WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

• Just one ingredient… that’s it
  
• Naturally sweet and creamy
  
• Ready in minutes if bananas are frozen
  
• Easy base for tons of flavor variations
  
• Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

INGREDIENT NOTES

• Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
  
• Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

• Enjoy immediately for soft-serve texture.
  
• Drizzle with hot fudge or caramel sauce for a classic dessert.
  
• Top with sprinkles, chopped candy, or cookie dough bites.
  
• Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
  
• Add this one ingredient ice cream to a dessert board with fruit and toppings.
  
• Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

TOOLS NEEDED

• Food Processor or High-Powered Blender: This is key for getting that smooth texture.
  
• Spatula: For scraping down the sides as the nice cream blends.
  
• Freezer-Safe Container: If you want to firm it up later.
  
• Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

Print

Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 158cal

Author Donna Elick

Ingredients

• 6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

• Sprinkles
• Chopped nuts
• Caramel sauce
• Peanut butter
• Chocolate syrup
• Chocolate chips
• Ground cinnamon

Instructions

• BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
• PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
• SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
• SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
• ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 22g | Fiber: 5g | Calcium: 9mg | Iron: 1mg

Originally published May 2021, updated and republished May 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 Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor. For a twist make these coffee popsicles, you’ll thank me!

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Love fresh tropical flavors? Our Fruit Salad Recipes roundup has even more easy, colorful ideas the whole family will love.

Ingredient Notes and Substitutions

• Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.
  
  The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.
  
  To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
  
• Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.
  
  Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
  
• Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.
  
  Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
  
• Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
  
• Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

• Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

• Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

• Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

• Peel and chop fruit

What You’ll Need for This Recipe

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• If needed, use a Food Processor or high-powered Blender to purée the fruit.
• Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Yogurt Popsicles with Lime

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 15 – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

• 6 ounces fresh raspberries pureed and strained to remove seeds
• 1 whole pineapple peeled and chopped (about 4 cups)
• 3 ripe mangoes peeled and chopped (about 3 cups)
• 6 kiwis peeled and chopped (about 2 cups)
• 4 tablespoons honey divided (or to taste)

Instructions

• PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
• PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
• ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
• LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
• FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
• SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Fiber: 3g | Calcium: 24mg | Iron: 1mg

Originally published July 2012, updated and republished March 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 Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER CARROT RECIPES

• Crispy edges, tender centers
  
• Sweet and savory balance
  
• Done in under 15 minutes of cook time
  
• Elegant enough for holidays
  
• Easy enough for a Tuesday

Air Fryer Carrots

Oh, I love when a vegetable shows up and refuses to be boring!

Carrots don’t have to be an afterthought. When you give them a little honey, some fresh rosemary, and real heat, they transform.

The natural sugars in the carrots caramelize, the honey turns glossy, and those rosemary leaves get fragrant and slightly crisp around the edges.

Honey glazed carrots taste elevated. But they’re not complicated. Letting them marinate matters. It gives the honey time to cling and soak in instead of just sliding off in the basket.

And the air fryer? It concentrates everything. No watery vegetables. No limp texture.

Just sweet, savory, golden bites that disappear faster than you think they will. All vegetables should taste this good.

Rather use the oven instead? Our Brown Sugar Roasted Carrots are a rich, sweeter option that takes a little less time!

INGREDIENT NOTES

• Whole Carrots: Cut evenly so they cook at the same rate. Thick pieces will need more time.
  
• Honey: Enhances the natural sweetness without making airfryer carrots too candy-like.
  
• Fresh Rosemary: Fresh makes a difference here… dried won’t give the same aroma, and tends to burn in the air fryer.
  
• Extra Virgin Olive Oil: Helps caramelization and prevents sticking.
  
• Kosher Salt: Balances the sweetness after cooking.

VARIATIONS

Maple Glazed: Swap the honey for pure maple syrup.

Thyme Swap: Use fresh thyme instead of rosemary (or use a mix of both).

Spicy Honey: Add a pinch of red pepper flakes to the marinade.

Balsamic Finish: Drizzle air fryer carrots lightly with balsamic glaze before serving.

Garlic Herb: Add 1 teaspoon minced garlic to the honey marinade.

Orange Zest: Include a little fresh zest for brightness.

Extra Color: Use heirloom carrots for more visual interest and complex flavor.

SERVING SUGGESTIONS

• Pair honey glazed air fryer carrots with grilled steak for contrast.
  
• Serve alongside our creamy chicken or crock pot beef stroganoff.
  
• Add to a holiday spread with roasted potatoes.
  
• Chop and fold into pasta salads or turkey tetrazzini casserole.
  
• Blend with some chicken or vegetable stock for an easy roasted carrot soup.

AIRFRYER CARROTS FAQ

Carrots are naturally high in sugar. When exposed to high, circulating heat like the air fryer provides, those sugars caramelize quickly, which deepens flavor and creates those golden edges without turning them mushy.

The key to successful air fryer carrots recipes is surface moisture control. Too much oil or overcrowding traps steam and softens them instead of crisping.

A single layer and proper spacing allow the heat to circulate and concentrate the glaze.

Letting carrots sit in the honey mixture before cooking allows a thin coating to cling to the surface. That’s what creates the glossy finish instead of a sticky puddle at the bottom of the basket.

