretzel Bites: Cut the dough into small pieces instead of shaping full pretzels.

No Salt: Leave them plain for dipping or sweet toppings.

SERVING SUGGESTIONS 

• Enjoy warm with cheese dip (especially beer cheese!) or mustard.
  
• Pair garlic butter pretzels with marinara or basil pesto for an Italian twist.
  
• Great alongside soups or chilis instead of the usual dinner rolls.
  
• Dip sweet pretzels in chocolate, salted caramel sauce, or cream cheese icing.
  
• Perfect for game days, casual parties, or roving packs of hungry teens.
  

SOFT PRETZEL FAQ 

This soft pretzel recipe works because of contrast: yeast fermentation builds flavor and structure in the dough, while the brief boiling step gelatinizes starches on the surface.

That’s what creates the chewy crust once baked. 

Kneading develops gluten, giving the pretzels elasticity so they stretch instead of tearing. Letting the dough rest allows that gluten to relax, which makes shaping easier and prevents spring-back. 

Brushing with butter after baking adds fat that softens the exterior and enhances flavor without making the pretzels greasy. 

Each step has a purpose, and together they create that signature soft-inside, chewy-outside texture people expect.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for kneading and resting.
  
• Stand Mixer with Dough Hook (optional): Makes kneading easier, but hands work just fine.
  
• Baking Sheet: Lined with parchment for easy cleanup.
  
• Medium Saucepan: For the quick baking soda boil.
  
• Slotted Spoon: Helps move homemade soft pretzels cleanly from water to pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Cheesecake Factory Brown Bread Copycat Recipe

Easy Homemade Everything Bagels Recipe from Scratch

Homemade No Yeast Bread Recipe

How to Make Cloud Bread Recipe (3-Ingredients)

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Soft Pretzels

Make chewy Soft Pretzels from scratch in a few easy steps. Fluffy on the inside, buttery on the outside, and perfect with your favorite dip!

Course Bread

Cuisine American

Method Oven

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Rest Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 8 pretzels

Calories 58cal

Author Donna Elick

Ingredients

• 1 1/4 cups warm water about 110°F
• 1 tablespoon packed light brown sugar
• 1 packet active dry yeast 2 ¼ teaspoons
• 3 1/4 to 3 3/4 cups all-purpose flour plus more for kneading
• 2 1/4 teaspoons kosher salt
• 2 tablespoons unsalted butter, melted and divided
• 4 to 5 cups water
• 2 tablespoons coarse sea salt for topping
• 2 tablespoons unsalted butter, melted

Instructions

• ACTIVATE YEAST: In a large mixing bowl, add 1 1/4 cups warm water, 1 tablespoon packed light brown sugar, and 1 packet active dry yeast. Stir briefly and let sit for about 5 minutes, until foamy and bubbly.
• Note: The mixture should look foamy and bubbly on top, similar to the head on a beer. If it stays flat, the yeast may be inactive.
• MAKE DOUGH: Add 3 1/4 to 3 3/4 cups all-purpose flour, 2 1/4 teaspoons kosher salt, and 2 tablespoons unsalted butter, melted. Stir until a shaggy dough forms.
• Note: The dough will look rough and slightly sticky, not smooth yet.
• KNEAD: Knead the dough by hand for 10 to 15 minutes, or use a stand mixer fitted with a dough hook. Add additional flour, about ¼ cup at a time, until the dough is smooth and just slightly sticky.
• Note: The dough should feel soft, elastic, and slightly tacky but not stick heavily to your hands or the bowl. When pressed with a finger, it should slowly spring back.
• REST DOUGH: Cover the bowl and let the dough rest in a warm place for 1 hour, until slightly puffed.
• Note: The dough should look puffed and slightly larger, though it may not fully double in size.
• PREP OVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• SHAPE PRETZELS: Divide the dough into 8 equal pieces. Roll each piece into a long rope. Shape into a pretzel by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• Note: If the dough springs back while rolling, let it rest for 5 minutes, then try again.
• Shape into pretzels by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• BOIL: In a medium saucepan, bring 4 to 5 cups water to a boil. Carefully add the baking soda and stir until fully dissolved. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
• Note: The pretzels will puff slightly and look slick on the surface. Remove with a slotted spoon and place on the baking sheet.
• SEASON: Sprinkle the pretzels evenly with 2 tablespoons coarse sea salt.
• Note: Salt should stick easily without sliding off.
• BAKE: Bake for 16 to 20 minutes.
• Note: Pretzels are done when they are golden brown with slightly darker edges. For softer pretzels, remove earlier. For deeper color, bake closer to 20 minutes.
• FINISH: Brush the remaining 2 tablespoons unsalted butter, melted over the warm pretzels.
• Note: The butter should soak in immediately, giving the pretzels a glossy finish.
• SERVE: Let cool slightly and serve warm, plain or with cheese dip.

Notes

Freezing: Pretzels freeze very well. Cool completely, then freeze in a freezer-safe bag.

Reheating:
• Oven: Reheat at 350°F for about 15 minutes.
• Air Fryer: Reheat at 350°F for 4 to 6 minutes.
• Microwave: Reheat for 30 to 60 seconds for a fully soft texture.

Salt Note: The coarse salt on top is a finishing garnish and optional.

Nutrition

Serving: 1 | Calories: 58cal | Carbohydrates: 2g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2402mg | Sugar: 1g | Fiber: 0.04g | Calcium: 6mg | Iron: 0.1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Pretzels appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR SPICED PECANS

• Sweet-savory flavor with a hint of heat.
  
• Perfect for snacks, salads, or homemade gifts.
  
• Ready in under 25 minutes.
  
• Just five pantry ingredients!

Spiced Pecans Recipe

I make this recipe for spiced pecans every holiday season. And honestly, they never last long enough to package up for friends. 

The smell alone is reason enough to bake them! That buttery, maple-chili aroma fills the whole kitchen and makes everyone wander in asking, “What’s in the oven?” 

Crunchy, a little sweet, a little salty, and totally addicting… Around here, we call them “snack board gold” because they disappear before the cheese is even sliced.

Sometimes I’ll even mix and match with homemade granola, candied almonds and toasted walnuts so there’s a little something for everyone.

Trust me, you’ll want to make a double batch. Or maybe a double, double batch!!

INGREDIENT NOTES 

• Pecans: Use whole, raw pecans for the best texture and flavor. Halves work too, but watch the bake time. Smaller pieces toast faster.
  
• Maple Syrup: Pure maple syrup coats evenly and caramelizes beautifully. Honey can work in a pinch, but it browns quicker.
  
