Air Fryer Recipes Collection - Pinch Of Nom

Air Fryer Pesto Chicken Nuggets

Pinch of Nom — Mon, 11 Aug 2025 15:45:15 +0000

Air Fryer Pesto Chicken Nuggets | Slimming & Weight Watchers Friendly (Copy)

Red pesto adds a tasty twist to these crispy air fryer chicken nuggets. They're tender, golden, and packed with flavour - and you won’t believe they’re slimming-friendly too!

Course Dinner, Lunch

Cuisine American

Keyword air fryer, chicken nuggets, nuggets

Prep Time 40

Cook Time 15

Total Time 1 10

Servings

Calories 225kcal

Ingredients

2 diced chicken breasts approx. 260g
4 tbsp red pesto
1 tbsp lemon juice
50 g panko breadcrumbs
low calorie cooking spray

For the dip

2 tbsp light mayonnaise
2 tbsp 0% fat Greek yoghurt
1 tbsp lemon juice
1/4 tsp garlic granules
salt and pepper to taste

Metric - US Customary

Instructions

Add the chicken to a bowl, along with the pesto and lemon juice. Stir the chicken until fully coated, then cover the bowl and pop it in the fridge for 30 minutes.
Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs - completely coating them on all sides. Then place onto a plate.
Repeat this process with the rest of the chicken, then place into the air fryer basket. Spray with low calorie cooking spray.
Cook at 170ºC for 15 minutes - until the nuggets are crispy and golden. To test that the chicken is fully cooked, cut a piece in half - the juices should run clear, and there should be no sign of pink remaining.
In a small bowl, combine the mayonnaise, yoghurt, lemon juice, and garlic - then give it a good stir. Season to taste, and serve alongside the nuggets.

Video

Notes

Tip 1: 30 minutes is fine for the marinade - but if you'd like a stronger flavour, leave them for longer.

Tip 2: Depending on the size of your air fryer, you may need to cook the nuggets in batches.

Nutrition

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Air Fryer Pizza Boats

Pinch of Nom — Tue, 22 Jul 2025 15:45:06 +0000

Air Fryer Pizza Boats | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Boats are a fab slimming friendly alternative to pizza. A great way to use up odds and ends in the fridge whilst being low calories.

Course Dinner, Lunch, Party Food, Snacks

Cuisine American, Italian, non specific

Keyword Boats, Pizza, Pizza Boats

Prep Time 5

Cook Time 8

Total Time 13

Servings pizza boat

Calories 139kcal

Ingredients

4 stand ‘n’ stuff tortillas approx 24g each
100 g tomato passata
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic granules
30 g black olives in brine sliced in half
4 mushrooms sliced
1/4 red pepper deseeded and diced
4 cherry tomatoes sliced in half
30 g mozarella diced into small cubes
5 g fresh basil sliced

Metric - US Customary

Instructions

In a bowl, mix the passata, dried herbs and garlic granules until combined.
Place a couple of teaspoons of the mixture into each tortilla.
Divide the olives, mushrooms, pepper and tomatoes between the tortillas. Add the mozzarella on top.
Place into the air-fryer basket and cook at 160ºC for 5-8 minutes until the tortillas are crisp and golden and the cheese is melted and bubbly.
Sprinkle over the basil and serve with an accompaniment of your choice!

Video

Nutrition

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Air Fryer Pizza Dough Balls

Pinch of Nom — Mon, 12 May 2025 15:45:39 +0000

Air Fryer Pizza Dough Balls | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Dough Balls are about to become your new-favourite way to get a quick fix of pizza flavours! We’ve rolled our favourite Italian-inspired topping ingredients inside of gooey-in-the-middle, crispy-on-the-outside dough balls – we’re talking mozzarella, tomato sauce and mouthwatering pepperoni. They’re a pizza lover’s dream!

Course Side Dish, Snacks and Sides

Cuisine Italian

Keyword Dough Balls, Pizza Dough Balls

Prep Time 20

Cook Time 8

Servings

Calories 77kcal

Equipment

20cm round cake tin
air fryer

Ingredients

250 g strong white bread flour
½ tsp caster sugar
½ tsp salt
2 tsp easy-blend dried yeast (5g)
150 ml warm water
2 tbsp tomato purée
1 tsp water
½ tsp granulated sweetener
1 tsp mixed herbs
½ tsp garlic granules
black pepper to taste
50 g light mozzarella cut into 16 x 1cm cubes
20 g pepperoni diced
low-calorie cooking spray