Simple technique. Big payoff.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Large Mixing Bowl: Plenty of room for properly coating the carrots.
  
• Sharp Knife: Even cuts matter with this air fry carrot recipe.
  
• Vegetable Peeler: For a rustic look, leave unpeeled but give them a good scrub.
  
• Tongs: For easy flipping or shaking.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Air Fryer Recipes

Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Easiest Air Fryer Corn on the Cob (15 Minute Recipe)

Print

Air Fryer Carrots

Honey glazed Air Fryer Carrots are scrumptiously sweet and satisfyingly crispy, infused with rosemary flavor. Dramatic with little effort!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 2 – 3

Calories 251cal

Author Donna Elick

Equipment

• air fryer
• sharp knife
• mixing bowls

Ingredients

• 1 pound whole carrots, peeled and trimmed
• 1 tablespoon extra virgin olive oil plus more if needed
• 3 tablespoons honey
• 5 sprigs fresh rosemary, leaves removed and divided
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• PREP CARROTS: Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.
• MAKE MARINADE: In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• MARINATE: Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.
• PREHEAT AIR FRYER: Preheat the air fryer to 375°F for about 5 minutes.
• COOK: Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.
• REPEAT: Remove cooked carrots and repeat with remaining carrots.
• SERVE: Serve immediately while warm. Sprinkle with additional kosher salt if desired.

Notes

Baby Carrots: Baby carrots cook faster, about 7 to 10 minutes.

Oil Tip: Using up to 2 tablespoons total olive oil will yield slightly crispier carrots.

Flavor Balance: Carrots are naturally sweet. The honey enhances their flavor without overpowering it. Add extra salt only after cooking if needed.

Reheating: Reheat once in a 375°F air fryer for 3 to 5 minutes. Air fried foods are best enjoyed fresh.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1321mg | Sugar: 37g | Fiber: 7g | Calcium: 81mg | Iron: 1mg

Originally published July 2022, updated and republished March 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 Air Fryer Carrots appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BAKED BROWN RICE

• Completely hands-off cooking
  
• Foolproof brown rice texture
  
• Big flavor without babysitting
  
• Easy to make ahead
  
• Works with almost any main dish

Spicy Rice

Brown rice can be fussy, but this recipe is not. No stirring. No watching the pot. No guessing if the liquid’s right.

You boil it, pour it, cover it, and walk away.

I love oven rice because it behaves. Every grain cooks evenly. Nothing scorches. Nothing turns gummy.

But spicy rice? That’s a whole other level. The spice is warm, not aggressive, and a squeeze of lime wakes everything up at the end.

This is the kind of side dish that quietly becomes the thing people go back for…. and then ask about afterwards.

INGREDIENT NOTES

• Long-Grain Brown Rice: Holds its shape and stays fluffy when baked.
  
• Chicken Stock: Adds depth to this spicy rice. Use one you like the taste of. I always have Kitchen Basics on hand.
  
• Mrs. Dash Southwest Chipotle: Delivers big flavor without extra salt. You can use a different blend (or make your own!), but be sure to taste and adjust before serving.
  
• Red Pepper Flakes: For adjustable heat. Start with less and add to taste until it’s just right.
  
• Cilantro: Rounds out the flavors and adds freshness.
  
• Fresh Lime Juice: This is absolutely non-negotiable. It balances everything and wakes all the flavors up.

VARIATIONS

Extra Spicy: Add cayenne and more red pepper flakes.

Cilantro-Lime: Double the amount of lime juice and cilantro. Maybe some lime zest too.

Tex-Mex: Add a little cumin or chili powder to the spicy rice mix.

Garlic Lovers: Mix garlic powder into the liquid to amp up the flavor.

Plain Base: Skip the chipotle seasoning and finish with butter and salt.

SERVING SUGGESTIONS

• Great with grilled chicken or shrimp.
  
• Pair this spicy rice recipe with tacos, fajitas, or burrito bowls.
  
• Spoon roasted vegetables over the top for an easy meat-free meal.
  
• A favorite with our Low Country Boil or sheet pan sausage and veggies.
  
• Baked brown rice is great with saucy mains… it soaks it right up!

SPICY RICE RECIPE FAQ

There are countless spicy rice dishes with recipes for the stovetop, Instant Pot, and even slow cooker. But baked rice works because of steady, even heat.

Brown rice needs time for its outer bran layer to soften. Boiling the liquid first jump-starts that process, then the oven finishes it gently and evenly.

Covering the pan tightly with foil traps steam, which is what actually cooks the rice… not dry heat.

Finishing with lime matters too. Acid cuts through starchiness and keeps the rice from tasting flat, especially after reheating. It’s not fancy. It’s just smart cooking.

TOOLS NEEDED

• 8-inch Square Baking Dish: Just the right size for even cooking.
  
• Medium Saucepan: For boiling the chipotle-seasoned liquid.
  
• Foil: Needs to be tight to trap the steam.
  
• Measuring Cups: Liquid ratios matter for the perfect fluffy texture.
  
• Fork: For fluffing the rice without smashing the grains.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Rice Recipes

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

Cilantro Lime Rice (Copycat Recipe)

Cheesy Taco Rice Recipe + Video

Print

Spicy Rice

Make fool-proof Spicy Rice in the oven with brown rice, chicken stock, Southwest Chipotle seasoning, and a hit of lime. Great with anything!