• Chili Powder: Adds gentle warmth without overwhelming heat. For a bolder kick, use chipotle chili powder.
  
• Salt: Kosher salt balances the sweetness, while sea salt flakes make a great finishing touch.
  
• Garlic Powder: A subtle savory note that makes the pecans irresistibly snackable.

VARIATIONS

Sweet & Spicy: Add ¼ teaspoon cayenne for extra heat.

Smoky BBQ: Mix in ½ teaspoon smoked paprika and a pinch of brown sugar.

Cinnamon Maple: Replace chili powder with 1 teaspoon cinnamon for a cozy, sweet version.

Savory Herb: Add ½ teaspoon dried rosemary or thyme before baking.

Holiday Blend: Stir in a dash of pumpkin pie spice for festive flavor.

SERVING SUGGESTIONS

• Snack Board Favorite: Pair with cheeses, dried fruit, and charcuterie.
  
• Dessert Garnish: Sprinkle over sweet potato casserole or vanilla ice cream.
  
• Salad Topper: Add crunch to mixed greens or a harvest salad recipe with spiced pecans.
  
• Giftable Treat: Package in mason jars with ribbon for an easy homemade gift.
  
• Beverage Pairing: Snack on a handful while you sip bourbon or mulled wine.
  

RECIPE SPICED PECANS FAQ 

Through the years, I’ve learned that the secret to perfect spiced nuts is timing and temperature. 

Pecans are delicate. If they are too hot, they burn before the coating sets; too cool, and they never crisp up. 

The maple syrup acts as both a sweetener and a binder, caramelizing around the nuts for that irresistible crunch.

The chili powder and garlic cut through the sweetness to make these dangerously snackable. 

Whether I’m adding them to salads or gifting them in jars, this spiced pecans recipe always ends up stealing the show.

TOOLS NEEDED

• Baking Sheet: Large, rimmed sheet pan for even roasting.
  
• Parchment Paper: Keeps the glaze from sticking.
  
• Mixing Bowl: For tossing nuts with syrup and spices.
  
• Spatula: To stir mid-bake.
  
• Airtight Container or Mason Jars: For storing or gifting.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pecan Recipes

Decadent (and Easy) Pecan Pie Dessert Dip Recipe

Homemade Maple Cinnamon Rolls With Pecans Recipe

Banana Bread Pancakes with Toasted Pecans

Frozen Banana Nut Ice Cream with Pecans

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Spiced Pecans Recipe

This Spiced Pecans Recipe is as easy as toss, bake, and cool! Sweet and savory with a touch of heat, candied nuts are the ultimate snack.

Course Snack

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 12 about 3 cups

Calories 190cal

Author Donna Elick

Ingredients

• 3 cups whole pecans about 12 ounces
• 4 tablespoons pure maple syrup
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon garlic powder

Instructions

• Preheat and Prepare: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
• Coat the Pecans: In a medium bowl, add 3 cups whole pecans, 4 tablespoons pure maple syrup, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon garlic powder. Toss until the nuts are evenly coated and glossy.
• Bake: Spread the pecans in a single layer on the prepared sheet. Bake for 10 minutes, then toss gently with a spatula and bake for an additional 8 minutes, until fragrant and lightly toasted.
• Cool Completely: Remove the sheet pan from the oven and let the pecans cool on the pan. The coating will firm up as the pecans cool.

Notes

Make-Ahead Tips: Spiced pecans can be baked several days in advance. Store once completely cooled to maintain crispness.

Storage: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.

Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Reheating: If the coating softens, re-crisp in a 300°F oven for 5 minutes.

Serving Idea: Perfect for snack boards, salads, or holiday gifting.

Nutrition

Serving: 1 | Calories: 190cal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 295mg | Sugar: 5g | Fiber: 2g | Calcium: 26mg | Iron: 1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spiced Pecans Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS HOMEMADE GRANOLA RECIPE

• Easy Cleanup: One bowl, one pan
  
• Texture Balance: Perfectly crunchy with chewy dried fruit
  
• Stores Beautifully: Make-ahead breakfasts and snacks
  
• Endlessly Customizable: Try all your favorite mix-ins.
  
• Better Than Store-bought: Fresher, cheaper, and tastier.

Homemade Granola

Once I learned how to make homemade granola, I wondered why I ever bought it in a box. 

This sheet pan version? It’s ridiculously easy and makes your kitchen smell like heaven… sweet maple, warm cinnamon, and toasty oats. 

And the best part? You can snack on it warm, right off the pan (trust me, you will). 

I love that it’s crunchy enough to hold up in milk but still has those chewy cranberry pops. Plus, it’s a recipe you can change a hundred ways. 

She’s flexible, fabulous, and oh-so-addicting. Honestly, good luck making sheet pan granola last two weeks.

You can also make granola easily in the air fryer too! Whatever’s convenient for you, they’re both super easy!

INGREDIENT NOTES

• Rolled Oats: Use old-fashioned oats for the best crunch. Quick oats absorb too much liquid and won’t bake up crisp.
  
• Nuts & Seeds: Pecans and pepitas add richness and crunch, but almonds, walnuts, sunflower seeds, or cashews also work well.
  
• Maple Syrup: Pure maple syrup sweetens and helps the granola crisp. Honey can be used but will make clusters stickier.
  
• Coconut Oil: Adds flavor and binds everything together. Melted butter works too, but coconut oil keeps it lighter.
  
• Vanilla Extract: Pure vanilla gives warmth. Vanilla bean paste adds even deeper flavor if you have it.
  
• Cinnamon & Salt: Cinnamon adds cozy spice, and salt balances the sweetness. Don’t skip it!
  
• Dried Fruit: Cranberries add tart chewiness. Try raisins, dates, cherries, or dried blueberries for variety.
  
• Coconut Flakes: Toasts quickly and adds tropical flavor. Sliced almonds are a good swap.

VARIATIONS 

• Nut-Free: Use only seeds like pepitas, sunflower, or chia.
  
• Tropical: Add dried pineapple, mango, and macadamia nuts.
  
• Chocolate Lovers: Stir in dark chocolate chips after cooling.
  
• Berry Burst: Mix in dried blueberries and strawberries.
  
• Autumn Spice: Add pumpkin pie spice and dried apples.
  
• Protein Boost: Add hemp seeds or flaxseeds before baking.
  
• Extra Chunky: Press homemade granola firmly onto to pan and don’t stir for larger clusters.

SERVING SUGGESTIONS

• Breakfast: Sprinkle over Greek yogurt with fresh fruit.
  