To serve

1 tbsp reduced-fat spread
1 tsp garlic granules

Metric - US Customary

Instructions

Sift the flour into a large mixing bowl. Stir in the yeast, caster sugar and salt until evenly mixed.
Add the warm water and mix until the dough starts to come together. Press the dough together into a ball, then turn out onto a lightly floured surface.
Knead the dough for 10 minutes until smooth and elastic. Spray the mixing bowl with a little low-calorie cooking spray and use it to grease the bowl. Place the dough, seam-side down in the greased bowl and cover with a plate. Put it in a warm place to prove for 1 hour, until the dough has at least doubled in size and feels puffy when pressed.
In a small bowl, combine the tomato purée, water, sweetener, mixed herbs, garlic and pepper and mix until smooth. Leave to one side. Spray the cake tin with low-calorie cooking spray and grease well.
Turn the dough out onto the surface and lightly knead just four or five times. Form into a smooth ball placing seam-side down on the surface.
Divide the ball of dough into 16 equal-sized pieces. Take the first piece of dough, place it on the work surface and flatten it into a round with your hands.
Spread a little of the tomato purée mixture into the centre of the dough, add one of the cubes of mozzarella and some of the pepperoni. Fold the edges in to encase the filling inside the dough ball pinching firmly to seal. Gently roll in your hands to make a smooth ball. Repeat this process until you have made 16 dough balls.
Grease a 20cm round cake tin with a little reduced-fat spread. Place all the dough balls seam-side down in the prepared tin, setting them closely together. Cover with a plate and put them in a warm place to prove for a further 30 minutes, until they are puffy when pressed, have increased in size and are joining together.
Remove the plate and place the tin into the air fryer and cook at 180°C for 8 minutes until golden brown and joined together. Depending on the size of your air fryer you may need to use two smaller tins or cook in batches.
In a bowl, add the spread and garlic and mix until smooth. Once cooked, brush the dough balls with the garlic ‘butter’, remove from the tin and place onto a serving plate.

Video

Notes

Tip: Make sure to measure the yeast accurately, using a set of measuring spoons. It's important to measure 2 level teaspoons, not rounded or heaped teaspoonfuls. Make sure to use water that is warm as this will help activate the yeast. Water that is too hot or too cold will not work. Use caster sugar in this recipe as it helps activate the yeast (replacing caster sugar with artificial sweetener won't work).

Tip: Make sure to knead the dough for a full 10 minutes. This will ensure the gluten in the dough becomes elastic enough to get a good rise when cooked. It's worth timing the 10 minutes, as it's longer than you think when kneading!

Nutrition

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Air Fryer Pork Parmigiana

Pinch of Nom — Tue, 22 Apr 2025 15:45:01 +0000

Air Fryer Pork Parmigiana | Slimming & Weight Watchers Friendly

There’s no resisting the gooey layer of mozzarella cheese on top of our Air Fryer Pork Parmigiana recipe! While you can bake them in the oven if you want to, we love that you can have the Parmesan and lemon crust coating crisped to perfection even faster with the help of your air fryer. The prep is done in a flash, and then there’s no rushing the Italian-style sauce. Let it bubble away in a saucepan for at least half an hour while all those gorgeous flavours mingle!

Course Dinner

Cuisine Italian

Keyword Air Fryer Pork Parmigiana, Pork Parmigiana

Prep Time 20

Cook Time 35

Servings

Calories 297kcal

Equipment

air fryer

Ingredients

500 g passata
1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
½-1 tsp granulated sweetener (or sugar)
salt and freshly ground black pepper
4 100g pork loin steaks trimmed of fat
zest of 1 lemon finely grated
1 tsp dried parsley
15 g Parmesan cheese finely grated
30 g panko breadcrumbs
1 tbsp cornflour
1 medium egg beaten
125 g reduced-fat mozzarella sliced
low-calorie cooking spray

Metric - US Customary

Instructions

Place the passata, garlic granules, onion granules, and oregano into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes, while you prepare the pork steaks. Stir occasionally to make sure it doesn't catch.
Using a rolling pin or a meat mallet, lightly bash the pork steaks, to a ½cm thick escalope.
Mix the lemon zest, parsley, Parmesan, and panko together on a plate, and beat the egg on another plate.
Dust the pork with the cornflour, then dip into the egg, then into the panko mix, to coat lightly.
Spray the air fryer basket with low-calorie cooking spray, place the pork directly onto the basket, spray the tops of the pork with low-calorie cooking spray and cook 200°C for 12 minutes, or until the pork is cooked and the breadcrumbs are crisp.
Taste the sauce and add sweetener and salt and pepper, if required.
Spoon the sauce on top of the pork, then top with the sliced mozzarella. Continue cooking for 3-4 minutes, or until the mozzarella is melted and bubbling. Serve!

