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Air Fryer Chili Garlic Chips with Yogurt Dip

Whole garlic cloves air fried into crisp, spicy chips with a chili-smoked-paprika coating, served with a cooling cucumber yogurt dip.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the garlic chips
  • 10-12 large garlic cloves or 1 head, thinly sliced
  • 1.5 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1/2-1 tsp cayenne or gochugaru
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • 3/4 tsp flaky salt plus more to finish
  • lime optional, to finish
For the yogurt dip
  • 1 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp dill or cilantro chopped
  • 1/4 cup cucumber finely diced, squeezed dry
  • 1 tbsp olive oil
  • salt and pepper

Equipment

  • Air fryer
  • Sharp knife
  • Small bowl

Method
 

  1. Slice the garlic cloves thin and even.
  2. Toss with the oil, then the smoked paprika, cayenne, onion powder, sugar, and salt.
  3. Preheat to 300°F. Cook in a single layer 8 to 12 minutes, shaking often, watching closely from minute 6 — garlic scorches fast. Pull when deep golden.
  4. Cool on a rack with a pinch more salt and an optional squeeze of lime.
  5. Stir the yogurt dip ingredients and serve alongside.

Notes

Low and slow, 300°F — garlic goes from golden to burnt bitter in seconds.
Shake constantly and pull the fast-browning pieces.
These are potent — a garnish or a small snack, not a bowlful.