• With Milk: Enjoy homemade granola like cereal with cold milk.
  
• Snack Mix: Mix with pretzels and chocolate chips for a trail mix.
  
• Toppings: Use as a crunchy topping for strawberry banana smoothies or buttermilk pancakes.
  
• Fancy: Serve sheet pan granola layered in parfait glasses for brunch.
  

GRANOLA RECIPE HOMEMADE FAQ

The secret to great granola is moisture-to-dry ratio and baking technique. Maple syrup and coconut oil coat the oats, helping them caramelize without burning. 

Stirring once keeps it toasty on all sides, while pressing the mixture down gives you those coveted clusters. 

Adding coconut flakes at the end prevents scorching (they toast in minutes), and cooling completely on the pan is essential… the granola crisps as steam evaporates. 

Understanding these simple steps means your granola comes out crunchy, flavorful, and clump-y every single time, instead of soft or uneven. It’s science that tastes like breakfast bliss.

TOOLS NEEDED

• Large Baking Sheet: The bigger, the better for even toasting.
  
• Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easy.
  
• Large Mixing Bowl: Room to coat oats evenly.
  
• Spatula or Wooden Spoon: For stirring and spreading.
  
• Measuring Cups and Spoons: Accuracy matters for the syrup-to-oats ratio.
  
• Airtight Container or Jars: To store and keep crunchy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Spiced Honey Nut Breakfast Granola

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Homemade Granola (Sheet Pan)

Homemade Granola is easy to make for a toasty, chewy, and comforting breakfast or snack! One bowl, one sheet pan, endless possibilities.

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 397cal

Author Donna Elick

Ingredients

• 3 cups old-fashioned rolled oats
• 1 heaping cup nuts and/or seeds (such as 3/4 cup pecans and 1/4 cup pepitas)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/2 cup pure maple syrup
• 1/3 cup coconut oil melted
• 1 tablespoon pure vanilla extract
• 1/2 cup unsweetened coconut flakes
• 1/4 cup dried cranberries

Instructions

• Preheat the Oven: Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
• Mix the Dry Ingredients: In a large mixing bowl, stir together 3 cups old-fashioned rolled oats, 1 heaping cup nuts and/or seeds, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt until evenly combined.
• Combine Wet and Dry: Add 1/2 cup pure maple syrup, melted 1/3 cup coconut oil, and 1 tablespoon pure vanilla extract directly to the bowl. Stir well until all oats and nuts look glossy and evenly coated. The mixture should feel slightly sticky.
• Bake the Granola: Spread the mixture in an even layer on the prepared sheet pan. Bake for 20 minutes, stirring once halfway through. Granola should look lightly golden and smell toasty.
• Add the Coconut: Sprinkle 1/2 cup unsweetened coconut flakes over the granola and return to the oven for 5–8 minutes, until the coconut is lightly browned. Watch closely to avoid burning.
• Cool and Add Fruit: Let granola cool completely on the pan — it will crisp as it cools. Once cooled, stir in 1/4 cup dried cranberries. Break into clusters if desired.
• Store: Transfer to an airtight container. Keep at room temperature up to 2 weeks.

Notes

Make-Ahead: Granola stores beautifully. Bake a big batch and keep sealed for 2 weeks or freeze for up to 3 months.

Storage: Store at room temperature in airtight jars or bags. Freeze flat in freezer bags for long-term storage.

Freezing: Freeze granola plain (without fruit) for best texture. Stir in dried fruit after thawing.

Reheating: Not needed! But if granola softens, spread on a sheet pan and bake at 300°F for 5–7 minutes to refresh.

Essential Tip: For extra clusters, press the mixture firmly onto the sheet pan before baking and avoid stirring too much.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Sodium: 56mg | Sugar: 21g | Fiber: 6g | Calcium: 55mg | Iron: 2mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Granola (Sheet Pan) appeared first on The Slow Roasted Italian.

If you love Mexican food that’s easy to make, homemade chicken taquitos are one of the tastiest treats out there. You’ll see why it’s one of my favorite recipes! 

Even better, you can make several large batches to keep hungry guests fed or stash some in the freezer for an easy weeknight meal! 

I love these crispy tortillas and that creamy chicken filling. 

Forget about buying these at the grocery store, or spending a ton of money to eat them at a restaurant. 

The easy chicken mixture paired with the shredded cheese make these the best homemade taquitos ever. Talk about the perfect quick weeknight dinner! 

Chicken and Cheese Taquitos

Perfectly crispy on the outside, rich and creamy in the center, and positively bursting with flavor — these baked chicken taquitos are everything you could want from an appetizer.

I have other taquito recipes too! One uses seasoned beef instead of poultry, or try this one for breakfast!

Looking for more chicken appetizers? My Chicken Pesto Sandwich recipe might be exactly what you’re looking for!

Chicken Taquito Recipe Tips

• Use flour tortillas or freshly made corn tortillas. 
  
  These creamy chicken taquitos are easier to roll because they are nice and pliable. 
  
  If you are having trouble rolling them, microwave a few at a time for about 20 seconds with a wet paper towel on top before adding the filling.
  
  This gives you warm tortillas that are a bit more flexible. 
  
  I always put them seam side down as well to keep the mixture in the middle. Also, if you use small flour tortillas, those can be harder to roll, so keep that in mind when making this main course. 
  
• Short on time? 
  
  Instead of cooking and shredding chicken yourself, grab a rotisserie chicken from the store. 
  
  Use just what you need for this recipe, then save the rest for another dinner, or make some chicken salad for sandwiches!
  
  It’s the perfect way to use leftover chicken without stressing out and adding a ton of extra work for the flavorful filling. 
  
• Add extra heat. 
  
  Include some diced jalapeños or diced green chiles if you want extra spicy chicken and cheese taquitos. This is a great way to add some heat and spice to some, but not all. 
  
• Evenly divide the filling. 
  
  I like to use a cookie scoop, so each taquito has the same amount of the delicious, cheesy mixture in the center.

Don’t forget that you can also change up the cheese to fit your taste buds. 

You can use Colby jack cheese, Monterey jack, a Mexican blend cheese, or even some sharp cheddar – all are great options to pair with the rest of the taquito filling ingredients. 

EASY KITCHEN HACK

I’ve got an EASY way to shred chicken!

Toss cooked poultry (without the bones) in a stand mixer, fitted with the paddle attachment. Run it on low speed and you’ll have perfect shreds in a snap!

Homemade Chicken Taquitos Serving Suggestions

You can’t have shredded chicken taquitos without some kind of dip! 