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 134cal

Author Donna Elick

Equipment

• 8 inch square glass baking dish
• large pot

Ingredients

• 1 1/2 cups uncooked long-grain brown rice
• 2 3/4 cups chicken stock I like Kitchen Basics
• 1 tablespoon unsalted butter
• 1 tablespoon Mrs. Dash Southwest Chipotle seasoning
• 1 teaspoon kosher salt
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon red pepper flakes
• Juice of 1 lime

Instructions

• PREP OVEN: Preheat the oven to 350°F. Add 1 1/2 cups uncooked long-grain brown rice to an 8-inch square baking dish and spread into an even layer.
• HEAT LIQUID: In a medium saucepan over high heat, add 2 3/4 cups chicken stock,1 tablespoon unsalted butter, 1 tablespoon Mrs. Dash Southwest Chipotle seasoning, and 1 teaspoon kosher salt. Bring to a full boil.
• COMBINE: Carefully pour the boiling liquid over the rice. Stir once to combine, then cover the dish tightly with aluminum foil.
• BAKE: Place the dish on the center oven rack and bake for 1 hour, until the rice is tender and the liquid is absorbed.
• FINISH: Remove the foil and fluff the rice with a fork. Sprinkle with 3 tablespoons chopped fresh cilantro and 1 teaspoon red pepper flakes. Drizzle with the Juice of 1 lime and stir gently to combine.
• SERVE: Serve warm, or let cool completely before storing.

Notes

Make-Ahead: This rice can be made up to 3 days ahead and reheated when needed.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or on the stovetop with a splash of chicken stock to loosen the rice.

Freezing: Freeze cooled rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Spice Level Note: Mrs. Dash seasoning adds flavor without salt. If using a different spice blend, taste after cooking and adjust seasoning if needed.

Nutrition

Serving: 1 | Calories: 134cal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 642mg | Sugar: 1g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published June 2011, updated and republished February 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 Spicy Rice appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE GREEK STUFFED BELL PEPPERS

• Hearty and filling, but not heavy
  
• Classic Greek flavors everyone recognizes
  
• Great for make-ahead dinners
  
• Bakes beautifully without drying out
  
• Leftovers are even better the next day

Greek Stuffed Peppers

Stuffed peppers are one of those dinners that feel like more effort than they actually are.

They remind me of my childhood. My mom loved to make peppers, and we ate them often. That inspired me to reimagine her recipe into a whole new flavor profile.

Everything happens in layers. You build flavor in the skillet. You tuck it into the peppers. Then the oven does the rest.

I especially love these Greek stuffed bell peppers because they’re sturdy. They hold their shape. They reheat well. And they don’t need anything fancy on the side to feel complete.

The olives and feta do the heavy lifting here. Salty, briny, rich. Don’t be shy with them.

INGREDIENT NOTES

• Ground Beef (85%): Enough fat for flavor, but not so much that your stuffed Greek peppers turn out greasy.
  
• Fire-Roasted Tomatoes: Adds depth to the filling without extra steps.
  
• Greek Seasoning: Obviously a must, but Italian seasoning works in a pinch.
  
• Kalamata Olives: Briny and bold… they matter here! Make sure each one is pitted (even if the jar says they are!) and give them a rough chop.
  
• Tomato Paste: A small amount delivers big on flavor. Freeze the rest if using canned, or grab the tube kind to measure out just what you need.
  
• Feta Cheese: Use block feta if possible, crumbling it by hand. It melts better and tastes cleaner.

VARIATIONS

Lamb: Swap beef with ground lamb for a more traditional Greek profile.

Turkey: A leaner option that still plays well with the olives and feta.

Meatless: Skip the meat, then double the rice and add chickpeas for protein.

Spicy: Add red pepper flakes to the ground beef mixture.

Lemony: Stir lemon zest into the filling to brighten things up.

Cheese-Heavy: Sprinkle extra crumbled feta on top of Greek stuffed peppers before serving.

SERVING SUGGESTIONS

• Drizzle with olive oil or finish with a squeeze of fresh lemon.
  
• Add a simple cucumber salad on the side.
  
• Serve with warm pita or flatbread.
  
• Pair with Greek spaghetti salad or Mediterranean-style orzo pasta salad.
  
• Chop up leftovers and serve over a bed of greens.

GREEK STUFFED PEPPERS RECIPE FAQ

Stuffed peppers work best when moisture is controlled.

Cooking the filling first lets excess liquid evaporate, so it doesn’t pool inside the peppers. Rice acts like a sponge, absorbing juices and seasoning as it bakes.

Covering the dish traps steam, which softens the peppers without boiling them.

Feta goes in twice for a reason. Inside, it melts into the filling and adds richness. On top, it stays slightly crumbly and golden, giving contrast.

This Greek stuffed peppers recipe is not complicated. It’s just balanced cooking.

TOOLS NEEDED

• Wide Skillet: For browning the beef and building the filling.
  
• Large Baking Dish: Keeps stuffed Greek peppers upright while they bake.
  
• Spoon: For adding the filling without tearing the sides.
  
