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Air Fryer Charred Padron Peppers - Fast, Smoky, 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
  

  • 8–10 ounces Padron peppers (shishito peppers work as a substitute)
  • 1–2 teaspoons olive oil (just enough to lightly coat)
  • Kosher or flaky sea salt, to taste
  • Fresh lemon or lime wedges, for serving
  • Optional add-ons: Pinch of smoked paprika or Aleppo pepper
  • Garlic powder or finely grated fresh garlic
  • Black pepper
  • A drizzle of good olive oil or aioli for dipping

Method
 

  1. Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps the peppers blister quickly.
  2. Prep the peppers: Rinse and thoroughly dry them. Moisture prevents charring, so make sure they’re really dry.
  3. Toss with oil and season: In a bowl, coat peppers with olive oil and a pinch of salt. Add a light sprinkle of smoked paprika or garlic powder if using.
  4. Load the basket: Arrange peppers in a single layer. A little overlap is fine, but avoid tightly stacking.
  5. Air fry: Cook for 6–8 minutes, shaking the basket halfway. You’re looking for blistered skins and soft, tender peppers.
  6. Finish and serve: Transfer to a plate, squeeze with lemon or lime, and sprinkle with flaky salt. Serve hot while they’re at peak flavor.
  7. Optional dip: Pair with lemon-garlic aioli or a yogurt-tahini sauce for extra richness.