Guacamole and salsa are the classic choices, but a creamy nacho cheese sauce would be just as tasty.

Or, cool down the heat with buttermilk ranch or Green Goddess dressing instead!

Chicken and Cheese Taquitos FAQ

Freezing Shredded Chicken Taquitos

Prepare the recipe as directed, but don’t bake them. Transfer as many as you would like to a resealable freezer bag and store for up to 6 months in the freezer.

When you’re ready to eat, bake the frozen taquitos as directed until the ends begin to brown. Keep in mind that smaller batches will cook faster.

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Mexican Food Favorites

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Baked Chicken and Cheese Taquitos Recipe + Video

Shredded chicken and cheese taquitos are the ultimate Mexican snack or appetizer, perfect for game day or parties!

Course Main

Cuisine Mexican

Method Oven

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 20

Calories 204cal

Author Donna Elick

Equipment

• rimmed baking sheet
• aluminum foil
• food processor OR
• high speed blender
• mixing bowls
• box grater
• citrus juicer

Ingredients

• 8 ounces cooked chicken breast shredded
• 4 ounces cream cheese softened
• 6 tablespoons Hidden Valley® Sweet Chili Ranch
• 1/4 cup lime juice
• 1 tablespoon New Mexico chili powder
• 1/2 teaspoon kosher salt (plus more for topping taquitos)
• 2 cups shredded Colby Jack cheese
• 2 tablespoons chopped scallions
• 20 small flour tortillas 20 6" or 40 small corn tortillas
• cooking spray

Instructions

• Heat oven to 425°F.

  Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
• Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.

  *If you need to avoid texture/meat issues, you can skip this step and use diced or shredded chicken.
• Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until well combined.

  Add shredded cheese and scallions; stir again until completely combined.
• Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla.

  Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet.

  Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
• Spray taquitos with non-stick cooking spray and sprinkle with salt.

  Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
• Serve and enjoy!

Video

Notes

• Filling tortillas with 1 tablespoon of mixture will make approximately 40 taquitos. This is the ratio I use when cooking corn tortillas, as more mixture causes the tortillas to tear.
• Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results.
• If you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a damp paper towel over the top. This makes them more pliable.
• If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use:

1. Prepare taquitos as described, but do not bake.
2. Place into a resealable freezer bag (1 gallon works great) and store until ready to use. They freeze well for up to 6 months.

To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 204cal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 432mg | Sugar: 2g | Fiber: 1g | Calcium: 145mg | Iron: 1mg

Originally published June 2015, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Chicken and Cheese Taquitos Recipe + Video appeared first on The Slow Roasted Italian.

I literally dream about this cheesy pizza dip. Not only do I love it, but it’s a crowd pleaser with anyone who tries it.

I’ve made this hot pizza dip recipe for parties, movie night, and as an easy appetizer. Easy recipes never disappoint, and it’s a family favorite in my house for a reason! 

The next time you’re craving pizza, keep this cheesy dip recipe card handy.

Great recipes like this are easy to whip up on a whim, and you can literally eat this hot dip with baguette slices, pita chips, tortilla chips, bagel chips, French bread, or on top of your favorite cracker.

The options are endless! For the full recipe, scroll to the recipe card below – now is the perfect time to make this pepperoni pizza dip! 

Pizza Dip

Warm cheese dips are always a favorite, so why not add a pizza night twist? 

With a few simple seasonings and plenty of pepperoni, you’ve got a savory snack to rival your favorite delivery.

Enjoy this air fryer pizza dip for a quick snack, easy dinner, or game day appetizer. You can also throw it together for a potluck or backyard barbecue!

If you don’t have an air fryer, I have another recipe for pizza dip that can be made in the oven and served family-style. It features four layers of gooey cheese, marinara, and all your favorite toppings.

Or, try this skillet version that’s topped with a ring of garlic bread bites for dipping! Both are ready in about 30 minutes with very little prep.

Ingredient Notes and Substitutions

• Cheese – There are 3 different kinds in this pizza dip recipe, and you’ll need all of them for the best flavor and melt! 
  
  Soften the cream cheese on the counter before getting started, then shred the mozzarella cheese and Colby Jack fresh. Bagged shreds don’t melt (or taste) quite the same.
  
• Mayonnaise & Sour Cream – A dynamic duo that adds tangy flavor and ultra-creamy texture to this pizza dip. If you prefer no mayo, substitute with more sour cream or plain Greek yogurt instead.
  
• Seasonings – Minced garlic, onion powder, and Italian seasoning add that signature Italian flavor, and you should always salt and pepper to taste.
  
  In a pinch, swap in garlic powder for the fresh garlic and use your choice of basil, oregano, and parsley (or all 3) in place of the Italian seasoning.
  
• Pepperoni – Use your favorite! Even mini pepperoni (sometimes found with the salad toppings) would be fun.

Flavor Variations

Add some mushrooms, olives, or bell peppers to this easy pizza dip, but be sure to chop everything small enough to blend in with the other ingredients.

Crumbled bacon or Italian sausage would also be delicious. Or, leave out the meat entirely for a vegetarian version!

You can also add some of my 5-minute pasta sauce (or any red sauce) for even more pizza flavor — either in the bottom of the ramekin or between the cheese and pepperoni layers.

Tips and Tricks to Make This Recipe for Pizza Dip

• Be careful with watery ingredients.

If you decide to swap the pepperoni for things like mushrooms or pineapple, be sure to cook and/or drain those really well before adding them to your dip.

• Get ahead on party prep.

You can easily make this pizza dip recipe ahead of time — up to 48 hours before, in fact!

Mix together the cheesy base, then transfer it to an airtight container and store it in the fridge. 

About 30 minutes before baking, divide the mixture into the ramekins and let them warm on the counter.

Then, top with pepperoni and air fry as directed!

You can also double or triple the recipe as needed, then divide and cook in batches, making the whole process a lot smoother.

• Serve immediately — and carefully! 

Since the cheese will form a crust as it cools, air fryer pizza dip is best enjoyed piping hot. 

The containers will be hot to the touch, so use an oven mitt, tongs, or a spatula to carefully lift them out of the basket.

And if you still end up with that top layer crust by the time you eat, it’s perfectly safe to eat. Just cut it into pieces for everyone to nibble on.

Prep Ahead

• Soften cream cheese
• Grate mozzarella and Colby Jack

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Large Bowl with Hand Mixer for whipping the cheese layer.
• Ramekins – The perfect size for making individual servings of this easy pizza dip!