• Foil: Helps steam the peppers until they’re tender.
  
• Sharp Knife: Clean pepper prep!

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Easy Dinner Recipes

One Pot Cheesy Sausage Pasta Recipe with Video

Broccoli Mac and Cheese (Easy One Pot Recipe) + Video

Easy Pasta Puttanesca Recipe (25 Minute One Pot)

Creamy Mushroom Chicken (25 Minute One Pot Recipe)

Print

Greek Stuffed Peppers

Greek Stuffed Peppers are bursting with ground beef, rice, kalamata olives, and plenty of feta cheese. An easy meal with Mediterranean flavor!

Course Main

Cuisine Greek

Method Oven

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 342cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 pound 85% lean ground beef
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons Greek seasoning
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 ½ cups cooked jasmine rice
• 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
• 1/3 cup Kalamata olives, pitted and roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley mint, or a combination
• 4 ounces crumbled feta cheese about 4 ounces, divided
• 6 bell peppers any color, tops removed and cored

Instructions

• PREP OVEN: Preheat the oven to 375°F. Lightly grease a large baking dish and set aside.
• COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add 1 medium yellow onion, diced and cook for 4 to 5 minutes, until soft and translucent. Add 1 pound 85% lean ground beef, 1 tablespoon minced garlic, 2 teaspoons Greek seasoning, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper. Cook for about 5 minutes, breaking up the meat, until browned. Drain excess grease.
• BUILD FILLING: Stir in 1 ½ cups cooked jasmine rice, 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained, 1/3 cup Kalamata olives, pitted and roughly chopped, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring, then remove from heat.
• ADD FETA: Stir in 2 tablespoons chopped fresh parsley and ¾ cup feta cheese until evenly combined. Taste and adjust seasoning if needed.
• FILL PEPPERS: Arrange 6 bell peppers upright in the prepared baking dish. Spoon the filling evenly into each pepper, packing it gently. Place pepper tops on if desired. Pour about ⅓ cup water into the baking dish around the peppers.
• BAKE COVERED: Cover tightly with foil and bake for 40 to 45 minutes, until the peppers are tender.
• FINISH: Remove foil and pepper tops. Sprinkle the remaining ¼ cup feta cheese over the peppers. Bake uncovered for another 5 to 10 minutes, until heated through and lightly golden on top.
• REST AND SERVE: Let rest for 5 minutes before serving.

Notes

Make-Ahead: These stuffed peppers can be assembled up to 24 hours ahead and refrigerated before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat covered in a 350°F oven for 20 minutes, or microwave individual peppers until hot.

Freezing: Wrap baked or unbaked peppers individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.

Ingredient Note: A squeeze of fresh lemon juice just before serving brightens the Greek flavors beautifully.

Nutrition

Serving: 1 | Calories: 342cal | Carbohydrates: 23g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1207mg | Sugar: 7g | Fiber: 4g | Calcium: 133mg | Iron: 3mg

Originally Published November 2011, updated and republished February 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 Greek Stuffed Peppers appeared first on The Slow Roasted Italian.

Can we all just agree that the Instant Pot is a great way to make fluffy rice?  I’ve cooked brown rice a zillion times this way, and literally never had an issue. 

It’s part of what made me a huge rice fan – and dare I say that this makes the best brown rice out there? 

My family and I agree that it’s our favorite way to cook rice, and I typically cook up extra brown rice than the recipe calls for because I know we’re going to crave more and eat more! 

Not only does it cook a cup of brown rice perfectly, but it really does cook any kind of rice in a delicious manner. 

It’s my new favorite method of cooking because the cook time is quick and the fluffy brown rice can easily be eaten on its own or paired with other main entrees. 

I always have great results with this recipe and it’s my favorite thing to cook in the Instant Pot when I need a quick snack or meal. 

Instant Pot Brown Rice Recipe

Cooking brown rice in an Instant Pot allows you to focus your attention on your main dish or more hands-on sides.

Plus, you have the option of a natural or quick pressure release! Either way, pressure cooker brown rice comes out perfectly plump and fluffy every time.

Looking for more flavorful rice recipes? Basmati or jasmine grains cooked in chicken base is a staple in our house, and it pairs well with just about any dish! 

You can’t beat this restaurant-style Mexican Red Rice for taco night, or you can recreate Chipotle Cilantro Lime Rice for a lighter option.

Tips for Perfect Pressure Cooker Brown Rice

• Rinse the grains! 

Swish them around in a bowl of cool water, then drain them through a sieve. Rubbing the grains together with your fingers helps remove the excess starch. 

Sometimes there will be dry hull in the bag – these should float in water and can be picked out and discarded. 

You can also use a fine mesh strainer to wash the cups of brown rice, too. 

• Use the right amount of liquid. 

Because the grains and broth are pressure sealed, very little liquid evaporates during the cooking process. 

This is why the ratio for Instant Pot brown rice is almost 1:1, instead of the ratio you would use for a stovetop method.

• Adjust the flavor. 

This brown rice Instant Pot recipe calls for a mixture of fresh herbs to create a lovely, earthy flavor. 

Feel free to use any of your favorite combinations or leave them out altogether.  You can add chili powder, garlic powder, and anything else that you want. 

There are so many different ways to season this much rice. 

