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Air Fryer Harissa Mayo - Crispy, Spicy, And Seriously Easy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crispy base (choose 1): 2 medium potatoes, cut into wedges or fries
  • OR 1 small head cauliflower, cut into florets
  • OR 1 can (15 oz) chickpeas, drained and patted dry
  • OR 12 oz raw shrimp, peeled and deveined
  • 1–2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the harissa mayo: 1/2 cup mayonnaise (regular or light)
  • 1–2 tablespoons harissa paste (adjust to taste)
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated or finely minced (optional)
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • Pinch of salt
  • To serve (optional): Lemon wedges, chopped parsley or cilantro, and flaky salt

Method
 

  1. Preheat the air fryer: Set it to 390°F (200°C). Preheating helps everything crisp evenly.
  2. Prep your base: Pat your chosen base dry. If using potatoes, soak the cut pieces in cold water for 10 minutes, then drain and pat dry for extra crispiness.
  3. Season: In a bowl, toss your base with olive oil, smoked paprika, garlic powder, salt, and pepper. Coat evenly but don’t drench.
  4. Air fry in a single layer: Add to the basket without overcrowding. Cook 12–20 minutes, shaking halfway. Timing varies: Potatoes: 16–20 minutes
  5. Cauliflower: 12–15 minutes
  6. Chickpeas: 12–15 minutes
  7. Shrimp: 8–10 minutes
  8. Make the harissa mayo: In a small bowl, mix mayonnaise, harissa, lemon juice, garlic (if using), honey (if using), and a pinch of salt until smooth. Taste and adjust heat or acidity.
  9. Serve: Pile the crispy base onto a plate. Spoon or drizzle the harissa mayo over the top, or serve it on the side for dipping. Finish with a squeeze of lemon, herbs, and a pinch of flaky salt.