Storing and Reheating Easy Pizza Dip

If you don’t gobble it all up in one sitting, you can keep leftover pizza dip in the refrigerator in an airtight container for 2 to 3 days.

Let pizza dip cool before storing, but I would toss it if it has been sitting out for more than 90 minutes just to be safe.

Pizza Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dip Recipes

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Shrimp Dip with Cream Cheese (Best Easy Recipe)

Baked Cheesy Lasagna Dip (30 Minutes Recipe)

Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

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Easy Pizza Dip in the Air Fryer Recipe

Cheesy Pizza Dip is ready in under 20 minutes and perfect for game day snacking, weeknight meals, or feeding hordes of hungry teens.

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 6 – 8

Calories 486cal

Author Donna Elick

Ingredients

• 8 ounce package cream cheese room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons dried Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella cheese divided
• 1 cup Colby Jack cheese divided
• 25 slices pepperoni

For dipping

• Corn Chips
• Vegetables carrots, celery,..
• Crackers

Instructions

• Butter 3 ramekins and set aside.
• In a large mixing bowl, with a hand mixer, whip the cream cheese until nice and fluffy, about 1 minute.
• Add mayonnaise, sour cream and spices (Italian seasoning, minced garlic, onion powder, salt, pepper. Mix until you have a nice and well combine mixture.
• Add 3/4 cup of shredded mozzarella and 3/4 cup of Colby Jack. Mix until all combined.
• Evenly divide the mixture into the 3 ramekins.
• Sprinkle evenly all 3 ramekins with the remaining cheese, ¼ cup of each cheese
• Add pepperoni slices on top of the cheese.
• Air Fry at 400°F for 6 to 8 minutes or until cheese is nice and melted on top
• Serve immediately as the cheese will form a crust as it cools off.

Nutrition

Serving: 1 | Calories: 486cal | Carbohydrates: 5g | Protein: 14g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 819mg | Sugar: 3g | Fiber: 1g | Calcium: 317mg | Iron: 1mg

Originally published August 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pizza Dip in the Air Fryer Recipe appeared first on The Slow Roasted Italian.

Gooey, stretchy cheese coated in crispy, golden brown seasoned breading is the ultimate comfort food snack. Dunk homemade cheese sticks in your favorite sauce, and you’re all set!

This easy recipe is made using literally sticks of string cheese – resulting in the perfect crunchy-creamy texture. 

If you’re in the mood for a gooey mozzarella stick, forget about the frozen sticks from the grocery store and make your own. 

It’s an easy appetizer and a great recipe to share with family and friends.  The crispy coating with the melty cheese will have you hooked from the first bite in this delicious mozzarella stick recipe! 

I’ve been making these homemade mozzarella cheese sticks for years – and they’re seriously the best. Sure to be a recipe to keep in the recipe box! 

You can make them in small batches as an easy way to have a snack, or make more for a fun appetizer for a party. It’s the perfect finger food that never disappoints! 

Breaded mozzarella sticks are loaded with the best cheese and are one of my favorite things to bite into! 

And dare I say that they just might be my favorite appetizer, too? The entire cooking process to make this homemade mozzarella sticks recipe is a breeze – give it a try! 

Homemade Mozzarella Sticks

All you need are cheese sticks, Italian breadcrumbs, and a handful of pantry staples to create the best mozzarella sticks right in your own kitchen.

Looking for more homemade versions of your favorite frozen appetizers? You can never go wrong with a big platter of buffalo wings!

Try some crispy eggrolls with a Southwestern twist, or combine two popular flavors to make jalapeno popper taquitos or these air fryer goat cheese balls.

Tips for Making the Best Mozzarella Sticks

• Load up on flavor. Italian herb breadcrumbs come already seasoned, but you can always add more! 
  Or, combine 1 tablespoon dried Italian season with 1 cup of plain breadcrumbs to make your own.
  
• Add some heat.A shake or two of dried red pepper flakes adds a kick to the breading.
  
• Watch the temperature. It’s crucial for the oil to be hot enough, or your fried Italian cheese sticks won’t get crispy and brown. 
  
  Also, allow the temperature to recover between batches so they cook evenly.
  
• Don’t forget to drain! Place a wire rack inside a baking sheet to catch oil drips as your homemade mozzarella sticks cool. Or, lay the sticks in a single layer on a large plate lined with a paper towel.
  
• Feeding a crowd? Double or triple the mozzarella stick recipe as needed, working in batches until all of them are fried. 
  
  You can keep earlier batches warm in a low temp oven or serve them up as you go.

Serving Suggestions

You can’t go wrong with marinara or creamy ranch, so why not serve both? Add honey mustard for the perfect trio of sauce selections.

Pair these fried cheese sticks with more of your favorite party appetizers like fried zucchini sticks or enjoy them alone as a tasty snack! 

They also make a delicious side to a classic meal of spaghetti and meatballs.

Fried Cheese Sticks FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

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Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Homemade mozzarella sticks are easy to make and taste even better than frozen or takeout versions. Make this fried cheese recipe in 30 minutes!

Course Snack

Cuisine American, Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cheese sticks

Calories 158cal

Author Donna Elick

Equipment

• 4 quart stock pot
• cooking thermometer
• fine mesh strainer
• serving bowl

Ingredients

• Oil for frying
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 eggs
• 1/4 cup water
• 1 cup Italian breadcrumbs
• 12 mozzarella cheese sticks

Instructions

• Add 2-3 inches of oil to a deep-frying pan or pot and heat it over medium heat or until it reaches 265 degrees Fahrenheit.
• In the meantime, add the flour to a shallow bowl then add the salt and pepper and stir to combine.
• In another shallow bowl, whisk the eggs and water together.
• Finally, in a separate shallow bowl, add the breadcrumbs.
• Dredge the cheese sticks one at a time in the flour then dip them in the egg mixture then coat them in the breadcrumbs and set them on a plate or cooling rack.
• Once the oil is ready, fry each of the cheese sticks in the oil for 2-3 minutes or until light and golden. Only add 3-4 cheese sticks at a time to not overcrowd the pan.
• Let them cool on a cooling rack or a plate fitted with a paper towel then serve with marinara sauce.

Notes

These cheese sticks can be stored in an airtight container in the fridge for up to 3 days.

Reheat them in a 375-degree oven for 5 minutes or until crispy.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 461mg | Sugar: 1g | Fiber: 1g | Calcium: 44mg | Iron: 1mg

Originally published December 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Homemade Mozzarella Sticks Recipe (Breaded Cheese) appeared first on The Slow Roasted Italian.

All you need are a few simple ingredients to make this homemade nacho cheese sauce.