The butter is also optional, but I highly recommend it – either added during cooking or melted over top before serving are the best ways for me! 

• Want a vegetarian version? 

Replace the chicken stock with vegetable stock, bullion, or even plain water instead. 

You may want to add 1 teaspoon of kosher salt (for flavor) with the rice in Instant Pot, if using just water.

Serving Suggestions

Obviously, the flavors in this Instant Pot brown rice go beautifully with chicken. I love to toss some boneless breasts or lemon chicken bites in the air fryer to cook at the same time.

Include this fiber-rich grain in stir-fries as a healthier alternative, or simply dish it up alongside your favorite veggies!

You can also make a full meal of chicken and brown rice in a pressure cooker! 

For this recipe, you will need to use long-grain brown rice, reduce the liquid by half, and double the initial cooking time.

Instant Pot Brown Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Instant Pot Recipes

Print

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Instant Pot Brown Rice comes out perfectly fluffy in a fraction of the time as other methods! Serve this easy rice recipe as a healthy side.

Course Side Dish

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 6 – 8

Calories 172cal

Author Donna Elick

Equipment

• Instant Pot

Ingredients

• 2 cups long-grain brown rice
• 2 1/4 cups chicken stock
• 1 tablespoon chopped fresh herbs parsley, thyme, oregano, and basil (optional)
• 4 tablespoons salted butter optional

Instructions

• Rinse rice under running water and drain through a sieve.
• Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.
• Secure the lid on the instant pot and program it using the manual setting to cook for 22 minutes. The instant pot will take some time to pressurize before the timer begins to count down (be sure the vent is in the sealed position).
• Once the rice has cooked for the full 22 minutes, you can leave it to depressurize on its own or you can move the valve to quick-release the pressure.
• Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.

Notes

Since the instant pot seals the liquid and rice up together, very little liquid evaporates. This is why the rice:liquid ratio is almost equal – different than the ratio you would use on the stovetop or on the package instructions.

Rinse the rice well – use your fingers to rub the grains against one another to help rinse off the extra starch. Sometimes brown rice has some of the dry hull in the bag. These usually float in water and can be picked out and discarded when washing the rice. The extra moisture in the rice after rinsing is not a problem for the recipe – it is accounted for.

You can substitute water for the chicken stock – you may wish to add 1 teaspoon of kosher salt to the rice and water if you do not use chicken stock.

The butter is also optional. You can cook it in the pot with the rice, just add some to the top, or both!

We used a mixture (equal parts) of parsley, thyme, oregano, and basil in the rice mixture and it had a lovely earthy, herby flavor. Substitute any of your favorite herb combinations. They all go with butter and chicken stock.

You could also use vegetable stock (or bouillon) to keep the rice vegetarian.

Store in an airtight container in the refrigerator for 4-5 days.

Nutrition

Serving: 1 | Calories: 172cal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 192mg | Sugar: 2g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published January 2022, 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 Perfect Instant Pot Brown Rice (Pressure Cooker Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SWEET POTATO FRIES IN AIR FRYER

• Crispy texture: Perfectly golden on the outside, tender on the inside.
  
• Healthier option: Made in the air fryer with just a touch of oil.
  
• Quick & easy: Ready in 30 minutes from start to finish.
  
• Customizable: Adjust seasonings to make them spicy, smoky, or herby.
  
• Better than frozen: Homemade flavor and texture you can’t get from a bag.

Air Fryer Sweet Potato Fries

Sweet potato fries are a non-negotiable in my house. If we’re at a restaurant and they’re on the menu, someone is ordering them, no questions asked.

But making them at home? Ugh… years of soggy, disappointing baskets that never lived up to the hype. Until now.

These air fryer sweet potato fries are everything: crispy edges, fluffy middles, and that salty-sweet balance that makes them completely irresistible.

I’m starting to think there isn’t a single vegetable you can’t make in the air fryer. Brussels sprouts, zucchini, carrots, green beans… 

Honestly? I don’t even share anymore. I’ll make a batch of sweet potato fries in the air fryer just for me and guard them like gold. Once you try these, you’ll never look at the freezer aisle the same way again.

Have some extra time? Make our legendary Beef Tallow French Fries! They’re fried in beef fat to give them a golden crust and rich, old-fashioned flavor that might just be the end-all be-all for French Fries!

INGREDIENT NOTES

• Sweet Potatoes: Choose firm, evenly shaped potatoes for easier cutting. Peel if you prefer, but the skin adds flavor and extra crispiness.
  
  Slice as evenly as you can to get crispy air fried sweet potato fries across the board. 
  
  Also, the fries will shrivel up a bit after they’ve cooked, so keep slices just a bit longer than you want your fries to be. 
  
• Olive Oil: Just enough to coat the fries lightly. A little more oil makes them slightly crispier and more flavorful, while a little less keeps them lighter.
  
• Sweet Paprika: Gives color and a mild smokiness. Smoked paprika works if you want a bolder flavor.
  
• Onion Powder: Adds a savory depth that balances the natural sweetness. Garlic powder can substitute.  
  
• Salt: Kosher salt clings to the fries better than table salt. Add more after frying while they’re still hot.
  
• Pepper: Fresh ground black pepper adds a gentle bite. For more heat, add cayenne or chili powder.