Video

Nutrition

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Air Fryer Cauliflower Cheese Dippers

Pinch of Nom — Mon, 10 Mar 2025 16:45:15 +0000

Air Fryer Cauliflower Cheese Dippers | Slimming & Weight Watchers Friendly

This one’s for the cheese lovers! It’s tough to improve upon cauliflower cheese…unless it’s coated in a cheesy crust, air-fried to perfection and served with a gooey dip, of course! Crispy on the outside and tender in the middle, we’ve made the slimming-friendly coating for our scrummy dippers using a blend of tangy Parmesan and panko breadcrumbs. They’re almost as fun to make as they are to eat…

Course Snacks and Sides

Cuisine non specific

Keyword Air Fryer Cauliflower Cheese Dippers, Cauliflower Cheese Dippers

Prep Time 15

Cook Time 20

Servings

Calories 192kcal

Ingredients

15 g Parmesan or vegetarian hard cheese, finely grated
25 g panko breadcrumbs
1 tsp garlic granules
1 tsp smoked paprika
½ tsp mustard powder
salt and pepper to taste
2 medium eggs beaten
300 g cauliflower cut into florets
low-calorie cooking spray

For the cheese dipping sauce

2 tbsp plain flour
200 ml skimmed milk
40 g reduced-fat mature Cheddar cheese finely grated
¼ tsp mustard powder
¼ tsp Sriracha sauce
salt and pepper to taste

Metric - US Customary

Instructions

In a bowl, combine the Parmesan, breadcrumbs, garlic granules, smoked paprika and mustard powder. Mix and season to taste with salt and pepper. Add the eggs to another bowl.
Dip a cauliflower floret into the egg allowing any excess to drip off. Then dip into the breadcrumb mixture, coating on all sides. Place into the air fryer basket and repeat with the remaining cauliflower.
Spray with low-calorie cooking spray and air-fry at 180°C for 10 minutes. Flip the cauliflower over and cook for a further 10 minutes. The breadcrumbs should be crispy and cauliflower cooked through. You may need to cook in batches depending on the size of your air fryer.
When you've turned the cauliflower over, make the cheese dipping sauce. Add the flour to a microwavable bowl or jug and pour in the milk, mix with a balloon whisk until smooth. Pop into the microwave in 1 minute bursts until the milk and flour have thickened. Ours took about 2 minutes but this will depend on the wattage of your microwave.
Add the cheese, mustard powder and Sriracha and mix, until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
Remove the cauliflower from the air fryer and serve alongside the dipping sauce.

Video

Notes

Tip: You can cook the cheese sauce in a saucepan if you’d rather. Add the flour and milk, and mix until smooth. Place the pan on a low heat for 4-5 minutes stirring occasionally. When the sauce has thickened, add the cheese, mustard powder and Sriracha. Mix until the cheese has melted and the sauce is smooth, then season to taste with salt and pepper.

Nutrition

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Air Fryer Sweet Chilli Meatballs

Pinch of Nom — Wed, 01 Jan 2025 16:45:19 +0000

Air Fryer Sweet Chilli Meatballs | Slimming & Weight Watchers Friendly

You’ll look forward to dinner every time these Air Fryer Sweet Chilli Meatballs are on the menu! Made with lean chicken mince, they’re so easy to make from scratch in just over half an hour. Dish them up on a bed of rice, or with oodles of noodles!

Course Main Course

Cuisine non specific

Keyword Air Fryer Sweet Chilli Meatballs, Sweet Chilli Meatballs

Prep Time 15

Cook Time 16

Total Time 31

Servings

Calories 204kcal

Equipment

air fryer

Ingredients

For the meatballs

500 g chicken mince
½ red chilli, deseeded and finely diced
1 garlic clove, peeled and crushed
1 tsp fresh ginger, peeled and finely grated
1 tsp garlic granules
1 tsp onion granules
¼ tsp mild chilli powder
20 g panko breadcrumbs
salt and pepper, to taste
low-calorie cooking spray

For the sweet chilli sauce

½ red chilli, deseeded and finely diced
1 garlic clove, peeled and crushed
3 tbsp reduced-sugar and salt ketchup
2 tbsp dark soy sauce
2 tbsp honey
2 tbsp white granulated sweetener
2 tbsp white wine or rice vinegar
2 tbsp water

Metric - US Customary

Instructions

To a large bowl add the mince, chilli, garlic, ginger, garlic granules, onion granules, chilli powder, breadcrumbs and a little salt and pepper. Mix together with your hands until fully combined.
Divide the mixture into 12 and then roll into golf ball sized meatballs. Place into the air fryer.
Spray with a little low-calorie cooking spray and cook at 170°C for 16 minutes, turning halfway, until cooked through and turning golden brown on the outside. You may need to do this in batches depending on the size of your air fryer.
While the meatballs cook, spray a large frying pan with low-calorie cooking spray and set on a low heat. Add the chilli and garlic and fry for 4 minutes until softening. Add the ketchup, soy sauce, honey, sweetener, vinegar and water. Stir and bring to a very gentle simmer for 4 minutes until just thickening. Remove from the heat.
Remove the meatballs from the oven and add to the pan. Stir to coat the meatballs in the sauce and serve with your choice of accompaniment.

Video

Nutrition

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