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My air fryer Brussels sprouts took forever to crisp up last night
I followed a recipe that said 15 minutes at 400°F, but after 25 minutes they were still soft. I ended up hungry and frustrated with the wait. What's the best way to get them crispy but not burnt?
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fionasmith7mo ago
Yeah, forever to crisp up was my problem too. Cut them in half and dry them really well with a towel first. Use a little oil and cook at 400 but for closer to 20 minutes, shake the basket halfway. Comes out crispy every time for me.
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paulwilliams7mo ago
My grandma always swore by salting veggies before roasting to pull out moisture. She'd slice zucchini, sprinkle salt, and let it sit for an hour before baking. They came out super crispy without much oil, kinda like your trick. I tried it with potatoes once and totally burned them because I forgot to rinse the salt off. Now I just use a towel like you said, way less hassle.
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patsingh7mo ago
Oh, I remember reading that patting things dry is crucial for crispiness! The article said moisture steams the food instead of letting it get crunchy. Your method totally lines up with that.
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