Air Fryer Serrano Peppers
These easy air fryer serrano peppers blister up smoky and tender with just oil spray and salt, a spicy topping or snack ready in about 15 minutes.
Ingredients
- 8 oz serrano peppers about 10 to 12, whole
- Olive oil spray
- ½ teaspoon salt
- Optional: squeeze of lime or a pinch of flaky salt for serving
Instructions
- Wash and dry the 8 oz serrano peppers, then poke a small slit or two in each one with a knife so steam can escape.
- Arrange the whole peppers in a single layer in the air fryer basket and spray them lightly with olive oil. Sprinkle with the ½ teaspoon salt.
- Air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through, until the skins are blistered and the peppers are tender.
- Finish with a squeeze of lime or a pinch of flaky salt and serve warm.
Tip: Poke each pepper before cooking so it does not burst, and pull them at 10 minutes for more bite or 12 for softer, sweeter peppers.
Notes
Make ahead Slit the peppers and have them ready on the tray; they take just a minute to season and cook when you want them.
Store cooled peppers in an airtight container in the fridge for up to 5 days.
Freeze Blistered peppers freeze well for up to 3 months; cool completely, then freeze in a single layer before bagging.
Reheat in the air fryer at 350°F for 2 to 3 minutes to bring back their char.
Substitutions Jalapeños, Fresno peppers, or mini sweet peppers all work with the same method; adjust the time for larger peppers.
Pro tip Wear gloves when slitting or chopping serranos, and keep your hands away from your eyes.
Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 296mgPotassium: 173mgFiber: 2gSugar: 2gVitamin A: 531IUVitamin C: 25mgCalcium: 6mgIron: 0.5mg
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