VARIATIONS

Spicy: Add cayenne pepper, chili powder, or chipotle powder to the seasoning mix.

Garlic Parmesan: Toss air fried sweet potato fries with freshly grated parmesan and garlic powder.

Smoky BBQ: Use smoked paprika and a touch of brown sugar for a BBQ twist.

Herb Lover’s: Sprinkle fries with chopped fresh rosemary or thyme before air frying.

Sweet & Savory: Dust hot fries with a little cinnamon sugar for a fun snack.

SERVING SUGGESTIONS

• Burgers & Sandwiches: Perfect with our Stovetop Burgers for an easy weeknight meal.
  
• Dipping Sauces: Try them with homemade ranch dressing or chipotle lime mayo.
  
• Salad Shortcut: Pair air fryer sweet potato fries with a crisp garden salad for a lighter meal.
  
• Comfort Combo: Serve alongside baked mac and cheese for the ultimate cozy dinner.
  
• Wine Pairing: A chilled rosé complements the sweetness of the fries beautifully.

SWEET POTATO FRIES AIR FRYER FAQ

The secret to crispy sweet potato fries comes down to three things: size, spacing, and starch.

Cutting fries into uniform ¼-inch strips ensures even cooking. Spacing them in a single layer allows hot air to circulate, mimicking deep frying without the oil.

And while soaking sweet potatoes in water can draw out excess starch, I’ve found it doesn’t make a dramatic difference in crispiness… the air fryer does the heavy lifting here.

The result is fries that are crispy on the outside, fluffy in the center, and every bit as good as a restaurant basket!

TOOLS NEEDED

• Chef’s Knife & Cutting Board: For slicing sweet potatoes into even strips.
  
• Large Mixing Bowl or Zip-Top Bag: To toss fries with oil and seasonings.
  
• Air Fryer (5.8 quart recommended): Cooks fries quickly and evenly.
  
• Tongs or Spatula: For shaking or flipping midway, and removing hot sweet potato fries from the air fryer.
  
• Paper Towels: Pat potatoes dry before seasoning for maximum crispiness.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipes

Print

Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are crispy on the outside and fluffy in the center in 20 minutes. Skip the freezer aisle and make them yourself!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 216cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 2 large sweet potatoes washed and scrubbed well (peel optional)
• 2 tablespoons extra virgin olive oil use more if needed, see notes
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat the Air Fryer: Preheat a 5.8-quart (or larger) air fryer to 375°F for even cooking. If your basket is smaller, plan to cook the fries in batches so they crisp instead of steam.
• Cut the Potatoes: Wash and scrub 2 large sweet potatoes. Cut into 1/4-inch planks, then slice into 1/4-inch fries for uniform cooking.
• Season the Fries: Place fries in a large bowl or zip-top bag. 2 tablespoons extra virgin olive oil (enough to lightly coat) plus 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Toss to coat evenly.
• Air Fry in Batches: Arrange fries in a single layer with space between each. Cook in batches if needed (a 5.8 qt basket fits about half the fries at once). Fry for 15–20 minutes, shaking the basket halfway through. Overcrowding will steam the fries instead of crisping them.
• Check Doneness: Fries should be crispy outside and fluffy inside. Cook 1–2 minutes longer if needed, but keep an eye on thinner ends as they can char quickly.
• Season and Serve: Sprinkle with additional salt immediately after cooking so it clings. Serve hot with your favorite dipping sauce.

Notes

Make-Ahead Tips: Sweet potatoes can be cut up to 24 hours in advance. Store submerged in cold water in the refrigerator, then dry thoroughly before seasoning and frying.

Storage: Air-fried sweet potato fries are best served fresh. Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating Tips: Reheat in a preheated air fryer at 375°F for 3–5 minutes. Fries will regain some crispiness, though not quite as fresh as the first batch.

Freezing Tips: I don’t recommend freezing cooked sweet potato fries. The texture becomes soggy when thawed.

Soaking: Some recipes call for soaking fries in water before cooking. I tested this and found it didn’t make a noticeable difference — so I skip it.

Nutrition

Serving: 1 | Calories: 216cal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 859mg | Sugar: 6g | Fiber: 5g | Calcium: 50mg | Iron: 1mg

Originally published December 2022, 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 Air Fryer Sweet Potato Fries 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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipe Links

Print

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.

As far as quick weeknight meals are concerned, skillet recipes are a fantastic solution! 

They’re simple, not too messy, and generally, there are fewer dishes to wash — that’s always a win, right?

The savory flavors of these pan-seared pork chops will have your taste buds happy after the very first bite. 

Out of all my favorite ways to cook pork chops, I always make this recipe with good results. The sweet flavors of the fresh apples pair so perfectly with this pork recipe! 

One of the best things about this one-pan meal is that you can really use any kind of apples that you want. 

I know that during a busy weeknight, I want to be able to grab and use what I have at home, so this means that if I have gala apples, those are the apples I’m using! 

You can also use granny smith apples, Fuji apples, and any other apple type to pair with this delicious meal. 

Choose your favorite type of apple – and enjoy! The sweetness of the apples really enhances the flavor of the tender pork chops! 

Add this to your list of weeknight dinners for the whole family to devour. This recipe literally makes the best pork chops! 