The next time that you have a craving, keep this perfect cheese sauce recipe handy. I’ve made it so many times, I can do it in my sleep! 

The best part about making this nacho cheese dip is that you can use it with so many different food items.

Soft pretzels or soft pretzel bites, french fries, crispy tortilla chips, steamed broccoli – all perfect for pairing with this smooth sauce. 

The recipe card below has all the details on how to make this homemade cheese sauce recipe – now is the perfect time to get started! 

Three Cheese Sauce

Don’t bother with large cans of gooey cheese when you can make a dreamy sauce from scratch. Plus, you’ll know exactly what’s in it.

The base for almost every cheesy pasta dish we make is this easy cheese sauce recipe, ready in 10 minutes!

But it’s not just for pasta — chips, veggies, and even breakfast favorites are all made better with a drizzle of this creamy cheese sauce.

If you prefer a little more heat, try beer cheese queso or my copycat recipe for Taco Bell nacho cheese.

To see us make this Velveeta cheese sauce recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Roux: All creamy sauce recipes start with a roux (pronounced ROO), including this easy cheese sauce recipe. 
  
  This is a fancy French cooking term for a thickener made with equal parts fat (usually butter) and an equal amount of flour.
  
  You basically make a flour mixture and milk mixture that creates a thicker, smooth texture for the cheese sauce. 
  
• Milk: You need to add liquid to the roux to create a pourable creamy sauce. In this case, the liquid is milk. 
  
  You can use any type you prefer, but using milk with a higher percentage of fat, like whole milk or half & half, will give you the best results.
  
• Cheeses: We use three types of cheese — Velveeta for the creamy base, plus Pepper Jack and cheddar for loads of extra flavor.
  
  If Pepper Jack is too spicy for your tastes, swap in another Jack cheese like Colby or Monterey Jack. I like the flavor of sharp cheddar cheese but any good cheeses will work. 

Tips & Tricks to Make My Easy Cheese Sauce Recipe

• Whisk the milk in slowly. 

If you add all of the milk to the roux at one time, the butter will not combine with the milk to thicken the sauce. 

As a result, the sauce will be thin, and you will notice butter floating on top of it.

• Incorporate the cheese a little at a time. 

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly and add it at the end of the cooking time.

• Use low heat. 

Always cook and reheat cheesy sauces over low and slow heat. This guarantees a smooth consistency and prevents it from developing a grainy texture.

• Grate your own cheese. 

Skip bagged cheese (pre-shredded cheese) because the anti-caking agents added to prevent clumping actually affect the texture of the sauce — and make it too thick! Grate a block of cheese for this easy recipe for the best flavor and texture. 

Prep Ahead

• Grate fresh cheese
• Chop Velveeta into cubes

Kitchen Tools You Will Need

• Large Saucepan – While this cheese sauce recipe only makes about 1 ½ cups of sauce, you’ll need plenty of room for whisking and melting cheese.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy fresh blocks to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. Guaranteed to make your sauce nice and smooth.

Storing and Reheating Creamy Cheese Sauce

While it’s best when served right away, you can store homemade cheese sauce in the refrigerator for up to 4 days. 

Allow it to cool first, and give it a good stir if a “skin” forms on top.

Reheat leftover cheese sauce in a saucepan on the stove. Keep it over low heat, never bringing it to a boil, and stir frequently to prevent it from becoming gritty.

Uses and Serving Suggestions

There’s no shortage of ways to use this Velveeta cheese sauce recipe. Here are some of our favorite ideas to get you started!

• Veggies – Drizzle cheese sauce over cauliflower, broccoli, carrots, or any other veggies. Picky eaters will gobble them up!
  
• Pasta – Use it to make macaroni and cheese, or serve it over any other type of pasta or noodles.
  
• Breakfast – Serve creamy cheese sauce over scrambled eggs or hashbrowns for breakfast or brunch.
  
• Loaded homemade fries – Cheese fries are the best! 
  
• Loaded baked potatoes – Top a smoked baked potato or air fryer baked potato with some of this creamy sauce, some crumbled crispy bacon, sour cream, and chives!
  
• Nachos – It really needs no explanation, but my favorite nachos ever combine pulled pork on crunchy tortilla chips with baked beans and this cheese sauce recipe! 
  
  Add a few jalapenos and a drizzle of barbecue sauce and you’ll be in heaven. Don’t forget to add the rest of your favorite toppings! 

Cheese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Sauce Recipes

Homemade Honey Mustard Dipping Sauce Recipe + Video

Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Big Mac Sauce McDonald’s Copycat Recipe

Recipe for Sweet and Sour Sauce + Video

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Easy Three Cheese Sauce Recipe (10-Minutes) + Video

This creamy Cheese Sauce is made with 3 kinds of cheese and is perfect on pasta, vegetables, or as a savory dip.

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 1/2 Cups

Calories 1380cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly shredded pepper Jack cheese
• 1/2 cup freshly shredded sharp cheddar cheese
• 8 ounces Velveeta cheese cut into chunks

Instructions

• In a small saucepan over medium heat, melt the butter. 
• Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.
• Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. 
• Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.
• The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

Video

Notes

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

Nutrition

Serving: 1 | Calories: 1380cal | Carbohydrates: 58g | Protein: 85g | Fat: 90g | Saturated Fat: 57g | Cholesterol: 291mg | Sodium: 5638mg | Sugar: 38g | Fiber: 1g | Calcium: 2559mg | Iron: 2mg

Originally published June 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Three Cheese Sauce Recipe (10-Minutes) + Video appeared first on The Slow Roasted Italian.

We’ve all been there – you take ground beef out of the freezer with the intention of making a full meal, only to have life throw you a curveball or two.

Don’t stress! Grab a few items from your fridge and pantry, toss them in a bowl with the meat, and mix up a batch of these air fried meatballs!

This is one of those air fryer recipes that cuts down the cooking time and stress and creates the perfect meatballs in a short amount of time. 

Why make the cooking process more stressful than it needs to be? Easy recipes like this are perfect for a quick weeknight meal or can double as a great recipe for a holiday party.

I like to think of these as “healthy meatballs” because there’s no deep frying needed! 

You could easily use these for meatball subs, or to pair with pasta – whatever you’re craving.

I like to top it with a little bit of extra parmesan cheese to really take the flavor over the top. 

And if you have leftovers of these easy air fryer meatballs, just store them in an airtight container for later.

I’m always amazed at how well the leftover meatballs heat up, and retain their moisture and great flavor. 

See the printable recipe card below for all the measurements, tips, and steps to make these flavorful meatballs. Don’t forget the marinara sauce for dipping! 

