Shishito Peppers in the Air Fryer
Air fryer shishito peppers blister and char in about 6 minutes, with a smoky, sweet flavor and thin skins that turn tender. The 400 °F air dries the surface and chars it in spots without a hot skillet or a grill. Toss them with soy sauce and sesame oil for a quick appetizer, and serve with a creamy dip.
- Temperature
- 400°F200 °C
- Total time
- 9min
- Prep time
- 3min
- Servings
- 4
- Per serving
- 50kcal
Why the air fryer works for shishito peppers
Shishito peppers are small, thin-skinned peppers from Japan. They taste mild and a little sweet, and their skins blister quickly over strong heat. The air fryer gets close to the effect of a cast-iron skillet: very hot, dry air wrinkles the skin and chars it in spots, while the flesh inside softens. With only a teaspoon or two of oil, there is no spattering and no pan to clean.
Because the peppers are thin, even a minute or two matters. Under 5 minutes, the skins stay green and tight. Past 8 minutes, they turn dry and bitter. Six minutes at 400 °F is a good starting point, and you can adjust by looking at them after 3 minutes when you shake the basket.
How to make shishito peppers in the air fryer
Tap a time to start a timer.
- Dry the peppers Rinse the peppers and dry them thoroughly with a towel. Wet skins steam instead of blister. Leave the stems on, since they work as handles.
- Oil Toss the peppers in a bowl with the avocado oil until they are lightly and evenly coated.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Place the peppers in the basket in a single layer, with a little space between them. Air fry for , shaking the basket after , until the skins are wrinkled and charred in spots.
- Season Transfer the hot peppers to a serving bowl, toss with the soy sauce and sesame oil, then sprinkle with the flaky salt and squeeze the lemon on top. Serve right away.
Times and temperatures
| Shishito Peppers | Temperature | Time |
|---|---|---|
| Whole peppersShake after 3 min | 400 °F (200 °C) | 6 min |
| Large peppers | 400 °F (200 °C) | 7–8 min |
| Tempura-style, breaded | 380 °F (190 °C) | 8–10 min |
| Reheating leftovers | 350 °F (180 °C) | 2 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Cook them whole. Do not slice or seed shishitos; the stem makes eating easier and the seeds are soft.
- Salt at the end. Flaky salt on the hot peppers sticks and tastes brighter than salt added before cooking.
- Make a double batch in rounds. A 5 qt basket holds about 8 oz at a time; cook larger amounts in batches rather than piling them up.
What to serve with shishito peppers
Serve them as an appetizer with a dipping sauce, or alongside rice and salmon, grilled steak or shrimp. They also go well with a cold beer or a glass of crisp white wine. If you are looking for a heartier dish with larger peppers, try stuffed peppers.
Storing and reheating
Shishito peppers are best eaten right after cooking. Leftovers keep for 2 days in a sealed container in the refrigerator, and they are good chopped into omelets, rice bowls or tacos. Reheat them in the air fryer at 350 °F for 2 minutes; they will be softer than when fresh.
Variations
- Soy ginger: Add ½ tsp grated fresh ginger and 1 tsp rice vinegar to the soy sauce (not gluten-free).
- Lemon and parmesan: Skip the soy sauce, squeeze lemon over the peppers and top with grated Parmesan (not dairy-free or vegan).
- Spicy: Toss the hot peppers with a pinch of togarashi or red pepper flakes.
- Tempura-style: Dip the peppers in a thick mix of flour, egg and panko, mist with oil and cook at 380 °F for 8 to 10 minutes (not vegan).
If it does not turn out right
- The peppers are soft and gray
- They were wet or overcrowded. Dry them completely, cook in one layer and keep the time at 6 minutes.
- The peppers taste bitter and burnt
- They cooked too long or the oil coating was too thick. Take them out as soon as most skins are blistered; a few black spots are fine.
- Some peppers are spicy
- About one in ten shishitos is hot. This is normal, so serve a glass of cold water and a creamy dip on the side.
Questions and answers
How long do you air fry shishito peppers?
6 minutes at 400 °F, shaking halfway. Larger peppers may need 7 or 8 minutes. They are done when the skin is wrinkled and spotted with brown and black.
Can you cook shishito peppers in the air fryer without oil?
Yes, but the skins blister less. A teaspoon of oil is enough for 8 oz and helps the salt stick.
What dipping sauce goes with air fryer shishito peppers?
Mix mayonnaise with lime juice and a little sriracha, or serve with ponzu or a garlic-yogurt sauce.
How do you reheat shishito peppers in the air fryer?
Heat them at 350 °F for 2 minutes. They will not blister again, but they warm up with a little crispness.
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