Pork Chops with Apples

A quick sear on high heat browns the exterior of the boneless chops, building a beautiful crust, while the center stays perfectly moist. 

When that’s all said and done, the juices in the pan are reduced and simmered with chicken stock, herbs, cinnamon, and apples. 

The result is an outrageously luscious and thick, fruity herb sauce. And I love that it only took a few simple ingredients to make a simple savory sauce! 

Spoon that over top of the pork, and you have a prize-winning comfort food meal of pork chops with apples!! Talk about a great way to use up all aspects of this dish! 

If you love pork dinners and you have a bit more time on your hands, I recommend making Cast Iron Salmon, Mexican Carnitas or Dr. Pepper Pulled Pork!

Ingredient Notes and Substitutions

• Pork Chops – Using boneless pork chops is best for cast iron pork chops. They’re typically the same thickness, so each chop is likely to cook at the same rate. 
  
  Keep the cuts somewhere between ½” and ¾” thick.
  
  This is a good thickness of pork chops to cook in a cast-iron skillet. I don’t like using thin pork chops because they’re harder to cook so that they don’t dry out. 
  
• Light Brown Sugar – If you only have dark brown sugar, that’s fine — but you may notice more of the molasses flavor in your pan sauce. 
  
• Chicken Stock – Stock makes up the base of the sauce for the apple pork chops. You can use any flavor stock or broth you have on hand.
  
• Apples and Cinnamon – Each is delicious on its own, but they become even more tasty when paired together! 

Best Apples for Pork Chops

Choose a firm-flesh apple that won’t fall apart when you cook it: Honeycrisp, Gala, and Golden Delicious are great choices. 

Granny Smith is great if you want to cut back on the sweetness of this apple pork chop recipe.I prefer apple slices, but you can use apple chunks to pair with these juicy pork chops. 

Serving Suggestions

The fall flavor of pork chops with apples is fantastic with sides like baked sweet potatoes or bacon hasselback potatoes. 

For something green on the plate, I suggest bacon wrapped Brussel sprouts! Green beans, golden brown potatoes, or even mashed potatoes would also pair well with these bone-in pork chops. 

Storing and Reheating Pork Chops and Apples

Leftover pork is safe to eat within 4 days, as long as it’s kept in the fridge and properly reheated to an internal temperature of 165°F. 

Store the pork chops and apples separately and place the sauce in its own container as well. 

In fact, if you want crisp apples, you may want to slice up fresh ones to reheat with the sauce on the stove.

Apple pork chops can be reheated over medium heat in a skillet on the stovetop, or in a 350°F. oven. Keep the heat at medium, otherwise, you’ll risk overcooking the meat.

Apple Pork Chops FAQ

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Boneless Pork Chop Recipes

Print

Cast Iron Pork Chops with Apples (20 Minute Recipe)

Cast Iron Pork Chops with Apples look, taste, and feel like a complex, high-class dish. But, this apple pork chop recipe is so easy to make!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 301cal

Author Donna Elick

Equipment

• large skillet
• meat thermometer

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 boneless pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chicken stock
• 3 tablespoons light brown sugar
• 1 tablespoon fresh herbs (rosemary, sage and/or thyme)
• 2 cups sliced apples (Granny Smith, Gala or both)
• 1/2 teaspoon ground cinnamon

Instructions

• Add oil to a large skillet over medium high heat.
• Season the pork chops on both sides with salt and pepper.
• Add chops to the preheated skillet and cook for 3-5 minutes on each side, or until golden brown. Transfer pork from the skillet to a plate and set aside.
• Reduce heat to medium low. To the hot skillet, add chicken stock, brown sugar, herbs, apples and cinnamon. Simmer for five minutes, scraping the bottom of the pan occasionally.
• Add the pork chops back to the skillet and drizzle sauce over them. Continue cooking until the internal temperature of the pork reaches 145°F.
• Serve pork chops with apples on the side and a drizzle of sauce on top.

Nutrition

Serving: 1 | Calories: 301cal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 289mg | Sugar: 10g | Fiber: 1g | Calcium: 21mg | Iron: 1mg

Originally published October 2011, updated and republished August 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 Cast Iron Pork Chops with Apples (20 Minute Recipe) appeared first on The Slow Roasted Italian.

Chicken Tenders Air Fryer

It’s hard not to use chicken to prepare dinner for my family. It’s one of the leanest, most versatile proteins out there. 

And when you air fry chicken strips, the meal is that much healthier and so much better than deep frying. No waiting for the oil to come to temperature, no dodging spits and splatters…

I’m not talking about the frozen stuff, though! It’s so easy to make homemade chicken tenders in the air fryer with a couple of eggs and some pantry staples.

Juicy on the inside with a cheesy, garlicky breadcrumb crust, you won’t be able to stop after just one! Make sure you have all your favorite dipping sauces ready to go too. 

Don’t stop with just chicken tenders in the air fryer, either. Try French fried onion chicken, chicken legs, boneless breasts, or even a whole chicken!

Pair these with classic sides like French fries or mac n’ cheese for a restaurant vibe!

Ingredient Notes and Substitutions

• Chicken Tenders – Boneless, skinless tenderloins are almost always available in the grocery store meat department. 
  
