easy AIR FRYER snacks 🫒 (+ oven instructions)

Ingredients

• 4 medium Russet Potatoes (starchy potatoes, peeled and cut into 1.5 cm chunks)
• 2 tsp Salt (divided: 1 tsp for boiling water, 1 tsp for coating)
• ½ tsp Baking Soda (helps roughen potato surface for extra crispness)
• 2 tbsp Vegetable Oil (for potato coating)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• ½ tsp Black Pepper (freshly ground)
• 12 Green Olives (pitted, preferably large for stuffing)
• 100 g Firm Tofu (pressed and cubed)
• 1 tbsp Coconut Oil (solid at room temperature)
• 1 tbsp Nutritional Yeast (gives a cheesy flavor)
• 1 tsp Apple Cider Vinegar
• ¼ tsp Onion Powder
• 1 tsp Agave Syrup (adds a touch of sweetness)
• ¼ cup All‑Purpose Flour (for dry coating of olives)
• ½ tsp Garlic Powder (for dry coating of olives)
• 2 tbsp Soy Milk (for wet batter of olives)
• ½ cup Breadcrumbs (regular breadcrumbs)
• ½ cup Panko Breadcrumbs (Japanese style for extra crunch)
• 2 tbsp Sesame Seeds (raw, for breading)
• 1 cup All‑Purpose Flour (for doughnut hole batter)
• 2 tbsp Granulated Sugar (for doughnut hole batter)
• 1 tsp Baking Powder
• ¼ tsp Salt (for doughnut hole batter)
• ¼ cup Soy Yogurt (plain, unsweetened)
• 2 tbsp Soy Milk (additional for doughnut hole batter)
• 2 tbsp Vegan Butter (melted for coating doughnut holes)
• 1 tsp Cinnamon
• 2 tbsp Granulated Sugar (for cinnamon‑sugar coating)
• as needed Cooking Spray (for air‑fryer basket)

Instructions

1. Prep Potatoes

   Peel the russet potatoes and cut them into roughly 1.5 cm chunks.

   Time: PT10M

2. Cold‑Water Soak & Season

   Place the potato chunks in a pot, cover with cold water, add 1 tsp salt and ½ tsp baking soda. Bring to a gentle boil.

   Time: PT8M

   Temperature: 200°C

3. Make Potato Coating

   In a small bowl whisk together 2 tbsp vegetable oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, and ½ tsp black pepper.

   Time: PT3M

4. Drain & Toss Potatoes

   Drain the potatoes, return to the pot or a large bowl, pour the coating over them and gently toss until evenly coated.

   Time: PT4M

5. Air‑Fry Potatoes

   Preheat the air fryer to 200 °C (400 °F). Arrange potatoes in a single layer, spray lightly with cooking spray, and cook 10 min. Shake basket, then cook another 10‑15 min until golden and crispy.

   Time: PT25M

   Temperature: 200°C

6. Serve Potatoes

   Serve hot with vegan mayo, ketchup, or your favorite dip.

   Time: PT2M

7. Blend Olive Filling

   In the food processor combine 100 g firm tofu, 1 tbsp coconut oil, 1 tbsp nutritional yeast, 1 tsp apple cider vinegar, ¼ tsp onion powder, ¼ tsp smoked paprika, a pinch of salt, and 1 tsp agave syrup. Blend until smooth.

   Time: PT5M

8. Pipe Filling into Olives

   Transfer the tofu mixture to a piping bag or a Ziploc bag with a corner snipped off. Pipe a small amount into each pitted green olive.

   Time: PT5M

9. Prepare Breading Stations

   Set up three shallow bowls: (1) dry mix – ¼ cup flour + ½ tsp garlic powder; (2) wet batter – ¼ cup flour mixed with 2 tbsp soy milk; (3) breading – ½ cup breadcrumbs, ½ cup panko, 2 tbsp sesame seeds. Mix each bowl thoroughly.

   Time: PT5M

10. Coat Olives – Dry

    Place a few stuffed olives into the dry flour bowl, toss gently to coat all sides, then shake off excess.

    Time: PT2M

11. Coat Olives – Wet

    Transfer the flour‑coated olives to the wet batter bowl, turn to ensure each piece is fully wet, then let excess drip off.

    Time: PT2M

12. Coat Olives – Breadcrumbs

    Move the olives to the breadcrumb mixture, roll until completely covered. Place coated olives on a tray.

    Time: PT3M

13. Air‑Fry Olives

    Arrange coated olives in the air‑fryer basket, spray lightly with cooking spray, and cook at 200 °C (400 °F) for 12 min, shaking halfway through, until golden.

    Time: PT12M

    Temperature: 200°C

14. Serve Olives

    Serve warm as an appetizer or snack.

    Time: PT2M

15. Make Doughnut Hole Batter

    In a large bowl whisk together 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, and ¼ tsp salt. Add ¼ cup soy yogurt and 2 tbsp soy milk; stir with a spoon until just combined. If dough is too wet, sprinkle a little extra flour.

    Time: PT10M

16. Shape Doughnut Holes

    Divide the dough into eight equal portions and roll each into a smooth ball (about 2‑3 cm diameter).

    Time: PT5M

17. Air‑Fry Doughnut Holes

    Place the dough balls in the air‑fryer basket, spray lightly with cooking spray, and cook at 180 °C (350 °F) for 10 min, or until golden.

    Time: PT10M

    Temperature: 180°C

18. Prepare Cinnamon‑Sugar Coating

    While doughnuts bake, melt 2 tbsp vegan butter in the microwave (≈30 seconds) or in a small saucepan. In a shallow bowl combine 2 tbsp sugar and 1 tsp cinnamon.

    Time: PT3M

19. Coat Warm Doughnut Holes

    When the doughnut holes are lightly golden, remove them and immediately dip each in the melted butter, letting excess drip off, then roll in the cinnamon‑sugar mixture until fully coated.

    Time: PT5M

20. Serve Dessert

    Serve the cinnamon‑sugar doughnut holes warm as a sweet treat.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g