Air Fryer Meatballs

This recipe yields about 20 total but can easily be scaled up or down depending on how many mouths you need to feed.

Homemade meatballs in the air fryer and in the oven are a favorite around here, so I have plenty of recipes to choose from. 

There’s even a cheesy bomb version that is a meal all on its own!

Tips for Homemade Meatballs in Air Fryer

• Choose a fattier blend. I recommend using an 80/20 blend for this air fryer meatball recipe so there’s plenty of flavor and moisture. 
  
  If you want something leaner, ground chicken or turkey would make a great substitute for the beef.
  
  Turkey meatballs have a lot less fat content than beef, while still keeping that delicious flavor. 
  
• Keep it cold. Unlike other meats, ground beef should be handled and cooked straight from the fridge. 
  
  Otherwise, the mixture won’t stick together, and the air fryer meatballs will break apart. 
  
• Want some spice? Add a little cayenne pepper and red pepper flakes with the other spices for a touch of heat.
  
• Use a light touch. The more you stir or work the meat with your hands, the more likely it is to be tough and dry. 
  
  Mix the ingredients just until combined and evenly distributed.
  
• Don’t crowd the basket! Leave some space when placing the meatballs in the air fryer so none of them are touching each other. 
  
  This ensures that they will be browned on all sides.

Air Fried Meatballs Serving Suggestions

These are delicious on their own with a side salad or some veggies. Slice up a few air fried meatballs to toss on a pizza, or load up a hoagie roll for a tender meatball sub. 

Top with your favorite pasta sauce and enjoy all the various combinations that you can use new recipes like this for! 

You can also spoon a few air fryer meatballs over rice or pasta with your favorite sauce – marinara, barbecue, or sweet and sour would be delicious!

Air Fryer Meatball Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Air fryer meatballs are easy to throw together when weeknights are a bit hectic. Just mix, roll, and cook to perfection in under 20 minutes!

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 20 meatballs

Calories 78cal

Author Donna Elick

Ingredients

• 1 pound ground beef
• 1 egg
• 2 teaspoon Worcestershire sauce
• 1/2 Cup bread crumbs
• 1/4 Cup milk
• 1 small white onion Minced
• 2 teaspoon Italian seasoning
• 1 tablespoon fresh basil Chopped
• 1/2 Cup finely grated Parmesan cheese

Instructions

• Preheat your air fryer to 400 degrees.
• In a large bowl combine the hamburger meat, egg, worcestershire sauce, bread crumbs, milk, minced onion, Italian seasoning, fresh basil, and parmesan cheese.
• Using a spatula or your hands, mix all of the ingredients together well.
• Shape the meat into balls that are about two inches around.
• You can place the meatballs directly into the basket or you can line the basket with a little parchment paper and then place the meatballs on top. Place them in a single layer.
• I was able to fit about 9 meatballs in at a time. You don’t want them to touch because you want them to cook evenly on all sides.
• Cook them for about 6-8 minutes, turning them over once halfway through cooking time.
• They’re ready when they’ve browned nicely on the outside and are cooked throughout!
• Remove from heat. Allow to cool.
• You can use the meatballs as is, topped with sauce, on top of pizza, pasta, or even as a meatball sub!

Nutrition

Serving: 1 | Calories: 78cal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 91mg | Sugar: 1g | Fiber: 1g | Calcium: 41mg | Iron: 1mg

Originally published August 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Meatballs (Easy 18 Minute Homemade Recipe) appeared first on The Slow Roasted Italian.

Forget about french fries, and give these homemade potato chips a try! Fill your air fryer basket full of these thin slices, and get ready to fall in love with this new recipe.

The recipe card below shows how easy it is to make the best air fryer chips – you’ll be hooked the first time you try. 

You’ll never convince me otherwise that this isn’t the best way to make homemade chips – which is why I make them all the time.

The texture of the crunchy chips is so much better than any store-bought chips – and I love that I can season then exactly how I want. 

Add a bit of garlic powder, a sprinkle of salt, or even some curry powder for a fu flavor, and just like that I’ve got the best crunchy potato chips there is.

Now is the perfect time to make this simple air fryer chips recipe – you’ll have great results loaded with delicious flavor! 

Air Fryer Chips

There are so many different ways to prepare potatoes, whether it is a classic baked spud or crispy tater tots. 

And you can air fry potato chips in a fraction of the time it takes to bake them in the oven! Check out the step-by-step photos.

Instead of buying endless bags that leave your fingers greasy, enjoy fresh batches of air fried potato chips made with nothing more than fresh veggies, a little oil, and salt.

To see us make air fryer potato chips from start to finish, watch the video in this post!

You can also make air fryer chips from sweet potatoes and pickles! Or, try these baked zucchini rounds with your favorite dipping sauce.

Or you can cook halved potatoes with sausage in the air fryer for a weeknight set-it and forget-it dinner hero! The air fryer can do it all!

Looking for more homemade versions of your favorite snacks? You’ll love these soft pretzel bites or taquitos that taste like jalapeno poppers!

Ingredient Notes and Substitutions

• Potatoes – Russet potatoes are the best potatoes for air fryer potato chips. This variety is most often used for baking and frying because of its firmer texture and neutral flavor.
  
• Olive Oil – Keeps chips from sticking together and helps them crisp up perfectly. I love the light flavor of olive oil, but avocado oil is a great alternative.
  
• Salt – Did you know that different varieties have different uses? Skip the table salt for this recipe and stick with kosher or sea salt for best results.

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Mandoline – If you don’t have a mandolin slicer, a large Sharp Knife will do the trick!
• Large Bowl – This one is my go-to!
• Baking Sheet – Line this with paper towels to make quick work of drying the potato slices.

Some people also use an air fryer liner to keep down on the mess, but that isn’t necessary for these crispy air fryer potato chips. 

Tips and Tricks to Make Perfect Crispy Potato Chips

• Use a mandoline slicer. 

This ensures that all of your slices are uniform in thickness and helps them even when you air fry the potato chips.

• Don’t skip the soak! 

This step removes the excess starch from the potatoes, which keeps them from sticking together.

• Check them halfway through. 

Remove any potato chips from the air fryer that are done early, so they don’t burn. 

If you notice any sticking together, you can use tongs to carefully separate them.

• Tip for cooling: 

Transfer each batch to a large baking sheet lined with paper towels. 

Once the pan contains a single layer, add more paper towels on top before adding additional batches.

Serving Suggestions

While these air fryer potato chips are certainly delicious on their own, why not add a dip? 

