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Air Fryer Blistered Shishito Peppers - Fast, Flavorful, and Addictively Snackable

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound shishito peppers, rinsed and thoroughly dried
  • 1–2 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon kosher salt, plus more to finish
  • 1/4 teaspoon freshly ground black pepper
  • Optional finishing touches: Lemon or lime wedges
  • Flaky sea salt
  • Toasted sesame seeds
  • Drizzle of chili oil or sesame oil
  • Shaved Parmesan or a dusting of furikake
  • Aioli or spicy mayo for dipping

Method
 

  1. Preheat the air fryer. Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the peppers blister quickly.
  2. Dry the peppers well. Moisture prevents charring. Pat them dry with a clean towel after washing.
  3. Toss with oil and seasoning. In a bowl, coat the shishitos with oil, salt, and pepper. Use just enough oil to lightly gloss each pepper.
  4. Air fry in a single layer. Add peppers to the basket without crowding. Cook for 6–8 minutes, shaking the basket halfway through. You’re aiming for charred spots and wrinkled skins.
  5. Finish and serve. Transfer to a bowl, squeeze over fresh lemon or lime, and sprinkle with flaky salt. Add any extra toppings you like and serve immediately.