  If you can’t find tenders, you can make your own chicken strips by slicing up a boneless chicken breast.
  
• Cooking Spray – The only oil we’ll need to air fry chicken strips, and that’s just to keep them from sticking! I like to use an olive oil spray, but canola works too.
  
• Eggs – Coating the strips in beaten eggs helps the breadcrumb coating stick to the surface. If you have time, let them rest on the counter for 15-20 minutes first… they’ll be easier to whisk!
  
• Breadcrumbs – I like to use a mix of both Italian and panko breadcrumbs for a variety of textures and flavors, but you can use either/or. 
  
  If you use just panko, mix in about half a tablespoon of Italian seasoning.
  
• Parmesan Cheese – You can really taste the difference between bagged, pre-shredded cheese and cheese that’s freshly grated right off the block. 
  
• Seasonings – Ground mustard, garlic powder, salt, and pepper provide a good balance of flavor. 
  
  Add a dash of chili powder or paprika for some heat… or any other seasonings you like! These air fryer chicken tenders are totally customizable. 

How Long to Cook Chicken Tenders in Air Fryer

It normally takes about 30 minutes to cook raw chicken tenders in an air fryer, but your cook time may be different than mine.

How long to cook chicken tenders in the air fryer will depend on both the thickness and cut of meat, plus the air fryer model and size.

So, it’s best to use the internal temperature of the meat to determine doneness. I suggest using an instant-read digital thermometer. 

The internal temperature of any cooked chicken should be 165°F before removing them from the basket. 

Prep Ahead

• Mix breadcrumbs and spices
• Slice chicken into strips (if using breast meat instead of tenders)

Serving Suggestions

If you’re wondering what sauce goes well with chicken tenders, there are almost too many options! A few of my favorites are:

• Honey
• Honey mustard
• Ketchup
• BBQ sauce: I love the tangy flavor of this Kansas City BBQ sauce. If you prefer a smoky-flavored sauce, try our signature BBQ sauce recipe.
• Ranch dressing
• Chick-fil-A sauce

Air Fry Chicken Strips FAQ

Storage and Reheating Homemade Chicken Tenders in the Air Fryer

You can keep any leftovers in the fridge for up to 5 days. To reheat, just pop them back in the air fryer for a couple of minutes at 400°F.

Also, the cooked chicken strips freeze beautifully, so they’re perfect for meal prep!

To freeze, just lay the breaded tenders on a baking sheet with a bit of space between each, then slide the pan into the freezer for 30 minutes or so.

When they’re partially frozen, transfer to a freezer bag and store for up to 3 months.

No need to thaw… just reheat frozen chicken tenders in the air fryer for a few minutes longer than refrigerated leftovers!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Air Fryer Recipes

Print

Chicken Tenders in the Air Fryer (From Scratch!)

Homemade Chicken Tenders in the Air Fryer are juicy and moist, with the best crunchy crust! This recipe makes a quick and easy meal!

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 4

Calories 319cal

Author Donna Elick

Equipment

• shallow bowls
• air fryer
• tongs

Ingredients

• non-stick cooking spray
• 1 pound boneless skinless chicken tenders
• 2 large eggs lightly beaten

Breading ingredients

• 1/2 teaspoon kosher salt
• 1 pinch ground black pepper
• 1/2 cup Italian breadcrumbs
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese freshly grated
• 1/4 teaspoon ground mustard
• 1/4 teaspoon garlic powder

Instructions

• Place beaten egg in a shallow bowl. In a separate shallow bowl, place all breading ingredients and stir to combine.
• One at a time, place chicken tenders in the egg, and flip to coat. Then press each tender into the breading mixture and flip to coat on the opposite side. Lightly shake to remove any excess. Place on a plate and spray each side with olive oil spray.
• Preheat the air fryer to 400°F for 5 minutes.
• Place chicken tenders in an even layer (do not stack). Cook for 10 minutes, flipping the tenders with tongs half-way through. The chicken should be crispy on the outside and cooked through to the center, with an internal temperature of 165°F. Add additional time if necessary, 1 minute at a time until cooked through. Repeat for all remaining batches.
• Serve warm with honey mustard or your favorite dipping sauce.

Notes

This dish was cooked in a 5.8 quart Cosori air fryer, and in 2 batches (necessary to avoid stacking the tenders). If you have a smaller or larger air fryer, you may need to adjust cooking times.

Also, if your chicken tenders are larger or smaller than normal, your cooking times will vary. Be sure to check that they are cooked through to an internal temperature of 165°F. Adjust cooking time as needed.

Store leftovers in the refrigerator for 3-5 days in an airtight container.

To freeze, place cooked chicken tenders on a baking sheet, spaced apart, and put them in the freezer until they begin to freeze (about 30 minutes). Remove from the baking sheet and transfer to a freezer bag. Cooked breaded chicken strips freeze well for 2-3 months.

Nutrition

Serving: 1 | Calories: 319cal | Carbohydrates: 16g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 833mg | Sugar: 2g | Fiber: 1g | Calcium: 208mg | Iron: 2mg

Originally published August 2022, updated and republished July 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 Chicken Tenders in the Air Fryer (From Scratch!) appeared first on The Slow Roasted Italian.