- 4–5 carrots, peeled and chopped into thick sticks or chunks (buy preprepared ones for ease)
- 1 tbsp olive oil
- Pinch of salt and pepper to taste
- Preheat your air fryer to 200°C (390°F).
- Peel and chop your carrots
- Toss the carrots in olive oil and salt.
- Add to the air fryer basket in a single layer.
- Cook for 15–20 minutes, shaking halfway through, until soft inside and crispy on the edges.
- Serve hot as a side or build on it with Flavour Bombs.
- Proteins: These go great with most proteins but our fvourite is with Crispy Chicken thighs, salmon, prawns, boiled eggs
- Grains: Carrots pair really well with lentil pouches or chickpeas
- Flavour Bomb Add-Ons: Toss these in pretty much any flavour bomb for extra flavour. Our favs are chilli oil, garlic yoghurt, or crushed nuts for a sensory upgrade
- No peeling? No problem. Scrub the carrots and roast them skin-on.
- Use pre-cut carrot batons to skip chopping entirely.
- Batch cook and store leftovers in the fridge for grain bowls or quick snacks.
- Don’t overcrowd the basket—use two batches if needed.
Reccomended Recipes
Roasted Carrots with Chilli Oil & Garlic Yoghurt
This dish is super addictive. It's spicy, cool, salty, sweet, soft and crunchy all in one. This dish feels like like it came straight from a restaurant, but it’s secretly simple. The carrots go soft and sweet in the air fryer while the garlic yoghurt brings cool, creamy contrast. The crispy chilli oil hits with heat and umami. And if you add the optional nuts you get a textural balance between the soft roasted carrots and the crisp and crunchy nuts. It’s sensory dopamine on a plate, with barely any fuss.
Crispy Chilli Cucumber Salad
Want something super tasty , crunchy, spicy and refreshing but low spoons? This salad delivers crunch, spice, and satisfaction in just minutes. The cucumber keeps things fresh and hydrating, while the soy-chilli-vinegar dressing hits all the right dopamine notes. It’s the kind of side dish you’ll want to make on repeat, and you barely even have to think.