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Air Fryer Cucumber Crisps with Wasabi Avocado Mousse

Cucumber slices salt-drained, dusted with cornstarch, and air fried into crisp chips, served with a silky wasabi-avocado mousse.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Snack
Cuisine: Asian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 large English cucumbers sliced 2 mm thick
  • 1 tsp kosher salt for drawing moisture
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • black pepper
  • 1-2 tsp olive or avocado oil
For the wasabi avocado mousse
  • 2 ripe avocados
  • 1-1.5 tsp wasabi paste
  • 1 tbsp lime juice
  • 2 tbsp Greek or coconut yogurt
  • 1 tsp honey or agave
  • salt a pinch
  • 1 tsp toasted sesame oil optional

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the cucumbers thin, salt lightly, rest 15 minutes, then blot very dry.
  2. Toss with the cornstarch, garlic powder, paprika, pepper, and a light coat of oil.
  3. Preheat to 350°F. Cook in a single layer 8 to 14 minutes, flipping halfway, pulling any that brown early. Cool on a rack.
  4. Blend the avocados, wasabi, lime juice, yogurt, honey, salt, and sesame oil until silky. Serve cold with the crisp chips.

Notes

Cucumber is almost all water — the salt draw and hard blot are non-negotiable.
They shrink a lot; slice more than you think.
Cornstarch dusting is what gives any crunch at all.