Stick with a classic like French onion dip, or mix it up with honey mustard or even cheese sauce!

Hosting a party? Whip up some buffalo chicken dip or jalapeno popper dip and keep a batch of these crunchy air fryer chips coming.

You can also keep it simple and pair these with your favorite sandwich. Once you make these perfect chips, you have plenty of options on how to eat and enjoy them. 

Air Fried Chips FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Perfectly Crispy Air Fryer Chips Recipe + Video

Air Fryer Chips are a healthier version of your favorite salty snack! Enjoy these crispy chips flavored with your favorite seasonings.

Course Snack

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 177cal

Author Donna Elick

Equipment

• air fryer
• mandolin
• mixing bowls

Ingredients

• 8 cups water
• 1 tablespoon salt
• 2 large russet potatoes sliced to ⅛ inch thick
• 1 tablespoon olive oil
• salt to taste

Serving

• fresh parsley chopped
• french onion dip
• chip dip your favorite
• Ketchup

Instructions

• Pour water into large bowl, add the salt and stir until the salt is dissolved.
• Thinly slice the potatoes to 1/8 inch thick. Using a mandolin slicer is highly recommended.
• Soak the potatoes in the saltwater for 30 minutes.
• Drain the potatoes and pat dry with a paper towel.
• Preheat the Air Fryer to 330°F for 5 minutes
• Add potato slices to the large bowl and drizzle with olive oil and toss with clean hands until coated.
• Layer the potatoes in the preheated air fryer.
• Cook the potatoes at 330°F for 20-25 minutes or until desired browning. Make sure to shake the basket halfway through cooking.
• Immediately season the potatoes with salt when done cooking.

Video

Notes

Drying – it’s easiest to line a large cookie sheet with paper towel and layer the potatoes between sheet of paper towels

Cooking potatoes that are close to the same size is best, if possible. And layering in a single layer takes a little longer, but they cook more evenly.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 1777mg | Sugar: 1g | Fiber: 2g | Calcium: 39mg | Iron: 2mg

Originally published September 2020, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfectly Crispy Air Fryer Chips Recipe + Video appeared first on The Slow Roasted Italian.

Air Fryer Pumpkin Seeds

These crispy little bites are like fall in snack form: salty, toasty, and just a little addictive.

We air fry pumpkin seeds every year when pumpkin carving kicks off, but let’s be honest… I’ve been known to snag pepitas from the grocery store in the middle of spring just to get my fix.

They’re quick enough to make between homeschool lessons, and the air fryer means no babysitting the oven… so I can flip seeds while reviewing a writing assignment or checking in on archery drills.

Roasting pumpkin seeds in the air fryer is the perfect hands-on fall project, and honestly, they disappear faster than I can say “just one more handful.”

Pro tip: Make a double batch. Then hide half. You’re welcome.

Can’t get enough pumpkin? I’ve got you covered! Don’t miss my recipes for dinner rolls and coffee cake. 

And for a sweet treat, you can’t go wrong with a frosty milkshake or fresh-from-the-oven streusel muffins! As you can see… I’m a bit of a pumpkin fanatic!

INGREDIENT NOTES

• Raw Pumpkin Seeds: Turn pumpkin carving into a no-waste project by roasting the pumpkin seeds in the air fryer. Just clean and dry them really well first!
  
  You could technically look for pepitas in the nut aisle at the grocery store, but they tend to be smaller than actual raw pumpkin seeds. 
  
  My advice? Use raw if you’ve got ‘em, but pepitas are a good substitute. 
  
• Oil: Feel free to use any light oil that you like… vegetable, corn, canola, avocado, or olive all work great. Much needed for the seeds to crisp properly.
  
• Kosher Salt: Just a pinch to highlight the natural flavors of the seeds! Kosher sticks better than table salt and doesn’t taste quite as salty.

VARIATIONS

Sweet & Salty: Add a sprinkle of cinnamon sugar after air frying for a fall-inspired treat.

Zesty Ranch: Toss seeds with ranch seasoning or garlic powder before cooking.

Spicy Kick: Add ⅛ teaspoon cayenne or smoked paprika with the salt for bold flavor.

Dill Pickle: Include a little pickle juice, plus garlic powder, onion powder, and dried dill.

Garlic Parmesan: Add garlic powder before cooking, then toss air fried pumpkin seeds with freshly grated parmesan.

AIR FRY PUMPKIN SEEDS FAQ

TOOLS NEEDED

• Small mixing bowl
  
• Measuring spoons
  
• Spoon or spatula
  
• Air fryer
  
• Parchment paper

Enjoy!

With love, from our simple kitchen to yours. 

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Air Fryer Pumpkin Seeds

Air Fryer Pumpkin Seeds are addictive in the best way possible! Featuring a perfectly golden and crispy exterior, thanks to the air fryer.

Course Snack

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 about 1 cup

Calories 105cal

Author Donna Elick

Ingredients

• 1 cup raw pumpkin seeds
• 1/2 tablespoon avocado oil or extra virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat the Air Fryer: Preheat your air fryer to 320°F.
• Season the Seeds: In a small mixing bowl, drizzle 1/2 tablespoon avocado oil or extra virgin olive oil over the 1 cup raw pumpkin seeds. Sprinkle with 1/2 teaspoon kosher salt and toss with a spoon until evenly coated.
• Arrange in Basket: Line the air fryer basket with a piece of parchment paper. Spread the seasoned pumpkin seeds in a single, even layer.
• Air Fry: Cook for 15 minutes, stirring every 5 minutes to ensure even browning.
• Cool and Enjoy: Remove from the air fryer and let cool for a few minutes before serving.

Notes

Using Fresh Pumpkin Seeds: If you’re scooping these straight from a pumpkin, rinse them well and pat them completely dry with paper towels before seasoning. Moisture = mushy.

Stir Don’t Shake: I stirred the seeds with a spoon every 5 minutes (don’t just shake the basket!). Flipping them helps get that perfect, even crisp on every seed.

Watch Closely at the End: Pumpkin seeds can go from golden and toasty to burnt in seconds. Keep an eye on them during the last few minutes.

Seed Size Matters: Larger seeds (like those scooped from carving pumpkins) may take longer. Adjust time as needed based on size and your specific air fryer.

Oil Options: You can use any light oil — avocado, extra virgin olive oil, canola, corn, even vegetable oil. Choose what you love!

Nutrition

Serving: 1 | Calories: 105cal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 292mg | Sugar: 0.2g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published August 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Pumpkin Seeds appeared first on The Slow Roasted Italian.